Kyourakutei has its own millstone to prepare their noodles daily. Le bf's order of the 2-type soba (zaru and jyuwari) was personally my favourite of the whole lot. So springy and al-dente. Condiments were kept simple and light to boast the natural sweetness of the noodle. My kake udon was equally impressive but the broth made it go soft faster. The let down was the tempura, which ironically was also the most expensive. Ingredients were really fresh but the batter was soggy even as we quickly ate it. Will return for the handmade soba!
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