Best Dishes at Soba Sasuga

The baseline for understanding Sasuga's philosophy. 100% buckwheat (juwari) with no wheat filler — delicate, fragrant, and slightly sweet. The noodles are chilled and served on a traditional bamboo mat with a soy-based dipping sauce. Reviewers note the texture is unlike regular soba because the flour composition is completely different.

A temperature contrast dish where cold noodles meet hot dipping sauce in the bowl. The warmth doesn't soften the delicate buckwheat noodles — instead it creates this textural interplay reviewers rave about. This is Sasuga's signature way of serving soba.

A warming alternative to the chilled options. The broth is made with duck and scallion (negi), creating a deeper flavor than the standard dipping sauce. The juwari noodles still hold their delicate character even in hot broth.

One reviewer called this 'one of the best [tempura soba] in my life' — the tempura is described as 'delicate yet crispy' and the soba itself is divine. The heat of the broth doesn't wilt the juwari, and the tempura stays crispy from the top.