Shimbashi Soba Unveils Its First-ever Takane Ruby Soba This Autumn, Made with Japan’s Prized Ruby-red Flowering Superfood

Shimbashi Soba is proud to announce the launch of its first-ever Takane Ruby Soba!  This unique soba is made with takane ruby buckwheat, a beautiful ruby-red flowering superfood that originated from the Himalayas, Nepal, and was cultivated in Japan by Professor Ujihara before being grown and harvested in Tasmania, Australia. The polyphenols, a type of antioxidant, are what give the flowers their distinct hue. 

Available for a limited period only from 12 October to 30 November, the takane ruby buckwheat has high nutritional value — three times higher than regular buckwheat. It contains protein, potassium, and zinc, and is also an abundant source of vitamin B1 and dietary fiber. It helps to strengthen blood capillaries and lowers blood pressure. Not only that, the noodles have a slightly different texture compared with noodles made with regular buckwheat — they have a chewier, more satisfying bite.

At Shimbashi Soba, the soba is freshly made from scratch every day by the chef. Pick from three new Takane Ruby Soba selections. The first is Takane Ruby Seiro (S$14.80), which features the chilled version of the noodles, served with dipping sauce. The Takane Ruby Autumn Tempura Seiro (S$24.80) comes with tiger prawns, Japanese mushrooms, and vegetable tempura. Finally, the Hot Takane Ruby Autumn Soba (S$24.80) is a comforting bowl, showcasing the noodles immersed in warm soup, Japanese mushroom, chicken, fishcake, fried beancurd, vegetables, and tiger prawn tempura. Diners can also order any soba item from the main menu and upgrade the regular soba to Takane Ruby Soba at an additional S$2. 

Authentic soba offerings right in Singapore

Shimbashi Soba is founded by soba master Yoshinori Shibazaki, who has been making soba in Japan and Australia for more than 40 years. Besides holding the title of "Professional Chef" conferred by Japan's Ministry of Health, Labour, and Welfare, Yoshinori was also awarded the title "Specialist Noodle Chef" — a rare honor within Japan’s soba industry.

At the restaurant, the soba is made using pesticide-free buckwheat that thrives in the heart of Tasmania. In the island state, the temperatures never go above 25OC, and never drop low enough for frost to occur, both of which are extreme conditions that will affect the delicate buckwheat. Also, to ensure absolute freshness of the noodles, the soba masters adhere to the three principles of San-tate: 

1) Hiki-tate (Freshly milled): Only the needed amount of buckwheat seeds is milled daily, so there is never wastage or excess that is stored for another batch.

2) Uchi-tate (Freshly made): Kneading and slicing are pivotal steps in the soba-making process. It takes the skills of an expert soba master to be able to achieve the firm bite of each strand.

3) Yude-tate (Freshly cooked): All the efforts that go into making the noodles will be for naught if the cooking technique is not up to par. The soba masters take years to hone their skills, fussing over every element, from the temperature of the water to cooking time. This final process gives the soba its soul and its distinctive taste.

Shimbashi Soba is where gourmands can go to enjoy authentic as well as unique Japanese mainstays. Signature dishes include the Tenchirashi Soba (S$18.80), which is chilled soba with an assortment of tiger prawn, mushroom, and sweet pea tempura. The soba is also served with soft-boiled egg and dipping sauce. The Shimbashi Soba Sushi (S$19.80) is a unique combination of soba sushi roll with tiger prawn, grilled eel, Japanese omelet, mushrooms, and cucumber. 

Wash the food down with complimentary Soba-yu or Soba Cha (S$6.00). Soba-yu is the water used for cooking soba, and it is rich with fiber, vitamins B1 and B2, protein as well as rutin, which is used to make medicine. This healthy beverage can help to lower blood pressure, and it can be combined with a small amount of tsuyu to enliven the taste. A perfect palate cleanser, the Soba Cha is a tea made with roasted buckwheat, grains, and either the leaves or the flowers of the plant. Finally, cap off the meal with an indulgent Soba Cha Soft Serve (S$4.80), which delivers a sweet note with a savory undertone! 

Address: 290 Orchard Road, #B1-41 Paragon, 238859

Operating Hours: Sundays to Fridays – 11:30am to 10pm

                             Saturdays – 10:30am to 10pm  

Website: https://www.sobaworld.com.sg