Akihabara in Tokyo. A representative electric town and subculture town of Japan. In the back alley, there is a soba restaurant called Sagatani that is constantly visited by customers. You can enjoy 100% soba at a reasonable price. The "Mori Soba (large, 350g)" costs 450 yen. Purchase a ticket at the ticket machine on the right side after entering the restaurant. Sit at an available seat and hand the ticket to the staff. It will be served in about 4-5 minutes. It has quite a volume. The soba noodles are on the thinner side. First, try it as it is. It has a nice aroma of soba flour that gently wafts out of the nose. The dipping sauce is light and refreshing. It has a sharp taste. The condiment is white leeks. Plenty of grated wasabi is also included. Finish by pouring soba broth into the remaining dipping sauce, and you'll feel warm and satisfied. I enjoyed it until the last drop. Thank you for the meal.

Located in the Akihabara area, a short walk from the station across Chuo Street towards the end of the street towards Suehirocho, is Sagaya Akihabara store. On a certain weekday, while exploring for a lunch spot, I stumbled upon it and decided to enter immediately. It was my first visit to the Akihabara store, and my first Sagaya visit this year. It was around 12:40, past the peak lunch hour, but the place was still quite crowded. There was no line outside the store, but inside, there were about three people waiting in front of the ticket machine. Not exactly a "line," so I was okay with it. I intended to choose the cold "mori" soba, but what came out of the ticket machine was "zaru" soba. It was 50 yen more expensive, but considering the high-quality soba you can get at Sagaya for a standing-eating price, I was satisfied. I took a seat at an available table, handed over my ticket, and in just 2 minutes, the "zaru soba" arrived. The soba was delicious as always. It's great to be able to enjoy such high-quality soba at this price point, similar to standing-eating soba shops. The dipping sauce had a dashi flavor but was slightly on the lighter side. The portion was decent, and even as a light eater, I felt satisfied. The nori topping added a hint of seaweed flavor, which I enjoyed. After finishing the soba, I had some soba-yu. I poured the soba-yu from the thermos, added some chopped green onions as a condiment, and savored the aftertaste. Sagaya offers impeccable taste, price, and portion, and I am looking forward to visiting again for lunch in the near future.

Before heading to an event at Todoroki, I decided to stop by Akihabara for the first time in a while. Even on a weekday, it was crowded with mostly foreign visitors. I was craving some soba for lunch, so I went to Sagatani for some 100% buckwheat soba. Since I've been focusing on health guidance this month and reducing my daily calorie intake, I decided to indulge a bit and ordered the kakiage-don and cold soba set to increase my calorie intake. It was a delicious meal.

Freshly ground, freshly made, freshly boiled 100% buckwheat soba noodles can be enjoyed at a low price at this restaurant! Tonight, I tried the Toriten Soba for 650 yen... It was deliciously crispy and the soba noodles were fantastic! I also added some free seaweed and finished every last bit. In 2020, due to the impact of COVID-19, 5 out of 10 stores had to close down, but now new stores are reopening and making a comeback, so I hope they continue to do well! The restaurant's commitment to soba noodles includes a focus on serving freshly ground, freshly made, freshly boiled, and freshly fried soba noodles. They grind their own buckwheat flour in-store using a stone mill, and adjust the water content daily based on the season, weather, and flour condition. Their dipping sauce is top-notch, with a refreshing and slightly spicy taste for cold dipping sauce, and a deep flavor that enhances the soba noodles and tempura for hot dipping sauce.

I had the Duck Seiro for 750 yen and added the large portion for 150 yen, making it a bit of a luxurious choice. The duck was delicious and the soup was also very tasty, served warm. I enjoyed it with the complimentary wakame, which is a feature of this restaurant. Thank you for the meal! I thought they opened at 10 am on weekdays, but they actually open at 11 am. There didn't seem to be a line, but customers were coming in continuously.

I had the Two-Color Morisoba for 600 yen, which is a sesame sauce dish that everyone can enjoy. Recently, I have been visiting various soba chain restaurants, but this one stands out with its high-quality soba noodles. The thick, fragrant soba noodles have a satisfying chewiness that goes beyond just the portion size. I ended the meal by mixing the soba with the soba broth, which was delicious.

Soba noodles for 400 yen. Even though it's hot outside, people still eat hot ramen, but cold soba noodles are more common. Sometimes, though, you crave warm soba noodles. At this price, the soup is delicious and you can add as much seaweed as you want. You can also choose udon, but I've never seen anyone order it in the two years I've been coming here. For this price, with 100% soba noodles, I can't help but feel grateful. Thank you!!

In Akihabara, the cheap and delicious soba is only here. They grind the soba flour in the store with a stone mill. It's not hand-made, but it's amazing to get such delicious soba at this price. Mori soba is 400 yen. Thin noodles are recommended for a tastier experience. It can get crowded during lunchtime, so it's best to come after 1 pm. The background music has changed to rakugo by Sanjyaku. It has a pawnshop atmosphere.

A place where you can enjoy freshly ground, freshly made, and freshly boiled 100% buckwheat soba at a low price! Tonight, I had the "Tenseiro" for 550 yen - freshly fried tempura, crispy and delicious! The soba noodles were also fantastic! I added the free seaweed and finished it all. In 2020, due to the impact of the coronavirus, 5 out of 10 stores closed down, but now new stores are reopening and making a comeback, so I hope they continue to do well! The soba noodles they serve are made with a focus on being freshly ground, freshly made, freshly boiled, and freshly fried. They grind their own buckwheat in-store with a stone mill and adjust the water content daily based on the season, weather, and condition of the flour. Their dipping sauce is top-notch - the cold dipping sauce is a blend of kombu and 3 types of bonito flakes, with a refreshing and slightly spicy flavor. The hot dipping sauce is a blend of kombu and 4 types of bonito flakes, with a rich flavor that enhances the soba noodles and tempura.

I received an Ajigohan set for 650 yen from a restaurant that is open on weekends as well, but I couldn't make it there before 11 am. I arrived a little after 11 am and more than half of the seats were already taken. There is a ticket machine on the right side of the entrance. I chose the famous Ajigohan set. The interior of the restaurant only has counter seats in a U-shape, no tables. There were a few empty seats but I was not guided to any specific seat, so I chose one myself. The distance between seats was not too close. When I placed my food ticket on the counter, the staff confirmed it and took my order. I didn't have to specify hot or cold as it was not asked. A few minutes later, the staff brought the dishes on a tray. I thought about ordering tempura as well, but I felt that the set was enough for me. The soba noodles were indeed unique, with flat noodles that I wasn't very familiar with. As rumored, I started to think that maybe the Morisoba (soba noodles served on a plate) would be better as I ate. The noodles had a good texture for cold soba, and the broth was not overpowering, easy to drink. The Ajigohan was delicious, just as expected. There were free toppings like wakame seaweed, spicy condiments, and chili oil on the table, which was a nice touch. You can leave your dishes as they are after eating, which is convenient. The restaurant played rakugo (traditional Japanese storytelling) in the background, creating a calm atmosphere. The staff's composed service matched this atmosphere, which was nice. Despite the low prices, I felt that this restaurant was a bit different from the typical standing soba shops. This area seems to have many unique and crowded restaurants!

It was crowded at Kanda Festival, waited for about 5 minutes to be seated around lunchtime. There was one person in the kitchen and one person in the hall, both seemed quite busy. I often go to the Shibuya branch, but this one is bigger and better. The service is not self-service, and the food is as delicious as always. The dishes come out quickly, you can eat quickly, and it's a treat.

Sagatani is located near the Akihabara Electric Town, Kariyazaka, and Lahore. It offers great value for money with its draft beer and stone-ground 100% buckwheat soba that has changed the perception of standing soba. Due to the pandemic, some shops have closed, but currently there are 8 stores including the Shibuya Tokyu Main Store, Ikebukuro Store, Jinbocho Store, Hamamatsucho Store, Shinjuku Keio Mall Store, Kanda Ogawamachi Store, Ariake Garden Store, and our store. The operation is run by For You Co., Ltd. I visited around 9 pm on this day. I ordered a draft beer (300 yen) and a kakiage soba (550 yen) from the ticket machine. The interior has a J-shaped counter with 11 seats. There were two staff members working. The draft beer is The Premium Malt's. It has doubled in price since the 150 yen era, but it still offers great value for money. The kakiage soba is topped with a generous portion of kakiage tempura on top of 100% buckwheat soba. The thick, flat noodles have a sharp edge and are dipped in a rich broth before being enjoyed. The texture is smooth, and the fragrance of the soba is excellent. The tempura is crispy and delicious, but a bit sparse in quantity. Well, I guess that's the sophistication of it. Finally, I poured the soba broth from the pot and drank it down. The thin soba broth goes down smoothly, and it's a satisfying way to finish the meal at Sagatani with a draft beer and 100% buckwheat soba.

A shop where you can enjoy freshly ground, freshly made, and freshly boiled 100% buckwheat soba at a low price! Tonight, I had tempura...550 yen + onsen egg (100 yen)~ The tempura was crispy and delicious! The soba was also wonderful! I added free seaweed and finished it all. In 2020, due to the impact of the coronavirus, 5 out of 10 stores closed down. Currently, new stores are starting up again, so I hope they continue to do their best without giving up! The specialty of the soba they introduce is that they insist on providing freshly ground, freshly made, freshly boiled, and freshly fried soba. They grind their own flour in the store using a stone mill. The amount of water is adjusted daily based on the season, weather, and condition of the flour. The first-class dipping sauce... The cold dipping sauce has a refreshing and slightly spicy taste with a blend of kombu and three types of bonito flakes. The hot dipping sauce has a rich flavor with a blend of kombu and four types of bonito flakes, enhancing the flavor of the soba and tempura.

◆Self Introduction◆【In my 40s】【Struggling with decreased tolerance to oily food(;_;)】【Mainly post about dishes with rice】【Reducing wheat, sugar, and convenience store food→Improving health check-up results(^ ^)♫】Since most of the highly rated reviews on Tabelog are about wheat-based dishes, I will post about dishes with rice♫◆Order DetailsTwo-color Extra Large Mori Soba (800) and Chicken Tempura (250)・Two-color Mori SobaI thought the soba noodles would be two different colors, but it turns out the dipping sauce is two colors (〃∀〃)The regular dipping sauce plus sesame. The soba noodles are also made of 100% buckwheat with a great fragrance!!・Chicken TempuraElegantly flavored with ginger! This is delicious!・Subscription (monthly fee) hahaI was surprised to see a subscription service at a soba restaurant in the photo!! Three people signed up for the subscription while I was eating.

Last time, I had kakiage soba (hot), so this time I decided to try the kakiage soba served in a seiro (cold), which cost 550 yen. The soba noodles were thick and wide, made with 100% buckwheat, and they tasted even better when served cold. The amount of dipping sauce was a bit less, and the tempura made it less rich compared to the hot soba. The kakiage was on the bulky side, making it a bit difficult to eat, so I thought it would be more suitable for the hot soba. If you order the seiro, I recommend getting a larger size or adding a side of rice to make it more satisfying.

Today, I didn't have a bento box, so I decided to look for a soba restaurant in the area of Asakusa where I had some business. I found a highly rated chain restaurant and ordered the special soba with tempura. Despite my previous experience at a different location, I found the soba here to be delicious with a good texture and flavor. The tempura was decent as well. The portion was generous and the price was reasonable at 800 yen. Overall, I was satisfied with my meal and would recommend this place to others.

You can enjoy freshly ground, freshly made, and freshly boiled 100% buckwheat soba at a low price at this restaurant! Tonight, I had the kakiage seiro for 550 yen... The tempura was crispy and delicious! The soba was also fantastic! After eating the soba, I added free wakame seaweed to the dipping sauce, and finished the meal with soba-yu. In 2020, due to the impact of COVID-19, 5 out of 10 stores closed down, but now new stores are reopening and making a comeback, so I hope they continue to do their best! The restaurant's commitment to soba includes using freshly ground, freshly made, freshly boiled, and freshly fried soba. They grind their own buckwheat in-store using a stone mill, and adjust the water content daily based on the season, weather, and condition of the flour. The dipping sauce is also top-notch, with a refreshing and slightly spicy taste for cold dipping sauce, and a deep flavor that complements the soba and tempura for hot dipping sauce.

I came here to try the tempura soba that I had as homework for the day. The place was packed, so I bought a ticket for tempura soba for 550 yen from the vending machine and waited. It didn't take long for a seat to open up, and I placed my order. Last time, I ordered kakesoba and kakiage, but this time I wanted to see how the tempura soba would be. When it arrived, the tempura was already in the broth. The tempura was the same as when ordered separately, but this time the broth was quite strong, with a noticeable soy sauce flavor. Looking around the restaurant, it was a cold day, and there were a lot of people ordering zaru soba, which is made with 100% buckwheat flour, so cold soba might also be delicious. I posted this review on my blog.

I was looking at the reviews for Satotomo's standing soba shop and thought it would be nice to go on a standing soba shop tour. I went to nearby Sagatani. It was cold, so I thought of getting kake soba, but ended up getting seiro. The tempura was freshly fried, fluffy, and crispy. It was also sweet and delicious. The soba noodles were flat, but had a nice texture. The tempura frying skills are really good.

Located a 3-minute walk from Exit 3 of Suehirocho Station on the Tokyo Metro, this famous restaurant is situated between Chuo Street and Akihabara Junk Street. Here, you can enjoy soba noodles in a standing-eating style setting. The interior has a counter with 13 seats. You purchase your meal ticket from the vending machine on the right side of the entrance. The menu mainly consists of Mori Soba and Kake Soba, with toppings like tempura available. The Oomori Soba comes with 350g of noodles. The soba noodles are shiny on the surface and have a light fragrance when eaten without dipping in the sauce. The broth is made with kelp and three types of bonito flakes, offering a refreshing and crisp flavor. There is hot soba water in a pot for finishing your meal. On the table, you'll find complimentary wakame seaweed and condiments. The wakame seaweed pairs well with the warm soba. Among the condiments, the specially made Shichimi Togarashi (seven-spice blend) has a wonderful aroma of Japanese spices. Bon appétit!

A shop where you can enjoy high-quality soba at a low price! They focus on freshly ground, freshly made, freshly boiled, and freshly fried soba. They grind their own flour in-store using a stone mill and adjust the water content daily based on the season, weather, and flour condition. Their top-grade dipping sauce is a blend of kombu and three types of bonito flakes, with a refreshing and slightly spicy flavor. The hot dipping sauce is a blend of kombu and four types of bonito flakes, with a deep flavor that complements the soba and tempura.