Pass through the lemon-yellow “noren” curtain, and you’ll find yourself at Dashin Soan and its garden courtyard, an oasis of green and calm. Dashin Soan’s specialty is soba. Since it opened some 15 years ago, connoisseurs have been making their way here from across Tokyo, drawn as much by the setting as the reputation of the “te-uchi” (hand-kneaded, rolled and cut) buckwheat noodles. And there is no single soba master in charge at present. Instead, the chopping and cutting duties are rotated and shared among a team of four artisans. 📸 Robbie Swinnerton (@tokyofoodfile)
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