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Shimbashi in Melbourne

We opened the restaurant in June 2012 to bring to Melbourne the wholesome deliciousness of Soba (buckwheat noodles) and traditional Japanese cuisine. We use Tasmanian buckwheat groats (which are also exported to Japan) to make our own stone-milled buckwheat flour, and use that to make our hand-kneaded noodles.

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Our Chef

Chef owner Taka Kumayama started cooking traditional Japanese cuisine at age 19 when he entered a well-established culinary school in Japan. In 1998, he moved to Sydney, and in 2000 was hired by the Shimbashi restaurant in Woolloomooloo. Impressed by the great flavours of Soba (buckwheat noodles) and under the guidance of a well-known Soba Master Yoshi at Shimbashi, he decided to become an artisan of homemade Soba noodles. In 2003, he was posted to Singapore to take up the position of store manager and Soba chef at the Shimbashi branch there. After 8 years in Singapore, he moved back to Australia and opened Shimbashi Soba & Sake Bar in Melbourne in June 2012.

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