
Nasushiobara, Japan
Kurumi Tei
Kurumi Tei gives Nasushiobara’s soba scene a producer-led argument: whole buckwheat, primarily from Tochigi, stone-milled under temperature control and served in a compact, no-smoking room. Its Tabelog 100 Soba EAST 2025 selection places it in the region’s serious soba conversation, while the tempura and sake-shochu list keep the meal grounded rather than ceremonial.







