kodo

Smooth, refreshing seiro contrasts with thick, hearty inaka noodles at kodo. A 2-variety tasting platter lets diners sample different styles side by side, tailoring the meal to the mood of the day. Hand-kneaded flavoured soba is another highlight, ranging from refreshing yuzu noodles that release a bright citrus aroma before the first bite to seasonal options like sakura-infused noodles, each showcasing distinct chew and nuanced character.

Lunchtime brings combinations such as soba paired with a mini tendon rice bowl, along with generously topped bukkake soba. Fried dishes, including the large prawn tempura served with seiro, are widely ordered, pairing crisp coatings and dashi-rich dipping broth with the flavour of the buckwheat noodles.

In the evening, the restaurant leans into its izakaya side, inviting guests to linger over drinks and small plates known as sobamae. Dishes like sashimi, Kujo spring onion grilled with duck in savoury sauce, rolled dashi omelettes, and horsemeat sashimi pair naturally with regional sake, beer, or wine, before concluding with a chosen bowl of soba. Seating is spread across table areas on the 1st and 2nd floors, and seat reservations are accepted.