Komatsuan

A refreshing bowl of chilled soba buckwheat noodles topped with thin slices of hebesu. Hebesu, a tart citrus popular in Miyazaki prefecture in Kyushu. There are few seeds and the skin can be eaten when sliced thin. 

Komatsuan is a 100-year-old sobaya from Komagome. It has branches in Ginza, Marunouchi Oazo building, and Shinjuku Takashimaya. A fun restaurant to meet friends as the menu has many small plates that can be shared before finishing the meal with soba. On this day I had the grilled vegetables in a dashi broth. Eggplant, zucchini, squash, young corn, okra, bitter gourd, and tomato artistically plated. 

Tokyo is terribly hot and humid this time of year. Citrus in season include sudachi, kabosu, green yuzu, and hebesu. I wrote about Japanese citrus for the New York Times magazine. The gift link is below.

The Ginza branch is near the main crossing near Mitsukoshi department store. It is on the 14th floor of a building that I have walked by hundreds of times and only this week did I realize Komatsuan is here. I love this about Tokyo. Constantly rediscovering great eats.

Ginza Komatsuan
Chuo-ku, Ginza 5-7-6, i liv 14th floor

Gift link to the New York Times T Magazine article:
https://www.nytimes.com/2025/04/22/t-magazine/japanese-citrus-fruit-yuzu.html?unlocked_article_code=1.d08.-EDx.p8H-z5Ea-M6s&smid=url-share