Honmura An - Soba for both belly and mind

Honmura An - Soba for both belly and mind

With it’s sophisticated simplicity, Honmura An truly encapsulates the japanese aesthetic. Here you’ll find perfectly executed plates of soba in a setting that will also please your mind and soul.

It was a hot day in May, and I was dashing through the streets of Tokyo aimed for some chilled soba. But with the destination pinned on my map, I knew exactly where I was going. Among the hundreds of soba places in this city, this particular one supposedly had something extra.

 

Arriving at the adress, I got a bit sceptical for a moment. I was standing in front of a pretty ugly brick building for what looked liked apartments. No people around, and no queue!? Was I at the right place?

Just upon realisation that they hadn’t opened yet, people started queuing up.
Now there was the Tokyo I’d gotten used to :)

Honmura An

As expected, the inside was a big contrast to the facade. The concrete gave it an industrial and contemporary shell, but the wooden furniture and washi paper over the window diffusing the sunlight still created a warm atmosphere. The place certainly was my kind of style.

 
Honmura An
 

A couple of days before I had seen a salad on Instagram that maybe looked pretty simple, but I could just feel how delicious it was. So when I couldn’t find it in the menu, I got a bit anxious..

Still optimistic, I showed the waiter an image of it. He nodded kindly and scribbled it down on his notepad. Success!

Mixed greens, figs, soba crunch, fresh soba

Mixed greens, figs, soba crunch, fresh soba

Expectedly their menu is pretty extensive when it comes to the soba, including some daily specials. I really like it chilled, especially during summertime. So I went with that, with some tempura on the side, and it was oishiiii!

Ten Zaru Soba: Cold soba, Tempura (pumpkin, mini corn, green bean, scampi) and Tsuyu sauce

Ten Zaru Soba: Cold soba, Tempura (pumpkin, mini corn, green bean, scampi) and Tsuyu sauce

The soba is made fresh daily, with the traditional method of grinding the buckwheat into flour using a stone-mill, and it really shined through. I feel that when the soba is chilled like the one I chose, you can taste a lot more of the flavour details and nuances!

Good interior design, bad image..

Good interior design, bad image..

Honmura An is a great lunch escape, it’s on the more expensive side but it’s all very simple and elegantly done. Expect about 2.000 yen per person for lunch. At dinner time the seasonal menu expands with a lot of small tapas-style dishes!


PS. At the end of the meal they’ll bring you a cube-ish little box with spout and handle. This contains soba yu, which basically is the boiling water from the soba. Pour it into the dipping sauce and you have yourself a delicious little soup to finish your meal!

Gochisousama!