A favorite from the 'otsumami' (appetizer) section. These omelets are rolled to order and feature a texture that is remarkably soft and 'custard-like' within. They are seasoned with a generous amount of savory dashi, providing a significant savory punch and a subtle sweetness. Reviewers highlight its incredible consistency and the Lack of any 'rubbery' texture. It is a textbook execution of the classic soba-house side.
Tips from diners
The dashimaki is remarkably juicy! Try the first bite without any extra soy sauce to taste the quality of the dashi. It's the most savory side on the menu. Pair it with a glass of their high-quality Japanese sake.
The absolute signature of Soba Ro and a city-wide cult favorite for its incredible visual beauty and refreshing flavor. The noodles are hand-crafted and served in a refined, clear dashi that is remarkably light. The surface of the bowl is completely covered with translucent slices of fresh sudachi (Japanese lime), which provide a bright, aromatic acidic lift to the savory soup. Reviewers consistently praise its incredible fragrance and the Lack of any 'bitterness' from the citrus. It is widely cited as the best summer dish in Tokyo.
Tips from diners
This is non-negotiable! The presentation is beautiful. Don't leave the sudachi slices in too long if you want to drink the broth at the end—they can eventually become bitter. The noodles have a great resilient 'snap' to them.
A robust and flavor-dense main course highlight. The dipping broth is a refined, dark dashi that highlights the savory, slightly gamey sweetness of premium duck. It's served with roasted leeks that provide a subtle charred aroma and a beautiful textural contrast. Reviewers highlight the superior quality of the duck and the way the fat enriches the broth. It represents the heart of the Japanese noodle tradition refined for a modern setting.
Soba Ro is a masterfully executed tribute to the traditional Japanese soba experience, refined for a modern audience. Located right on the Meguro River, the restaurant is known for its high-energy open kitchen and its commitment to 'the craft'—focusing on freshly milled buckwheat and precise hand-cutting. It is celebrated for its precise execution, its status as a city-wide favorite for a relaxed but high-end meal, and its spectacular views during cherry blossom season.
The riverside location makes it incredibly popular, especially during cherry blossom season. Arrive at 11:15 AM (before the 11:30 AM lunch opening) to walking right into a table. The line on weekends can be 45-60 minutes.
The shop is located right on the Meguro River. It's spectacular during cherry blossom season (Sakura), but also the busiest time of year. Combine your visit with a walk to the nearby boutiques in Nakameguro.
The interior is sleek, modern, and very clean. Request a seat near the window if you want a view of the river street life. The counter is the best place to sit to watch the chefs work with the noodles.
Page last updated: