A course of tuna and handmade soba on Daikoku-zaka in Azabu-Juban
Craft
Soan Mitate stands at the foot of Mt. Azabu, on Daikoku-zaka. Run by Yamayuki, a group known for wholesaling tuna, it serves a course that pairs prime tuna with handmade soba and Champagne. The name “Mitate” comes from the three basics of soba: freshly milled, freshly made, freshly boiled.
Handmade 100% buckwheat soba, with the flour chosen dish by dish. Heirloom varieties from Fukui and Toyama prefectures are used depending on the dish.
Season Season
Dishes Dishes
À la carte dishes include a soba-flour galette paired with Yamayuki's tuna, and soba sashi. A broth made from dried tuna flakes and Rausu kelp runs through the menu.
Space Space
An L-shaped counter anchors the room, with one additional table.
Chef
Koki Miura
Koki Miura serves as chef and owner of Soan Mitate. He trained for roughly 20 years in all, at the Japanese restaurant Kyo-aji, the soba specialist Kanda Owariya Honten, and the tempura restaurant Ginza Onodera.
Drawing on that experience, he serves a course pairing tuna, handmade soba and Champagne at his restaurant on Daikoku-zaka.