This long-established soba restaurant has been selected as one of the top 100 soba restaurants five times. The owner trained under the renowned soba master, the late Yasuo Katagura. The owner reminisces about the time when there were only a few soba restaurants in the neighborhood. Many of the owner's peers from the same generation have closed their soba restaurants in recent years, but this restaurant is still going strong. Due to the owner's age, the restaurant now only accepts reservations for dining on Thursdays, Fridays, and Saturdays from 6 pm. The restaurant exudes a traditional charm with its well-maintained exterior. The course menu must be ordered in advance, as the owner prepares the dishes alone. During this visit, we ordered the 3,000 yen soba course, which included soba-yaki miso, soba-gaki, stone-milled soba, and soba dessert. Additionally, we ordered "dashimaki tamago," "tempura assortment," and "tataki iwashi" in advance. We enjoyed our meal in a cozy four-person table setting and started with a toast with beer. The soba-yaki miso was served first, followed by soba-gaki in a roasted dish. The dishes were flavorful and paired well with the selection of Japanese sake offered, including five different types. The meal continued with tataki iwashi, dashimaki tamago, and a tempura assortment of vegetables. The soba noodles were served last, and the owner explained that they were sourced from various regions like Akita and Kanazawa.

The roasted buckwheat miso is delicious and fragrant. The duck and mushrooms on top of the soba are the best I've ever had. It might be tasty to dip them in the duck and green onion hot pot. Soba sushi is average. Tempura is also average. The rolled omelette is okay. The steamed soba and country-style soba are delicious. In conclusion, the soba is delicious!

Meeting a friend after a long time at a soba restaurant with sake. Considering the friend's workplace, we chose a restaurant in the Asakusa area, which we don't usually visit. Due to the complicated directions to the hotel we booked in Iidabashi, we had to rely entirely on taxi for transportation as we couldn't make it on time by train. The restaurant is located near Asakusa Station, next to "Senzoku Street". We could see the sign for hand-cut soba, which got us excited, but we had to moderate our expectations as we were running late. The restaurant seemed spacious, but only the first floor was open. My friend ordered the 8,000 yen course. The menu was presented, but the order was not in a specific sequence. There was a white-haired owner who seemed to be in charge, and his husband was handling the service. First, we had "Soba Yaki Miso", which was a bit lukewarm for my liking, but had a crispy texture with the flavor of soba. Next was "Duck, Green Onion, Shiitake Mushroom Grilled", where the shiitake mushroom stood out more than the duck. The "Soba Sushi" was made with fresh soba and was garnished with cut trefoil leaves and grated shrimp. It had a strong aroma of trefoil and a delicate flavor of shrimp. The "Sobagaki" was satisfying and warm, with a rich aroma of soba. The "Dashimaki Tamago" was delicious with a rich dashi flavor. The "Seasonal Tempura" included mulberry leaves, soba leaves, pumpkin, and asparagus. The tempura batter was light and easy to eat, but it seemed a bit cold, possibly due to a delay in serving. The highlight of the meal was the hand-cut soba "Ishiusu Bisei Soba", which was freshly ground and boiled, with an excellent flavor. Lastly, we had soba warabi mochi for dessert, which was easy to eat and dissolved in the mouth. We enjoyed a variety of sake, including "Abe Kan" nama sake, "Shirataki Hakushin no Megumi", and "Yamamoto Sunshine Yellow" from Tohoku. We ended with "Toichi Junmai Usunigori" and "Kaneyama Misato Nishiki Junmai Ginjo", which had a vibrant taste. The restaurant had a collection of soba books and a variety of hand grinders, which contributed to the unique flavors of their soba. Overall, a place worth visiting for their soba rather than their side dishes.

I brought my follower, who always accompanies me for a drink at the soba restaurant, to this soba restaurant located behind Asakusa Kannon. I have been visiting this place occasionally for about 20 years, but due to the impact of the coronavirus pandemic, I had not visited for over 5 years. The owner, who is getting older, has gradually reduced the operating days and hours, and currently operates on Thursday, Friday, and Saturday nights by reservation only. The location is on the north side of Imado Street, in an area known as "Kannon-ura," where remnants of the geisha district can still be felt in the air. When we arrived a little before the scheduled time, we were greeted by a middle-aged male staff member, and I could hear the owner's voice from the back. However, I was puzzled by the absence of the usual proprietress, who seemed to be unwell. Currently, only the raised tatami seating on the right side is used, and there was already a single female customer seated. A table for four was prepared for us in the front. Reservations are mainly for courses, and I had requested the basic "seiro soba course" with several additional dishes in advance. We were first asked about our drinks, so I ordered a beer (large bottle of Ebisu) and we started with a toast. The first dish in the course was "soba yaki miso," where the soba grains are coated on a ladle and grilled to create a charred flavor, following the traditional Ichizaan style. It had a white miso base as usual, and the crunchy texture of the roasted soba grains was delightful. Next, the "soba gaki" was served. The unique Gyohei pot used here carefully kneads the coarsely ground soba flour from a stone mill. The nutty aroma tickled the nose, and the chewy texture was wonderful. The natural sweetness of the soba was evident, and although soy sauce was provided, I mostly enjoyed it as it was. The three additional dishes we had ordered came next. The "tatami iwashi" was served in a small box with charcoal, similar to roasted seaweed. The clever arrangement to maintain a crispy texture, typical of an Edo-style soba restaurant, was impressive. The quality of the ingredients was also evident, making it a suitable accompaniment for sake. The "tamagoyaki" was served hot on two separate plates. It was cooked by mixing it with soba broth and then grilling it using a traditional method. With grated radish on the side, enjoying it piping hot was pure bliss. The "tempura assorted platter" was different from the usual style and featured a variety of mountain vegetables in a large basket. The assortment included "mizu no ha to kuki, shukon soba no ha, shungiku, shishito, kabocha, nasu." Mizu no ha was not commonly used, but the soft young leaves were lightly fried in a thin batter. The stems were cut into 5 cm lengths, wrapped in seaweed, and each had a strong flavor with a satisfying crunch. The rare shukon soba leaves had an interesting texture. Each item highlighted its unique flavor, and we enjoyed them with both salt and tempura dipping sauce. The sake menu listed many brands to choose from. I left the selection to my follower, who is an expert in that field. The sake was served in a sake vessel with a stylish print reminiscent of lacquerware, and the sake cups were changed for each serving. We ordered two types of "Yamamoto," two types of "Abe Kan," and also "Kankichi" (the forgotten brand was kindly reminded by my companion, MF-san), but all of them went down smoothly as we enjoyed the delicious food. The main soba dish was "stone mill ground seiro soba," with a slightly coarse grind that allowed the stars to be seen, made from a blend of soba from various regions. When I brought a few strands close to my nose, the aroma was strong, and when I slurped it, the umami flavor was clearly felt. The mixture of coarse and fine flour seemed to be well balanced, resulting in a firm chewy texture with a smooth surface and a decent throat sensation. The broth was a superb blend of deep umami and dashi, following tradition. It was served in a sake pitcher, and with each dish, the sake cups were changed.

We decided to drink in Asakusa, and thought it would be nice to have some stylish soba here. We had bottled beer with a course meal that included grilled miso, soba noodles, and soba. For dessert, we had traditional Japanese sugar candy. We also added tempura to our meal. The grilled miso and soba noodles had a strong aroma and the soba was made with 100% buckwheat, which I really enjoyed. As a soba lover, I feel like I found a great restaurant. I will definitely come back here. The quiet atmosphere in the backstreets of Asakusa is also nice. I used to only go to Hoppy Street in Asakusa, but as I've gotten older, I want to become the kind of person who can visit these kinds of restaurants.

A traditional shop in Asakusa with a great atmosphere. The staff are friendly. I had the soba course and assorted tempura. It's probably best to make a reservation by phone before going. Two types of soba were served and they were delicious.

"Soten Daikokuya," a famous soba restaurant hidden in Asakusa Kannon, is known as one of the top 100 soba restaurants in Japan. I had been wanting to visit this place, so I made a reservation and went there. We all ended up choosing the duck hot pot course. We started with a toast with beer, and the restaurant had a historic atmosphere with old menus displayed, creating a nostalgic ambiance. The duck sukiyaki ingredients were brought out, and we were instructed to start with mushrooms once it boiled. Then, soba miso yaki was served, which paired well with sake. The sake selection was extensive, and I chose one based on the label. The frozen duck meat turned out surprisingly delicious. The homemade hand-cut udon, made from wheat harvested in Kinshicho, was also very tasty. However, when the coarse soba flour noodles arrived, I felt almost full. I managed to finish everything and even tried the soba soup, but I was beyond satisfied. The sweet soba dumplings were a nice touch, but the portion size was a bit too much for me. I might skip the hot pot next time, as the food was delicious but filling. I was worried about the comment saying that regular customers receive different treatment, but the gentleman who served us that day was very kind and humble. I had a great time and I am grateful. Thank you for the wonderful meal!"

It was clear that there is a strong commitment to soba noodles and that the restaurant serves delicious soba dishes. However, it took 2.5 hours to serve a 6-course meal. Are they prioritizing regular customers to the point of neglecting first-time visitors (even though reservations were made in advance)?

I made a reservation and visited the restaurant at 6 pm on a weekday. When I arrived at the location, it seemed like the overgrown trees were trying to block my visit. The restaurant was almost full, so it seemed like reservations were necessary. I ordered the light Seiro Soba course for 3000 yen. First, I tried the "Soba Yaki Miso" with sake, which had a great flavor of soba and miso, along with a nice texture of solid soba. Next, I had the "Aged Soba Gaki," which was a generous portion and had a perfect taste, especially when dipped in the broth. For the finale, I enjoyed the "Ishiusu Biseiro," which had just the right amount of soba for a man. The soba had a good texture and was served with a sharp-tasting broth. Lastly, I finished with the "Soba Amami" for a sweet ending. The course was a good deal and had a nice atmosphere. Thank you for the meal! ♬

Located quietly in the depths of Oku Asakusa, this restaurant is easy to overlook. Reservations are required for the course menu, and it is only open three days a week, so I couldn't wait for my reservation day. The course menu offered a variety of dishes, but what left a lasting impression was the soba. It had a wonderful aroma and a great texture, and I thoroughly enjoyed it.

I was able to get a reservation on the day of the Hoozuki Market... The soba was delicious. The portion was small. I wish I could have eaten more. I got to try some unusual dishes. I thought I had requested the 3000 yen course over the phone, but it didn't go through. The menu didn't come out, so it was a bit disorganized, but everything else came out smoothly, and the sweet mochi desserts were all delicious.

On this day, I visited the renowned restaurant Daikokuya, where Mr. Kanou, who was trained by Yasuo Katagura, a well-known figure in the soba world, works. This restaurant has even been featured in a book called "Soba Uchi Ichidai: Asakusa Sotei Daikokuya Kenmonroku". A senior soba enthusiast I know mentioned that he uses the soba at Daikokuya as a standard. It is truly a top-notch restaurant. The entrance is tastefully decorated, located in a quiet residential area a short walk from the center of Asakusa. The atmosphere inside is cozy and nostalgic, like returning to your grandparents' house. There are handwritten menus by Katagura from almost 50 years ago displayed, as well as scrolls reflecting Mr. Kanou's passion for soba. It is a space filled with various emotions such as reminiscence, passion, and kindness, where time seems to pass by peacefully. The menu is written on a fan, adding a touch of sophistication. While it is recommended to leave the selection to the owner, Mr. Kanou, you can also express your preferences based on the fan menu. I started with soba-yaki miso, which pairs well with sake. I enjoyed it with a bottle of Sake from Bon and Shizuoka's Masamune. Next, I tried the coarse-ground soba, specially made for the restaurant from Niigata's Myoko. It was served in custom-made dishes. The soba was incredibly delicious, with a refreshing aroma, a soft and chewy texture, and a perfect amount of roughness on the palate. It is a dish that you would want to eat forever. I also had some side dishes like tamagoyaki, which had a sweet and gentle flavor. The tempura, made with ingredients like shrimp and mountain vegetables, had a light and crispy batter that preserved the natural taste and freshness of the fillings. Lastly, I enjoyed the soba noodles with two types of dipping sauce: the regular seiro and the tororo. The soba broth here is exceptional, with a perfect balance of sweetness and spiciness, and a smooth texture that can be enjoyed on its own. The tororo had a fluffy, meringue-like consistency. The soba noodles were glossy, firm, and had a fantastic aroma, flavor, and texture. They were served without wasabi, allowing the true flavor of the soba to shine through. I finished the meal with a warm soba broth. The restaurant now operates only on Thursday, Friday, and Saturday nights due to the owner's advanced age. Each dish and the soba at Daikokuya set a standard that should be remembered on the palate, making it a precious soba restaurant. I believe that any cuisine evolves and becomes more delicious over time, but it is the "axis" that guides this evolution. I was able to catch a glimpse of this "axis" in the soba world at this valuable soba restaurant.

This is a soba restaurant located north of Asakusa 4-chome, Tokyo. The restaurant is open on Wednesday, Friday, and Saturday nights by reservation only. I made a reservation shortly after they reopened following pandemic restrictions. Unfortunately, solo diners are limited to a set soba course, while groups of two or more have more options. I was the first customer of the day and sat in a tatami room with a nice atmosphere. The hand-grinding stone mill was visible in front of me. I was recommended the Akita Prefecture's "Sunshine Yellow" Yamahai Junmai Ginjo sake, which was delicious. The soba yaki miso that followed was a perfect match with the sake. The soba noodles were flavorful and had a nice texture. The dipping sauce was well-balanced and the soba was enjoyable to eat. The owner, Mr. Sugano, was a bit quirky but had a warm personality. The soba was delicious, and I also enjoyed the conversation with a regular customer. The meal included various dishes and was priced accordingly. Overall, it was a delightful dining experience.

I was intrigued by an article that mentioned a soba restaurant that only accepts course reservations on Thursday, Friday, and Saturday nights. The location is a 16-minute walk from Asakusa Station. I visited on a Saturday night and had to make a reservation over the phone during business hours. I ordered the Seiro Soba Course for ¥3000. The atmosphere of the restaurant was very traditional and strict, with a master soba maker's skillful sign catching my eye. The miso soba had soba seeds in it, giving it a unique texture. The fried soba looked like a mini donut and had a soy sauce flavor with a chewy texture. The Stone-ground Seiro Soba was visually stunning and delicious. The soba sweets with azuki beans, mochi, and matcha were also unexpectedly delightful. Overall, I was impressed by the passion put into the soba dishes and look forward to experiencing their charm again after trying many other soba varieties.

On this day, I visited "Soba-tei Daikokuya" in Asakusa. It's about 8-9 minutes from Asakusa Station. I came here for some soba noodles. I arrived a bit late, but there were empty seats available. The atmosphere inside the restaurant was quiet and cozy. I ordered the "osero" set for 1300 yen. The soba noodles were slightly shorter in length, with a nice presentation. The dipping sauce was smooth with a rich flavor. I enjoyed the meal slowly and relaxed.

I went to a long-established soba restaurant in Asakusa 4-chome. The menu is unique, with the offerings listed on a fan. It has a charming touch. However, don't let your guard down. The prices, the prices...Seiro (soba noodles) 1300 yen, Seiro Tempura Set 2400 yen, Sobagaki (grated soba) 1800 yen. The price range is quite high. The prices were unexpected given the appearance of the restaurant. Well, as long as it's delicious, it's okay. I ordered the following: Soba Yaki Miso 700 yen, Seiro Tempura Set 2400 yen, and probably 1000 yen for sake. First, the Soba Yaki Miso. It was simply delicious. I'm not sure if it's worth the price, but the sake is going down smoothly. Sake refill! Next, the main dish arrived, the Tempura Set. The tempura included shrimp, shiso leaf, and shiitake mushrooms, among others. It was a bit questionable whether it was worth the extra 1100 yen for the set. The soba was delicious! Just one word. The aroma of the soba was rich. The texture and balance were perfect. It was a bit pricey, but it was delicious soba. Thank you for the meal.

"Located in a residential area of Asakusa, about a 10-minute walk from Asakusa Station on the Tokyo Metro, is the renowned restaurant 'Sotei Daikokuya.' This establishment, run by a skilled soba artisan, was ranked among the top 100 soba restaurants in 2019! Despite the challenges posed by the pandemic, I hope they continue to thrive. I ordered the 'Soba Toro' for 1,700 yen, my favorite dish. The menu is quite stylish and the soba toro is absolutely delicious! The broth is fantastic and pairs perfectly with the tororo. The soba noodles are medium thickness with a nice firmness. They have a great flavor and a beautiful appearance, with a glossy finish. The combination of the tororo and noodles is excellent, creating a delightful texture. I couldn't help but slurp it all up. Thank you for the wonderful meal!"

Established in 1967, the long-standing soba restaurant "Sotei Daikokuya" is located in the Asakusa area, away from the tourist spots, quietly run by a husband and wife. The atmosphere here has a nostalgic Edo feel that has not been eroded by modern times. The husband, a soba master, trained under the renowned master of soba making, Katagura, at Issa-an. The restaurant's photo album showcases the history of Daikokuya, featuring pictures of the former masters and the current proprietress. The menu, presented on fans, shows a great sense of style. One unique dish is the "Tsukimi Imo," a fluffy and creamy egg and grated yam dish, complemented by the flavors of egg and seaweed. Another recommended dish is the "Myoko Soba-gaki," made from buckwheat from Niigata, which has a distinct texture and flavor. The soba is ground in-house using ten different stone mills, providing a direct and authentic soba experience. The warm and fluffy texture of the soba makes it perfect for the winter season, and it can be enjoyed with soy sauce or kinako (soybean flour) for a dessert-like experience. Despite their age, the owners continue to pass on their exceptional culinary skills, and I hope this tradition continues for years to come. Thank you for the wonderful meal.

◆Lamborghini Noodle Eating Tour◾︎Daikokuya (Asakusa, Taito-ku) Oseiro: 1300 yen◾︎Food Beast Maro

For me, the best soba noodles can be found at this restaurant. Whether it's the traditional soba noodles, soba miso soup, or even the soba itself, each dish is carefully prepared with the ultimate dedication by the owner. The prices may be on the higher side, but you will definitely be satisfied. The owner and the hostess are both elderly, so you can leisurely enjoy your meal without worrying about time. The soba miso soup pairs perfectly with hot sake. The coarse-ground soba noodles will make you want to keep drinking. The grilled dried sardines are perfect for those who love to drink. And the cold soba noodles served in a bamboo basket are the perfect way to end your meal. You can truly have a wonderful time at this restaurant.