SOBATORINGOTO

Last Updated: 19 September, 2024

It’s always pleasing to hear of another bar adding cider to its menu, but it’s downright amazing to discover a restaurant that’s devoted its entire theme to cider. Even its name, Sobatoringoto (buckwheat and apples), playfully hints at what you will find upon entering its doors.

Located less than a five-minute walk from Mitaka Station in western Tokyo, Sobatoringoto specializes in the classic Brittany France combination of galettes and cider, and its owner, Daisaku Nakada, is someone who is passionate about both. The galettes Nakada-san makes are seasonal, changing once every few months, using inspiration and mood to dictate whether the style will be Western or Japanese as well as what ingredients to use. There are other dishes on the menu, too, and for those are particular about what they eat, they can rest assured that all the food is gluten-free.

The ciders range from domestic to imports and come in varying sizes, from single-servings to full 750ml bottles, and there is also a selection of wines and cocktails (Nakada-san even makes his own lemon sour syrup). Apologies to beer drinkers, however, that is not on the list because of the gluten-free policy.

The interior is roomy and very comfortable, with tables that can seat two and four, and a counter that can manage another four. Well lit with large glass windows offering a view of the street and passersby, it’s a great place to grab a quick bite or enjoy some quality time with a friend or friends over a delicious lunch or dinner – with plenty of cider to choose from! And let’s not forget the incredibly kind and attentive staff that make dining there a fun and memorable experience.

Considering Sobatoringoto opened in November of 2021 when Covid was ravaging small businesses all across Japan, it’s not an understatement to say that it’s a miracle that it survived. As it turns out, prior to opening, Nakada-san had no experience in the food and drinks industry. After high school, he chose a career in IT over restauranteering, and wound up studying technology in Canada for three years (Nakada-san speaks conversational English).

His first job was as an engineer, which he did for many years before becoming a web designer and then being almost immediately relocated to Paris for work. Nakada-san lived in France for two years, during which time he cultivated an appreciation for French food culture. Astonished by vivid markets full of fresh food and produce, including plenty of organic options, his longstanding interest in one day opening his own restaurant was rekindled.

He was especially taken by the atmosphere and affordability of galettes in French cafés, not to mention the ciders that came with them. He was surprised to learn that galettes were “food for the common people”. The image was a stark contrast to Japan, where galettes have been elevated into a high-end items, and that’s when the idea struck: Nakada-san could start a galette restaurant for “common people” in Japan.

When he finally returned to Japan, his position and responsibilities at work had increased, and Nakada-san had a hard time finding a good time to quit. But finally, in his mid-forties, thinking, “It’s now or never”, he bravely made the leap to leave a secure, stable job to start something new from absolute zero.

Without any experience to speak of, he wound up getting two weeks’ worth of training from a galette shop in another part of Tokyo while he formulated a business plan for launching his own. Nakada-san says he is grateful for all the advice he’s received from friends who own restaurants and also fortunate for all the wonderful staff and people he’s surrounded by.

We certainly feel grateful and fortunate that Nakada-san followed his dream and is doing his best to promote cider in Japan. Do yourself a favour and get your next cider and food fix at Sobatoringoto.