01 / ABOUT THE PLACE
About this place
For a bowl built around its dashi, try the clam soba at Soba Taguru. The menu describes a broth that layers clam dashi over a base of dried fish and kombu. Diners who have ordered it report a generous helping of clams, which pair well with the wakame and broth; one also noted the soba’s springy texture. Another account describes dipping cold soba into the broth and finishing with soba-yu, the hot water used to cook the noodles.
For hot soba, options include mushroom soba topped with 4 kinds of mushrooms, shungiku, spring onion and Kyoto-style fried tofu, as well as beef soba with beef belly, shungiku and spring onion. Sunki soba is described as having the natural tartness of a Kiso pickle made by fermenting red turnip leaves with lactic acid bacteria. It may appeal if you’d like a tangy note alongside the dashi.
To start with a small dish, there is fuki-miso or sunki pickles; drinks include soba shochu mixed with soba-yu. Koshu wine is served in a yunomi teacup, with red and white wine listed at 300 yen per cup. You can have soba as a meal, or begin with drinks and snacks before choosing noodles to finish.
