On weekdays and weekend nights, it's a good idea to make a reservation and get ahead of the turnover at a popular soba restaurant. I arrived relatively early compared to the other customers, starting with a small plate of white fish and moving on to 7 dishes and 2 servings of soba. The meal included tuna, shirako, sakura shrimp, and Yamagata beef, using seasonal and high-quality ingredients. The dishes had a mix of traditional Japanese roots and Western-style touches. The tempura sakura shrimp with a wonderful aroma and the small bowl with shirako on a bed of steamed rice were particularly outstanding. The soba was a mix of Eiheiji temple soba and soba from Ibaraki prefecture, served in a mori soba style. The broth was a bit light on soy sauce, but the soba itself had a strong and rich flavor. The chef handled everything on his own, with a part-time assistant helping out. The overall atmosphere was relaxed and leisurely, allowing for a comfortable dining experience. While I was satisfied with the restaurant overall, it felt a bit odd to evaluate it solely as a soba restaurant. Last year's top 100 soba restaurants in Tokyo had many similar establishments. When it comes to food satisfaction, I tend to rate this style of soba restaurant with a kaiseki-style twist higher than the traditional soba shops, even though I personally prefer the latter. It's a bit of a dilemma, as they are not exactly comparable in the same category...

I met up with an old friend late at night and decided to quickly stop by Matsuan. Since many items seemed to be sold out, I left it up to the chef to decide for us. The delicious soba noodles were served promptly, and we had a very pleasant time. Thank you for the meal. #Matsuan #sobanoodles #soba #japanesefood #YotsuyaSanchome #YotsuyaArakicho #TokyoGourmet #sobastagram #JapaneseFoodLovers #WantToConnectWithSobaLovers #WantToConnectWithSobaLovers #WantToConnectWithSobaLovers #WantToConnectWithThoseWhoLoveDeliciousFood #NoodleLovers #Noodlestagram #NoodleLovers #NoodleActivity #likeme #followme

This was my first visit after a concert at the Kioi Hall, so it was already past 9 pm. I made a reservation just in case. It's hard to find a place to have a decent meal after a concert, but I finally found this place. They welcomed me warmly even though it was after 9 pm. There were no other customers when I arrived, which made me a bit nervous. The course menu was the only option available, so I went for the lightest course. I started with a beer. The appetizer was boiled peanuts served in a beautiful dish. Next, I had shrimp and taro. The assorted dish included salmon, duck, soybeans, rolled kombu, and sea bream with a fantastic grilled finish. The pickled turnip had a perfect balance of flavors. Finally, I had soba noodles with spicy daikon radish, which was delicious. The soba noodles were cooked perfectly and had a great texture. For dessert, I had sherbet with Shine Muscat grapes. They had a variety of Japanese sake, so I left it up to the staff to choose for me. Overall, the dishes were not flashy but each one was carefully prepared and delicious. I really enjoyed it! The total cost was 12,000 yen.

This is a review for a business dinner. The atmosphere is not too formal, so you can dress casually. They open at 6 o'clock, but during that time, they seem to only serve a course meal with high-quality soba noodles. You can enjoy the chef's intricate dishes and premium sake. They also have a good selection of wine and champagne, although I'm not very knowledgeable about them. The final course is soba noodles made from 100% buckwheat, and the aroma of the soba was delicious. The chef mentioned that he wants customers to fully enjoy the soba, so the course portion is moderate.

Once again, it's Araki-cho. This day was a celebration for a colleague's promotion at work, so two middle-aged men went out for drinks. The restaurant we went to was Matsuan. It's located just before Tanimoto Hon, a small traditional Japanese restaurant where you can enjoy soba noodles, and I had been curious about it for a while. The place had a small counter and a few table seats, and the energetic chef was running the show on his own. We had made a reservation for the course starting after 6 pm. To cut to the chase, this place is amazing!!! I absolutely fell in love with it!!! Here are the fantastic points: 1. The appetizers before the soba noodles were all intricately prepared and incredibly delicious! (details below) 2. You can enjoy authentic 100% soba noodles as the finale, which is a dream come true for a soba lover like me! 3. The prices are very wallet-friendly, even after having quite a few drinks. You can have a great meal for less than 20,000 yen per person! 4. After the course, the place turns into a cozy izakaya where you can enjoy solo or group drinks until early morning, making it very accessible! 5. Surprisingly, the restaurant has few reviews and isn't very popular on food review websites like Tabelog, so it's easy to make a reservation and you can probably walk in without much trouble. It's truly an amazing, hidden gem of a restaurant! We had the following dishes: - Grilled scallops with corn paste - Squid and pounded warabi (bracken fern) salad - Steamed rice with sea urchin and fugu (blowfish) dashi, garnished with condiments - Soup with conger eel from Amakusa - Sashimi of sand borer fish with vinegar and plum - Steamed and grilled eggplant from Hatsukaichi - Tuna with spicy mustard and plum - Steamed whitefish milt and eggs - Mozuku seaweed from Aomori - 100% soba noodles Each dish was incredibly delicious, and I felt like I wanted to start the course all over again as I wrote this review. I will definitely be going back soon! Thank you for the wonderful meal!

After a concert at "Kioi Hall," I decided to make a reservation at this soba restaurant that I haven't visited in a long time, as "manbo" was also lifted. The restaurant's opening hours are from early evening until late at night, and I was worried about how they were coping with the impact of the pandemic. The last time I visited was six years ago, also after a concert at Kioi Hall, and I remember that even late at night, the place was bustling with many customers. Remembering that, I made a reservation for 10 p.m. a few days ago and headed there alone after the concert ended. I turned right from Shinjuku Street onto the main street of Araki-cho, known as "Sharikimon Street," and then turned into a narrow alley before "Chawanbu" after "Kitchen Taka." The restaurant had a quiet and unassuming appearance. When I opened the sliding door, there were no customers, but I heard a voice saying "Welcome" from inside the counter. It seemed like the owner was running the place alone now, as there was no young assistant like before. I was led to a seat in the middle of the counter, which felt a bit awkward since I was the only customer. When asked about my drink preference, I requested a draft beer, which was served in a footed glass. I had pre-booked the "omakase course" directly with the restaurant after making an online reservation, mentioning my dislikes and opting for something not too heavy since it was late at night. A tray with small round dishes was placed on the table, and each dish was served one by one on top of the dishes, with the owner explaining each dish as it was presented. The following are the details of the dishes served: - "Assorted Appetizers": This included various delicacies such as homemade karasumi miso, duck loin, bay scallops, simmered shishamo with sansho pepper, spicy cod roe, sweet white asparagus, fish cake, nanohana (rapeseed blossoms). Each dish was meticulously prepared, and it was a joy to savor each one. The simmered shishamo, well-seasoned cod roe, and slightly sweet tamagoyaki (Japanese omelette) were particularly memorable. - "Aburi (seared) Hiragai and Mirugai (geoduck clam), Shiitake Mushroom": The hiragai from Kyushu and mirugai from the Seto Inland Sea were seared to perfection, offering a satisfying texture and rich umami. The thick shiitake mushroom was also grilled and had a deep flavor. The dish was accompanied by a refreshing vinegar jelly that complemented the flavors well. It was served with urui (butterbur) and cherry tomatoes that were carefully selected. - "Seared Kinmedai (Golden Eye Snapper) Sashimi": The kinmedai was freshly caught and landed on the same day in Izu, known as "day-return kinmedai," which was noticeably fresher than usual. The skin was lightly seared before being thinly sliced, served with high-quality grated wasabi and soy sauce from Kochi. The dish also included a paste made from the raw liver of the kinmedai and a small amount of anglerfish liver, offering a unique and exquisite taste. - "Engawa (fluke fin) of Hirame (flounder)": The owner specially served the best engawa of the day, which was rich in flavor and had a satisfying texture. It was enjoyed with ponzu sauce and grated daikon. - "Takenoko (bamboo shoot) Soup": The bamboo shoot was carefully prepared, sliced to a suitable thickness to maintain a pleasant texture, and served with fresh bamboo sprouts that retained a crisp texture. The dashi broth made from kombu and bonito was clear yet flavorful, cleansing the body and mind. - "Delicacies Two Ways": The "Kasu-zuke (kasu-marinated) Cream Cheese" had a creamy texture and rich umami. The "Mizu-umi (water cloud) and Shoga (ginger) Salad" was not your typical vinegar dish, as each ingredient's texture and flavor were allowed to shine. The review continues with more details about the dishes and the overall dining experience.

Finally had the chance to greet the chef since the start of the pandemic. As usual, the chef still hasn't remembered my name. I've been coming here since they opened though... But he does remember my preferences. The taste is always tuned perfectly for me. Thank you, chef. Today's meal included simmered taro, grilled shirako, meat, abalone, herring, edamame, karasumi, and kamaboko. The tamago was a Kansai-style dashimaki made just for me. There was also white fish and marinated sashimi, followed by a autumn soup. The meat was served in two ways, with salt and sauce. Lastly, a simple soba dish to finish. Perfect!

I want to continue eating delicious food and stay healthy forever. Weight log: Next morning result +550g / Goal -1450g to go ((((；ﾟДﾟ)))))))↑Weight challenge 2020, how far will it go❣️ I had a meal at a soba restaurant in Araki-cho. The restaurant is located a 3-minute walk from Yotsuya-Sanchome Station and is open until late at night. Many chefs in the Araki-cho area visit this place after closing their own restaurants. Of course, freshly made soba is recommended, but the other dishes are also delicious and shouldn't be overlooked. If you visit, you can easily order a soba course on the day, but it is recommended to make a reservation in advance and enjoy a course with high-quality ingredients. This time, I enjoyed various delicious dishes such as shirako, unagi don, meat, and soba as the finale. The weight result is inevitable... (＞＜) Thank you for the meal (^ ^)＜Chef's Choice Menu＞Aomori Ankimo topped with grated Aomori appleFukahireChawanmushi steamed with dried scallop dashiChiba's fresh marlin wrapped in kombuEight-piece dish: Homemade karasumi, kasuzuke tarako, dried persimmon roll, konbu with herring roe, white clam, nanohana with mustard, kamaboko, tamagoyaki, wasabi flowerMiso soup with grilled shirako and turnipEel donNasu beef A5 ribeye charcoal-grilled with yuzu pepper and rice vinegar sauceOyster sobaStrawberry milkChestnut sweet potato

I was invited by a business partner and treated to a meal. The restaurant is located on the first floor a little off Carriage Gate Street in Yotsuya Sanchome. The handsome owner runs the place. They serve only soba late at night. During this visit, I enjoyed various dishes such as snow crab and oysters. The closing soba was delicious, and even the monaka dessert with freshly made ice cream was fantastic. They have a wide selection of sake, perfect for those who enjoy drinking. The owner seems to be a clean freak as the restaurant is incredibly clean and well-maintained. Although there are many Japanese restaurants in Yotsuya Sanchome, this one is highly recommended. Thank you for the wonderful meal.

Araki-cho is a small town located off the Carriage Gate Street, the second alley on the right from Shinjuku Street (although it appears as the first on the map). The standout shop with a clean black and white exterior is "Shoan". On this day, I decided to end work early and searched for a new restaurant to try in Araki-cho. I had been curious about Shoan for a while, so I called ahead and was informed that only courses were available at that early hour, which was fine with me. I was hungry and ready for a feast. I arrived at the restaurant, took a seat at the counter, ordered a beer, and started my evening with a drink. From the counter, I could see the kitchen, and the chef immediately started preparing dishes. The first dish to arrive was red snapper sashimi. The red snapper was freshly caught that morning. I lightly dipped it in soy sauce with a hint of wasabi and enjoyed the back and belly portions separately. The texture was excellent, not aged like at sushi restaurants, and the belly had a delicious fatty flavor. The sashimi was delicious, and I was already convinced that this restaurant was a winner. Next up was foie gras with grated apple and seven-spice seasoning. The foie gras was cooked to a creamy texture, and the combination of sweet apple, tangy ponzu sauce, and rich foie gras was complex and delicious. The dish was a delightful mix of flavors and textures. The third dish was a steamed sushi topped with tempura white fish milt. The crispy tempura coating and the creamy white fish milt inside were a perfect combination of flavors and textures. I followed this with a crab jelly dish that was light and refreshing, with a generous serving of crab meat and jelly with a hint of vinegar and spice. After indulging in a hearty dish of white fish milt, I enjoyed a luxurious appetizer with ikura, grated yam, abalone, and sea cucumber. The combination of textures and flavors was delightful. I then eagerly awaited the chilled soup, a dish I always look forward to. The soup featured eggplant, duck loin, and onsen tamago in a cold broth. The duck was particularly delicious, with a crispy skin and tender meat. The chilled soup was a refreshing and tasty dish.

While organizing my digital camera photos, I came across a picture of soba noodles. I think it's from this restaurant. Sorry if I'm mistaken. As I mentioned in my previous review, I'm amazed by the different types of soba noodles they offer, each made with different techniques and milling methods.

There is a course menu where you leave it up to the chef. I have a small appetite, so I was quite worried about whether I could finish it, but the portion was just right and delicious. This was my second visit, and both times I was impressed by the different origins and methods of making the soba noodles. Also, it was interesting to see a soba restaurant with a good selection of wines.

This is a soba restaurant in Araki-cho. They are open until late at night, and it is said that many local chefs visit the restaurant after closing their own shops. Of course, their freshly made soba is recommended, but their other dishes are also delicious, so calling it just a "soba restaurant" would be selling it short. Furthermore, surprisingly (excuse me!), the homemade desserts by the chef are also delicious. On this day, after filling up on various dishes, I had to resist the temptation to order both hot and cold soba, and settled for just the curry soba... (regrettable). If you plan to visit, they offer a soba course that you can easily order on the day, but I recommend making a reservation in advance and treating yourself to a course using high-quality ingredients.

There is nothing more to say. The hand-ground soba noodles made the experience even more impressive. This time, the presentation was a bit extravagant and luxurious. When I asked why, they said it was because there was a woman with us. Really? I see. Come to think of it. They served firefly squid with cherry blossom scent, which was amazing. They also had kazunoko (herring roe), tai no ko (sea bream roe) with fuki miso, grilled conger eel with tomato jelly, minced horse mackerel, crispy grilled golden eye snapper, a soup with turnip greens, clams, and asparagus, grilled duck, and hand-ground soba noodles. And to finish, they served sake lees ice cream with hot coffee poured over it. Everything was basically amazing!

Today, I was invited to Matsuan in Araki-cho. I had reserved a seat at the counter and received a bottle of SANCERE as my drink. The course started with a light and refreshing dish of simmered bamboo shoots and udo. Next, I enjoyed soba tofu topped with sea urchin, which was delicious. The tai fish from Uwajima had a nice tender texture, maybe it was aged. Then came a clam soup with shijimi clams and hamaboofu on top, with a unique aroma. The firefly squid was served with tai fish roe and wasabi greens. Finally, the soba arrived, made from hand-ground, thinly rolled soba placed next to my seat. It had a great chewy texture and smooth finish. I enjoyed it with grated daikon radish. For dessert, I had strawberries and ice cream to finish the meal. The food was meticulously prepared and I easily enjoyed every dish, including the soba. Araki-cho may seem intimidating with its many exclusive restaurants, but this one was very welcoming.

I called to make a reservation at "Bar El Laguito" and the owner warmly welcomed us. The place had around 5-6 counter seats and 2 table seats, which was just the right size and very cozy. We sat at the counter seats in front of the owner. We started with a toast with "Hououbita Junmai Ginjo Hatsu Shibori Nama" and ended up having 4 bottles of it. The Fukuoka-grown bamboo shoot and Ului stew was delicious, with a perfect balance of flavors. The soba tofu with sea urchin and seaweed was exquisite. The vinegar dish with white fish, wakame seaweed, and spring onions from Kasumigaura was tangy and refreshing. The clam, fuki, and matsumo soup was a delightful surprise, with perfectly cooked clams and a refined dashi broth. The assorted appetizers were a treat, with each ingredient cooked to perfection. The roast duck made with Sharan duck and soba broth was a revelation. The soba made with Ibaraki-grown buckwheat flour was a perfect end to the meal. I was grateful to Mr. Honda for recommending such a wonderful restaurant. It's always a joy to discover a great new place to dine, and I look forward to returning to this gem in Araki-cho.

Alive. The menu included sea urchin, bamboo shoots, wakame seaweed, and soba tofu with clam soup, grilled firefly squid and octopus, sautéed rockfish, and ice cream. The soba noodles were made from 100% buckwheat, which is difficult to cook as it breaks easily. The rustic flavor of the soba was delightful.

[Overall Impression] This restaurant seems to be suitable for those who want to thoroughly enjoy the appetizers before the soba. The owner creates dishes using seasonal ingredients, and the prices reflect the quality. It's a place to enjoy the appetizers before the soba in a serious manner. Located in Araki-cho, this soba kaiseki restaurant is situated near the Shinjuku street entrance of Karakumon Street. I have visited several times and it seems that you can often get a table without a reservation. The exterior gives off a somewhat expensive impression, but the interior has a calm atmosphere. Soba dishes are around 1000 yen, while the appetizers range from 1800 yen to 10000 yen for an omakase course. [Food] Omakase Soba Appetizer Course 3800 yen - Leaf wasabi, cod roe of skilfish, shellfish - White squid and nagaimo salad - Sea urchin and salmon roe rice - Shirako (milt) with daikon and maitake mushroom soup The dishes are served slowly to match your pace. Each dish is explained in detail and made with confidence in the ingredients. The flavors are just right and delicious. The soup with seasonal shirako was particularly delicious. - Spicy Soba 900 yen Soba was added at the end. It is made with 100% soba but has a good texture and is easy to swallow. [Drinks] - Hyakujunro - Kikusui Other than that, there are famous brands like Shinsei, with a selection of 5 types of sake on the menu. Sake goes well with the appetizers before the soba. The total bill was 14200 yen for 2 people. It may be a bit pricey, but we enjoyed the meal.

After enjoying the delicious grilled chicken at the new restaurant "Jidori Isshi" in Yotsuya and feeling satisfied, I was invited by Chef Yamada Hiromi to head to Araki-cho. We went to a stylish hand-made soba noodle restaurant called "Matsuan" that Chef Hiromi highly recommended. We enjoyed the perfect soba noodles paired with sake, including the luxurious duck soba noodles made from scratch upon ordering. It was a blissful experience, reaching the peak of happiness with the best soba and drinks. Matsuan (Araki-cho, Shinjuku) Omakase by Matsuan食獣まろ http://instagram.com/maro.j.maro

This soba restaurant always serves delicious food, but it would be a waste to only eat the soba here. I made a reservation in advance for this visit. The chef may look tough, but he speaks very politely about the dishes. Delicious food and the final soba dish make for a great combination.

It's a dining experience at a soba restaurant in Araki-cho. Located just a 3-minute walk from Yotsuya-sanchome Station, this restaurant is open until late at night, attracting local chefs from the Araki-cho area even after they close their own shops. While the freshly made soba is highly recommended, the other dishes are also delicious, so it would be a shame to just call it a soba restaurant. If you plan to visit, you can easily order a soba course on the day of, but I recommend making a reservation in advance and indulging in a course made with high-quality ingredients. The menu includes a variety of dishes such as clams, scallops, shrimp, sea beans, salted tomato jelly on steamed sea bream, grilled uni and clams, firefly squid, and more. Finish your meal with soba curry, warm soba, amazake and blue cheese, kumquat honey ice cream, and bracken rice cakes.