This autumn, Aoyama Arai will open its doors along Aoyama Kotto-dori. ​We present an Omakase course centered around freshly prepared soba.Please enjoy our handcrafted buckwheat noodles, freshly made right before your eyes by chef Dairin Arai.
​During the late evening hours, we also offer a lighter selection of curated dishes, followed by your choice of small plates and soba a la carte.
With just around 10 counter seats, we offer an intimate dining experience. We sincerely look forward to welcoming you.

Dairin Arai
(Biography / Career History)
Born in Aomori Prefecture, Japan ​2000: Began training in artisanal hand-crafted Soba techniques at Teuchi Soba Kaishin. ​2004: Began studying traditional Japanese cuisine (Washoku) at Nihon Ryori Matsushita. ​2012: Joined Soba Sasuga and was appointed Executive Chef of Sasuga Rin later that year. ​2014: Established independence through Noren-wake (traditional brand branching), taking full ownership of Sasuga Rin and operating it successfully for 10 years. ​2024: Closed Sasuga Rin. ​2026: Appointed Executive Chef of Aoyama Arai.
​With just around 10 counter seats, we offer an intimate dining experience. We sincerely look forward to welcoming you.

Closed Mondays;
irregular closures on Tuesdays.