Muromachi Sunaba Nihonbashi Main Store

Founded in 1869, this long-established restaurant is known as the birthplace of tenzaru and tenmori soba. The idea began with a desire to let customers enjoy tempura soba even during hot weather: cold seiro soba is served alongside a warm broth filled with kakiage tempura for dipping. Their zaru soba is made from fine sarashina flour-milled from the core of the buckwheat grain-and bound with egg, giving it a silky texture and subtle sweetness. The mori soba, on the other hand, uses whole-grain soba flour in a 80/20 blend, offering a deeper buckwheat aroma and flavor.

In addition to the signature tenzaru and tenmori, the menu includes warm soba and udon, as well as a variety of small dishes that pair well with sake. Desserts such as shiruko and soba zenzai are also available, allowing you to enjoy a full meal from start to finish. The interior features a calm, traditional Japanese atmosphere with around 100 table and tatami seats. Lines can form during peak hours, so it’s best to visit with plenty of time. In addition to the Nihonbashi main store, there is also a branch in Akasaka.