Morino

When ordering soba here, the first decision is the style of dipping broth: Kanto or Kansai. Kanto broth is dark and savory with a distinct punch of soy sauce and dashi, while Kansai broth is lighter in color, allowing delicate dashi aromas to shine through. Trying either profile to suit your palate is one of the distinct pleasures at Morino. Chilled in cold water, the noodles have a firm springiness and satisfying chew, releasing a clean buckwheat aroma as you eat.

A classic zaru soba arrives with fresh wasabi, scallions, and grated daikon, letting the clean texture of the noodles take center stage. For a sharper accent, the pungent karami daikon (spicy grated radish) delivers a refreshing kick. On cooler days, pairing cold soba with a piping-hot bowl of kamo dango-jiru—duck dumpling soup rich with duck fat and savory depth—creates a satisfying contrast. To finish the meal, cloudy, viscous sobayu (hot buckwheat water) is served in an iron kettle, letting you dilute the remaining broth and sip it to the last drop.

Ordering the tenzaru brings freshly fried tempura featuring kuruma prawn, conger eel, and seasonal vegetables, which pairs wonderfully with a drink alongside soba miso or other appetizers. The kitchen also prepares flat udon noodles with a firm bite, offering a different texture from the soba. While the restaurant provides a quiet, composed setting for a meal, payment is strictly cash only, so it is wise to prepare yen in advance.