I made a reservation and visited after a long time. It seems that they are operating with limited seating due to Corona, so I was moving around alone. I started with beer and their famous homemade tofu. It's delicious as always. You shouldn't worry about the time here. Just relax and wait. The fact that the seating is limited makes it quiet, which is nice. It has a dignified atmosphere. It was full, so I ordered some sake to enjoy slowly. I tried sake from Shizuoka like Kuni Koji, Hatsu Kame, and Shirakami Masamune. I also ordered dried squid. The combination of squid innards and sake is the best, isn't it? I don't need fancy sashimi or elaborate fish dishes as a side dish at a soba restaurant. This kind of dish is enough for me. Otherwise, I won't be able to reach the soba. Then I ordered a two types of soba set. Isn't this place the first to offer a comparison of soba from different regions? The perfect boiling and cooling temperature. Many places fail even if they stick to the origin and grinding method. The aroma, flavor, and sweetness spread beautifully here, with a firm texture remaining. I thoroughly enjoyed it. I will come back again. Thank you for the meal.

After 6 years, I visited the familiar and calming atmosphere of Nemian with my two brothers. We started with a Bear Beer Classic and ordered the usual homemade tofu, dashimaki tamago, bourbon simmered beef and daikon, sweet shrimp miso, and dried squid. The dishes were served one after another as we were the first customers. We enjoyed Takasago Arabashiri and Hatsukame Special Junmai sake. The quality was consistent and reliable as always, and we felt comfortable ordering since the restaurant has been featured in many magazines. My brothers and I were satisfied. As three other groups of customers were seated, the owner started to get busy, so we ordered the soba early. We all had the two types of soba. The Hiroshima soba had a slightly weaker aroma and flavor, but the cutting and texture were still excellent. The Hokkaido soba, on the other hand, had a great aroma and taste, and we were very pleased with the chewiness and smoothness. We wanted to ask about the origin and variety, but the owner, who was handling four groups of customers alone, was too busy. It's part of the charm of Nemian to speculate about things like this. Just seeing and talking to the owner after a long time was already rewarding. We left looking forward to our next visit, whenever that may be.

A hidden gem known only to those in the know, this rare and charming restaurant in Kanada feels like stumbling upon a niche eatery tucked away in the back alleys of Ginza. Tucked away in a small house on a side street, it may make you wonder if it's okay to enter. The attention to detail, even down to making their own tofu, sets it apart from just being a soba shop. While they offer a variety of appetizers, ordering the set meal and filling up on tofu before the soba noodles arrive is a delightful experience.

- Oolong tea - Rolled omelette with broth - Mori (assorted dishes) - Ume kelp - Simmered daikon - Visiting time: Around 7:00 PM on weekdays - Crowdedness: No waiting - Reservation: Reservation required - Number of visitors: 2 people - Tabelog rating: 3.63 (June 2023) - Genre: Japanese cuisine - Notes: I don't drink alcohol, but it was totally fine. The space is small, so it's easy to talk with your companion and there's just the right amount of background noise since it's not crowded with large groups like izakayas. While the menu does have a lot of options for those who drink, there are plenty of dishes that can be enjoyed even if you don't drink. The Ume kelp was delicious, so be sure to try it.

I arrived at 6:00 pm without a reservation, but was able to sit at the counter. It had a cozy home-like atmosphere in the middle of the city, with the owner running the place alone, so it took a bit of time for the food to be served due to the rush of customers. Since I came by car and couldn't drink alcohol, I felt a bit intimidated by the atmosphere. I ordered Firefly squid marinated in oil for 350 yen, homemade tofu for 350 yen, and a 2-kind soba set for 1200 yen. The prices were surprisingly reasonable, with soba from Tochigi and Ishikawa. I wanted to ask about the origin and variety, but the atmosphere wasn't conducive. I found a hair in my food, which was disappointing, so I paid without saying anything and left. It might be a good place for soba and izakaya lovers due to the reasonable prices. I would rate it 5 stars for a favorite place that I would recommend to friends. I will only post 5-star reviews on Instagram.

Today, I had a drinking party with my friends from 6:00 PM. We visited a hidden soba noodle restaurant called Kanda Nemuan for the first time. Since it was my first visit, I didn't know where the restaurant was located! As we walked into a narrow alley between buildings, we found a small shop that looked like someone's home. It was quite surprising. The interior of the restaurant had two table seats and a counter seat. We started with a toast with Akaboshi sake! Looking at the menu, there were various dishes that seemed to go well with sake. We tried a little bit of everything. With these appetizers, we couldn't resist having some sake. We had various kinds such as Kikusui, Masamune, Hatsukame, Shidaizumi, Takasago, Hagi Nishi, and Kunoka Sayori. Finally, we had two types of soba noodles. The first one was made with soba flour from Mashiko, Tochigi, and the second one was made with soba flour from Nayoro, Hokkaido. Both soba noodles were delicious.

Located between Kanda and Akihabara, this soba restaurant is a hidden gem that you would never find unless you knew about it. The prices are reasonable and the food is delicious. They offer homemade natto, shrimp miso, honeycomb, homemade tofu, and more, all for less than 500 yen each. They also have a selection of carefully chosen Japanese sake to enjoy with your meal. For the main dish, you can choose between Morisoba (1000 yen) or Nishokumori (1200 yen). I opted for Nishokumori, which featured soba flour from Ibaraki and Hokkaido on the day I visited. Both had a rich soba flavor. The dipping sauce was just right, not too strong or too light. The soba water was so delicious that I ended up drinking it as well. The cozy restaurant can only accommodate around 8-9 people, as the owner, who opened the place 19 years ago, runs it single-handedly. Be prepared to wait patiently for your order.

I made a reservation for Friday at 7:00 PM and visited the restaurant. First of all, the restaurant is hard to find. My friend seemed to get lost, haha. It's a perfect hidden gem! The restaurant is located on the first floor of an old traditional house, with 4 counter seats, 2 tables for 4 people, and 1 table for 2 people. There is a cool middle-aged guy running the place by himself. In short, everything depends on the timing of the chef. Even if you try to order by saying "Excuse me, can we order?", you might have to wait for about 10 minutes if he is in the middle of something. As someone who is unexpectedly considerate, I found myself avoiding conversations with my friend and instead following the chef with my eyes. This inevitably creates about 10 minutes of silent space every time we order. Haha, it's funny. The food is all carefully prepared and delicious, but personally, the atmosphere and environment also play a part in my dining experience, so I felt somewhat disappointed. I guess this type of one-man operation restaurant is not for me. If the owner were a super outgoing person, it might work, haha. If it wasn't a one-man show, I would definitely want to revisit this place. Thank you for the meal!

The dark color of the forest soba already gets you excited. The more you chew, the stronger the fragrant buckwheat flavor becomes, with a slightly strong aroma and a firm texture. The broth is rich, blending well with the soba. It's really delicious at this hidden gem of a restaurant.

I made a phone reservation for the first time in a few years and visited the restaurant. I arrived at 6:00 pm when they opened and sat at the counter near the front. I started with a lager beer and cheers. The appetizers before the soba were: ● Okara (soy pulp) ● Simmered tofu ● Beef and daikon radish simmered in bourbon ● Truffle and tomato ● Celery. Today, there was no squid or dried sardines, and there were quite a few savory dishes. Some may feel that the amount is small, but for my generation, it was just right. Since there were no other customers, I had a conversation with the owner. For the main dish, I had two types of soba, one from Tochigi and one from Hokkaido. The soba sauce was not sweet and had a strong flavor of buckwheat, which was delicious. It seems that the owner used to have two people working, but recently he seems to be working alone. He still looks young, so I was a little surprised. Thank you for the meal.

The owner of the restaurant was rumored to be managing it alone, and the quiet entrance and retro atmosphere of the place were lovely. We toasted with bottled beer. The dishes were all a la carte, with small portions starting from around 300 yen. We had two different types of soba noodles for the finish, which was enjoyable as they were from different regions. We ordered quite a bit and had drinks, but it only came to 7500 yen for two people! The food was served slowly, but it was perfect for enjoying the time, conversation, and meal at a leisurely pace. The age group was on the older side, creating a calm atmosphere.

I made a reservation here because I was in the mood for soba noodles. I have been here a few times before and I was excited to visit again because I wanted to eat their soba noodles. The place is run by the owner alone, so reservations are necessary and even ordering can be a bit tricky as you have to time it right. When I mentioned my reservation, I was seated at a table in the back. They were turning away customers without reservations, so it's definitely important to make one. I started with a bottle of black beer. I ordered homemade tofu, firefly squid, miso-marinated cheese, dashimaki tamago, and a sake called Kikusui. The appetizers were great for snacking before the soba noodles, and they were reasonably priced. The service was a bit slow when other customers arrived, so patience is needed. For the main dish, I had a mixed soba plate, which changes depending on the season. However, the soba noodles didn't taste as good as I remembered. The texture, broth, and flavor were all lacking, and my friend who was with me also felt the same. It might have been just an off day, but I left feeling a bit disappointed.

Both types of soba had a smooth texture, one from Hokkaido and the other from Okinawa, representing the north and south of Japan. The soba from Okinawa had a chewier impression. Before that, I enjoyed some sake and soba shochu mixed with soba-yu, along with dishes like okara, homemade tofu, and bee larvae. The hot soba with plenty of broth and eggs, along with toppings like shrimp miso and sea grapes, paired well with the alcohol and made for a delightful experience.

Finally, finally... I was able to visit. I wanted to visit in November last year and in February this year, but it didn't work out due to the number of people and timing, but finally ☺︎ - Kikyusui Special Honjozo Refreshing: The umami flows cleanly ※If you are dining alone, you can request half a serving of sake. - Appetizer (fried tofu): A comforting appetizer that makes you feel warm and has a strong saltiness to heal you in between. - Uraka: Strong flavor with a hint of bone, good to have in the middle of the meal. - Sweet shrimp miso: Depth of flavor and sweetness. I love this♡ Will definitely order again. - Wasabi set: Wasabi miso: Good ratio of mirin and miso, Wasabi pickles: A harmonious blend of sweetness and sharp spiciness. - Hatsugame Special Junmai: Clean taste with a dry finish. - Oni Koroshi Junmai: Pleasant spread of umami and flavor. - Masayuki Ai Yamadan Junmai Ginjo: Smoothly passes through the throat and esophagus. - Two kinds of boiled pot: Watching the steam and movement of the pot until it is put in was a quiet and sacred time. The scent of boiling and the aroma of soba reached the counter. 1) Mizu: Fresh and gentle fit, the taste quietly descends and signals the end of summer. 2) Kakuya: Deep aroma with a sense of history, the soba is moist but tightens with time, gradually increasing in flavor. Sobamai that touched the hearts of farmers from all over Japan, visiting their fields and tasting the actual produce, Yagisawa-san, who grinds 100% soba. He shares stories of the production area and travels to Hokkaido, using not only textual information but also the power of feeling. The lineup before the soba is refined to savor the main soba and the power of the ingredients. This time, I leaned towards the series of sake that goes well with soba (laughs). For those who enjoy handcrafting soba and want to enjoy the soba before the main dish, this is the place to be ☺︎ Nemu-an is a restaurant I want to visit regularly. I will sharpen my senses and come back. Thank you for the meal.

In a quiet alley in Kanda Sudacho stands a nearly 100-year-old traditional Japanese house, where a soba restaurant selected for the Michelin Bib Gourmand is located. The restaurant has a small space with only 4 counter seats and 3 tables, and the owner single-handedly manages everything from making the soba noodles to preparing and serving the dishes, so orders are taken in the order of arrival. First, we ordered the appetizers before the soba. We tried homemade tofu, myoga ginger soy sauce pickles, wasabi set, cheese miso pickles, and dashimaki tamago (rolled omelette), along with a variety of Shizuoka sake ranging from 600 yen to 900 yen per cup. For the finale, we ordered a two-soba assortment. The soba noodles are freshly ground from the buckwheat seeds every evening and handcrafted in the evening using a stone mill. The soba is intentionally aged a bit to bring out its umami flavor. The owner used to work in a research position at a cosmetics company but decided to open this restaurant after quitting. He learned how to make soba noodles on his own, which might explain why the soba here tastes different from what I've had before. However, the fact that it's a one-person operation makes it a bit challenging to relax, as additional orders need to be timed according to the owner's availability. To be honest, the soba here didn't quite match my personal preference, so I don't think I'll be returning.

It was a hidden soba restaurant in a back alley of Awajicho. The atmosphere was lovely, with bottles scattered on the ground and tables for a unique touch. We ordered a two-variety soba plate and shared it among three people, but it was not enough. The soba was absolutely delicious, but the side dishes were a bit disappointing.

I was curious about this soba restaurant! The entrance is a bit hard to find, but when you go down a small path, you'll see a door with a small sign that says "Nemuan." I absolutely wanted to try the squid dish, and it was delicious with plenty of fresh squid! The chef runs the place alone, so timing your order is crucial! I tried all the appetizers that caught my eye, and they were all delicious. I finished off with a serving of soba, which I devoured. I wanted to order more, but I resisted. I will definitely visit again if I have the chance. ⭐︎

When I first visited this hidden soba noodle shop, I was surprised to find such a space in the heart of the city. As you walk down a narrow alley that you might easily overlook, you'll come across a shop housed in a nearly 100-year-old traditional Japanese house. While it is a soba noodle shop, it's not the kind of place where you quickly eat your noodles and leave. They offer a variety of snacks and a selection of sake, creating an izakaya-like atmosphere where you can leisurely drink and enjoy soba noodles as a finishing touch. The owner, Mr. Yagisawa, manages everything from making the soba noodles to preparing and serving them all by himself. He is friendly and will chat with you if he's not too busy. One of the best things about this place is the sake that goes perfectly with the soba noodles. Popular dishes include homemade sweet tofu made with Nakasennari soybeans, bourbon stewed beef with daikon radish, and marinated firefly squid. They have a wide range of Shizuoka local sake, including many rare brands not commonly found in Tokyo. For the finale, the two types of soba noodles served in a steamer are highly recommended. The soba noodles are freshly ground and handcrafted every evening using the finest buckwheat. Mr. Yagisawa deliberately lets the noodles rest for a bit instead of using freshly harvested new soba, following his unique method. Despite his scientific and logical approach to making soba noodles, Mr. Yagisawa has an unconventional background, having studied applied microbiology in university and worked in research at a cosmetics company before starting this restaurant. He taught himself how to make soba noodles and trained in tofu making at a tofu shop in Chino, Nagano Prefecture. The small restaurant has only 3 tables and 4 counter seats, often occupied by regular customers. Reservations are usually fully booked, so it's best to book in advance.

There is no sign at the entrance, so you wouldn't find it unless you knew about it. I visited this place. The shop name is barely visible above the door. There is no background music in the shop. I ordered "mori" soba. I received some okara as a service. It took about 30 minutes for the soba to be boiled. The serving began about 3 minutes after boiling started. It's soba from Tochigi, with a slight smoothness and delicious taste. The soba broth is moderately thick.

I had always wanted to visit the famous restaurant Nemian Kanda, but never had the chance to go until now. The restaurant is located in a quiet alley, and the interior is designed like an old Japanese house, making me feel a bit sleepy. It seems like the chef is running the place alone. Today, I had a dish of homemade tofu, beef and daikon simmered in bourbon, homemade natto, sweet shrimp miso soup, rolled omelette with plum and jellyfish (I forgot to take a photo), and a set of two kinds of soba noodles. Most of the sake served here is from Shizuoka, and the dishes are mostly appetizers. Everything was delicious, especially the tofu which had a rich soybean flavor. The soba noodles had a great texture and a wonderful nutty aroma. It was a lovely restaurant experience!