En

Sake flows liberally at this Michelin-starred soba restaurant in Nagoya, just as in the traditional shops of old Kyoto and Tokyo. The format of the meal also harks back to soba-ya heritage, with a series of snacks served before the main event: a generous helping of fresh, handmade soba. The small dishes include things like dee-pfried tofu, whale sashimi, or chicken with bamboo shoots and pickles. Seasonal varieties come and go throughout the year as well, meaning that a meal at Shimpocho En is never the same two months in a row. The noodles themselves are excellent and handcrafted, as the chef grinds the buckwheat grains himself to make them. They’re served in a variety of styles, including in an umami-rich dashi broth which releases the aromas of the buckwheat beautifully.