Ever since the Edo period, the Japanese have been known to enjoy their soba with sake and other alcoholic beverages in a tradition called “soba-ya nomi.” In this culture, adults indulge in various dishes and drinks before bringing things to a close with some fresh soba.
The essence of Nishikoori’s duck flavor comes not from the usual suspects of kombu and bonito, but, rather, duck bouillon.
This is quite different from the usual manner of creating duck soba. We believe the simplicity of our process creates and maintains resonance between the duck and soba without unnecessary interference from other ingredients. By all means, it would be our pleasure for you to try our famous duck soba for yourself.
Our interior uses wood, stone, clay, and other earthy, natural materials in addition to soft lighting and seasonal flowers.
We place our focus on creating a modern yet relaxing ambiance within our establishment. We also incorporate cherry blossoms in the spring, lush greenery in the summer, multicolor leaves in the fall, and bare yet dignified branches in the winter. No matter the season, you can always observe the splendor of the Meguro River from Nishikoori.
Delicious food, exquisite memories.
Basing our dishes off of seasonal ingredients, we have created a lineup of numerous classic dishes. It is with the utmost pride that we invite you to taste our handmade soba.
Using traditional Japanese culinary methods, Nishikoori prefers to eschew rigid beliefs about soba and strives toward simplicity. We also pay respect to the producers of our ingredients by always looking to improve and innovate our cooking methods. In fact, it is the ingredients we turn to first in our culinary process, remaining flexible as we take into account seasonal factors like temperature and humidity during our soba making.
The three best varieties of potato galettes served as a starter. Phenomenal texture is preserved in our crispy, deep-fried shrimp, octopus, and squid, which are added to coarsely grated potatoes.
A dish comprised of slow-roasted mackerel in mustard and flavored with sour cream. Comes with buckwheat flour galette.
Seasonal fish with a delightful, smoky fragrance and deep-fried seasonal vegetables. Comes with Hollandaise sauce based on our house-made vinegared miso.
Slow-roasted shiokoji-marinated pork left with a touch of pinkness. Comes with our house-made sauce based on vegetables, Japanese herbs, and fresh Japanese red peppers.
For those wishing for a small yet mouthwatering dish. In this mini sukiyaki, we use the A5 rank Japanese Black breed of cattle.
An evening set for adults who desire drinks accompanied by small dishes, including a piping hot casserole and a soba or donburi set.