A friend took me to a soba restaurant that they frequent, and it looked really delicious! It seems to be a newly opened soba restaurant in Nishi-Asakusa. We sat at the counter and enjoyed sake, appetizers, tempura, and soba. I usually don't like simmered duck meat, but the simmered duck meat at Hira-yama was unbelievably delicious! The duck roast and wasabi sprout salad were also incredibly tasty. We got a bit greedy with the tempura and ordered all types, but each tempura was delicious. The soba at the end was also fantastic... My friend usually orders two types - cold and hot soba, and I wanted to do the same, but I was quite full so I just had the cold soba. It was very delicious. It would be a waste to just have soba, so I want to enjoy sake, appetizers, and soba slowly next time. This might be the first time I've spent 9000 yen at a soba restaurant (laughs).

I had been curious about this soba restaurant for a while. When I visited after 12 o'clock, there was a wait for one group, and unfortunately I had to wait for almost 30 minutes. The restaurant had 15 seats, but there were 6 staff members working, which was impressive. The only option on the menu was the cold soba with plum and grated radish. At first glance, it looks like regular soba, but the broth is cold, similar to the style of Yamagata's meat soba. It's perfect for hot summer days. The soba noodles were very thin with a good texture. The broth was cold, so the flavor of the broth wasn't very strong at first, but as I drank more, I could taste the rich broth. The soba itself was delicious, but the highlight was the tempura. Other customers were enjoying their tempura with their drinks. This soba restaurant is better than other long-established ones in Asakusa. Although it's a bit pricey, the taste is satisfying. There were no variations for the cold soba, but it was still delicious.

The meal consisted of lotus root manju with kudzu sauce, tamagoyaki, and sobagaki. The sake was a delicious Shizuoka specialty called Isojiman. The chef's skills were impressive, having trained at a famous restaurant. Watching him cook up close at the counter was a treat. I struggled to make sobagaki at home before, but now I'll try to imitate the chef's technique. I realized I was using the wrong tool - I need to get a thin pestle somewhere. The soba noodles and dipping sauce at the end were perfect. Everything was delicious. Thank you for the meal.

I had the 1000 yen set meal of Seiro soba on a weekday Thursday at 1:30 pm by myself. Inside the restaurant, there were foreign tourists (they mentioned they saw it on Tokyo Calendar), a family of three, and a couple. I was seated at the counter with a seat between me and the foreigner. The soba was really delicious! Next time, I want to come at night for drinks and tempura. I also want to come with someone else. They serve alcohol even during the day, so having soba and drinks in the afternoon is also an option. Cards are accepted for payments over 3000 yen.

Around 1:00 PM, there were three groups lined up in front of me when I arrived. I waited for about 30 minutes and then entered the restaurant. The staff greeted us with "Thank you for waiting in the heat." It made me happy. I ordered a set meal with soba noodles (with added walnut dipping sauce), eel tempura, tomato, and okra salad. The soba noodles had a strong aroma and were very delicious. The walnut dipping sauce I added had a sweet and rich flavor that paired well with the fragrant soba noodles. The eel tempura came with pumpkin and two green beans. The eel was crispy and fluffy. The eel's flavor stood out more with the salt dipping sauce than with the soy sauce. It seems like the tempura menu changes depending on the season. The salad had very sweet tomatoes! They were so sweet that I thought they had sugar sprinkled on them. It was perfect for the hot summer weather. I would love to visit again.

I visited the restaurant on a weekday at 1:40 pm and was able to easily get in. Lucky me! Last time I visited on a Sunday afternoon, there were about 15 people waiting outside, so I was worried, but it's important to visit on a weekday and stagger the time. When I opened the heavy sliding door, I was greeted by a bright, meticulously finished interior with wooden floors. It was stylish and cool. There were two 2-seater tables, a 4-seat counter, and a 6-seat counter facing each other, accommodating a total of 14 people. It's a compact shop, so you have to be prepared to wait. I sat at the counter. The solid wood table gives a nice atmosphere. In the kitchen, two young men were cooking. They were young and good-looking, which was a bit different from what I expected. Today's order: Soba noodles 1000 yen, simmered conger eel 600 yen, rolled omelette 1200 yen, Sapporo Black Label beer 800 yen. The beer was poured into a chilled cup, even the ceramic cup was chilled. Then I tried the simmered conger eel. It had a perfect balance of the juicy flavor of the conger eel. Honestly, it was delicious. The rolled omelette was neatly rolled. I asked for a smaller portion because I thought I could finish it alone. It was so delicious that I ate it quickly. The soba noodles seemed to be made from soba flour from Fukui Prefecture. It was thin but well connected and delicious. The flavor of the soba was also strong, making it a very delicious soba. The wasabi was real wasabi, which was a nice touch. The dipping sauce was well aged and had a deep flavor. Personally, I felt a bit of spiciness and bitterness. It was a very delicious soba restaurant, and I left satisfied. Thank you for the meal.

I found my favorite soba restaurant. Reservations are required, but the aroma of the first bite of the steamed soba is wonderful, bringing out the unique characteristics of soba. You can also get seconds, and they served a different type from a different region for the second serving. It is the best soba restaurant I have been to so far.

June 24, 2023 (Saturday) 11:59 (from receipt) Went shopping at Asakusa Dojima Street. Searched on Tabelog beforehand and found a hit restaurant. The store opened at 11:30, so I lined up first at 11:00 and went inside. The kitchen is in a triangular open counter seat, which is quite unusual! Three staff members were working in the super narrow kitchen. Surprisingly cramped space. No photos allowed inside the store or of the menu, but it's okay to take pictures of the food. Ordered warm soba noodles with broth on the side for 1000 yen. The appearance is simple, with thin noodles that have a nice texture. The broth was light with a slightly acidic taste, maybe with a hint of sansho pepper? Couldn't really taste the flavor that well. Also tried the cold soba noodles with tomato and shiso dressing for 1600 yen. The broth had a strong tomato flavor with okra and shiso, very refreshing with a hint of yuzu fragrance. Decided to get a refill with a plain soba noodles for 1000 yen. This was the best one after all - simple and delicious. The soba broth was surprisingly rich. Thank you for the meal.

I visited this place in Nishi Asakusa. There was no wait at 12 PM on a weekday. There is no background music in the restaurant. I ordered "seiro" at the counter seat. It was served in about 5 minutes. The soba had a smooth texture and was easy to eat. The soba broth was quite rich.

The store has a simple and high-quality impression, with a variety of appetizers on the menu that are perfect for drinking. The soba noodles were fragrant and delicious, thin and moist, with crispy tempura. The portions are a bit small, so it's best to share with a few people or for those who want to eat heartily, it may not be enough. There was a line forming as soon as the store opened, so it may be better to make a reservation.

"Asakusa Hirayama" is a restaurant that opened in November 2021 and was selected as a Bib Gourmand in the Michelin Guide 2023. The exterior is stylish, and the interior has a clean and simple design, with a rare open kitchen for a soba restaurant. There are a small number of soba varieties available, and they offer around 6 popular brands of sake from around Japan. We tried the cold soba with plum and grated radish for 1200 yen, and the white shrimp tempura for 1400 yen. The hand-cut 100% soba made by the owner was incredibly delicious with great aroma, texture, and flavor. The plate of white shrimp tempura came with tempura and green sweet long green chili pepper. We enjoyed it with dipping sauce, salt, and vinegar citrus, squeezing the vinegar citrus before eating. The tempura was crispy and delicious. As the restaurant seems to be gaining popularity, it's recommended to make a reservation before visiting."

Sunny day off. Perfect weather for a leisurely stroll, so I decided to wander over to Asakusa. While checking out places to have lunch on the way, I came across a restaurant called "Asakusa Hirayama" with a white curtain swaying in the wind. It had great reviews, so I eagerly went in, only to find four people ahead of us waiting. We were prepared to wait, so we patiently waited for about 40 minutes before being seated. The bright restaurant exuded a warm wooden atmosphere, and since we were seated at the counter, we could watch the chefs preparing the tempura, making the wait enjoyable. We decided to share a tempura set with white shrimp and conger eel. The chefs worked efficiently, occasionally engaging with customers, creating a pleasant and relaxed atmosphere. Other customers were leisurely enjoying their drinks, snacks, and conversations, creating a laid-back vibe in the restaurant. Finally, our tempura arrived, starting with the white shrimp tempura. The shrimp were large and perfectly fried, with a sweet and tender taste that made me melt with delight. Next came the conger eel tempura, accompanied by seasonal mountain vegetables tempura. The conger eel was piping hot and bursting with flavor, making it equally delicious. The soba noodles, though seemingly small in portion, had a satisfying chewy texture and a delightful aroma that made me savor each bite. The dipping sauce enhanced the soba noodles with its rich umami flavor and fragrant broth. The food was delicious, the ambiance was pleasant, and the casual conversations from the staff made the experience even more enjoyable. Definitely worth the wait, and I'll make sure to make a reservation next time. Another satisfying meal, thank you!

When I passed by in the morning, I was intrigued by what seemed to be a Japanese cuisine restaurant. I found out that it was a popular soba restaurant recently. Since the soba restaurant that I usually go to in Ogikubo is a bit far away, I have been looking for a new place to try. I had high hopes when I visited, but I had to give up due to the long line. Today, I called ahead to inquire. They said they have reservation slots available until 12:30 pm. After that, if there is no line by around 1:30 pm, you can enter the restaurant. If there is a line, they will seat you as soon as possible. When I arrived, there were already customers waiting in line, so I joined the queue. They don't rush customers and allow time between seating. You can enjoy just soba for around 1000 yen, and tempura is available as a separate order for two people. I like to have tempura with my soba, so I was interested in options like lotus root, bamboo shoots, young corn, asparagus, and white shrimp tempura. The owner suggested ordering a smaller amount, but I still struggled to choose. The young corn tempura was quite large, but it was fried to a crispy perfection, and the salt seasoning was just right. The lotus root tempura appeared thick, but it had a nice crunchy texture and brought out the deliciousness of lotus root. The white shrimp tempura was very big, and I initially wondered if I could finish it, but I quickly changed my mind (laughs). The oil was well-drained, and the tempura was fried to a crispy perfection. It was absolutely delicious. I thoroughly enjoyed my meal. The soba noodles were from a reputable source, and it's no wonder why they are so popular. The noodles were not my preferred thin type, and the soba broth was slightly on the lighter side, which suited my taste. The service was polite, and it's a great restaurant that I can see why it's popular.

I had been interested in this soba restaurant for a while. The exterior of the restaurant looked promising. Can you make reservations for lunch? When I called, they said that all reservation seats were full, so you have to wait in line and they will seat you as soon as possible. I lined up as the first person 15 minutes before opening and was able to enter smoothly. I didn't take any photos inside the restaurant, but if you are going to make a reservation, I highly recommend sitting at the counter. You can enjoy the live feeling as the cooking area is very close to the seats. I ordered the anago-ni soba appetizer, the yariika and uirou nuta, another serving of soba, and the isojiman soba. Everything was very delicious, and the staff's hospitality was wonderful, making it a very comfortable place to dine. The tempura also looked really good, so I definitely need to come back and enjoy a leisurely meal here at night. *It's been a long time since I've seen a soba restaurant with an overall rating of over 4.0.

I visited on a public holiday. I arrived before 12 o'clock. There were about 5 groups ahead of me, so I had to wait. The turnover was slow, and I was able to enter just before 2 o'clock. Even though the last order was at 2 o'clock, they were flexible with me. The soba here was different from the local ones and very delicious. I happened to choose tempura with spring vegetables, and it was tasty, reflecting the season. Waiting in line was unexpectedly tiring, so next time I want to make a reservation. I happened to be in Asakusa on the Tsukuba Express side, so I chose this place, but I want to visit the many traditional soba restaurants in Asakusa. If you have a relaxed mind and time, please wait in line!

I heard it was delicious, so I made a reservation in advance. Reservations could also be made through DM on Instagram. The location is in Asakusa, but it is close to the Asakusa Line's Taharacho Station, a little away from Asakusa. It was a reservation during lunchtime on a holiday during Golden Week, but when I arrived, there were more than 10 people waiting outside. Inside the restaurant, I was surprised to see an open kitchen, which is rare for a soba restaurant. The area in front of the kitchen was a counter, and I was happy to be seated at the counter. The menu consisted of several types of soba dishes and tempura, with only a few types of soba available, aside from the standard seiro and kake soba. I ordered: - White shrimp tempura (seems to be popular) - Spring vegetable tempura - Tamagoyaki (rolled omelette) - Anago (conger eel) simmered in soy sauce - Seiro (cold soba noodles) - Hanamaki (soba noodles with seaweed) Mr. Hirayama trained at famous soba restaurants in Ryogoku, as well as at a Japanese restaurant in Ginza. He also trained at Michelin-starred restaurants, so the soba dishes and tempura were excellent. I watched as the tamagoyaki was made right in front of me, and I found it fascinating. The open kitchen was indeed enjoyable. The soba noodles were sourced from Fukui, Gunma, and Hokkaido, and were ground in a stone mill just before being made, every morning and evening. This time, it was soba from Fukui. The seiro was thin and chewy, with a rich flavor that filled the mouth. The dipping sauce had dried shiitake mushrooms, giving it a tight and dry taste. The hanamaki had plenty of torn seaweed, and as soon as it was brought to the table, the aroma of seaweed filled the air. The seaweed that melted into the broth was also excellent, and I was able to drink it all up. The soba dishes, tempura, and soba noodles were all fantastic, and the modern atmosphere of the restaurant was also wonderful. Although Asakusa is a bit far, I definitely want to go back again.

- Warabi with spicy mustard dressing ¥800 - Tamagoyaki (Japanese rolled omelette) ¥1100 Tempura - Firefly squid ¥1300 - Bamboo shoots (from Kyoto) ¥1400 - Kaga lotus root ¥800 - White shrimp tempura ¥1400 Soba noodles - Seiro (from Hiroshima) ¥1000 - Soba noodles with bamboo shoots and spring vegetables (fuki, broad beans, warabi) ¥1900 - Isojiman special honjozo sake ¥1100

Second visit. Previously came with family in a stroller, but today alone. Arrived at 12:10 on a weekday. Two groups ahead. Waited 20 minutes to enter the restaurant. Ordered a seiro (1000 yen) and white shrimp tempura (1400 yen). The white shrimp was crispy, juicy, and had a strong shrimp flavor, very delicious. Enjoyed it with salt, dipping sauce, and vinegar with citrus. The soba portion was a bit small but had a satisfying texture despite looking thin. Considered ordering an additional seiro (700 yen) but ran out of time. It would be even better if they offered larger portions. Both dishes were very delicious. Will definitely go back.

To all those who have read the reviews, thank you for your hard work this week (^人^) I have been quite busy this week with resuming my English studies, tidying up my room, and attending a dinner party, but I feel that taking a step forward was a good decision d(￣ ￣) I always want to keep this in mind and continue to strive. "If you do it, it will be done. If you don't do it, it won't be done. Everything, if it's not done, is because of a person's lack of action." Today, Keita-san will be temporarily closed, so I visited the Asakusa soba restaurant "Asakusa Hirayama" based on a review by my follower "goro58397" that I have been interested in for some time. It opened in November 2021 and was selected as a Bib Gourmand in the Michelin Guide Tokyo 2023. According to the Michelin Guide's viewpoint, the sight of soba making in New York was Hirayama-san's starting point. Aspiring to be a soba craftsman, he trained at an Edo-style soba restaurant after returning to Japan. Recognized for his skills at a traditional Japanese restaurant, he pursued the depth of Japanese cuisine while being entrusted with soba making. Conscious of Edo food culture, he uses light soy sauce for the broth of kakesoba, inspired by simmered dishes. Looking at other reviews, he honed his skills at "Ginza Kojyu", and at Ginza Kojyu's New York branch "OKUDA New York". There, he was fascinated by soba making and learned authentic soba making at "Edo Soba Hosokawa". It seems that he is also particular about soba, as mentioned on Tabelog. The soba is made using carefully selected soba grains from all over Japan, and the freshly ground soba flour is made using a rare ant nest stone mill without any binder. I looked up ant nest stones a bit. The millstones made of ant nest stones are stones that are almost impossible to collect nowadays. The structure of the stone is shaped like an ant's nest, which means that it does not retain heat well and can grind the soba up to the bran without destroying the flavor. Soba ground with these millstones has a good flavor and throat feel. They also have a variety of soba dishes and Japanese sake, so it's a place I've always wanted to visit. I originally planned to visit in May and had made a reservation, but after hearing about the temporary closure, I immediately made a reservation for today. Since Asakusa is a famous tourist spot, it's safe to make a reservation even for lunch (・・;) I got off at Kuramae Station on the Oedo Line and walked towards the restaurant. I walked through Kaminarimon Street and wandered through narrow alleys. Since this place is close to Kappa Bridge, there weren't many people, but there were a lot of tourists in the convenience store (　ﾟдﾟ) I arrived at the restaurant a little before the opening time of 11:30, and there were already a few people waiting in line. The chef was explaining about reservations and waiting time. I was quite surprised by the temperature today, which felt like early summer (￣◇￣;) When I entered the restaurant, Hirayama-san greeted me from behind the counter. The interior of the restaurant is a bit small, but it has a warm and cozy atmosphere. The wooden counter and chairs were unique and lovely (╹◡╹)♡ The kitchen is an open kitchen, and the chefs are cooking briskly. It's my first time seeing an open kitchen at a soba restaurant, so it's refreshing (≧∀≦) I looked at the menu and first ordered soba appetizers and Japanese sake. I ordered a glass of sake from Mie Prefecture, which I had enjoyed before at Sushi Yui. The sweet and rich taste is enchanting! The aroma is also good, and the lingering taste of deliciousness is long-lasting! Anago no Nikogori: The nikogori with small, tender eel melts at room temperature. It's filled with plenty of small eels, and you don't have to worry about bones. The saltiness is subtle, and it goes well with the sake (//∇//) The next sake is a glass of Mimuro Sugi from Nara Prefecture d(￣ ￣)

I was planning to visit on Saturday but the reservations were full, so I lined up 30 minutes before opening and was able to get in on the first rotation. The side dishes were all delicious, but the main soba noodles were just okay for the wait. I think it's a good place to have some drinks and snacks in the evening!