The soba was, of course, excellent, highlighting the nuttiness of the buckwheat from which it is made and with a slightly al dente texture. My only problem is that, for some reason, Honmura An cuts the noodles in half, rendering it impossible to hold the noodles 12-18 inches above the tray before dipping them in the accompanying sauce, the classic technique for eating cold soba.
More surprising, however, was the high quality of the other items at Honmura An: crispy tempura, beautiful salad and a whole series of excellent side dishes.
|Shrimp head tempura at Honmura An|
|Mushroom tempura at Honmura An|
|Salad at Honmura An|