01 / ABOUT THE PLACE
About this place
For those who appreciate the firm bite of handcrafted juwari (pure buckwheat) noodles, the kamo zaru at Hiru-andon immediately catches the eye. Rather than thin slices, the warm dipping broth contains generous cubes of duck, lending the soup deep poultry richness. Dipping the slender, resilient noodles into the refined bonito-infused dashi releases the grain's aroma and provides an exceptionally clean slurp.
Another strength of Hiru-andon is its selection of soba-mae—small dishes designed to accompany drinks before the noodles arrive. Seasonal vegetable ohitashi, crisp tempura, and namerou offer thoughtful matches for sake, with bottles spanning aromatic pours to bone-dry profiles. After drinks, concluding with a comforting bowl of kizami soba—sweetened gently by Kujo spring onions and simmered fried tofu—or a cold tenzaru served with crisp prawns and seasonal vegetables feels wonderfully indulgent.
Lunchtime brings a balanced set that combines soba with a mini tempura rice bowl whose main ingredient can be selected, along with a seasonal small side. Seating is divided between a counter and tables within a quiet, non-smoking dining room where the owner-chef prepares each order by hand. It is a restful venue when you wish to take your time and savour the nuanced flavours of buckwheat and sake snacks.
