Nunotsune Sarashina

Nunotsune Sarashina (布恒更科) is a traditional Japanese soba restaurant located in Minamioi, Shinagawa-ku, Tokyo. It was founded in 1963 by Tsunejirō Ijima, who took the name of the first generation Nunoya Tsunejirō. The restaurant belongs to the Sarashina Horii lineage, a historic soba house whose origins date back to 1789. Nunotsune Sarashina specializes in 'kawari soba' — seasonal soba noodles kneaded with ingredients such as mugwort in spring and yuzu in winter — as well as classic Sarashina soba and tempura. The restaurant operates two locations: the main shop in Minamioi, Shinagawa, and a branch in Tsukiji, Chuo-ku. It is a small, family-run business that has passed through several generations, currently led by the fifth generation, Takumi Ijima. The restaurant is known for its traditional atmosphere and its commitment to the Sarashina style of soba making.

Nunotsune Sarashina is part of the Sarashina Horii lineage, a historic soba house founded in 1789 by Hori family, who were cloth merchants from Shinshu. The founder, the eighth generation Kiyoemon, was encouraged by his lord to open a soba shop, and established 'Shinshu Sarashina Soba-dokoro Nunoya Tahei' in Azabu Nagasaka-cho. Over the generations, the family ran several branches, and in the Meiji era, they even delivered to the imperial household. In the early 20th century, Ijima Shōtarō, who had trained at Azabu Nagasaka Sarashina, managed branches in Nihonbashi and later Yūrakuchō. His second son, Tsunejirō Ijima, after various ventures, reopened a soba shop in 1963 in Minamioi, Shinagawa, under the name 'Nunotsune Sarashina', taking the name of the first generation Nunoya Tsunejirō. The restaurant has since been passed down through generations: after Tsunejirō's death in 1967, his third son Shinobu took over as the second generation; after Shinobu's accidental death in 1970, the fourth son Setsu became the third generation. In 2004, the fourth generation Hajime Ijima opened a branch in Tsukiji. After Setsu's death in 2013, his second son Takumi became the fifth generation and continues to run the main shop in Oi. The Tsukiji branch is operated by the fourth generation, Hajime. The restaurant remains a small, family-run business dedicated to the Sarashina tradition of soba making.

• 2013

  Third generation Setsu Ijima dies; his second son Takumi becomes the fifth generation and continues the Oi main shop.

• 2004

  Fourth generation Hajime Ijima opens the Tsukiji branch.

• 1970

  Second generation Shinobu Ijima dies in an accident; fourth son Setsu becomes the third generation.

• 1967

  First generation Tsunejirō Ijima dies; his third son Shinobu becomes the second generation.

• 1963

  Tsunejirō Ijima opens Nunotsune Sarashina in Minamioi, Shinagawa, Tokyo.

Traditional, family-run Sarashina-style soba restaurant offering seasonal kawari soba and tempura in a historic setting.

• Seasonal kawari soba

  Soba noodles kneaded with seasonal ingredients such as mugwort in spring and yuzu in winter.

• Gyozen Sarashina soba

  A classic Sarashina-style soba dish.

• Anago tenmori

  Soba topped with conger eel tempura.

1. 1布恒更科｜1963年創業。更科伝統の変わり蕎麦を愉しめる店nunotsunesarashina.com
2. 2布恒更科 - Wikipediaja.wikipedia.org
3. 3Nunotsune Sarashina - Wikidatawikidata.org