Press PLAY to hear Emilia Fuller’s full review

Shimbashi Soba & Sake Bar

140 Smith Street, Collingwood
257 High Street, Northcote
344 Rathdowne Street, Carlton

Send this one straight to your coeliac or gluten-sensitive mates – they’re going to love it.

There’s a huge gluten-free convention happening next weekend, and with all those sensitive bellies heading to Melbourne, I figured it’s the perfect time to shout out one of my favourite spots that just happens to have a completely gluten-free and dairy-free menu.

It’s also nut-free and packed with vegetarian and vegan options. Basically, you can take your entire friendship group here without that inevitable “Oh, sorry, I can’t eat anything on this menu” chat.

It’s a total win for the so-called “difficult eaters” among us – and I say that with love, because outside of work, I’m about 98 per cent gluten-free myself.

The place I’m talking about is Shimbashi Soba & Sake. They seriously know their stuff – everything is done with care, precision, and years of practice.

The owner, Taka, has been making soba the traditional way through Japan and Singapore long before landing here in Melbourne.

He first opened up shop in Liverpool Street in the CBD, and now there are three Shimbashi locations: Northcote, Collingwood (which has just reopened down the road from its old spot), and the newest one in Carlton. Word on the street is a fourth in North Melbourne isn’t too far away either.

When I say “traditional,” I mean it – you can actually see the flour mill sitting proudly at the front of the restaurant. Traditionally, soba is made from about 80 per cent buckwheat and 20 per cent wheat flour.

But Taka’s put his own clever spin on it, swapping that 20 per cent for a secret gluten-free ingredient. The buckwheat itself is grown right here in Tasmania, which Taka swears gives the noodles a deeper, nuttier flavour. And honestly, I believe him.

The first thing that hit the table was the Vegan Gyoza. They come with a house-special dipping sauce, a little pile of pickled purple cabbage, coriander, and crispy tofu skin on top.

The whole thing’s balanced, bright, and so well-seasoned you don’t immediately think “vegan”.

Then came the Ebi Tempura, and let me tell you – this was the dish that made me sit up straight.

The prawns were huge, coated in Shimbashi’s own in-house gluten-free flour blend made from buckwheat making for a tempura that’s light, crisp, and almost delicate.

It’s got that perfect shatter when you bite in, with none of the heaviness that usually follows fried food.

Next up – the Chicken Katsu Curry Bowl with a side of miso soup. If comfort food had a Japanese cousin, this would be it.

The chicken is coated in Shimbashi’s house-made gluten-free panko, crisped to perfection, and then glazed with their signature katsu sauce and a hint of mayo.

The curry itself is thick and rich, cooked down beautifully so you get that spicy-sweet savoury balance in every bite. It’s served with sesame broccolini, pickled radish and cabbage for some brightness, and a (large) spoonful of multi-grain rice that ties it all together. 

Finally, we had the Karaage Chicken Teishoku Set, which is basically the full Japanese home-style meal experience loaded onto one tray.

“Teishoku” means a set meal, and this one comes with my all time favourite fried chicken, Japanese fried chicken, glazed with Shimbashi’s house sauce and mayo, spring onions sprinkled over the top, and soba noodles on the side.

They use potato starch for karaage chicken making for the most golden crispy outside without the sluggishness that can come with fried chicken.

There’s also miso soup, tuna sashimi, pickled radish and cabbage, and a little serving of kinpira vegetables – a traditional mix of lotus root, carrot, and burdock root that’s sweet, earthy, and crisp all at once.

The soba is served with seiro sauce – a chilled dipping sauce based on soy and dashi – light and savoury, designed to let the flavour of that Tassie buckwheat shine.

It’s a full-bodied meal that feels both comforting and balanced – like all the best Japanese food does.

Shimbashi’s menu reads like it was built for everyone – whether you’re gluten-free, vegan, nut-free, or just hungry. Their approach to allergens isn’t a marketing move; it’s part of how they cook, part of their craft.

Images: Supplied