Soba Kappo Daidai
蕎麦割烹 橙

Soba is one of the three pillars of Japanese Cuisine, alongside Sushi and Tempura.

For centuries, soba has captivated Japanese people with its simplicity and depth. Transforming buckwheat into flour, kneading, cutting, and boiling creates a dish that embodies Japanese culinary tradition.

At Soba Kappo Daidai in Ginza, head chef Yamato Mori continues this tradition. A former apprentice of Chef Yoshihiro Takahashi, the master soba artisan behind the legendary, now-closed Okina Daruma, Chef Mori devotes himself to crafting soba with the philosophy: “Today’s soba is the best I have ever made.”

Carefully adjusting for temperature, humidity, and the state of the buckwheat, Chef Mori crafts soba which can be enjoyed chilled to highlight its natural aroma, warm to harmonize with rich dashi, or as creative variations. Unlike most soba restaurants, Soba Kappo Daidai offers small portions of several types of soba, making the dining experience unique and enjoyable.

In Japan, the long strands of soba symbolize longevity, prosperity, and lasting connections. The name “Daidai” reflects this spirit, inspired by a citrus fruit that grows on the same tree for many years, symbolizing generational prosperity. The restaurant aspires to bring lasting joy to diners in Ginza through its seasonal Japanese cuisine and expertly crafted soba.

Welcoming guests is a 2,000-year-old fragrant cedar counter, a timeless symbol of the restaurant’s dedication to tradition and excellence.