BASSO

With the chuka soba, the first decision may be how much you want to eat. BASSO offers regular 150g, medium 250g and large 350g portions, all listed at 950 yen. One diner who chose the medium portion recalled the pairing of a mellow soy-sauce broth and medium-thick straight noodles, and recommended adding a seasoned egg. Someone who ordered the special chuka soba enjoyed the balance of noodles, toppings and broth, with two kinds of chashu alongside nori, bamboo shoots and egg.

For a little more of a seafood-dashi character in a similar soy-sauce style, try the niboshi soba. A diner described it as gently balanced, rather than putting the dried sardines front and centre, with the chuka soba as its foundation. Both dishes let you choose your portion: the chuka soba comes in regular 150g, medium 250g and large 350g sizes, while the niboshi soba is available in regular 180g, medium 250g and large 350g.

Tsukesoba offers changing flavours through to the final soup-broth finish. One diner found the soy-based dipping sauce well balanced between sweet and savoury, and recommended adding the dashi-rich soup broth at the end. Another noted a pleasant acidity, suggesting that impressions of the dipping sauce vary a little from person to person. After enjoying the noodles with the sauce, try diluting what remains with soup broth to round off the meal.

For a soupless option, abura soba is another choice. One diner described it as mildly spicy, with chilli oil. Rice and a chashu rice bowl are also listed alongside the noodle dishes, as are beer and highballs.

BASSO is described as having a quiet atmosphere and being suitable for solo dining. It accepts cash only and does not take reservations, so bear that in mind before you go.