Yamayuki-san started a restaurant with a course menu focused on soba, as I heard from a friend and made a reservation. I love soba and sake, and tuna is also one of my favorite foods, but I was a bit worried before coming whether the strong flavors of each would be able to coexist well in the course. However, Yamayuki-san's tuna had the usual impressive impact yet it didn't overshadow everything else, and the balance with soba and the overall course was very good, leaving a great impression. In other words, a good impression. On the day of the visit, I sat at a seat at the back of the L-shaped counter. The warm chirashi sushi with purple sea urchin and shrimp served at the beginning was unique in its warm preparation, showing attention to detail and a sense of taste. Furthermore, the seven dishes before the soba were excellent. The dishes featuring seasonal vegetables, firefly squid, bamboo shoots, and other seasonal ingredients were beautifully arranged and tasted great. The sake went down smoothly as well. There were also dishes that showcased the soba and tuna, such as soba galette and soba sashimi, which impressed with the combination of soba and tuna. Overall, I was very satisfied with the restaurant, especially because of the good impression beyond the tuna and soba, making me want to come back again in the future for the changing seasonal menu.

I visited the second restaurant from 8:30 pm, where they offered a la carte instead of a course menu. This time, I sat at the counter. I ordered a glass of champagne, fresh saury sashimi, three-layered soba, and minced tuna with grated daikon. There were other dishes using seasonal ingredients, but I was already full so I stopped at this. The counter was mostly occupied by female customers on this day. The champagne was delicious, and the appetizer-like dishes served were also tasty. It was my first time trying soba sashimi, and it was to my personal liking. Thank you for the meal.

"Maizuru Soba Sotatsu" is a soba restaurant operated by the charismatic tuna wholesaler "Yamayuki", located in Azabu-yama. Despite being a new establishment, it has already made it into the top 5000 on Tabelog. The soba artisan hails from the renowned Japanese cuisine restaurant "Kyomei", and the alcohol list is curated by the former chief sommelier of "Cantessence", raising expectations. Today, I tried their course menu which included: - Steamed new salmon and white shrimp - Tuna and caviar galette - Seasonal soba with hairy crab and sake appetizer beans - Soba appetizer → soba miso, fresh peanuts, butternut squash grated soup, shiba sea urchin, fig, tsurumurasaki ohitashi, seared silver salmon, three-tiered soba sashimi, Yamaguchi Kyue shabu-shabu, Awaji conger eel and matsutake mushrooms, 100% soba with luxurious sea urchin, accompanied by red wine, Tsuchiyuno freshly cooked rice served with Yamayuki's Oma tuna, and warabi mochi. The female staff provided excellent service, creating a comfortable atmosphere. The food was delicious. Thank you for the meal. #MaizuruSobaSotatsu #AzabuGourmet #AzabuDinner #DeliciousSoba #Soba #FoodiesUnite #GourmetLovers #Foodstagram #FoodInfluencers #FoodPorn #Foodstagrammer #FoodTerrorism #GourmetTravel #DeliciousIsHappiness #FoodieFriendsWanted #GourmetClub #Foodies #GourmetLovers #ConnectWithFoodies #KantoGourmet #FoodReport #GourmetWriter #FoodWriter #BGradeGourmetInfo #TokyoFoodie

This is a wonderful restaurant that can be enjoyed in any situation. Located in Azabu-Juban, it's amazing that you can experience such impressive flavors with a 12,000 yen course menu. Even if you order drinks, it's around 20,000 yen per person. The service is excellent, with attentive staff and a relaxed atmosphere where you can enjoy your meal without any reservations. If you want to spend a happy time, be sure to visit this restaurant.

I had a late lunch on Saturdays only from 14:00! I enjoyed à la carte dishes!!! I ordered a bottle of Écluse sparkling wine because it had a crown cap! I also ordered Mori Soba, but I ate it so quickly that I forgot to take a picture. The soba broth was also delicious!!!

When you hear that Yamasachi is behind a soba restaurant, you have no choice but to go. So I went to Soba Santate. They wrap tuna, caviar, and wasabi in a buckwheat flour galette. The cold soba with Yamagata dashi is crisp and refreshing. The recent trend of ayu spring rolls is genius. There are ginkgo nuts in the dish, surprising me. I heard that they use ginkgo nuts that haven't fallen yet, so the bright green color is dazzling. Starting with soba sashimi, followed by tempura of sea bass, matsutake mushrooms, and cutlass fish. The closing soba is served with vinegar and citrus. Finally, tuna rice. Overall, I think a bit more tuna would be nice. This place in Azabu-Juban is gaining popularity rapidly. #soba #tuna #Yamasachi #Yamagata dashi #caviar #galette #ayu #spring rolls #ginkgo nuts #soba sashimi #sea bass #matsutake mushrooms #cutlass fish #vinegar and citrus soba #Azabu-Juban #Santate

If you love alcohol, this is the place for you - a stylish date spot for soba and champagne lovers. The sophisticated counter seats at Soba-an Mittate will enhance your bond in a warm, retro atmosphere. The soba is delicious as expected, but what really impressed me was the seasonal soba dishes that were full of surprises. Plus, the highlight was the finale of tuna, sourced from the prestigious sushi restaurant supplier "Yamayuki" - the tuna was more delicious than any I've ever had before, truly moving. The champagne served was all incredibly delicious as well. I would go just for the champagne alone, it was that good! I would be so happy if someone took me on a date here! - Course Details - [Monthly Chef's Choice Course] ¥15,000~ ❤️ Corn Surinagashi ❤️ Tuna and Caviar Galette ❤️ Seasonal Soba with Perilla and Basil Genovese ❤️ Soba Appetizer: Purple Sea Urchin, Edamame, Red Pickled Ginger, Horse Mackerel Sashimi, Soba Miso, Kagamo Eggplant Tempura with Trout Roe Soy Sauce ❤️ Soba Sashimi ❤️ Amakusa Conger Eel Shabu-Shabu ❤️ Kanagawa Beltfish Tempura ❤️ Finale: Sudachi Soba Maguro Bowl (Lean Tuna, Medium Fatty Tuna, Fatty Tuna) - Restaurant Information - [Name] Soba-an Mittate [Access] 3-minute walk from Azabu-Juban Station [Genre] Soba Kaiseki / Creative Soba Dishes / Japanese Cuisine [Budget] ¥15,000~ Feel free to share your thoughts and comments about the restaurant.

Today was the final day of five consecutive days of work! We visited this place for a celebratory meal. I was able to order dishes that I hesitated to try alone last time because they seemed like too much. The fluffy texture and perfect dashi flavor of the rolled omelette were delightful! The caviar and tuna soba galette were also recommended and delicious! The assorted sashimi platter was great too! The sea urchin was so tasty! For the finale, we enjoyed soba sushi rolls, sudachi soba, and more! I thoroughly enjoyed the soba dishes. If you like the review, please like, save, and follow! It would make me very happy! I also have an Instagram account where I mainly post stories. Sometimes I post about hard-to-reserve restaurants and private events. If you take me to a restaurant you want to go to, I can invite you to exclusive places as well! Instagram account @yellowpink24. I would be happy if you could follow me there too.

A restaurant that serves delicious soba and tuna dishes! They have a wide variety of drinks including champagne, wine, and various types of sake with full cooperation from Toyama's Mansui Brewery. The popular No.6 from Shinsei is also available, which is impressive! I have visited this place twice for their courses. This time, I finally got to try their a la carte menu, which I had been wanting to try for a while. The tuna dishes are definitely a must-try, being part of the Yamayuki group. I personally love the galette and soba sushi. The soba at the end was as impressive as the one in Togakushi! You don't even need to go all the way to Togakushi, this place is just as good! I prefer to eat the soba with just salt or as it is! The portion of the mori soba here is a bit small, so as a soba lover, I always go for the large size! I also want to try the sudachi soba next time as a second dish for the end. I really like the distance the staff maintains, and overall, I am very satisfied with this restaurant! I would love to visit Nenjiri in Toyama, which is run by the head chef's father!

I love soba and tuna! When I heard it was produced by Yamako, I knew I had to go. They also focus on wine, but it feels like they have a good selection of bottles rather than a variety. The cold chawanmushi with tuna and caviar gallette was a bit difficult to eat because the crust was hard. The basil and basil genovese-style soba is popular these days. The eight-piece soba with seasonal ingredients like Kamo eggplant and Man'yoji peppers was quite flavorful, perfect for a sake thief. The thick soba sashimi with thick soba was delicious, and the boiled Managatsuo and tempura conger eel were also good. I added tororo to the soba for extra flavor, and the aroma was amazing, although the taste was a bit different. The tuna mini bowl with extra fat was also delicious. Overall, it's quite ordinary! They also offer a la carte options on late weekdays and holidays, so it's good for those who want to eat only their favorite dishes.

Recently, I noticed that the score has been rapidly increasing, so I decided to make a reservation at a place where the wine is selected by a former sommelier of Cantessance, in addition to being produced by Yamayuki and the former chef of Kyomi. I decided to dive in and chose a la carte (available on Saturdays and late weekdays). The place was almost full when I arrived, but I was warmly welcomed and ordered a glass of champagne. The wine list was impressive, with a variety of options at Azabu prices. I chose a Richard Cheurlin, Carte Or, Brut champagne and a Louis Jadot, Marsannay, 2015 Burgundy. For the food, I selected young corn, conger eel tempura, and today's tuna as starters, followed by grilled throat blackthroat, and for the finish, I ordered both regular soba and uni soba. The champagne paired well with the variety of dishes, while the red wine matched perfectly with the regular soba. The soba broth was light with a strong umami flavor, making it a great match with the red wine. The tuna was delicious, but I felt it could have been saved for later to pair better with the wine. There are still many dishes I want to try, and I look forward to coming back. The wine selection was excellent, especially the champagne, which added to the enjoyment of choosing a la carte. The experience of pairing wine with soba was a dream come true for me, especially with the soba made by a former chef from Kyomi. Overall, I would give a score of 4.4, but in my heart, it's a perfect 5. The bill came to around 22,000 yen, which I found reasonable, although the portion sizes were slightly small. However, it added to the soba shop-like atmosphere of the place.

A soba restaurant located a few minutes' walk from Azabu-Juban. I visited on a Saturday evening. They are open for lunch on Saturdays only. If you go at an odd time, you might be able to get in without a reservation. I visited around 4 pm after having lunch in Azabu. The restaurant has counter seats and table seats, with a clean and calm atmosphere that is also casual and inviting. As it was my second stop, I had some appetizers before trying their soba. I tried the plum soba, sudachi soba, and karasumi soba. They also offer soba galettes, which looked delicious. The soba had a smooth and delicious texture, and the plum and sudachi flavors were refreshing. The karasumi soba was also tasty. They have a variety of side dishes, so you can enjoy a more formal dining experience here. They source their tuna from Yamayuki, so the tuna dishes are also recommended. They have a sommelier, so you can also enjoy wine with your meal.

I visited this restaurant after hearing good reviews recently. The owner has a background in traditional Kyoto cuisine and trained at the renowned Sobaya. The menu is produced by the famous tuna wholesaler Yamako. I started with a barley shochu and hot water, while others opted for non-alcoholic drinks. The first dish was a chilled tororo soup with seasonal ingredients like jun-sai and ark shell, followed by a unique dish of tuna and caviar gallette. The seasonal soba with koshi-abura Genovese was delicious, and the soba appetizer was like a kaiseki course. The soba sashimi was thick and tasty, while the tempura of bonito was good but could have used more variety. The simmered Kinmedai from the Choshi area was delicious, and the final dish of soba had various options like cold or warm with different toppings. I chose the natural yam topping, which was excellent. The freshly cooked rice was served with a mixed tuna bowl, and the meal ended with soba grains resembling mochi with black syrup. Overall, the soba and the finale tuna bowl were very delicious, but I wish the service was a bit faster and the portion sizes were slightly larger.

The soba sashimi and appetizers were delicious. They had a good variety of drinks. The simple soba at the end was good. At first, the service was fast but then it got slower. The staff at the counter were friendly and the atmosphere was bright, but they seemed to be getting a little drunk from treating regular customers to drinks. It felt a bit like a snack bar. It seems like a cozy place for regular customers.

It was fully booked. I think it's because the restaurant has been getting more exposure in magazines. The customers are nice, but it can get quite noisy as the counter seats are close to each other, so I recommend sitting at a table instead. The food took a bit long to come out. The gallette made with Yamazuki tuna is a luxurious dish, no complaints there. The "Santate" dish was very entertaining, as the name suggests. The 100% soba sashimi, seiro soba, and sudachi soba were all exquisite. The freshly grated wasabi was wonderful, I wish they would give more. The clay pot rice was so delicious that I wanted seconds, it would be perfect if they mentioned that refills and takeout are available.

Soba is the main focus, with courses that include galette and sashimi. The presentation is lovely, allowing you to enjoy at a leisurely pace. The hand-made soba is also delicious. While someone else mentioned it as just average, I can understand that opinion as well. It feels similar to having soba near the office. The rice at the end was incredibly tasty, I wanted seconds. The staff is efficient and their smiles are wonderful. They have a great selection of sake and wine. The only downside might be the price. How would you feel about spending 18,000 yen for a soba course and drinks for one person. Recommended for those who want to enjoy a unique soba course and experience high-level service from friendly staff.

The dishes are carefully prepared and really delicious. The soba noodles are tasty, but the appetizers are especially delicious and go well with alcohol. The wine selection seems to be extensive, so it would be a great place to take foreign guests. I would like to try enjoying wine there next time.

The restaurant was excellent in both cooking and customer service. The soba-making demonstration at the counter brought all the customers together. The tuna, sourced from the same supplier as Maguro no Matsukura, was incredibly delicious. They also had a wide selection of alcohol, making it a fantastic experience.

I wanted to eat delicious soba, so I visited "Santate" for the first time. I made a same-day reservation, and the only available time was from 19:00, but reservations were already booked after that, so I could only reserve until 19:45. The head chef, who trained at "Kyomi" for 7 years, runs this soba restaurant, so I really wanted to try it out, even though I only had 45 minutes in the evening. I decided to make the reservation. Since I had limited time, I ordered a few items a la carte. - Sea urchin tsukudani: Almost raw, the flavor of sea urchin is well brought out. - Buckwheat flour galette: Tuna flakes from Shimoda, topped with Prunier caviar and hidden wasabi. I imagined a soft galette, but it was crispy and meant to be rolled by hand. - Smelt tempura: The smelt was sold out, so it was replaced with smelt tempura, unexpectedly delicious with avocado tempura on the side. - Mori soba (100% buckwheat soba): Guaranteed deliciousness. The dipping sauce is made with tuna flakes and kelp. I wanted to try more and enjoy it leisurely, but with only 45 minutes, I had to give up. Apologies for the brief comments. I will definitely visit again next time and take my time. Thank you for the meal!