Arriving at Kamiyama could hardly be more atmospheric. The entrance is set into a black wooden wall along a quiet residential side street. Ankle-high traditional lamps illuminate a short flight of bamboo-fringed flagstones, leading to a sliding wooden door hidden behind a dark noren (entrance curtain). It’s hard to believe you are just steps away from the brashness of Shibuya’s Center-Gai. You have come to eat soba noodles, but it feels rather more like entering a ceremonial tea house.

Inside, the space is intimate and minimalistic with only a handful of tables and a handful of seats at the counter. The walls are pale, the furniture unadorned. The atmosphere is quiet, almost meditative, and everything in the room feels imbued with purpose. The kitchen, partially open to view from the counter seats, is clearly where the true magic happens.

The soba noodles at Teuchi Soba Kamiyama are handmade daily using traditional techniques that have been passed down for generations. The soba master takes great pride in the quality of the noodles, and it shows. The texture is firm yet yielding, with just the right amount of bite. The flavor is earthy and nutty, with a hint of sweetness. The noodles are served both hot and cold, accompanied by a variety of dipping sauces and toppings.

The menu is simple, but each dish is executed with care and precision. The classic soba dish is served with a dashi-based dipping sauce and a side of grated wasabi and chopped scallions. Other options include tempura soba, soba with grilled duck, and soba with grilled vegetables. Each dish is a perfect showcase for the soba noodles, which are always the star of the show.