One shot: soba lunch at Ippuku
The luxury of cold noodles on colder days. Everything was perfect, from the taste of wasabi in the noodle dipping sauce to the tail end of those shrimps. So perfect that I couldn’t properly focus my camera phone.
Too bad Chef Koichi Ishii only makes the soba on Friday and Saturday from 11 am to 1 pm.
Pictured: Ten zaru soba (soba with tempura shrimps and vegetables) – $18. More details on what’s in the picture are here.
For dessert, we had soba tofu (tofu made from buckwheat instead of soy) with white sesame and kinako (roasted soybean flour), drenched in melted brown sugar. (^_^)
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