01 / ABOUT THE PLACE
About this place
Dip cold soba into warm broth, then pour what remains over rice to finish. Inakatei’s tsuke soba makes a meal of several stages. The menu includes tori-tama tsuke soba with egg, a version with thick-cut seared chashu and egg, and one with oil-cake and egg. Each pairs cold soba with a gently spicy dipping sauce made with warm chicken stock. Choose according to your appetite: chicken for a first taste, chashu for a more substantial topping, or oil-cake if you would like to try it. Each is listed at ¥1,150, and the menu suggests finishing the remaining broth with rice.
One diner who tried the chicken tsuke soba described the noodles as pleasantly firm and the dipping sauce as both spicy and sweet. Another makes a point of ordering the chashu version for lunch. The combination of cold soba and warm dipping sauce is part of the appeal, as much as the choice of toppings.
There is more soba to choose from, including cold zaru soba, grated-daikon soba and soba topped with tempura prawns, alongside hot udon and rice bowls. Some visitors report being able to choose 1, 1.5 or 2 portions of soba, making it possible to adjust the serving to suit your appetite. Small dishes and beer are also available; for dinner, you could add dashimaki tamago (rolled omelette) or crispy burdock tempura.
Inakatei serves lunch and dinner and closes on Sundays. It is an option on Sanjo-kai Shopping Street for a meal where you can choose both the style of soba and its toppings.
