Soba Sunday

[JennaBean]

Is this still happening? If so, has anyone been recently? Any details you have would be great!

[pinstripeprincess]

it is, check the website for contact info/details... i think you have to google "soba canada" as that is their operating business name.

went a couple months back and got the 1.5x 3 taste soba (my memory is failing me on names here) where you get 3 smaller servers of daikon or yamaimo topping, snow crab or ikura topping and a third oburo tofu. it was very very filling for the extra portion.

two things to note about the experience that i wasn't sure about.... in the 3 tastes the noodles were quite short and it was impossible to slurp them because of this but the single portions were quite large at other tables and i can't imagine they would have gotten short noodles otherwise it would have been a difficult experience indeed. second the tsuyu was at the bottom of all the bowls for the 3 tastes and i can't say if noticed if the single portions all came with separate tsuyu unless you got the basic mori soba. i wonder if perhaps the shorter noodles were because of not having the option to dip the noodles.

i ended up having a bit of all the options for the 3 tastes (though none of the actual snow crab) and other than saying it was all \very good i will offer that the yamaimo isn't as tricky as they'd have you believe and probably easiest to just coat your noodles with it for eating, the ikura was quite abundant and i ran out of noodles quicker than the roe, i really wish he put wasabi with the daikon and more of it (it is not fresh grated wasabi but a combination of fake stuff and real stuff), his home made tofu is quite delicious and made fresh that day so it is best to be one of the first reservations if you want the oburo, he only makes 30 portions for the day so make a reservation! and it is better than any soba you will ever have in toronto (considering some of the makers are learning from him).

i'll confirm with him but it is at least nihari (20% flour and 80% buckwheat flour) if not 100% buckwheat. don't bother with the tokyo grill version because i highly doubt they're doing it nihari and i'm pretty darn sure they're just putting it through a pasta roller. cheap but far from satisfying. he's also really passionate about his sourcing.... a wealth of knowledge and entertainment when he's not busy in the kitchen.

[JennaBean]

You're always a wealth of information! Thanks for the details. I think I'll take the BF this Sunday and he has an unepected day off! :-)

[pinstripeprincess]

you're welcome!

i'll also add that i think the first reso's are at 11:30 (that's when he says his tofu is ideal) and that after attempting several times to make soba at home... it is by far an art and skill that definitely takes time to master. his were a little different than what i got in tokyo but speaking to him there are only maybe 20 places he would trust in all of japan! very nicely subtly nuanced with buckwheat goodness. he even picked up his new crop grain in manitoba this past nov so it should be fresh grains.

[pinstripeprincess]

ooooooops nihachi, not nihari

[JennaBean]

Just wanted to let you know that we went on Sunday. The overall experience was great. The soba with crab was very yummy, however, overall I have to say that I'm not a fan of cold noodles. I thought I would overcome this but alas it just isn't for me!

[DerekJeter]

sorry to hear, as the springy & slightly grainy texture, earthy buckwheat flavour and natural sweetness come through more when served cold.

[JennaBean]

yeah I know, and I really really wanted to love it , but I'm just not a cold noodle kinda gal... but gosh darn it, cold or not that crab was tasty and matched well with the texture of the noodles.

[pinstripeprincess]

that's a shame but i'm glad you enjoyed it nonetheless. i was trying to think if he served any hot soba but it's not coming to mind at all. i'll double check my photos of the menu.

best of luck with the monday wings then!