In 1913, Namiki Yabu Soba opened for business. Located near Asakusa Kaminarimon, this popular famous soba shop is frequented by tourists and local soba enthusiasts. The Soba Omiya consists of Sandoba, which was located near the sand storage area for constructing Osaka Castle, and Sarashina, founded by a native of Shinshu in Azabu, combined with Namiki Yabu Soba. Yabu Soba's history began with taking over "Tsutaya" on Hongo Dangosaka, which was called Yabu Soba because there was a bamboo grove nearby. Additionally, the Yabu Soba Sankei includes Kanda Yabu Soba, Ike no Hata Yabu Soba (closed in 2015), and Namiki Yabu Soba, making it the three major establishments. Namiki Yabu Soba was founded by Katsuzo Horita, the third son of the first generation of Kanda Yabu Soba. The atmosphere exudes a sense of traditional Edo charm, which is great! - Tempura Soba: 1,700 yen The slightly spicy broth, dipping the soba lightly and slurping it up is delicious, truly embodying the essence of Edo soba. The soba has a light green color and thin noodles, a characteristic of Yabu Soba, achieved by using buckwheat flour ground with the husk still attached. The noodles have a ratio of 10 parts buckwheat flour to 1 part binding wheat flour, creating a unique texture with a firm bite and a smooth throat sensation. The broth is made with kombu and bonito dashi, resulting in a spicy flavor. This broth is the true essence of Yabu Soba. It is said to be spicier than Kanda Yabu Soba, considered the spiciest in Tokyo, so dipping the soba lightly is the preferred way to eat it, known as the Edo-style soba eating method. This eating style originated from the hasty Edo residents who adopted this spicy broth and dipping method to eat quickly. There is even a humorous Edo anecdote that goes, "Before I die, I wanted to eat soba with plenty of broth," highlighting the playful nature of the Edo people. Personally, I believe that enjoying the texture and flavor of the soba is best done by dipping it properly in the broth, slurping it up vigorously, allowing the aroma of the soba to envelop your nose, and then delivering the cool soba to your mouth in one swift motion. This way, the soba, soaked in moisture and fresh, becomes delicious. - Small Shrimp Tempura When you order the regular Tempura Soba, it comes with a selection of shrimp and other ingredients, but I particularly love the small shrimp tempura. The fine crispy tempura batter contains tender small shrimp, which is dipped in the soba broth before eating. The soba pairs well with the missing oiliness, making it a great combination. (This discussion is also mentioned in "Why do you put chili oil in soba in Mibu Ikebukuro?"). It may be crowded as it is a tourist spot, and the prices are high, but it is the only place where you can enjoy authentic Edo soba. Thank you for the meal (≧д≦)ゝ!

The dipping sauce was too strong, almost too salty. It's not good to soak the soba in it. It's better to dilute it with soba-yu and eat it. The soba itself was delicious. The restaurant was full with a line outside as well. Thank you for the meal.

I arrived at the restaurant a little after 11 am and there was already a line of two groups waiting. The store had a charming historical feel to it. After waiting for about 15 minutes, I was seated inside. The interior had a nostalgic atmosphere. I ordered soba noodles with a side of beer, wasabi grated yam, and tempura. The "wasabi grated yam" had a simple yet delicious flavor of grated yam sweetness, rich soy sauce, and a hint of wasabi aroma. The "tempura" was mainly shrimp and was crispy on the outside and juicy on the inside. The rich tempura dipping sauce complemented the dish perfectly. I also ordered cold soba noodles and a barrel sake. The sake was poured right in front of me from a barrel and served at room temperature. It was delicious. The soba noodles came with a tasty dipping sauce. Finally, I enjoyed the cold soba noodles by dipping a small amount in the sauce and savoring the aroma, smooth texture, and flavor. I was impressed by the attention to detail in every dish. Everything was delicious and I left the restaurant feeling very satisfied.

I visited the restaurant around 6 pm on a weekday. There were two groups of customers before me and one group after me. The interior has been renovated but still retains a traditional feel with dim lighting. I ordered zaru soba, wasabi yam, and chilled sake. The soba noodles were thin and generously portioned, with a delicious aroma. The wasabi yam was firm and easy to pick up with chopsticks. The sake was served cold but not too icy, with a smooth taste. The service was attentive and overall it was a delightful dining experience.

I dropped by to end my stroll through the downtown area. It was scorching hot during the day, so I cooled off with delicious soba and sake. It seems to be a favorite spot of a famous writer, as I saw a few fans. The broth was moderately spicy, and dipping just the edge of the soba and slurping it up seemed like the way to go. The tempura was crispy and crunchy, and went well with the salt. The sake also went down smoothly. There are many choices when it comes to choosing a restaurant in Asakusa, but when it comes to soba, this place seems to be the only option.

This is my first visit. I ordered the "tenzaru soba" at Asakusa's famous hundred-year-old shop. It is located a short walk from the Kaminarimon Gate! The soba broth was warm and seemed to be used for both the tempura. The crispy shrimp tempura paired well with the soba, making it a delicious meal. I will definitely visit more of the famous shops in Asakusa.

This was my first time trying mountain vegetable with grated yam. The grated yam itself was delicious, and when combined with wasabi and green onions, it added great flavor and texture. Overall, the atmosphere was excellent, and the cost performance was average. Thank you for the meal!

[Tokyo Asakusa] A regular at one of the top 100 soba restaurants. Established in 1913, this is a traditional and well-established soba restaurant. Part of the famous "Yabusoba Gosanke" along with "Kanda" and "Namiki" (Ikenohata has closed). ⭐️Tabelog rating: 3.59⭐️2-11-9 Kaminarimon, Taito-ku, Tokyo⭐️¥1,000-¥3,000 per person. While maintaining its traditional atmosphere, it has been newly renovated and looks beautiful. A la carte menu includes mountain soba, zaru soba, and assorted tempura. The tororo (grated yam) with flavor, healthy and delicious! Even the soba-yu (soba water) has a great taste. Personally, I loved the crispy tempura freshly fried. It can get crowded during lunchtime, but the turnover is relatively fast, so definitely worth a visit. #Asakusa #AsakusaGourmet #AsakusaFoodTour #AsakusaLunch #Gourmet #Foodie #Foodstagram #TokyoGourmet #Lunch #LunchTour #LunchMenu #LunchTime #Soba #SobaRestaurant #SobaNoodles #SobaStagram #SobaLover #Tsunatoro #Tororo #Tempura

I love soba noodles. I especially love the fresh green soba noodles in summer and autumn, but I also enjoy eating them in other seasons. For me, soba noodles are either "like" or "love", there is no in-between. That's why I visited "Namiki Yabu Soba", a soba noodle restaurant as the name suggests, a traditional Japanese-style restaurant. I arrived around 11 am and there was already a line of 10 people waiting. One thing I always notice when waiting in line at soba noodle restaurants is the quick turnover. I don't like lingering in restaurants, so I appreciate that everyone seems to have the same mindset. The restaurant was small and had a classy feel, giving off a traditional soba noodle restaurant vibe. I personally prefer cold soba noodles regardless of the season, but this time I ordered the restaurant's specialty, the egg-topped soba noodles and the plain soba noodles. I love hand-made soba noodles and have tried them all over Japan, but I'm not a connoisseur. I just enjoy the chewy texture and aroma of the soba noodles. The most important thing for me is the soba noodle soup after the meal! In that sense, I couldn't quite feel the same satisfaction with the cold soba noodles this time. The dipping sauce was strong and spicy, typical of a traditional soba restaurant. The flavor really expanded when dipping the noodles in it. After finishing the meal, I of course enjoyed a toast with the soba noodle soup. It wasn't the most flavorful soba noodle soup I've had, but finally, I could taste the essence of "kaeshi" and "dashi". Ah, this is a sophisticated soba restaurant... It was delicious.

It was so hot that I was craving for some refreshing soba noodles, so I went to search for a place and found one that looked really good! It was lunchtime and there was a line in front of the restaurant... but I decided to wait and it was totally worth it! The soba noodles were delicious, and the tempura was amazingly good too, especially the crispy shrimp tempura. I was so impressed!

Having lunch in Asakusa. I wanted something refreshing, so I decided to go to this restaurant for some cold soba noodles. There were a few people waiting outside, but I was able to get inside in just a few minutes. I sat at a shared table and ordered the "Ten Zaru" soba. The noodles were firm and the dipping sauce was rich and flavorful, allowing me to fully enjoy the taste of the soba. The tempura consisted of 4 shrimp and some shishito peppers, keeping it simple yet satisfying. The shrimp were not straight but had a natural round shape, with a generous amount of crispy batter. The service from the staff was also prompt and friendly.

This is a delicious soba restaurant located a short walk south of Asakusa's Kaminarimon Gate. Along with Kanda and Ike-no-Hana (unfortunately closed), this restaurant is known as one of the top three soba establishments in Tokyo. Although it is a newer establishment compared to the century-old Kanda, it still exudes a similar atmosphere. On this day, I ordered the "Yamakake Soba" for 1200 yen along with a beer. Both the yamakake and the soba were delicious. The "Tenzaru" for 2000 yen seems to be the most popular dish. Despite the exchange rate, visitors seem to find 2000 yen quite affordable. I sat across from two people who also seemed to be enjoying their meal. The customer base is diverse, and although there may be a line during lunchtime, the turnover is decent. If you love soba, I recommend giving this place a try. It was delicious! I will definitely go back again. Thank you for the meal!

"Nemiki Yabu Soba" is a long-established soba restaurant founded in 1913. It is also one of the three famous Yabu Soba restaurants, along with "Kanda" and "Ikenohata." Yabu Soba is characterized by its greenish noodles made from the sweet skin of buckwheat seeds and a rich soba dipping sauce. The key point is to dip the tip of the soba noodles slightly into the sauce before eating. Today, I had the cold soba topped with seaweed. I dipped the freshly boiled soba into the soy sauce-flavored strong dipping sauce and slurped it up. The slightly salty taste was addictive. It was also nice to enjoy the plentifully placed square-cut seaweed and condiments together. In a calm atmosphere, I even enjoyed the soba broth after the meal. ☺️"

Unfortunately, it seems that the edge of the pond has closed down, but I visited Kanada for the first time after that! I arrived before 6 pm. At the table, there were two grandpas chatting about rakugo, and another group of three grandpas who seemed to be regulars. I started with soba miso and grated wasabi, sipping on a barrel sake of Kikumasamune. The waitress brought the "zaru" just at the right time, and I dipped it into the quite spicy soba broth before slurping it up! Even though I'm not from Edo, I somehow felt the essence of the Edo spirit and enjoyed the experience. The taste of the soba and the atmosphere were both excellent.

I chose this restaurant near Asakusa Station, as there was a festival around Tokyo Skytree. The interior of the restaurant had a vintage charm but was clean and beautiful. I ordered the tempura soba for 2000 yen. The staff informed me of two things: 1) Large portions are not available, which was disappointing. 2) "The tempura soba comes with warm tsuyu (dipping sauce)." I was surprised, but they also offered a cold option, so I asked for that. The portion size was a bit small, not because it was a regular size, but it was slightly on the smaller side, so it might not be enough for someone very hungry. I was surprised that the tsuyu was salty! Maybe because I chose the cold option? It was the most soy sauce-like soba broth I've had. However, you can adjust the taste by how much you dip the noodles, so it was okay. The tempura included one shishito pepper and four small prawns. The batter was crispy and firm. The taste of both the soba and tempura was neither good nor bad. It was more like, "So this is soba from the Yabusoba style!" It was a bit of a cultural shock to experience the difference from the soba I've had before. Nevertheless, I think trying different restaurants is necessary to truly understand, so I would like to challenge it again. Thank you for the meal.

When I visited Asakusa for work, I stopped by this restaurant for lunch. It's a well-known place near the Kaminarimon Gate, but I was able to get in quickly as it was a weekday afternoon. The menu is limited due to its popularity. I ordered the tempura soba. The tempura was mainly shrimp and was crispy without being greasy, making it enjoyable for all ages! The soba was delicious without any complaints!

A long-established soba restaurant in Asakusa. This time, I had the nori topping for 1,100 yen. The Edo-style sharp and spicy soba broth is delicious, and it goes perfectly with the nori. The atmosphere of the old soba restaurant is indescribable. On Saturdays, Asakusa is crowded with foreign tourists and domestic tourists.

I arrived at around 5:30 pm on the third day of the long weekend. I was surprised to find no line. It was about 70% full. There are no counter seats, but it's worth taking the courage to enter as it's a tourist spot. I ordered the zaru soba. It was served in just five minutes. The portion seemed small, but maybe that's the charm. Enjoy the atmosphere. The dipping sauce is very rich, so even if you're not from Edo, you won't dip all the noodles in the sauce. It's delicious. You pay at your table, so be aware of that.

I feel like visiting Asakusa sometimes. This restaurant has been selected as one of the top 100 soba shops. I visited around lunchtime and the place was already full, with many foreign customers as well. Despite that, the food was served relatively quickly after ordering. I ordered the tempura soba, and the dipping sauce was surprisingly warm, which was actually quite nice (although I personally prefer it cold). The tempura consisted of 4 shrimp and crispy shishito peppers, with delicious batter. The soba broth was quite strong in flavor, which I personally enjoyed. I finished it all in no time!

I was worried that the restaurant with high ratings on Tabelog might be crowded, but I was able to enter without waiting! I ordered the nori soba. It had plenty of crispy seaweed on top, which paired well with the soba. The smooth and rich broth coated the noodles nicely, and I finished it all in no time! The portion size was just right. The condiments were on the light side, and the wasabi had a unique taste. Thank you for the meal! #AsakusaGourmet #AsakusaSoba #AsakusaBuckwheatNoodles #AsakusaLunch #BuckwheatNoodles #Tabelog