Located just off from the top end of Burke Street, Shimbashi Soba and Sake Bar has taken over from Aka Tombo Japanese restaurant. Inside the small dining room, communal tables converge around a flourmill that grinds buckwheat daily for homemade soba noodles, served dry or in broth. Traditional dishes of Japanese tapas are also served as accompaniments to a large selection of imported Sake and Japanese beer.
We mill Tasmanian buckwheat groats into flour, make them into Soba and cook them, right here in Melbourne. We want you to try these easily digested and highly nutritious buckwheat noodles, prepared using Japanese techniques. Soba can be served warm or chilled, depending on the season, and goes well with meat, vegetables and other ingredients.
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