Tatsumian

One diner trying tendon for the first time was struck by its light, crisp batter and the two plump prawns on top. The bowl came with miso soup and pickles, making it a tempting choice when you feel like rice rather than soba.

For a meal centred on soba, consider Sanpo soba. One reported serving brought together three different combinations: namako mushrooms with grated daikon, ikura with grated daikon, and grated yam with a quail egg and nori. It is a good option for trying several toppings in one dish. The cold-soba menu also includes cold tsuke-nagamo soba, made with akamoku seaweed. A diner described the nagamo as resembling akamoku and said the dish was served as dipping soba with grated yam. It may appeal if you like cold soba with seaweed or yam.

For a more substantial lunch, the Shakunage set pairs katsudon, soba and vegetable tempura. One solo diner found the katsudon portion generous. There are also kishimen noodles and tempura, as well as small plates described as featuring ingredients from Sado Island, alongside the soba dishes.