Freshness is key at the Yomoda Soba outlet in Japan Food Town, the first overseas branch of the popular soba eatery in Tokyo. Using a mix of buckwheat flour from Yamanashi, Tochigi and Hokkaido, the noodles are made daily on-site, with the day’s temperature and humidity taken into consideration when mixing up the percentage of flour and filtered water. To cater to local tastes, the soba noodles are rolled out thinner than in Japan, so that it becomes slightly softer when cooked. Yomoda Soba believes in healthy eating and uses no MSG in their food preparation. All dashi broths are made with natural ingredients, with chefs expertly coaxing out flavors from specially sourced produce.
