Soba Sen

The first thing that stands out in a bowl at Soba Sen is its dark broth. Some diners have noticed the lingering savoury flavour and aroma of bonito, while others describe a balance between the distinct taste of soy sauce and a touch of sweetness. The broth, which complements kakiage and other tempura, is central to choosing what to order. Kakiage tempura soba, with the sweetness of onion coming through, is a good option if you want to enjoy the broth and tempura together.

Okia-mi tempura is a distinctive choice on the menu. Some diners say it has a prawn-like flavour, and it has also been praised with the shop’s dark soy-sauce broth. One diner enjoyed how the okia-mi tempura softened as it absorbed the broth, along with its flavour. Squid tempura soba lets you savour the changing texture of the batter, while geso tempura soba is made with roughly cut squid tentacles. Choosing a different tempura gives each bowl its own character.

Red ginger tempura brings its flavour into the rich broth, while a well-seasoned simmered egg has also been recommended as a topping, offering a different pleasure from tempura. This standing soba shop suits a quick meal or dining solo. It opens from 2:00 on weekdays, including Fridays, and offers breakfast options. Payment is cash only, and reservations are not accepted.