Soba-An — Restaurant in Dusseldorf

Recommends this restaurant because of the food.

Good to know; Staff speaks English well & Menu in English If you order for less then 50 Euro's, you need to pay cash. (Rule of thumb, two people is generally less then 50 Euro's) They have vegatarian options Rather reserve a table, it's a busy restaurant Toilets are clean :)

Explanation for recommendation: Our first evening in Little Tokyo, we decide to go eat at Soba-an. We had reserved a table a day in advance, which turned out to be a wise decision. The place is packed. The staff speaks English, which is a big plus for non German or Japanese speakers. Menu is also in available in these three languages. Very few places make their own soba noodles, this restaurant does. You can even see the machine that makes the soba flour in the restaurant at work. The atmosphere in the restaurant is light hearted but I would not call it cosy. The staff is polite and particularly efficiënt. Food and drinks were quickly on the table. We ordered 1x soba in broth with duck and vegatables and 1x soba in broth with beef. I suspect the broth to be miso broth, which was very layered in terms of flavour. Both the duck and beef were succulent. The vegatables were nice. The soba was the star of this dinner. These noodles are really tasty. All in all, we really liked both dishes and we were satisfied with the portion size. This was...

Simply put, the place offers freshly made soba noodle which you can clearly see being made by a noodle master in a traditional way (by hand and using a giant bowl). My first impression is the staff is friendly and they serve you a hot cup of Oolong tea as greeting. I got myself a lunch set including a serving of cold (dipping) soba noodle and a mini tendon (tempura on rice). The soba is simply delicious, it is chewy and spungy yet smooth and can easily go down our throat. The dipping sauce is simple yet accomodate the noodle well. The tempura, how can I say it, is one of the best tempura I ever have. The shrimp is fresh and only lightly coated in the batter. There is only a thin crispy layer of fried batter, which highlight the freshness and sweetness of the shrimp. The rice is perfectly cooked and the sauce go along is also tasty. After finishing the meal, they even bring you some noodle cooking water to make a finishing soup out of noodle cooking liquid (sobayu). Overall, it is a complete authentic soba eating experience. All of that costs me 12e50, which is surprisingly affordable considering the quality...

This is an exemplary culture of Japanese food, basic, simple, fresh and highest possible quality. The weather is getting hot and we had cold soba for dinner with tempura and duck meat. The buckwheat soba was chewy with the special taste of buckwheat while the shrimp and veggie tempuras were fresh fried with crispy coating served with a pinch of matcha salt. The portion size is more catered to Japanese or Asian and may be too small for Germans or Westerns. If you are new to Japanese buckwheat soba and want to find out why Japanese love it so much, this is the place to come. You can have it cold which you dip it in a cup of soba sauce of soy sauce, chopped spring onion and wasabi (Japanese mustard) and maybe some seaweed. After you finish your cold soba, you will be given a pot of boiled noodle water (that has been used to cook the soba) and as a custom you mix it with the soba sauce left and drink it. You may also have warm soba that comes in a bowl...