Hiro Saku

An omakase course is available at lunch time, allowing diners to enjoy seasonal dishes that change depending on the day. Each dish is carefully prepared, such as grilled conger eel with white sauce, crab anglazed with red bean paste, and tempura. The rich Sobayu (buckwheat paste) is highly favored by Soba lovers, and after enjoying Soba, you can refresh your palate with a small confectionary.

In addition to being an easy 4-minute walk from Shimbashi Station, the restaurant is located down an alley, giving it an air of a restaurant known only to those in the know. In a calm space with a total of 18 seats, including tatami room and counter seats, you can spend a quiet and elegant time.

At HIROSAKU, culinary masters offer different courses of soba and kaiseki cuisine day and night, creating a serene world in the downtown area. The restaurant attracts visitors with its Michelin-level buckwheat noodle courses during the day and starred kaiseki cuisine at night.

Satoshi Watanabe, the owner of HIROSAKU, originally ran a high-end kaiseki restaurant, and his business was based solely on his evening clientele. However, in 1997, he was struck by the buckwheat noodles he ate at a buckwheat noodle restaurant near Zenkoji Temple, and became fascinated with buckwheat noodle making. Since then, he has been struggling with buckwheat flour.