At the NEX mall for dinner after I flew in from Manila, we were attracted by the demonstration window of the soba restaurant we always wanted to try but had always passed on due to the long lines at the entrance. We were early at the mall that time and so were able to get a good table for dinner. Now we know why people line up to eat at the restaurant - the soba is really good and brought me back to similar experiences eating soba during my time in Japan. I still remember that whenever we had a chance to go out and eat, my sensei tried to find a good soba restaurant and I was able to try maybe 3 or 4 good ones during our summer zemi, which was always an out-of-town seminar.
 |
| The demo window with the noodle chef was just like the restaurants in Japan |
 |
| Each table had paper place mats containing information on soba |
 |
| Salmon sashimi |
 |
| Cold soba and tempura set |
 |
| Hot soba with wild vegetables |
 |
| Entrance to Shimbashi Soba Restaurant |
 |
| Chef mixing the dough |
 |
| Machine mixing the ingredients for the noodles |
 |
| Another machine for mixing the ingredients prior to the kneading stage, this machine churns out the thick, past-like form that is kneaded by the chef and eventually cut to become the soba to be cooked in the restaurant |
 |
| Chef kneading the soba, usually in front of curious passers who become customers of the restaurant |
 |
| Master noodle chef certificate on display at the demo window |
No comments:
Post a Comment