Soba Shubo Fukumaru

Depending on the ratio of buckwheat flour and regular wheat flour, soba noodles can be classified into different rankings. Of these, “juwari soba”, or noodles made from 100 percent buckwheat flour, is widely regarded to have the greatest texture and taste. Juwari soba and sake specialist Fukumaru takes it a step further by preparing its noodles using a proprietary method. Even among juwari soba, Fukumaru’s noodles — made using only Tochiusu flour from Tochigi Prefecture — have a higher water content, giving them a comparatively springier texture and highly satisfying bite. This also lets them cook in a much shorter time. Fukumaru isn’t just a soba specialist, either; the “shubo” in its name means it is a sake specialist as well. First-time visitors may choose to dabble in the fine Miyagi and Niigata sake in its collection, but many go straight for the house specialty — the soba shochu. Like the juwari soba, the shochu is made from 100 percent buckwheat, and stands out among other grain and tuber-based shochu for its distinctive taste. As is to be expected, it pairs wonderfully with the juwari soba noodles, as well as Fukumaru’s other myriad menu offerings like seasonal vegetable tempura and domestic duck.