Takahashi is a about a ten-minute walk from Ogikubo station on the Chuo line, but worth the journey through the residential area west of Tokyo. I was meeting a girlfriend for lunch on a Tuesday. For whatever reason, many soba shops are closed on Tuesdays. But my friend had been to Takahashi before and we were in luck as it is open Tuesdays. On a side note, many hair salons are also closed on Tuesday. So frustrating…
The shop is just off of a main street and in a residential area. The menu is only in Japanese, so best to go with a Japanese friend, or have your hotel call ahead and arrange a menu.
Takahashi has a nice selection of sake as well. Dassai from Yamaguchi is on the list. This day we went with Tefu from Kokken in Fukushima. It is made with Miyama-Nishiki rice and is unpasteurized. The junmai sake is soft and food-friendly, a lovely partner to soba.
The shop brings out some deep-fried soba noodles with our sake. We started with goma-dōfu (sesame tofu), which was quite firm. The soba sashimi was cut into long strips and was a nice hint as to what was coming. The tempura included both shrimp and vegetables.
My friend was excited as fresh nori soba was on the menu. It was my first time to have it and it was lovely. A generous amount of soft nori that is reminiscent of the ocean is on top of the handmade soba. The nori soba was the seasonal soba. Can you imagine, nori having a season? It does, and it is just now ending its season, so get it while you can. Our table overlooked the soba processing room, but by lunchtime the master was done rolling and cutting the soba.
Highly recommend Takahashi, but be sure to go with a Japanese speaker or arrange your menu ahead of time. The menu is only in Japanese and don’t expect any English here. I also love that it is a bit of a walk from the station as the other customers there obviously made the trek for Takahashi-san’s soba.
Suginami-ku, Ogikubo 2-30-7 杉並区荻窪2-30-7
closed Wednesday and the third Tuesday of each month.