"Tuna and simmered anago eel rice bowl with a side of cold soba noodles set♪ Our homemade soba noodles have a firm texture and the broth is delicious! At the soba izakaya 'Rinya', we offer our main dish made with our signature 'hegisoba' noodles, which are smooth and incorporate 'funori' seaweed. We also serve crispy tempura, popular 'special selection steamed beef', and seasonal set meals. Business hours are from 11:00 to 23:00 (last order at 22:30) with irregular closing days (following Yodobashi Akiba). Please note that business hours and closing days are subject to change, so please confirm with the store before visiting."

Today's lunch is here. The tempura bowl and cold soba that the person next to me is eating look good! It seems delicious! I'll have that too. Looking at the menu. This is it! Tempura bowl and cold soba for only 1050 yen, so cheap. The tempura bowl is incredibly delicious - with a large squid, burdock, and 2 shrimp. The sauce is also to my liking. The cold soba has a good firmness and a nice texture. It was a pretty delicious restaurant.

Akihabara has been getting more crowded with people, including many foreigners. Welcome to Japan! Tonight, I decided to have dinner in Akihabara! However, the weather was unstable with rain, making it a bit tiring to walk around. So, I decided to go to Yodobashi instead! Oh, the restaurant area was so crowded due to the end of Corona and the rain. But don't worry, I know a hidden gem spot! Its name is "Rinya." They serve the famous hegi soba from Niigata! And since customers at Yodobashi don't usually choose soba, you can enjoy a comfortable dining experience. Here is what I ordered: - Squid salted roe: 550 yen - Chicken karaage: 580 yen - Tempura set meal: 1480 yen - Draft beer (medium): 680 yen Now, for the taste review: First, I started with a cold beer and squid salted roe and chicken karaage as appetizers. The beer was extra cold and paired perfectly with the salty squid roe. The chicken karaage was crispy and juicy, with a refined seasoning that made it irresistible. Unfortunately, I forgot to take a picture of these two dishes, but trust me, they were delicious! Now, onto the main dish, the tempura set meal. This set meal includes tempura, grated yam rice bowl, and spring side dishes, all for 1480 yen. It's a great deal considering the quality and quantity of food you get. The soba noodles were firm and had a nice texture, and the dipping sauce was flavorful. The tempura was crispy and not greasy, with a generous portion of shrimp and vegetables. The grated yam rice bowl was also delicious. Overall, everything was delicious, and I would highly recommend Rinya for a satisfying meal in Akihabara. The prices are reasonable, especially considering the quality of the food. It's a great hidden gem spot for a pleasant dining experience.

Lunch options can sometimes be limited, so I visited the 8th floor restaurant area at Yodobashi Akiba. Today's lunch was at a soba restaurant called "Rinya," operated by Claire Co., Ltd., based in Hachioji. The restaurants on this floor are usually small and have a simple layout. I sat at the counter and ordered the set menu "Daily Tempura Bowl Set / 1,050 yen." The tempura bowl had two shrimp, a small fish, eggplant, and pumpkin on top. The batter was crispy and crunchy, and the sweet sauce was generously drizzled over it, making it delicious. The soba was firm with a good texture. I added one shrimp tempura to make a cold "Shrimp Tempura Soba." The portion size was just right, leaving me feeling healthy and satisfied. The service was friendly, with staff members who chatted a lot. Overall, it was a good and reasonably priced soba and rice bowl set.

When it gets hot, I lose my appetite for rice and prefer something refreshing like here. It was quite crowded. Many people were drinking alcohol. I ordered duck soup and chilled five-ingredient soba. Duck soup has been my recent favorite, it's so delicious. I wanted to add extra green onions. By the way, when I ordered a large portion of duck soup, there was quite a lot of soba. I thought it would have been nice to add a soft-boiled egg to the five-ingredient soba. I liked the chewy soba. It might be a good place to visit occasionally.

Tempura is crispy and light! The soba noodles have a subtle flavor but are delicious! I'm also curious about the meat soba dipping noodles! At the soba and sake bar "Rinya," they offer their main dish, "hegisoba," which is made with "funori" (seaweed) for a smooth and slippery texture, along with crispy tempura, popular "special selection steamed beef soba," seasonal set meals, and more. Business hours are from 11:00 to 23:00 (last order at 22:30), with irregular closing days (following Yodobashi Akiba). Please note that business hours and closing days are subject to change, so please check with the store before visiting.

New Year's Day was spent exploring the city in Tokyo. Visited Senso-ji Temple in Asakusa and wandered around the area near the East Asian Museum. Then headed to Akihabara and visited Kanda Shrine. The main attraction was the monkey performance in the shrine grounds, which I enjoyed last year and wanted to see again this year. After it ended, I received a handprint of Riku-kun as a token of appreciation for a 1000 yen offering, and then went in search of lunch. My friend wanted to eat soba, but unfortunately, many places were closed due to the busy New Year's period. As a last resort, we decided to try our luck at Yodobashi. Fortunately, it was not crowded there. There was a sign advertising the specialty dish of meat soba (1200 yen including tax) at the storefront, so we decided to go for it. However, when we looked at the menu, the tempura and seafood bowl options also looked tempting. Hmm. In the end, we stuck to our initial choice of meat soba. The cold tea served was soba tea, and unfortunately, warm tea was not an option. The dish arrived promptly, a good characteristic of soba restaurants. The special serving of 400g of meat soba came with a warm broth with chili oil. Although meat soba is a recent trend, the soba noodles were glossy and thin. The staff recommended adding a raw egg, but since the broth seemed light and the chili oil was subtle, I decided to try it without the egg first. Heating the boiled pork in the warm broth allowed the fat to melt, adding a nice touch, but the broth cooled quickly. The soba noodles didn't absorb the broth well, so the flavor was a bit lacking. Adding the egg further diluted the flavor. It would have been nice to have options like tempura or extra chili oil to enhance the dish, but I ended up eating the soba noodles in their simple form. Perhaps sticking to the traditional route would have been better than following recent trends. Overall, it was a satisfying meal.

After finishing shopping for home appliances at Yodobashi Camera in Akihabara, it was lunchtime, so I had lunch at the restaurant area in the building at Rin-ya. I ordered the large shrimp tempura rice bowl and soba noodles (1,600 yen). It wasn't bad, but it wasn't particularly delicious either. The shrimp tempura was tasty, but the batter was a bit too crispy in some places, which was disappointing. I was hoping for a crispy texture. I ordered cold soba noodles thinking it would be served on a bamboo tray, but it turned out to be cold soba noodles with broth poured over them. The noodles were a bit thick for my liking, with a chewy texture that I didn't prefer. Well, it's a restaurant in an electronics store, so it's to be expected.

This is a soba restaurant located in Yodobashi Akiba, and it is a casual dining spot. Today, I had the pickled pork chili oil soba. It was filling and had a good amount, but I think the regular cold soba would have been better. I also had some drinks, but it was just okay. Thank you for the meal.

After shopping at Yodobashi Akiba, I had lunch at the restaurant area upstairs. There are many restaurants here, so I always have trouble deciding where to eat. I was drawn to a sign that said "Free extra large size on days with an 8" that I saw while walking. I ordered the Ebi-Ten Seiro Soba for 1,180 yen. This restaurant is known for their Hegi Soba, but the Seiro Soba I had was not Hegi Soba. However, it was simple and delicious. The tempura was crispy and well done. The ingredients were a bit small, but they were cooked well and tasted great. There are many chain restaurants in the area above Yodobashi Akiba, and turnover is high, but there are only a few soba restaurants like this one. I hope this place stays around as a good choice.

Visited for lunch on a Sunday by myself. I was seated at the counter, but it seemed to be full as the next person who came had to wait. I ordered the sesame sauce with walnut tofu dipping soba. The soba was made with buckwheat flour, but the seaweed and buckwheat aroma was weak, and it had a slightly chewy texture. It felt like there was a lot of binder in it. The dipping sauce was on the sweeter side. It was tasty, but I prefer a more light taste. There was something about the aftertaste that felt a bit off.

I visited here because my child wanted to eat udon. I had the duck seiro soba that I had before. The soba here is thick and dark in color, with plenty of duck in the seiro, and the soup is generous, but there is no particular feature. It is the only soba restaurant in the restaurant area of Yodobashi Akiba, so I will visit again. Thank you for the meal.

I exited from exit 3 of Akihabara Station on the Tokyo Metro Hibiya Line and entered Yodobashi directly in front of me. I took the elevator to the 8th floor and walked left from the hall to find the restaurant. Although the restaurant had a sign advertising "Soba Tsukemen," I decided to try the "Warm Meat Soba with Spicy Chili Oil" from the menu. The dish was served with a lot of meat juice in a bowl, so it was quite filling. The soba noodles used seemed to be the same as the ones advertised on the restaurant's sign, but they were a bit soft. The broth had chili oil mixed in, so it had a spicy kick, but it was not a problem while eating the soba. However, when I tried to drink the remaining broth at the end, there was too much of it and the flavor was not great.

[Atmosphere] I'm at the food floor of Yodobashi Camera. The interior is clean and nice. [Taste and Value for Money] This place is a hidden gem! The soba and soba dipping sauce are delicious. The set menus are also great, and personally, I really liked it. The inari sushi is also good. [Service] Furthermore, the customer service is wonderful. They are polite, attentive, cheerful, and always have a smile, so no complaints.

I visited this shop for the first time after work in Akihabara. They serve only "hegi soba" here. I ordered the long yam tempura, sweet potato tempura, and hegi soba to finish. Everything was delicately seasoned and delicious. In particular, the hegi soba had a smooth texture but also had a firm bite, which was unexpected. It had a unique feel to it, and I wanted to have more. Thank you for the meal.

Soba restaurant on the 8th floor of Yodobashi Akiba. Visited alone a little after 12 pm on a weekend. Sat at the counter which was available and was seated promptly. While soba is the main dish, they also offer tempura and seafood bowls. They mentioned that soba can be changed to udon for those who prefer it. It was still hot outside, so I opted for cold soba. Of course, tempura goes well with soba! I ordered the Vegetable Tempura Soba for 1080 yen plus tax (I wish it was the tax-included price). They served cold soba tea as a nice touch. The tempura was freshly fried and hot. It included shiitake mushrooms, pumpkin, sweet potato, green pepper, and eggplant. The batter was crispy and light, not oily at all. The soba was slightly thick and chewy. The soba flavor was a bit mild. The dipping sauce was not too sweet or too salty, just right. The portion of soba was just right. They also served soba water, which was light and easy to drink. The restaurant has counter seats, making it easy for solo diners and comfortable. Even during lunch peak hours, it was not as crowded as other places, making it convenient to visit.

I arrived around 3 o'clock, but the day was hot so the restaurant was full. Yodobashi Akihabara is the only soba specialty store here. As usual, I ordered the duck soba. The noodles are fairly thick and dark in color. They seem to be hand-cut as they are not uniform in shape. However, the noodles were a bit lacking in temperature. The texture was not great. The aroma was average. Despite the container containing the dipping sauce, the amount of green onions and duck was not enough. There was also no yuzu.

We visited the restaurant around 12:30 on a holiday with two people. The interior of the restaurant has a Japanese-style family restaurant atmosphere, with no distinct features but it is clean. The staff are quite diverse, with a Chinese lady in the dining area and an Indian guy in the kitchen. It was crowded at this time, as with most other restaurants. We ordered vegetable tempura and anago tempura rice bowl with warm soba noodles and tempura. The tempura was a bit heavy, could use less oil. The soba noodles had a good texture but the dipping sauce was too cold. The anago tempura was large and fluffy, which was quite good.

I'm taking the Shinkansen back at 5pm today, but before that, I decided to grab a bite to eat at this restaurant. While exploring the 8th floor of Yodobashi Akiba store, I suddenly felt like having some fried oysters. So, I ordered a single serving of fried oysters and a draft beer. The oysters are from Hiroshima, and the crispy coating outside gives way to juicy oysters inside. The beer complements it well. For dessert, I ordered a small box of Hegi soba. The box-like container holds 5 bite-sized soba noodles. They have a strong texture and smoothness, and taste great dipped in the sauce. The soba is made with seaweed from the Echigo region, and the sauce has a strong bonito flavor that doesn't overpower the soba. Overall, it was quite delicious.

I visited Tsukuba Biton around 6:00 PM on a weekday and there were seats available. I ordered the Spicy Pork Oil Soba with a side of meat and dipping noodles for 980 yen before tax. The soba noodles were 400g, the pork was 150g, and an extra 200g of noodles for dipping. The soba had a smooth and refreshing texture. On top of the soba, there were plenty of chopped green onions and seaweed. The pork was thinly sliced and served in a slightly spicy soup with chili oil. I also added a raw egg halfway through, mixing it with the soba for a delicious flavor.