Spend a Chic Hour at Soba and Sake Emori in Yoyogi Uehara
The attraction of ‘Soba and Sake Emori’, which just opened in the Yoyogi Uehara neighborhood of Tokyo, is the splendid selection of Japanese sake, mostly veggie snacks, and the chance to taste subtle differences in noodles made from soba sourced from different regions. The choice of sake, each well known for solidly tart flavors, suitable for hot sipping, ranges from areas such as Tottori, Shimane, Osaka, and Fukuoka. The evening menu features eight selections emphasizing vegetables in season, such as a bowl of soba tofu with burdock fishcake, tempura of butterbur sprouts or Brussels sprouts, followed by the final dish of white soba noodles on a wickerwork tray as chosen by the chef, making a full-course meal. Soba berries are delivered each day from two different regions, finely milled with a grinder in the kitchen, and made into noodles by hand. Those who wish to taste the difference between identically milled soba from different regions are able to sample both types.
The shop is surrounded by white walls, giving an impression of neatness. The chairs have been crafted by Tendo Mokko, an upscale furniture maker in the proprietor’s home region of Yamagata, and the counter is made of old lumber salvaged from traditional houses in the Shin’etsu region. In this intricately arranged ambiance, tossing back little cups of hot sake while munching on veggie snacks, followed by lip-smacking soba noodles—sound appealing?
Soba and Sake Emori
Address: 10-10 Motoyoyogicho, Shibuya-ku, Tokyo
Hours: 12:00-2:00 p.m.; 6:00-10:30 p.m.
Closed on Wednesdays
The Little-Known, Frenetic Japan of Tatsuo Suzuki
A latecomer to photography, he succeeds brilliantly at translating all the power of a being through his street photography.
Kenzo Tange, the Father of Modern Japanese Architecture
Lauded in all four corners of the world, his iconic monuments made from rough concrete led to his style being described as 'lyrical brutalism'.
Marcos Gois, the Ramen Master of Finland
Born to a Portuguese father and a Finnish mother, Marcos Gois has dedicated his career to Japanese cuisine. He's a fan of noodles!
Wa, the Japanese Empire of Harmony
Prioritising agreement and harmony over personal views: this is the philosophy behind wa, a value which runs through Japanese society.
Sota Atsumi, a Natural Chef
The young chef recently opened his first restaurant in Paris, Maison. We look back over one of the most promising career beginnings.