Tabelog ratingSoba Kiri Gin (蕎麦きり吟) is a destination for soba purists in Hiroshima, distinguished by its commitment to freshness. The shop stone-mills its own whole-grain buckwheat in-house, producing a pale, aromatic tenwari soba (100% buckwheat) with a prized slippery texture. This dedication to craft has earned it a place in the Tabelog Soba 100 list for Western Japan.
Guests consistently praise the noodle-focused dishes like the cold seiro and tsuketoro (served with grated yam) for their texture and fragrance. The standout dish for many, however, is the lunchtime anago tempura: a single, large piece of conger eel in a light, crisp batter, revealing exceptionally fluffy flesh. Other well-regarded items include the dashi-maki tamago (rolled omelette) and sobagaki (buckwheat dumplings).
While the quality is high, some reviewers note occasional inconsistencies in aroma or temperature, and many find the portions small. The atmosphere can be affected by audible, forceful exchanges from the kitchen, and some report uneven service. Note that refills for dipping sauce or condiments are charged extra.
A meal typically costs between ¥1,000 and ¥1,999. Reviewers recently paid ¥950 for seiro soba and ¥650 for the anago tempura; a set with both is around ¥1,600. A larger portion of noodles costs an extra ¥200. For the quality of the ingredients and the house-milling technique, it offers strong value, though the bill can rise if you need extra portions to feel full.
- Booking: Reservations are accepted on weekdays only. Walk-ins are welcome, but expect a short queue during peak lunch hours.
- Getting There: The restaurant is a 1-minute walk from the Danbara 1-chome tram stop.
- Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
- Seating: There are 20 seats, including counter seating and a private tatami room for 5-6 people.
- Language: The menu is in Japanese. Non-Japanese speakers should be prepared to point at dishes or use a translation app.
- Practical Tip: The restaurant is primarily open for lunch, and popular items like the anago tempura can sell out. It's best to arrive early.
