Teuchisoba Kikutani Sugamo Honten

At the original Sugamo branch of renowned soba restaurant Teuchisoba Kikutani, soba isn’t just a dish — it’s an art. Hidden in a Sugamo shopping street just east of Ikebukuro, this diminutive eatery is easily overlooked, but towers above all others as a titan of the art form. Owner-chef Kikutani Osamu’s passion for soba is spoken for in the quality of his noodles. A simple noodle dish made from buckwheat flour, the quality and flavor profile of soba can greatly differ based on the place of origin. Embracing this, Chef Kikutani uses a large variety of soba sourced from various regions, changing the ratio of flour and type of soba every day, so no two servings of soba at Kikutani will ever taste or feel quite the same. The minimalist decor, adorned with subtle traditional elements, provides a calming backdrop that allows the focus to remain on the star of the show — the exquisite soba noodles. The side menu is well-stocked with dishes that pair well with the noodles, with the most popular orders coming from the tempura selection. Traditional offerings like duck with leek are available too, while the more adventurous can try unorthodox menu items like cheese marinated in kaeshi (soy sauce, mirin and sugar). To complement the soba, the restaurant also boasts an impressive alcohol menu and a curated sake set. Prospective diners also have the option to opt for their reservation-only course meals, which come with a curated lineup of side dishes and sake.