Torisho Hashiguchi

When you want a clean, refreshing bowl between shopping stops or on the way home from work, Torisho Hashiguchi in the basement of Nihombashi Takashimaya is an easy place to drop in. While it is a compact counter-focused dining space, the kitchen prepares meticulous noodles and set meals centred firmly on poultry dishes.

Clear Chicken Broth Paired with Yuzu Butter

The signature chicken soba comes in soy sauce and salt seasonings, matching medium-thin straight noodles containing whole wheat with a clear torichintan soup simmered from Daisen chicken bones. The shoyu tare blends oyster soy sauce and seafood stock, whereas the shio version delivers a refined, light finish that spotlights the foundational ingredients. Melting the accompanying yuzu butter partway through adds bright citrus fragrance and mellow richness, turning the broth into a fuller, contrasting flavour profile after your first few bites. Toppings include moist chicken chashu and bamboo shoots that retain their fresh sweetness, alongside optional additions like loose dried nori, spiced scallions, and coriander.

Rounding Out the Meal with Yakitori and Rice Bowls

When you want something heartier, pairing a small serving of chicken soba with Okukuji raw egg over rice, chicken chashu rice, or minced chicken rice is a convenient route. During the evening service, Daisen chicken yakitori重 sets and à la carte skewers such as negima and tsukune make an appearance, expanding the options for a relaxed drink with bottled beer or a Kaku highball. It is an unpretentious spot to pull up a seat on your own and enjoy a warm, comforting bowl or rice dish that lets the natural qualities of chicken take the lead.