I quickly collected my homework! I was supposed to focus on our restaurant's Negi Soba, but I forgot. This time, I won't forget... The Negi Soba (large serving): It's sweet but has a rich dashi flavor, the crunch of the leeks, and a good amount of flavor. It would be great if this became more widespread... Lately, even when I go to the convenience store just 2 minutes away from my house, I often forget what I came to buy and struggle. Maybe I don't have much time left to do things like this!

Yotsuba (Kachidoki) serves delicious hot chive soba for 450 yen. The hot broth with fresh green chives is refreshing, perfect for summer. The broth is flavorful even without fried toppings like tempura. The soba noodles are in good condition, with chopped green onions and seaweed added. I am grateful for this satisfying meal.

Many standing soba noodle shops do not have doors. This summer, due to the heat, there are handheld fans instead of paper fans on the counter at Yotsuba. I often eat mountain vegetable soba here in the summer. The dark soba noodles have a good texture, and the broth is rich in flavor. This standing soba shop is very popular. This time, it's the preparation for the 5-yearly Sumiyoshi Shrine Grand Festival, and the portable shrine is being carried into the park above for the festival.

Stand soba restaurant located in a corner of the food court in Tower Mansion B1, near exit A4a of Kachidoki on the Toei Oedo Line. The restaurant has two ticket machines placed back to back, and offers a Spring Chrysanthemum Tempura Soba for ¥450 with an additional eggplant tempura for ¥100. The noodles appear to be from Muramen, possibly similar to the ones used by Edomaru in Koenji, but with a longer cooking time. The noodles have a firm texture despite the extended cooking time. The broth is on the bland side, using a commercial soba broth from Satoimi. The service is a bit disorganized, and there can be a bit of a wait despite not using fresh soba noodles. While some customers give high ratings, the overall experience may vary. In conclusion, the restaurant may not be appealing for everyone, especially in terms of customer service.

Spinach soba for 450 yen at Yotsuba (Kachidoki) with delicious dipping sauce. It has a captivating taste. The soba noodles were cooked al dente, maintaining a good elasticity. It's starting to get warmer so it's almost time for cold noodles, but I haven't tried it here yet. Maybe I'll give it a shot next time. It looks like it's the season for leek soba next time. It seems to be available all year round though.

Located directly connected to Kachidoki Station, there is a standing soba noodle shop that you can see when you go up the escalator. On this day, I tried the cold Maitsutake Tempura Soba. The soba noodles were properly chilled with cold water. It took a bit longer from ordering to serving compared to other standing soba noodle shops, but I think it's because they put effort into the preparation. The tempura is always freshly fried. I haven't been there during the peak lunch hours, but on this day, the contrast between the hot Maitsutake tempura and the cold soba was delicious.

I visited again today. If you come after 1pm, there are fewer people at the counter. The maitake mushrooms were juicy and delicious as they were. The broth was also tasty until the end. Thank you for the meal. I will be visiting for a while as I have a lot of work in Kachidoki.

Even around 2 PM on a regular day, this standing soba noodle shop is bustling with office workers coming and going. The fried maitake mushroom tempura is freshly made. The additional topping of grated daikon radish is spicy and generously portioned, providing a refreshing crunch in the hot summer. The noodle broth is a Tokyo-style with a subtle sweetness. The curry rice at the next table also looked delicious.

I read the review of Mairebi-san and decided to visit the restaurant at 8:24 am on Saturday. I purchased a ticket for "Cold Hot Spring Egg Soba/Udon for 450 yen" at the ticket machine near the entrance. There were two female staff members and three male customers and two female customers in the restaurant. I chose soba when I handed in my ticket. The soba was served in just 1 minute. The noodles had a firm texture, and the broth was strong in bonito flavor but a bit salty. However, the hot spring egg matched well with the saltiness and was delicious. I wanted some soba soup, but unfortunately, it was not provided. Thank you for the meal.

On a regular morning at 6:20 in Tsukishima, I had breakfast at a standing soba shop that opens at 6:00. However, when I looked at the ticket machine, options like eggplant tempura, spring chrysanthemum tempura, burdock tempura, and dancing mushroom tempura were not available, so I settled for the normal mixed tempura soba. The shop had a long counter, giving a refreshing feeling. I handed over my food ticket and received a half ticket in return. Inside the counter, there were three elderly men boiling noodles and three women dividing tasks for frying, finishing, and preparing. The soba was boiled together, rinsed to remove sliminess, measured, and reheated, resulting in warm soba. Alternatively, it could be chilled in ice water for cold soba. The udon was packaged in one bundle and warmed up. The staff at the shop worked together efficiently. The bowl that came out had tempura, seaweed, and green onions as toppings, looking delicious. The thick, brownish soba had the expected flavor and chewiness, giving a satisfying eating experience. The broth was clear, lightly seasoned, and served at the right temperature, making it easy to enjoy. The tempura was not greasy, with a chewy batter and mainly onion as the ingredient. It was a delicious bowl of mixed tempura soba. I would like to visit again at a different time and try out the tempura that I missed this time, or simply enjoy a chilled mori soba.

Today, I decided to have a light lunch and chose to have standing soba noodles. After work, I was running along Shiodome Avenue when I realized that it was already past lunchtime. The standing soba noodle shop in Tsukiji that I had in mind was already closed, so I went to the standing soba noodle shop in Kachidoki instead. I always order the "Spring Chrysanthemum Tempura Soba" at standing soba noodle shops. I bought a meal ticket and waited at the counter for about 8 minutes. It took a bit longer than expected for the food to be served at a standing soba noodle shop. There was only one other customer before me, but they had to fry the tempura, cook the soba noodles, cool them down, and then blanch them. I guess it's unavoidable for it to take this long.

I visited this restaurant located about a 10-second walk from the exit of Kachidoki Station. I arrived around 1:30 pm on a holiday. The restaurant was about 70% full when I visited. It is quite spacious with a counter, and can accommodate up to about 10 people. You purchase a meal ticket from the cash-only vending machine outside the restaurant and submit it at the counter. I ordered cold seaweed soba this time. The toppings are included in the price, and the seaweed topping I ordered was the same price as tempura or other fried foods, which was impressive. It took about 5 minutes from ordering to serving, which is slightly longer for a standing soba restaurant. However, the noodles had a satisfying firmness once served. The soba had a strong texture and was quite filling compared to chain standing soba shops. The aroma was not very strong, but it had a simple taste without any unpleasant wheat flavor. The sauce was slightly salty to match the firm noodles, but personally, I would have preferred a slightly milder flavor. Overall, the soba had a consistent quality in terms of taste and portion.

I have breakfast every morning. There is a delicious standing soba shop where the soba is not pre-cooked and placed in a bowl like a regular standing soba shop. They cook it when the customer orders, so sometimes you have to wait for about 5 minutes if the timing is bad. The tempura is also mostly freshly fried. The spring chrysanthemum tempura is especially delicious. If they had onigiri or something like that, it would be perfect...

When you come to Kachidoki, make sure to visit Yotsuba♪ I want to try the tempura mushrooms here! But I also saw on a certain SNS that they have leek soba, and I want to try that too!! So I decided to top my leek soba with tempura mushrooms. The leeks are crunchy and flavorful, really delicious. Yotsuba is amazing. Their ability to source vegetables is impressive. The tempura mushrooms are as delicious as always. The aroma is so good. The soba is dark and authentic for a standing soba shop. I hope they continue to do well here.

There is a standing soba shop at Kachidoki Station. It is a shop with a long counter, where you buy your meal ticket outside. I purchased the squid tempura soba for 430 yen. It takes a little time for the food to come out. This is because it seems like the tempura is fried after you place your order. The soba itself has a solid broth, and the noodles are firm. It is not your average standing soba quality. The squid tempura consists of three small tempura pieces. What's amazing about these tempura pieces is that even when dipped in the broth, the batter and squid do not separate. Usually, the squid easily separates from the batter, which can be disappointing, but that doesn't happen here. The broth, soba, and squid tempura are all top-notch. If there was one nearby, I would definitely visit again. Thank you for the meal.

I thought it was just a standing soba shop where I could quickly eat, but it was delicious!! I had a large serving of kake soba! Both the broth and the soba were delicious! The soba had a firm texture with a good bite, and the broth was flavorful with a strong dashi taste. I didn't want to change the flavor by adding chili pepper, so I didn't sprinkle any. It's definitely a pleasant surprise when you enter thinking it's just a standing soba shop. The location is conveniently connected to Kachidoki Station A4a, b exits.

I arrived at the shop a little after 12:20 in the afternoon. There were two ticket machines and two entrances. It's a standing soba shop with only a counter, and it's hard to tell from the outside if there is an empty space for one person separated by a red tape, so it's common to be guided by the staff before entering. It took about 1 minute and 30 seconds until my 330 yen kakesoba order arrived, but I could see that the process involved boiling the noodles, draining them, putting them in a bowl, and pouring in the broth. I like kakesoba, but the customers on both sides of me ordered morisoba. The noodles were dark in color and had a firm texture. I thought I would try morisoba on my next visit on a warm day. Thank you for the meal.

Yotsuba @ Kachidoki Ichome I finally had the opportunity to visit a restaurant that I had been wanting to go to for a while. Located in the basement of a high-rise building at the intersection of Harumi Street and Kiyosumi Street, the restaurant had a wide entrance and a long counter. I tried the cold kitsune soba, which was clearly pre-made and a bit strong in flavor. To balance it out, I added some wasabi and wrapped green onions around it. The soba noodles were freshly made and had a good texture, although on the thicker side. The broth was also delicious. I look forward to trying the warm tempura soba next time!

I visited the restaurant around 1:30 pm on a regular day. I purchased a meal ticket from the ticket machine outside the store and handed it to the staff when I entered. I ordered a special serving of soba noodles for 530 yen and two pieces of inari sushi for 100 yen. The soba noodles were a rustic style with a firm texture and lacked a strong soba aroma. The portion size of the special serving was equivalent to about 1.5 servings, so it may not be filling enough for an adult man. The noodles were cooked firm, providing a chewy texture rather than a smooth mouthfeel. Personally, I prefer soba noodles with a smoother texture. The inari sushi was a great value at 50 yen per piece, with a slightly sweet fried tofu and a subtle vinegar flavor in the rice. The sweetness of the fried tofu complemented the soba dipping sauce well. I may consider revisiting the restaurant if I have the chance.

Well, it seems like salarymen are the main customers at standing soba noodle shops. I had cold grated soba noodles with eggplant tempura and extra noodles for 630 yen (tax included) and cold tororo soba with squid tempura for 530 yen at a soba shop located within 1 minute from the Kachidoki station exit. I was hoping for freshly boiled soba noodles and freshly fried tempura based on the reviews, but the tempura seemed to be pre-fried, which was a bit disappointing. However, it's understandable since standing soba shops rely on quick turnover. The soba noodles came with seaweed and green onions by default. The seaweed was quite salty, and the soba broth was also on the salty side, making me conscious of the salt content. Additionally, the grated radish was quite spicy, although there was a generous amount of it. The eggplant tempura was large, and I wished it was freshly fried. The squid tempura consisted of three small pieces, also not freshly fried. I initially ordered extra noodles because I was very hungry, but it turned out to be too much, so I opted for regular noodles the next time, which was just right. The shop is strictly for standing only, and can accommodate about 10 people at once. You buy a meal ticket from the machine and once you catch the attention of one of the three ladies working there, your order is complete. However, there were times when the lady washing dishes on the right side didn't notice, so if that happens, make sure to get the attention of another lady right away.

Today, I had a late lunch at a standing soba noodle shop in between my travels. It was located in the basement of a tower apartment directly connected to Kachidoki Station. The shop was empty when I entered, and I ordered my meal from the ticket machine outside. The soba noodles were freshly boiled and then rinsed in cold water before being reheated. I ordered the soba noodles with tempura, which came with a large piece of tempura, seaweed, and green onions in a slightly sweet broth with a strong bonito flavor. The soba noodles had a nice chewy texture and were of good quality. The tempura was crispy and not too greasy, retaining its vegetable crunch even after soaking in the broth. The meal was accompanied by a box of fresh, slender Japanese green onions. Overall, the soba noodles had a refreshing flavor and a light finish. It was a satisfying meal, especially for those looking for a late lunch option. I plan to try their cold soba noodles next time. Just a note, the shop is closed for preparations between 4:00 PM and 5:00 PM, so it's best to visit before 4:00 PM.