荞麦面条，坚果香气，静静的优雅。
荞麦面是细长的荞麦粉面条，冷食时盛于竹笊上配蘸汁（zaru），或热食浸于汤中（kake）。最好的当日手切；十割（juwari）意指百分百荞麦。
荞麦面是老东京的慰藉与仪式——除夕夜会吃跨年荞麦（toshikoshi soba）以求长寿，历史上也曾是匠人快捷而朴实的一餐。佐以一点山葵与葱花，啜食冷荞麦，是这座城市素朴的乐事之一。
好荞麦尝得到谷物本身的味道——坚果香、微甜，与利落的弹劲。蘸汁、啜食，最后将煮面水（sobayu，荞麦汤）注入剩下的蘸汁中饮尽——这套作法令人由衷满足。
常掺有小麦（追求无麸质请选十割——但需确认）。蘸汁通常含鱼出汁，素食者请另询纯素版本。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Mori soba (cold buckwheat noodles) and tempura soba
Founded in 1884 and housed in a Tokyo-designated historic wooden building, this Kanda institution serves hand-cut soba in a bustling, time-worn dining hall.
Sarashina soba — pure-white refined buckwheat noodles
A 230-year-old Edo institution and the birthplace of silky, pure-white sarashina soba, served with a choice of light and dark dipping broths.
Three styles of juwari soba (inaka, sarashina, dattan)
A specialist serving juwari (100% buckwheat) soba with no wheat flour, so the noodles themselves are naturally gluten-free. Note the standard dipping sauce/soba-yu and a shared kitchen mean it is not certified celiac-safe; confirm the tsuyu if you are highly sensitive.
Seasonal kaiseki course; signature truffle soba
A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.
Gluten-free shio (salt) ramen with rice-based noodles; veggie 'Vegisoba'
A popular Tokyo Ramen Street shop offering a gluten-free salt ramen made with rice-based noodles, plus its colorful vegetable 'Vegisoba'. It is a has-options shop, not a dedicated GF kitchen — the official site warns of possible cross-contamination, so it is not celiac-safe.
