Yoshi, owner of Shimbashi with his wife Kei, was born into a soba (buckwheat noodles) restaurant family. He has been making soba himself for more than 20 years.

Not only is he highly respected in Japan because of his long experience but he is one of only 50 (when he got his title) soba chefs in Japan officially recognised.

Stay a while and forget the hurry of the world and watch the focused craftsman in the window deftly pound, roll and precisely slice tender, silken noodles. It is a time honoured tradition; taking half an hour to make just 18 serves of soba.

At Shimbashi - Soba On The Sea the very finest of buckwheat flour is ground everyday. Just the right amount of husk is removed to ensure the perfect noodle. Yoshi's dedication to his craft took him to Tasmania where he found the optimum conditions for cultivating his organic buckwheat flowers.

• Life enhancing
• Traditional
• Handmade
• Healthy
• Organic