Kiminami

For the owner-chef of this humble joint, soba is a life calling. He crafts the dough from scratch, using only pure buckwheat flour and water. Attuned to the microseasons, he sources the grain from different regions across Japan, so the flavor shifts throughout the year. In summer, he makes the noodles thin to complement the cool dipping broth, while in winter, he cuts them thicker for heartier dishes. From there, the soba branches into different variations, such as inaka soba with its browner hue and visible grainy texture, and seiro soba with its paler, smoother finish. The theme of soba permeates the entire menu. Diners might need a little urging to try the soba 'sushi'—seaweed-rolled soba filled with mushrooms, vegetables, and egg — but a side dish of buckwheat seed-coated shrimp tempura easily draws the eye and continues the concept. For a sweet finish, opt for the unique soba pudding, featuring the seeds and a silky texture. Between slurps and plates, take a moment to appreciate the ambiance. Exposed beams, erected columns and shoji windows hint at a bygone era, while the old-school atmosphere is more palpable through vintage-style chandeliers and antique cabinets lined with precious china. Kiminami is a recipient of the Michelin Bib Gourmand Award in 2024.