Muromachi Sunaba

Muromachi Sunaba is a soba restaurant whose official website states it was founded in 1869 (Meiji 2) and describes itself as the birthplace of tenzaru and tenmori. According to the official site, tenzaru and tenmori were created after the war, in the era of the third-generation brothers, from the wish to serve tempura soba in a way that is delicious and easy to eat even in summer. The site says the restaurant has continued to refine its soba since its founding, considering soba a Japanese culture, and currently operates two locations: the Nihonbashi main store and the Akasaka branch. The Nihonbashi main store is located in Nihonbashi Muromachi, Chuo-ku, Tokyo, with a large roughly 100-seat setting in a back alley, and offers seasonal soba kaiseki courses with banquet reservations on the second floor. The Akasaka store is located in Akasaka, Minato-ku, Tokyo, in a wooden Japanese-style house in a back alley. The official site also describes two types of soba: a "zaru" made from sarashina flour bound with egg, and a "mori" made from stone-milled soba flour blended at a 2:8 ratio.

According to its official website, Muromachi Sunaba was founded in 1869 (Meiji 2). The site states that since its founding it has regarded soba as a Japanese culture and has continued to refine its taste with dedication. It describes tenzaru and tenmori as having been created after the war, during the time of the third-generation brothers, from the wish to serve tempura soba in a way that is delicious and easy to eat even in summer. The official site presents the restaurant as the birthplace of tenzaru and tenmori and says it currently operates two locations: the Nihonbashi main store and the Akasaka branch.

A long-established soba restaurant presenting itself as the birthplace of tenzaru and tenmori and as a keeper of Edo-era popular food culture.

• Tenzaru / Tenmori

  Described by the official site as first served in the form of cold seiro soba with a warm dipping soup containing tempura; the tempura includes small shrimp such as shiba shrimp and small scallops, with hon-mitsuba.

• Zaru soba

  Made from sarashina flour ground only from the core of the buckwheat, bound with egg; described as fine, smooth, and with a clean sweetness.

• Mori soba

  Made from soba flour such as stone-milled flour blended at a 2:8 ratio; described as making the most of the flour's aroma and color for a rich flavor.

1. 1室町砂場｜公式サイト:日本橋:天ざる:天もりそば:蕎麦muromachi-sunaba.co.jp
2. 2室町砂場について | 室町砂場｜公式サイト:日本橋:天ざる:天もりそば:蕎麦muromachi-sunaba.co.jp