Shimbashi Soba & Sake Bar, Melbourne
As bit of a noodle noob I’ve largely often gone with ramen (as highly evident here) and Shimbashi is my first foray into a soba noodle specialist store. According to Google, the difference is the soba noodle is made from buckwheat flour so there is a slight nuttiness to the flavour versus ramen which is made from wheat. Anyway I was pretty impressed with the quality of the noodles and dishes here and the service is top notch fantastic. The wheat comes from Tassie and you do feel there is a lot of effort behind the scenes to get every detail perfect.
I ordered the Kamonan Soba Warm which was a bowl of soba served with duck and mushrooms. The clear broth had a pleasant sweetness that did bring out the best of the ingredients included. I wasn’t hugely into the duck as the pieces were a bit big but it was a good mix of toppings with complementary profiles. I did finish off my evening with a sake infused pudding with a yuzu citrus jam and this made for an ideal ending with a sharp citrus note and a playful, bouncy texture. Definitely keen to check out some more soba-orientated eating in the future.