Suba Soba centres its minimalist space and concise menu on handmade soba with variations shifting throughout the year – look out for the sudachi (Japanese citrus) soba in summer and figs in autumn. The space is standing only, so expect a quick but memorable stop. The nikutama soba (braised beef and egg) is a standout. Portions are lighter, so consider adding a side of dashi rice with nori butter or onsen egg for something more complete.



