NHK morning drama Ranman, the protagonist played by Ryunosuke Kamiki, lives in a quiet residential area in Nezu, which escaped the war damage and still retains the old town atmosphere. It is said that there are many hidden soba noodle shops in the area, and this particular shop was founded in 2000. Originally, it was a place where you could drink sake from the morning, but now it is open from 12:00 to 18:00 or until the soba noodles run out. The entrance looks like a small traditional inn with a bamboo fence, fitting perfectly into the quiet residential area of Nezu. The previous owner was a descendant of the Komagata Soba master, and the current owner had to temporarily close the shop due to illness. Now, the owner and his wife run the shop together, adjusting the business hours according to the owner's health condition. The entrance to the shop is a bit hidden, and the shop itself has a charming atmosphere. Inside, you can see the soba noodle making area on the right side as you enter, and there are plenty of spacious seating areas. The shop has a simple yet elegant interior, with a tatami room at the back. The kind landlady greeted me and showed me to my seat with a gentle smile. I ordered a sake and appetizer platter for 950 yen, a seasonal cherry blossom cold sake for 850 yen, and a duck soba noodle set for 1650 yen. This shop is known for its dedication to soba noodles and does not serve tempura. While tempura soba noodles are usually the most expensive, here the duck soba noodles are the priciest. I chose the two-color soba noodles, which are a combination of two types of soba noodles. After enjoying some drinks, the appetizer platter was served, which was simple yet heartwarming. It included various dishes like egg omelet, grated radish, pickled vegetables, and tofu marinated in miso. Each dish paired perfectly with the cold sake. The soba noodles were beautifully presented in a white and black gradient, with a flavorful duck broth and generous portions of duck meat. The meal ended quickly, but it was satisfying and left me wanting more. The shop owner appeared to cook the soba noodles and greeted me warmly. The soba noodles were delicious, and I finished them in no time. The meal was accompanied by soba water and a sprinkle of coarse-ground sansho pepper, leaving a refreshing taste in my mouth. Overall, I had a relaxing and enjoyable dining experience at this hidden gem of a soba shop. The attentive service of the owner and landlady made me feel welcome and appreciated. I look forward to visiting this charming shop again in the future.

Every time I passed by the store, there was a wait time of over 30 minutes, so I couldn't visit. Today, I had some time so I decided to wait in line and was seated right away as there were a few empty seats inside. They offer two types of soba noodles, the "Nishiki Soba Sei Tororo" and the "Futo Uchi no Miyama". The standout was the Miyama, which had thick, short, and fragrant soba noodles. As I was leaving, despite being a first-time customer, the owner came out to see me off. The service was also polite and I left feeling satisfied. Thank you for the meal!!

I visited for lunch. I bought bread at the bakery next door before coming here. There are quite a few soba restaurants around Nezu. There was a sign outside saying "30 minutes until we can serve you," but there was no line. I decided to go in anyway, and as soon as I opened the door, I was shown to a table right away. Maybe they forgot to take down the sign. I ordered the Duck Soba for 1,650 yen (2 colors). I got two types of noodles, but I think I would have been fine with just the regular one. The darker "country-style" noodles were thick and had a chewy texture. The duck meat was fatty and delicious, but on the smaller side. There was a small meatball included as well. The soba broth was light and they provided a separate cup of hot water so you could adjust the broth's strength, which was nice.

Visited around noon on a regular day. There were 3 customers already inside, and soon after 5-6 more came in, filling up the place quickly. The restaurant requires you to take off your shoes. Ordered the two-color soba (half regular, half inaka). I like inaka soba, so I was curious to try it out. Started with the inaka soba, then enjoyed the two-color soba. The dipping sauce was incredibly delicious, and I found that the two-color soba paired even better with it. Definitely a place I'd like to visit again.

I visited a soba restaurant in the Nezu area around 1 pm on a weekday. The restaurant was clean and well-maintained, with a spacious layout that allowed for a relaxed dining experience. I ordered the Inaka Soba with thick noodles and the Pork Seiro Soba. The countryside soba had thick noodles with a firm texture and a nice aroma, while the dipping sauce was rich and flavorful. The Pork Seiro Soba had thin noodles with a hearty pork flavor in the dipping sauce. Both dishes were delicious, and the condiments included green onions and spicy yuzu pepper. The service was excellent.

I had been curious about this soba noodle restaurant for a while. It's a popular spot, so I was prepared to wait in line, but surprisingly, when I arrived around noon, I was able to get in right away. I was seated at a table, where you have to take off your shoes and step up onto a raised platform. I ordered the two-color soba noodles and soba noodles with grated radish. They offered a half size for the grated radish, which was great. I also ordered a craft beer called Edel Pils. The beer was perfect, especially on a hot day after some light exercise. The grated radish arrived first, and I was glad I ordered the half size because it was quite filling. It came with spicy radish, seaweed, soy sauce from Kochi, and salt for you to enjoy as you like. I started by eating it plain. The noodles were fluffy and had a simple taste, perfect for those who like thick soba soup. I personally prefer a thicker soup. The spicy radish added a nice touch, different from wasabi. Rolling the noodles in seaweed was also delicious, like eating mochi with seaweed. Once I finished, the soba noodles arrived right on time. The thickness was completely different, but they managed to serve them together. That's the skill of a professional. The taste of the soba broth was amazing. It had a rich flavor, probably from plenty of bonito flakes. It was very refined and flavorful. The soba noodles were perfectly chewy, no complaints there. I was expecting a thick soba soup, but it was surprisingly clear. The staff at the restaurant were very friendly, and the atmosphere was cozy. Although I got in easily, the place quickly filled up with more customers. It was really delicious. Thank you for the meal.

Arrived in heavy rain, knowing it was raining heavily but decided to walk anyway. Chose this place because it was open all day. They had a special menu for Golden Week. I wanted something warm to eat since I was cold, so I ordered the "atsumori" soba. The soba arrived soon after. It was incredibly delicious. The soba noodles were very thick, about 6 millimeters, and the hot dipping sauce was very rich. The soba broth was extremely hot. This is really important. And the soba broth was also incredibly delicious! A soba restaurant with delicious soba broth is always good. The service was just right, not too intrusive. Since they were open all day, there was a constant flow of customers coming in for a meal before drinking. Everyone was enjoying their drinks in their own way in the midst of the heavy rain. It was a wonderful soba restaurant in the Yanaka, Nezu, and Sendagi area. *Uses fresh wasabi. [Room Atmosphere Check] The walls and ceiling were coated with plaster, possibly diatomaceous earth. The floor was made of clay and tatami flooring. A meticulously crafted interior. [Background Music] Piano sonata. Not sure who the artist is. [Restroom Check] The restroom was also intricately designed.

I had the mountain soba noodles. It was my second visit, but I was impressed once again by the consistent quality. With each bite, the flavor and sweetness of the soba come through. I also tried it with the salt on the table, which is said to be from the Noto Peninsula.

A popular soba restaurant in Konnya that has been loved by locals for a long time. During weekends at lunchtime, there may be a wait of about an hour. The two-color soba, which is a mix of regular and countryside soba, is popular. The regular soba is thin-cut 80% buckwheat soba. The countryside soba, called "deep mountains," is a thick-cut soba that includes the sweet skin of the buckwheat. It has a chewy texture and a unique flavor and aroma that is hard to find elsewhere, which explains its popularity. There are seats with a hearth where you can enjoy adding nori (seaweed) or dried sardines on a tatami mat, which is rare. The soft and calming customer service, along with the atmosphere of the restaurant, is impressive. Many female customers also visit the restaurant. Note that groups of 5 or more are not accepted. The restaurant closes when the soba runs out, so if you plan to visit late, it is recommended to check their Twitter for updates.

I visited this place a short walk from Negishi Station. It was 12:15 on a weekday and there was a sign saying there was a 50-minute wait. Classical music was playing inside. I was seated after about 30 minutes. I ordered the "seiro" with a small amount of soba. Soba tea was served, and the seiro was brought out in about 5 minutes. It had a unique shape with a bulge in the middle. The dipping sauce was spicy and paired well with the firm and slightly slimy soba. The soba broth was light.

Unfortunately, it was a rainy day, but my husband and I took a walk to Nezu. We arrived at the restaurant around 2 pm after seeking shelter from the rain, but we had to wait for about 50 minutes. The entrance of the restaurant with a bamboo fence and a curtain was lovely. We ordered soba-gaki (mochi-like soba) and two-colored soba with duck soup. The soba-gaki arrived first. It was chewy, and we enjoyed it with soy sauce, salt, and seaweed. Then, the awaited soba arrived. It was really delicious. The country-style soba had thick noodles with a strong buckwheat flavor, while the thin soba had a smooth texture, and both went well with the duck soup. I would love to visit this restaurant again.

I visited with my friends on a holiday. It was my second visit in 5 years since I used to live around here. We went right after the opening, but there was already a line, so we had to wait for about 30-40 minutes before being seated. We were guided to a spacious table and made a toast with beer. We ordered the duck nanban (2 colors). The thick soba noodles were excellent... I would like to visit again.

I stopped by after the Bunkyo Tsutsuji Festival. As expected, Nezu Shrine was crowded and it was hard to see things slowly. The azaleas were beautiful, so I was satisfied. There were only about three groups waiting outside, so I thought the wait wouldn't be too long, but it didn't move at all. In the end, I lined up from 12:00 and was able to sit down at 13:45. I ordered the duck seiro soba and the two-color soba. The two-color soba had a good texture and a unique depth of flavor that you don't find in other restaurants. The staff were attentive and the soba was delicious. Although I had to wait a long time, if you can go when it's less crowded, I recommend it.

I went to Nezu to eat Nezu soba. The atmosphere of the restaurant was charming, with a warm wooden interior that felt clean and had a good clientele. There were no shady characters trying to lick the soy sauce dispenser. I had the two-color soba for ¥990, and it far exceeded my expectations in terms of taste! It may be the best soba I've had in Tokyo.

A few minutes' walk from Konan Station, there is a quietly located narrow entrance on the street. Excitedly, I entered the building, took off my shoes, and sat at a table seat. I ordered the "Nishoku" (a combination of seiro and country-style soba) for 990 yen and waited while drinking warm buckwheat tea. After about 10 minutes, the soba was served. Wow, it was a beautiful two-tone presentation! First, I tried the thin-cut soba noodles which were made of 80% buckwheat flour and had a great texture. Next, I tried the thick-cut, country-style soba noodles with bits of sweet potato skin, called "miyama," which had a chewy texture. The condiments included green onions and spicy grated daikon radish, which added a nice kick to the dipping sauce. I finished the meal with soba-yu (hot water used to rinse the remaining sauce), which was also delicious. Thank you for the meal.

Order: I wanted to enjoy some soba noodles in a stylish way after taking a stroll in Yanaka, so I decided to visit this place with a dignified entrance. I chose the deep mountain soba without hesitation because I love its firm texture and aroma more than Soba from Koshu. It was the right choice! The combination of the firm and fragrant soba noodles and the sweetness of the duck seeping into the soba broth is genius. There were also various appetizers available, so I would love to spend a leisurely holiday enjoying some sake and finishing with soba noodles.

On Thursdays, I usually have soba, but today I also had soba (laughs). I had the two-color soba (half regular, half country style) which is made with thin noodles for the regular portion and thick noodles with added bran for the country style portion. Both types of soba have a subtle aroma and a quiet presence. The regular soba has a refreshing and light taste, while the country style soba reveals a stronger flavor and a robustness that flows from the middle of the bite. The broth has a hint of bonito flavor, a gentle sweetness from mirin, and a faint touch of sake. I also tried the "oboro" soba, which is warm soba topped with kelp. The portion of soba was smaller than usual. The hostess kindly suggested trying the two-color soba first before ordering more. I chose the thin noodles for this soba, which turned out to be the right choice. The broth holds the umami flavors of dashi, kaeshi, and mirin perfectly. It was really delicious. The restaurant, Taka-sho, offers a fair pricing system where you can get a discount for smaller portions. The owner, who trained at a soba school in Asakusa, is now succeeded by the second generation. The restaurant used to open early in the morning, but now they operate from 12:00 to 18:00. Most customers seemed to enjoy their soba noodles, skillfully handcrafted by the chefs. It was a delightful dining experience.

I visited after 1 pm. The sign said there was a 30-minute wait, but I was seated right away when I decided to go in anyway. Maybe they forgot to remove the notice during the lunch rush? (laughs) I ordered the two-color seiro with extra noodles. The two-color seiro was enjoyable to eat with its aroma and flavors, allowing for a fun comparison.

After eating Nepalese cuisine near Negishi Station, we visited this place for our second stop. The restaurant is not very noticeable, so we had a bit of trouble finding it. But we managed to locate the place, took off our shoes, and entered the restaurant. We already knew what we wanted to order - the "Nishoku" (a combination of two types of soba) for 990 yen. Both the Ni-Hachi soba and the Inaka soba are also 990 yen each, so getting a combination of both for the same price is fantastic. It's a great deal, and it's nice to be able to try two different types of soba. It seemed like most people were ordering the Nishoku. While sipping on soba tea, we waited for about 10 minutes until our meal was ready. "Let's dig in!" The Ni-Hachi soba is a refined type of soba. You can really tell the skill that went into making this soba. It has a great aroma, good firmness, and a smooth texture - very delicious. And now for the highlight, the Inaka soba "Deep Mountain." It's black, thick, and just wonderful. I love this kind of soba - thick, firm, and satisfying to eat. It has a great aroma as well. I started by dipping it lightly in the soup, and then towards the end, I added the grated daikon radish into the soup and dipped the soba generously. The spiciness of the radish mixes with the thick soba, creating a different kind of deliciousness. It's amazing! Even though I wasn't very hungry, the soba was so delicious that I finished it in no time. The soba broth is also rich and tasty. Whether you dilute it or drink it as is, it's a delicious soba broth. The staff even recommended a refill of soba tea, and the service was excellent. Despite being in a discreet location, the restaurant is popular among foreign customers and solo female diners. Writing this review makes me crave it again. Thank you for the wonderful meal.

Visited on a rainy Sunday at 5:15 pm. The exterior of the restaurant looks cool, as well as the path leading up to the building. There was only one couple dining before us. We sat at the counter right in front of the glass-walled soba noodle making room. The counter has 6 seats in 3 rows, and there are about 16 table seats in total. I ordered the two-color soba (half cold noodles, half thick noodles) for 990 yen. The cold noodles were made of 20% buckwheat flour and were thin, while the thick noodles were made of deep mountain buckwheat with the addition of sweet potato skin, resulting in a thick and chewy texture. The noodles were served with finely chopped green onions and spicy radish. The thick noodles had a strong, firm, and slightly black appearance, and you could really taste the flavor of the thick buckwheat. The 20% buckwheat noodles were also quite thin but had a good chewiness and a very smooth texture. Delicious!

Popular soba restaurant in Genya. It was temporarily closed at one point but has reopened. However, they now open from lunchtime onwards, unlike before. There was already a line forming before opening. Luckily, we were able to get in on the first round. It seems like the second round may take a while. We ordered beer, a platter of appetizers, and two-colored soba. The appetizers were all great with alcohol. Personally, I think bottled beer may be better suited for the amount of appetizers. I wish there were more varieties of sake. The soba was delicious. I enjoyed the texture and aroma of the country-style soba. I don't think I would order the country-style soba alone, but the two-colored soba was good. The broth was rich and delicious. I would like to go again.