A specialist serving juwari (100% buckwheat) soba with no wheat flour, so the noodles themselves are naturally gluten-free. Note the standard dipping sauce/soba-yu and a shared kitchen mean it is not certified celiac-safe; confirm the tsuyu if you are highly sensitive.
Stone-milled hand-cut zaru soba with seasonal tempura
A backstreet Kagurazaka soba shop that stone-mills and hand-cuts its own buckwheat, earning a spot on the Tabelog 100 soba list.
Gluten-free cheesecake & matcha roll cake
A tiny 100% gluten-free cafe near Roppongi-itchome with English-speaking staff, chewy gluten-free lunches and a celebrated matcha roll cake.
Sarashina soba — pure-white refined buckwheat noodles
A 230-year-old Edo institution and the birthplace of silky, pure-white sarashina soba, served with a choice of light and dark dipping broths.
Juwari (100% buckwheat) soba, stone-milled in-house daily
A Michelin-starred soba sanctuary where the chef grows and hand-mills his own Ibaraki buckwheat into pure 100% juwari noodles — the closest a coeliac traveller comes to trustworthy Tokyo soba.
Daily stone-milled handmade soba, charcoal skewers, tempura
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
Mori soba (cold buckwheat noodles) and tempura soba
Founded in 1884 and housed in a Tokyo-designated historic wooden building, this Kanda institution serves hand-cut soba in a bustling, time-worn dining hall.
Sembikiya special fruit parfait
The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
Tomeshi — soy-cooked rice crowned with broth-soaked tofu
Founded in 1923, this Kanto-style oden institution simmers a decades-old dark dashi and is famous for tomeshi — broth-soaked tofu over soy-stained rice.
Edomae tendon of conger eel, shrimp, squid & soft-fried egg in a secret sauce
The perpetually-queued Nihonbashi flagship whose overflowing Edomae tendon comes glossed in a closely-guarded family sauce for around ¥1,000.
