The Italian restaurant (IL BIANCO) is located on the second floor up a narrow staircase next to it. There is no elevator. There are private rooms separated by doors. There is a small raised area where you can sit with your shoes on, accommodating up to 4 people. (Please inquire directly about room fees for private rooms) I made a reservation by phone in advance and was told, "If you have a small group, you can come directly as we have availability." It was a weekday, and when I visited at 11:30 and left around 13:00, it didn't seem crowded at all. I ordered the Chef's choice lunch set (around 3500 yen?) and a bottle of Sapporo Lager beer. The Chef's choice lunch set included appetizers... yuba. There were two types, normal and green bean. They were lightly seasoned with dashi soy sauce. The texture was creamy and slightly fluffy. The creamy soybean umami flavor spread nicely. Small cold soba... It was a mini size. I was advised to eat it quickly as 100% soba tends to stretch. It had a chewy and satisfying texture. It had a pleasant chewiness when bitten. The best soba I've ever had. Sakura shrimp tempura... It also came with lotus root. They were seasoned with salt. The lotus root was perfectly cooked, with a crunchy and tender texture. It had a seaweed-like aroma and was delicious. The sakura shrimp tempura was crispy. If possible, it's good to order alcohol with these dishes. Cold soba... You can choose from plain, sesame sauce, duck, and other options (some may cost extra). I ordered the plain cold soba. The soba served was also 100% soba, but the texture was surprisingly different. The warm soba had a chewy texture, but this one was firm. It had a firm yet bouncy texture, not unpleasantly chewy, with a great aroma. The dipping sauce was also very delicious! It had a bonito aroma and umami. I don't know much about soba, but this was delicious! Thank you for the meal.

I finally got to visit the restaurant I've been wanting to go to for a long time. I made a reservation for 11:30 am on a weekday and was able to get in. The place quickly filled up after opening, and by around 1 pm, they were sold out. The lunch courses were all generous in portion size and very delicious. I definitely want to go back again.

Genpaku soba, 2,000 yen. Despite being located on the second floor of a building, the interior exudes a traditional charm. You can't help but sit up straight. Made with 100% buckwheat flour without any added flour, the Genpaku soba comes in two varieties and is only available during lunch. You can fully enjoy the elegant appearance of the soba and the deliciousness of the soba flour. They also have a wide selection of alcoholic beverages including sake, wine, and shochu. I'd love to visit for dinner sometime.

I visited during lunchtime at Ginza Ichome. At the table seats, there was a party course being held from noon. I had cold soba at the counter. It came with a lot of cold bonito broth! It was said that you can drink the broth too, which was perfect for me who loves broth! I'm so happy! The soba was light and thin. The portion was also small. The broth had a very fragrant bonito scent, which was very pleasant. You can also change the taste, and it was perfect for a light lunch.

<Small solo exhibition at Tappo until 8.5> I aimed for a quick lunch at 7.25, so I headed towards Nelson's Cafe, jumping over the overpass on 1st Avenue Showa Street. I arrived at 11:31 to find a "closed" sign (I think they were still preparing for lunch service). Unable to go further, I decided to try my luck on the way back if there was a place to eat. In the scorching 37°C heat, there were no people in the sun. I entered the airy second-floor space of Roshiki-san. If that didn't work out, I was prepared to go without lunch, but luckily the counter was available at Inunotokoro. After a long preamble, I was fortunate enough to be seated. Roshiki-san is a soba restaurant I visited for the first time when they first opened. I was surprised that I was able to finish the broth with the hiyakake soba back then (I usually don't drink it). While reminiscing about that at the end of the counter, I ordered zaru soba for the first time (I usually go for genpaku or country-style variations). I can't wait for it to arrive. The elegant 100% soba arrived on an Arita ware plate, exuding a faint sweet aroma. The delicious soba had a perfect balance with the broth. It conveyed a fleeting texture and refreshing taste with grace. After fluidly consuming the soba, I had soba-yu. I poured the broth into the soba cup and drank it all. It was a perfect amount that could be finished just like the hiyakake soba. The design where nothing is left after eating is the best. It was a refreshing and satisfying soba experience that turned despair into delight. The scorching heat continues, but let's all do our best to get through it. Thank you for the meal. On Monday night, I had a dinner meeting at Tappo with an Edo kiriko craftsman, and we discussed how to expand the market. The awareness of Edo kiriko is much lower than I thought, and especially overseas visitors who we want to attract are mostly unaware of it. While its excellence is apparent when you hold it, it's difficult to catch the attention of people in today's world full of wonderful things, and it seems necessary to blend seamlessly into the tourist flow of Tokyo. How to get tour buses to stop by the Edo kiriko showroom near Kameido Station. Maybe create a model course like Skytree → Sumida Hokusai Museum → Edo Kiriko Showroom. We need the legends of the association to do some lobbying to make it happen, etc. Producing work, I'm interested. Can we do it on a success-based fee? Where will you go tomorrow?

Taste: Very delicious Portion: Average Memorable dishes: Hiyakake, sakura shrimp tempura Menu: Average Atmosphere: Okay Cost performance: Average Crowdedness: Average Customer service: Average Would revisit: If there is an opportunity - Appetizer Yuba A set of regular yuba and black bean yuba Didn't feel much of the black bean flavor, but the smooth texture was very delicious - Warm Soba 100% buckwheat soba Thin noodles with a chewy and elastic texture, very delicious - Tempura Sakura shrimp and zucchini tempura Crispy fried with a strong aroma of sakura shrimp, very delicious - Cold Soba Can choose from various types, chose Hiyakake The dipping sauce had a strong bonito flavor and was very delicious The soba was made of 100% buckwheat and had a firm texture with a good elasticity

I tried the chilled dipping soba last time and was so impressed that this time I decided to go for the lunch course! Both the hot and cold soba were delicious! Personally, I would like to try the chilled dipping soba and a few a la carte dishes next time! I really want to have the rolled omelette a la carte next time. ⭐️5⭐️ I want to keep going back. I love it so much that I don't want to tell anyone about it. ⭐️4⭐️ If someone asks for a recommendation, I will introduce this place. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm... I would prefer to try a different restaurant if possible. ⭐️1⭐️ Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko Eatery Log: A frequent eater/Tokyo Gourmet On my Instagram, I only introduce restaurants that I rated 4 or 5 stars on Eatery Log.

"Soba Ruisu" is a soba restaurant located in Ginza, which has been awarded as one of the top 100 soba restaurants in the 2021 Tabelog rankings and has received one Michelin star. The restaurant is on the second floor of an Italian restaurant, so it may be a bit hard to find for first-timers. The interior has a Japanese atmosphere with jazz music playing, and there are counter seats as well as table seats. Today, I had the Gomajiru Soba for 1500 yen. The soba had a good texture and flavor, with a refreshing broth. I would like to try their famous cold soba or course menu next time. It was delicious. Thank you for the meal. #SobaRuisu #soba #delicious soba #Tokyo soba #Ginza soba #Ginza gourmet #connect with gourmet lovers #gourmet Instagram #gourmet memo #connect with gourmet lovers #food terrorism Instagram #gourmet travel #deliciousness is happiness #looking for gourmet friends #gourmet club #foodie girls #foodie boys #connect with foodies #Kanto gourmet #food review Instagram #gourmet report #gourmet writer #food writer #B-grade gourmet information #Tokyo food culture"

I had the tempura soba. The soba noodles were connected and not very fragrant, with a mild taste. The dipping sauce wasn't very spicy. It all came together nicely. The wasabi seemed to be grated with shark skin, and the presentation was tall, making it a bit difficult to pick up with chopsticks. Overall, I thought it was delicious, so I would consider coming back if I were nearby.

A soba restaurant in Ginza. It is located within a 5-minute walk from Ginza-itchome Station. The restaurant has won the title of one of the top 100 soba restaurants multiple times in the past. I went on a weekday around 1:30 PM and there were 5-6 customers already there. The restaurant was about to close, but I made it just in time as they still had some left. Today, I ordered the following: - Cold soba noodles with dipping sauce (1200 yen) The dish arrived in about 5 minutes. It was a very simple dish with just soba noodles and dipping sauce. The soba noodles were all freshly made. It's quite rare to find cold soba noodles where you can drink the dipping sauce until the last drop. The dipping sauce was incredibly delicious and refreshing. It had a strong bonito flavor, and I couldn't help but finish it all. Adding the plum and grated radish provided on the side gave it a different refreshing taste. This dish would be perfect for the summer. They only open on weekdays, so it may be hard to find the right timing, but they have a variety of menu options, so I would love to go back again. Thank you for the delicious meal!

I am very happy when I encounter dishes that are good for health, delicious, and make me feel happy. Seeking such dishes, this time I visited "Soba Nadeshiko." I tried their specialty, Hiyakake Soba. I can't believe I can eat such delicious 100% buckwheat soba in Tokyo. It is pure soba without any extra or unnecessary ingredients. It's the best. I would love to visit again.

Lunch course with chef's choice for ¥3500. Sesame soup for ¥300. The small dish included delicate yuba. The soba noodles were thin and delicate, easy to break. Enjoy the sakura shrimp tempura and zucchini with the soba noodles. The tempura batter is light and crispy. The cold soba noodles with elegant sesame soup are delicious. The price of ¥3800 might be a bit high...

If you're looking for soba in Ginza, this place is the top choice. I have been here many times and the taste is always consistently delicious. When you come here, be sure to try their famous chilled soba. There are counter seats at the back, which I personally prefer. This is a favorite spot that I would like to recommend to my friends. I will only post 5-star reviews on Instagram for places that I truly love and want to visit again. IG: taiwan_natural_you

Cold dipping soba noodles with bonito broth for 1,200 yen. Dashimaki tamago (rolled omelette) for 1,200 yen. Zaru soba noodles for 1,200 yen. The specialty cold dipping soba noodles are soaked in bonito broth. The broth is undeniably delicious, and the soba noodles have a strong presence. It is recommended to try changing the flavor with pickled plum radish, although the difference is subtle. Delicate yet delicious. Since we were there, we also ordered the zaru soba noodles. The restaurant boasts about their 100% buckwheat noodles without any added flour, which have a firm texture and a good aroma. The dipping sauce is just the right thickness, allowing you to enjoy the true flavor of the soba noodles. The dashimaki tamago may be a bit small for the price, but it is delicious. Truly a renowned restaurant. They offer a variety of dishes for lunch, making it a fun place to visit regularly. The restaurants on both sides also serve soba noodles with sake from noon. Great selection of sake with a focus on quality. They even have whiskey to pair with soba noodles. I would like to come back for a course dinner next time. Truly a top-notch restaurant in Ginza.

It was a weekday, so surprisingly not crowded and I was able to enter immediately! I ordered the lunch course for 3300 yen, and both the soba noodles (especially the cold ones) and tempura were very delicious. I thought it could be a little cheaper or include a dessert.

I was impressed by the "Hiyakake Soba" on the menu during my first visit. Since then, I have visited for lunch a few times. I believe this time I had the Tsuketororo Soba, Dashimaki Tamago, and Gobo Tempura. It was delicious for lunch. Lately, I find that eating a heavy meal for lunch affects me in the evening, so I have been enjoying soba and udon more. I will definitely come back again.

"Soba Rasshi" After finishing an important exam, I visited Rasshi in Higashi Ginza, which I had been curious about. The lunch limited menu that allows you to taste a small portion of different soba is called "Genpaku" (2000 yen). It includes Marunuki Soba from Gunma, which has a clean form and a taste that rushes to you, and Kurobiki Soba from Ibaraki, which has a fragrant aroma, viscosity, sweetness, and a wide flavor that gradually infiltrates. The soup has a bonito aroma that gently flows vertically and then horizontally. The sound of draining water creates a soothing atmosphere, and I enjoyed my time at the counter. Although it is priced as in Ginza, you can enjoy beautifully cut and generously portioned soba. It was no surprise to see people working or living nearby visiting the restaurant. Thank you for the delicious meal ☺︎"

The appearance of the shop is located on the 2nd floor of a mixed building about a 5-minute walk from Ginza Station, Ginza-itchome Station, Shintomicho Station, and Higashi-Ginza Station on the subway. When you go up the stairs, you will see a earthen wall entrance. There is only a signboard with the name of the shop, but the atmosphere from the entrance is very nice. Inside the shop, there is a Japanese atmosphere with paintings and calligraphy displayed. There are about 6 counter seats and about 24 table seats, totaling 30 seats. If you are dining alone, you will be seated at the counter, and if you are dining with multiple people, you will be seated at the table. In addition to soba noodles, there are also multiple course dishes available. It is recommended to check in advance as there are lunch-only and dinner-only options. There are about 7-8 limited menu soba dishes. There are also a variety of side dishes available, some suitable for sake. The soba noodles are smooth and have a nice texture. They are made with rough-cut soba noodles, allowing you to feel the texture of the soba while enjoying the smoothness. They are served simply with soy sauce and wasabi, allowing you to directly taste the texture and flavor of the soba. "Ten-nuki" is a dish where tempura is dipped in warm broth without soba noodles. The tempura is made with sakura shrimp, which is fresh and retains its tenderness. The broth has a strong umami flavor and is delicious. As time passes, the tempura batter dissolves in the broth, adding to the flavor. The zaru soba is served without seaweed on top. The soba noodles are thin and have a smooth texture, making them easy to eat. Overall, the reviewer highly recommends the restaurant and plans to visit again.

I avoided the crowded Tsukiji area and headed towards the East Ginza, but all the restaurants I wanted to try were closed. I ended up going into a place I usually overlook due to the prices. They didn't have the "Herring Soba" that was on the outside menu, so I reluctantly ordered the "Kizami Soba" for ¥1,700. It was a bit disappointing considering the price. If I have the chance, I will try their signature dish, the "Hiyashi" next time.

I felt like eating the famous cold soba that I saw on TV before, so I decided to visit a restaurant that I had registered. I wanted a light meal, so I ordered the cold soba (1200 yen). I parked my car at a parking lot with shopping services at another store and arrived on a Tuesday at around 12:21. There were about 3-5 groups of customers ahead of me. I was seated at a counter seat in the back where there were no other customers. The restaurant was located on the second floor, and I was guided to my seat after opening the sliding door. I looked at the menu and placed my order. I paid in cash when I left. The soba was served around 12:29. The elegant dashi broth had a gentle flavor, and the soba had a refined fragrance. It was a restaurant where you could enjoy carefully made elegant soba.

It seems like a hidden soba restaurant in Ginza that you wouldn't know about unless you visited. Located on the 2nd floor of an Italian restaurant, the entrance is hard to find, but if you look up while walking, you'll see the sign for "Ryusaku." The entrance is like a hidden door, and once you open it, you'll find a dimly lit bar-like atmosphere. It may make you wonder if you're really in the right place. The counter seats are surrounded by a wide selection of Japanese sake and champagne, creating a sophisticated ambiance. The recommended cold soba is ordered, and despite the upscale setting, the price of 1,200 yen is reasonable. The soba is served simply in a dipping sauce, with no additional toppings. The firm texture and refreshing taste of the soba, along with the tangy plum sauce, make for a delightful combination. The soba, made with 100% buckwheat flour, showcases the skill of a true craftsman. The meal is so satisfying that you may want to come back to try the course menu or the seasonal specials in the future.