Sarashina no Sato

Sarashina no Sato is a handmade soba restaurant located in Tsukiji, Tokyo, operating under the name Tsukiji Sarashina no Sato. It serves various types of soba, including nihachi soba, sarashina soba, seasonal changing soba, and kikouchi soba, using domestically produced buckwheat stone-milled in-house. The restaurant also offers fresh seafood delivered from Toyosu and Tsukiji markets, and vegetables sourced directly from farms. It has private rooms for parties and is open every day, with different hours on weekdays and weekends/holidays.

The history of Sarashina no Sato traces back to the first branch of the famous soba restaurant 'Sarashina' in Azabu Nagasaka. The first branch was opened by Zenjiro Akatsuka, the first generation of Tsukiji 'Sarashina no Sato'. Zenjiro was born in 1876 (Meiji 9). He trained at the main restaurant for 15 years and became independent in 1899 (Meiji 32) at the age of 23, opening 'Azabu Nagasaka Sarashina Branch Nunoya Zenjiro' in Fukagawa Sagacho. The business prospered and moved to Ushigome Kagurazaka in 1912 (Meiji 45), becoming 'Nagasaka Sarashina Ushigome Tori-cho Branch'. The Ushigome shop survived the Great Kanto Earthquake and enhanced its reputation. Zenjiro served as the head of the Greater Tokyo Soba Merchants Association in 1939 (Showa 14) but died in 1941 (Showa 16). After Zenjiro, his adopted son-in-law Shoji (正治) took over, but during the war, he was drafted in 1944 (Showa 19) and the shop was closed due to forced evacuation. The third generation, Shoji (昭二), was born in 1943 (Showa 18). After the war, Shoji (正治) switched to the fruit and vegetable business, and the pre-war famous soba shop 'Ushigome Sarashina' was closed. Shoji (昭二) reopened the soba shop after graduating from university, training at 'Nunotsune Sarashina' and opening in 1967 (Showa 42). The name 'Sarashina no Sato' was chosen by Shoji (正治). The shop was initially a small 20-seat shop in a row house, but was rebuilt in 1970 (Showa 45) to 50 seats, and in 1977 (Showa 52) a three-story reinforced concrete building was built, at which time delivery was stopped and the shop switched to completely handmade soba. In 1990 (Heisei 2), the building was rebuilt and in-house milling was introduced. In May 2003 (Heisei 15), the shop moved to a nearby location in Tsukiji, and Shoji's eldest son, Shigeyuki, became the fourth generation.

Handmade soba restaurant specializing in traditional Sarashina-style soba.

• Nihachi soba

  Handmade soba with 80% buckwheat flour and 20% wheat flour.

• Sarashina soba

  Soba made from the pure white center of buckwheat seeds, with egg as a binder.

• Seasonal changing soba

  Soba mixed with seasonal ingredients, a tradition of the Sarashina family.

• Kikouchi soba

  100% buckwheat soba with a dark, coarse flour blend.

1. 1築地駅から徒歩1分の手打ちそば処｜築地さらしなの里sarashinanosato.com
2. 2当店の歴史｜築地さらしなの里sarashinanosato.com
3. 3Sarashina no Satowikidata.org