First-rate noodles in a tastefully austere modern setting, with a tiny garden visible just out the front window. The soba is quite a bit firmer and chewier than average, with a thick and milky, almost soup-like sobayu (the water the noodles have been cooked in). They do a nice version of tenzaru (Y2450) with tempura-fried anago (conger eel) and luscious seasonal vegetables - it even comes with a deep-fried eel bone.