A refreshing bowl of chilled soba buckwheat noodles topped with skinny slices of hebesu. Hebesu, a tart citrus common in Miyazaki prefecture in Kyushu. There are few seeds and the pores and skin could be eaten when sliced skinny.
Komatsuan is a 100-year-old sobaya from Komagome. It has branches in Ginza, Marunouchi Oazo constructing, and Shinjuku Takashimaya. A enjoyable restaurant to satisfy pals because the menu has many small plates that may be shared earlier than ending the meal with soba. On this present day I had the grilled greens in a dashi broth. Eggplant, zucchini, squash, younger corn, okra, bitter gourd, and tomato artistically plated.
Tokyo is extremely scorching and humid this time of 12 months. Citrus in season embrace sudachi, kabosu, inexperienced yuzu, and hebesu. I wrote about Japanese citrus for the New York Instances journal. The present hyperlink is under.
The Ginza department is close to the primary crossing close to Mitsukoshi division retailer. It’s on the 14th ground of a constructing that I’ve walked by a whole lot of occasions and solely this week did I understand Komatsuan is right here. I really like this about Tokyo. Continually rediscovering nice eats.
Ginza Komatsuan
Chuo-ku, Ginza 5-7-6, i liv 14th ground
Present hyperlink to the New York Instances T Journal article:
https://www.nytimes.com/2025/04/22/t-magazine/japanese-citrus-fruit-yuzu.html?unlocked_article_code=1.d08.-EDx.p8H-z5Ea-M6s&smid=url-share