From Then to Now: Nishikoori's History

In the spring of 2015, Nishikoori opened in a hallowed space along the Meguro River brimming with cherry blossoms, tucked away from the hustle and bustle of city life. Sitting atop a gigantic boulder, our glass soba-making booth sprung to life as we began to present our handmade soba to the world. It is thanks to the patronage of our loyal customers that we are able to greet our second spring this year.

We are humbled to serve those who choose to support us and hope their discerning palettes, both for soba and sake alike, find our establishment as exceptional as we do.

Always receptive to our customers, we have heard their demand for greater varieties of sake and seasonal, a la carte dishes, which we have incorporated into our menu.


Spring 2017

From Then to Now

Ever since our opening, we have diligently followed many tried and tested principles for a successful soba establishment. However, it is our sincerest endeavor to maintain flexibility and reject those ideas which may not work for our customers. First and foremost, we are focused on how best to ensure a remarkable dining experience for each individual customer.

Although we strive to make our establishment distinctive for our soba connoisseurs, we maintain the importance of catering to our customers who may not enjoy soba at all. In this vein, we have adopted our motto of “Sublime Cuisine and Sake” as an all-encompassing measure. We maximize our customers’ satisfaction with ambiance and service conducive to a relaxing, easygoing dining experience.

Executive Chef

和田 顕二 Kenji Wada

From Nara prefecture.
After graduating from university, Mr. Wada became an employee of a company in Kawane, Shizuoka prefecture to explore his interest in Japanese tea. Through this experience, he grew an appreciation and discerning eye for natural ingredients.

In 2004, at the age of 26, he gained certification as a Japanese tea sommelier, and it was at this time he also acquired a fascination with the world of soba. He soon began training at soba restaurant in Hayama and Kamakura to understand soba making, and finished his training in 2010. By 2015, he had established Nishikoori in Tokyo.

Although he employs traditional Japanese culinary methods, Mr. Wada discards long-held beliefs about soba and soba restaurants that he believes run contrary to his customers’ needs. Striving toward simplicity, he reveres a minimalistic approach, allowing the natural flavors of his ingredients to impress and delight customers.

Spellbinding Scenery from Our Windows
Seasonality in Cuisine and Sake

At lunchtime, our customers can enjoy a typical array of reasonably-priced soba dishes. Of course, along with enjoying a typical Tokyo soba restaurant experience, we invite our customers to drink sake and order a la carte dishes as they please.

At dinner time, we offer an expanded drink menu, comprising items such as wine, Japanese sake, and shochu, in addition to cuisine infused with seasonal ingredients.

We offer a unique “Dinner Set for Adults” that incorporates two appetizers, one main dish, and one donburi or soba. Of course, we leave open the option of a la carte side dishes for those who wish to pair the set with other items, and we highly recommend an alcoholic beverage to pair with the Dinner Set. No matter what our customers order, we hope they stop by our restaurant for a laid back dining experience, experiencing ease to laid back dining experience, finding ease.

We recommend customers experience the pinnacle of our “simplicity” approach by enjoying our duck soba at any time, be it lunch or dinner.

Rich Fragrances and Potent Flavors

Tea Leaves from Secluded Tea Farms

The town of Kawane (in Shizuoka prefecture) bursts at the seams with nature’s grandeur, in no small part due to the surrounding Oi River. Tea grown here is quite valuable and known throughout Japan as “natural refined green tea,” benefitting from the unique light and temperature characteristics of the Kawane region.

It is in this almost fantastical region that Nishikoori’s head chef developed a profound respect for the workers at a particular tea site, Matsushima-en, as he saw the delicateness with which they handpicked their tea leaves. Our head chef has collaborated with these workers to bring magnificent tea all the way to Tokyo.

We humbly present to you the brilliance of ancient Japanese soba and tea traditions, and we hope you savor them along with our other culinary offerings.

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