Sugidoma Soba Izakaya - Somerville

Nice Soba Square. I haven't eaten any great soba for a long time. Your spits were also very good. They have parking spaces for private parking next to the store. Just ask the reception and they will show you kindly.

We went here on a super hot day, and I must highly recommend their cold soba paired with Sapporo (the big ones, them 10 each). I've been trying this place for years and letting me wait so long! Here?s a picture of the cold Soba plus Tempura option.

Sugidama is my restaurant of choice when the desire for some fresh kicks in. Your Chirashi bowl $28) is worth it. I'm not a sushi expert, but I know when something is good quality. Some of my favorite dishes are: the Hokkaido Scallops, Takoyaki and Karaage! Could be less for her soba. To be honest, the broth thought too sweet and lack of substance / nuance.

Large service, with water and parking on seats My group ordered various things as snacks and refreshed, everyone seemed happy The waiter checked with us often and even asked the people who joined us if they wanted to order something and gave us another pitcher of the water I ordered some appetizers that were pretty good, I would definitely be ready to visit again

Okay so it is a good restaurant but the overall quality of the foods and experience do not worth the price. We have a sashimi deluxe, duck cold soba, one order of sea urchin nigiri, one lobster okonomiyaki, three skewers, one small warm sake and one bottle of asahi. 113 dollars excluding the tips. The best dishes would be the sashimi, the texture and taste just match the price, but the crab sticks in that sashimi deluxe is kind of ridiculous since you know, most of the crab sticks we can have are not made of crab meat? My friend and me both love their egg omelet, with dashi and perfect sweetness. Skewers are nice enough too, they?re definitely using the right soy sauce. Soba is just soba. But I have to mention that the urchins they used for the nigiri are terrible, though creamy, they tasted bitter. And the rice of the nigiri is too warm for a sushi, and the nori almost dominates the flavor of everything else in that sushi?it?s just unacceptable in such a Japanese cuisine. I guess the flour paste they use for the takoyaki and the lobster okonomiyaki is the same, which you can find all over the place at any restaurant that sells such things. They are using the lobster but it?s hard to taste it? I think people are supposed to have better dishes at such price. I expected Sugidama to be a more delicate restaurant but I?m wrong. I can?t feel much difference in their recipes or the design of dishes with other cheaper Japanese restaurant. Hopefully Sugidama will make some improvements. I?m considering to try their lunch menu since that seems more economical.