This could be Bangkok's most authentic soba experience.
Coming from a family that makes soba noodles for the Japanese Royal family, chef Mizuho Nagao brings his 23 years of expertise to Bangkok at Soba Factory.
All by hand, the chef kneads and cuts a fresh batch of soba every day using 80- to 100-percent buckwheat. The result is al-dente soba, which is recommended to be eaten within a few minutes of serving. You can either have it cold (from B290), hot (from B290) or with tempura (B455).
The other side of the restaurant is dedicated to yakitori (grilled chicken skewers, from B60), made from organic local chicken. Try the tsukune (minced chicken, B75) and the house-made fresh tofu (B300).
Check out the master in action below: