How Matsugen makes its soba
If you’re not impressed by the electric grinder and someone HAND CHOPPING these noodles, I don’t know what will impress you. There’s also something very odd about hearing a French guy explain to you the process of making buckwheat noodles.
As far as how Matsugen as a restaurant is, I haven’t been there in a little over a year, but when I last went, it was pretty enjoyable. The soba is obviously very amazing, but the other small plates are a little less so, pretty good but not great. There’s also a very different vibe for the restaurant from when it first opened and when it was somewhat busy and bustling (or as much as it can be in that big ass space), to when I went last year in November or December when it was almost empty and, dare I say, sadder?
