Savor the season, finish with soba. A hideaway Soba Kappo in Azabu-Juban

Past the shopping street of Azabu-Juban and up Kuroyamizaka slope, “Soba Kappo Tatsu” sits quietly. With only a ceramic dragon signboard at the entrance to mark it, this is truly a place known to those in the know.

The owner trained for more than 20 years at a ryotei (traditional high-end Japanese restaurant) in Ginza, and now expresses his technique and sensibility in the style of soba kappo (a refined soba-focused Japanese cuisine restaurant).
Every morning, soba grains are carefully milled in-house, and the juwari soba (100% buckwheat soba), hand-cut while judging the day's conditions, has a delicate, translucent flavor as its charm. With soba—whose aroma, throat feel, and lingering aftertaste are all calculated—as its axis, the gluten-free course weaving in seasonal seafood and vegetables unfolds, allowing you to enjoy a special dining experience unique to this restaurant.

The cuisine is reservation-only Omakase course only.
There are two types—the 15,400 yen course with 7 dishes and the 19,800 yen course with 9 dishes—and the contents change monthly.
Using fresh fish and seasonal vegetables delivered directly from the production area every morning and carefully selected soba grains, dishes that draw out the goodness of the ingredients are served one plate at a time with care. One of the pleasures is being able to choose your preferred soba to finish, according to your mood that day. From the classic seiro (chilled soba on a bamboo tray) to sesame and sudachi (Japanese citrus) varieties, both warm and cold, an array of soba prepared with various creative touches awaits, satisfying you to the very end.

The house-made juwari soba uses no binders such as wheat flour at all, so its characteristic feature is that you can taste the soba's original aroma, sweetness, and delicate flavor head-on. The rich aroma that spreads the moment it enters your mouth, the supple throat feel, and the deep savoriness felt the more you chew leave a lasting impression.

All dishes are gluten-free, and the attention to detail extends even to using buckwheat flour or rice flour for fried items.

The 〈Karasumi Soba〉 is the specialité of Soba Kappo Tatsu that captivates many guests.
It uses, lavishly, house-made karasumi whose savoriness has been concentrated by repeatedly coating it with ginjoshu (premium sake) while drying. The rich body and deep savoriness overlap with the soba's flavor, leaving an elegant lingering aftertaste in the mouth. Drinks naturally pair well with it—a representative dish of the restaurant.

The drinks selected by the proprietress while considering pairing with the cuisine include a wide variety such as sake, wine, and Champagne. Together with the carefully chosen ochoko (small sake cups) and tokkuri (sake flasks), you can enjoy Japanese food culture with all five senses.

Azabu-Juban, not far from Roppongi. Across from the Austrian Embassy is a quiet entrance that at first glance gives no hint of being a restaurant. When you open the door, the gentle hospitality of the head chef and proprietress welcomes you.

The interior has a refined yet relaxed, composed atmosphere where you can spend time at ease. At the beautiful L-shaped counter seats, you can enjoy up close the bearing of head chef Tatsuyoshi and the way the dishes come together, with a quiet sense of live performance in the air.
A completely private room enveloped in soft lighting, like a hideaway, is also available, recommended for occasions when you want to leisurely enjoy your meal.

From the cuisine itself to the vessels, sake cups, and even the creation of the space, a delicate aesthetic sensibility can be felt, and the very time spent dining becomes a special experience—a fine establishment in every respect.