Casual Japanese restaurant specialising in freshly-cooked Soba (buckwheat noodles) made from Tasmanian buckwheat flour which are milled daily from an open concept kitchen. Shimbashi’s concept is built around the health benefits and Soba as well as “Uchi-tate” and “Yude-tate” – the art of kneading and slicing following by boiling and chilling.
Shimbashi Soba basically has 3 different styles of serving – Seiro, Bukkake and Tanemono. Seiro is the chilled noodle eaten with a dipping sauce. Bukkake is the chilled noodle with the sauce poured over it. Tanemono is the warm soup noodle with various ingredients. Besides Soba menus, they also serve Japanese desserts, set meals, and a la carte dishes to go with Soba. Shimbashi Soba is by the RE&S Group.