I visited for a late lunch. I was torn between the duck seiro and the Sanmi Ni Shoku Seiro, but I ended up choosing the latter. It came with two types of dipping sauces, one sweet and one spicy. I enjoyed the grated nameko mushrooms, tororo, and regular dipping sauce in that order. The tempura shrimp that came with it was also delicious and large.

Ebisu Soba Hōyō Tahei Abisu Sōhonten, a hangover meal. It's so hot! I feel like eating soba or cold noodles! I wandered around Azabu-Jūban thinking there might not be many places for cold noodles, and I might end up at the last soba shop. So, I decided to visit "Ebisu Soba Hōyō Tahei Abisu Sōhonten" after a long time. On a hot day, cold soba is the best choice. The restaurant was quite busy, but I was able to get in easily, which was good! Recommended menu items: - Soba set meal 1160 yen - Handmade soba 1160 yen - Tahei zaru 1160 yen - Tempura set meal 2520 yen - Handmade soba tempura 2520 yen - Tempura zaru 2520 yen I like handmade soba, but last time I accidentally ordered Tahei zaru. So, this time, I carefully checked the menu and chose the Tempura set meal. Tempura set meal: The soba was served after a while. Fast service is good! - Tempura set meal (2520 yen) The Tempura set meal! I used to wonder how lunch could cost 2500 yen, but with the rising prices, it doesn't bother me as much anymore. The tempura included eggplant, green pepper, shrimp, and pumpkin. The dipping sauce came in both sweet and spicy flavors. The soba was thick and rustic, which I love. It has a strong soba flavor and a chewy texture similar to Jiro-style noodles, which I really enjoy. I always use the spicy dipping sauce, and it was delicious as usual. Overall, I revisited after a long time, and the soba was still delicious. I might go on a soba shop tour in Azabu-Jūban again! I also want to try different cold noodles, not just soba. The heat continues, but I want to keep eating cold dishes to stay strong.

I visited a restaurant that I had been curious about for 10 years while I was nearby. It was during the Bon holiday period and in the early afternoon, so the restaurant was not crowded. I was able to eat slowly in a calm atmosphere. They had two types of dipping sauce, one sweet and one savory, so I should have asked for two soba cups.

I have been occasionally visiting this shop for a while now, and my favorite thing about it is that they offer two types of dipping sauce, "spicy" and "sweet", that you can blend yourself. I tend to prefer a slightly strong soy sauce-based salty dipping sauce, so I have found many soba shops that I like, but I always wonder about the sauce... In the midst of this, I was able to discover this shop. On this day, I had two types of soba and tempura. As always, thank you for the delicious meal. Thank you very much.

Eisaka Sarashina Seimenya Taihei is a soba restaurant chain that spans from Hokkaido to Kyushu, with its main store located in Azabu. Passed down through generations since the Kansei era of the Edo period, Azabu's soba restaurants have a special charm. In the heat of summer in Azabu, ordering the "tenzaru" soba is a must. The soba broth comes in two varieties: spicy and sweet. When enjoyed with just the spicy broth, it packs quite a punch. Mixing in the sweet broth doesn't necessarily mellow it out, but rather enhances the rich flavor of the broth compared to other restaurants. The soba broth being rich, adding soba-yu (soba water) enhances the deliciousness even more. Each renowned soba restaurant in Azabu has its own unique characteristics, which is a wonderful thing. This review was sourced from a blog post.

The dashi had both a sweet and a spicy option, which was interesting. I've been to various soba restaurants, but personally it's not my favorite. When I ordered the tendon set, I was completely satisfied and my stomach was full! ⭐️5⭐️ I want to go back. I love it so much that I don't want to tell anyone. ⭐️4⭐️ I would recommend this place if asked. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I'd prefer to try a different restaurant if possible. ⭐️1⭐️ Personally, I do not recommend it. Instagram @tokyo_gourmet_yokutaberuko Eat Log: A frequent eater/Tokyo Gourmet My Instagram account only features restaurants with a rating of 4 or 5 stars on Eat Log.

In the afternoon in Azabu-Juban, I happened to glance over and saw the sign for "Eisaka Sarashina". Ah, a longstanding soba restaurant, I'm getting hungry... I really want to eat shrimp tempura, even though it's midsummer, not cold soba, but hot kakesoba with a thick shrimp tempura on top would be delicious. If there were two pieces, that would be great. But even one is fine... Ah, I want to eat it. I have no choice but to go. The restaurant interior seemed relatively empty. Looking at the menu, the Large Shrimp Tempura Soba was 3440 yen, quite expensive... The Tenan Soba was 2280 yen. This seemed more reasonable. A large shrimp tempura on top of the kakesoba. Thinly sliced white leeks are sprinkled on top. Ah, the shrimp tempura soba at Owariya was good... Well, the longstanding kakesoba was delicious. It was neither good nor bad, just average. The shrimp was also firm and tasty. If you happen to see it in a shopping street, it might be a soba restaurant worth visiting occasionally. It's not particularly delicious.

I visited the restaurant "Nagasaki Sarashina Honya Taihei Abe Azabu Main Store" which is located a 1-minute walk from Azabu-Juban Station! This renowned long-established soba restaurant has a history of over 200 years since its founding in the first year of Kansei (1789). Originally, the store was called "Shinshu Sarashina Soba Dokoro Honya Taihei Abe," but it has since changed its name through various twists and turns to its current one! In the Azabu-Juban area, there are three stores with "Sarashina" in their name, including "Sarashina Horii Honten," "Horii Azabu Nagasaka Sarashina Honten," and "Nagasaki Sarashina Honya Taihei Abe," but they are all independently operated. "Honya Taihei Abe" is conveniently located near the entrance of the shopping street in Azabu-Juban, with a seating capacity of 100, making it suitable for various purposes. This time, I ordered the seasonal limited edition "Ume Oroshi Soba" for ¥2,070. It is a cold soba dish topped with a large pickled plum, shrimp tempura, shredded omelette, cucumber, seaweed, grated daikon radish, and other summer ingredients! Honestly, considering the content and quality, the satisfaction level was not very high, but I felt it was perfect for when you want to enjoy a light and refreshing soba dish. If I have the chance, I would like to try the classic set meal soba and sweet red bean soup next time. Thank you for the meal.

I prefer the pure white Gomae soba made with just the core, or the dark-colored nama-furui soba made with the whole grain. The restaurant offers two types of broth, sweet and spicy, which you can mix according to your preference. I personally prefer the sweeter version as it enhances the flavors of the restaurant. During my visit in the evening, I also enjoyed some duck yakitori as a side dish, which was delicious and juicy. Highly recommended!

I stopped by for a quick bite to eat and ordered the large serving of Mizen soba. The white soba noodles had an elegant flavor, and were quite delicious. Personally, I prefer the slightly sweet dipping sauce. It's a bit on the thick side, which I enjoy because it makes the soba even more enjoyable. However, some people may prefer a lighter dipping sauce to fully savor the flavor of the soba noodles.

Located about a 2-minute walk from the 4th exit of Azabu-Juban Station, you'll find "Azabu Eizaka Nuno-ya Taihei Azabu Main Store." This is a long-established soba restaurant founded in 1959, with one of the three Azabu-Juban branches known for their famous Soba noodles. The exterior is impressive, standing prominently in the heart of Azabu-Juban. Inside, the atmosphere is traditional yet clean, with various table seats arranged spaciously. Visiting around 2 pm, the restaurant was bustling with customers, and I was seated at an available table. The menu offers a selection of cold and hot soba, as well as side dishes and desserts. I decided to go with the signature dish "Taihei Zaru," made with stone-milled soba flour. After a wait of about 8 minutes, the dish arrived, featuring thin noodles with a satisfying texture and a delicious aroma. The dipping sauce came in two varieties, and I personally preferred the "Karasu" for its rich flavor. With the experience at "Hori Morekoshi Hori Main Store" in mind, I now look forward to visiting the remaining "Azabu Eizaka Morekoshi Main Store" next time.【Menu】- Taihei Zaru: 1,100 yen

I had lunch at Nagasaka Koshu, Buoya Taihei. I enjoyed both the layered two-color soba white set meal and the freshly ground soba. There were also two types of soba dipping sauces, sweet and spicy, and the soba water served at the end allowed for enjoying soba in various ways. The white set meal soba uses only the core part of the soba grain, so it has a minimal aftertaste. The freshly ground soba uses stone mill-ground soba flour, allowing for a direct enjoyment of the soba aroma. It is a balanced type with a moderate amount of buckwheat, not too rustic like country-style soba, and has a good throat feel. Personally, I liked the freshly ground soba with a little spicy dipping sauce. Thank you for the meal.

This was my first visit to the restaurant, invited by a friend. It's about a 3-minute walk from Azabu-Juban Station. We went at night, but since we're all light drinkers, we didn't order any alcohol. I tried the "tenseiro" soba, which came with two types of noodles - white "sarashina" and "ni-hachi". The white sarashina soba looked beautiful, but didn't have a strong soba flavor. The ni-hachi had a subtle soba taste. The sweet soy sauce that came with the sarashina soba was delicious. I usually like spicy dipping sauces, but I also enjoyed the sweet soy sauce with the sarashina soba. The tempura was also delicious. I forgot to take a picture, but the dashimaki tamago (Japanese rolled omelette) had a refreshing sweetness to it and was tasty.

I visited one of the three shops in Azabu-Juban and ordered the Tororo Soba. I chose the "Gosen Soba," which features white soba made from only the core of the buckwheat grain. It has a nice elasticity and a refined flavor. The Tororo is made from natural yam and is quite sticky and firm. It blends well with the soba, but it runs out quickly. The dish comes with both a regular spicy soup and a rare sweet soup. I prefer mixing a little bit of the spicy soup with the sweet one in a 5:1 ratio. You can also enjoy the soba-yu, but I recommend trying it as is without adding any dipping sauce. It has a gentle flavor that is easy on the stomach. The price is the worst among the three shops in Azabu-Juban, and the service was disappointing. The staff seemed eager for us to leave, even though we entered just before the last order. I wish they had treated us more kindly, especially considering the current situation with the pandemic.

I had tempura for lunch. The tempura included shrimp, eggplant, green pepper, and sweet potato. The shrimp tempura was big and delicious. The eggplant and green pepper were juicy and tasty. The batter was a bit thick and crispy. It was nice to be able to adjust the flavor with the dipping sauces.

I visited the restaurant around 2 o'clock in the afternoon on a weekday, in Azabu-Juban for some errands. It was a bit late for lunch, but I decided to eat here as I walked through the shopping street and found this place. The name of the restaurant and its appearance were impressive. They were open all day, which was convenient. There were only a few customers inside, and I was greeted by a friendly veteran waitress. I ordered the Tahee Zaru Soba for 1,100 yen since I was planning to drink later in the evening. There were three types of soba to choose from - Sarashina, Jowari, and the Tahee Zaru that I ordered, which I believe was made from a mixture of 20% buckwheat and 80% wheat flour. The soba had a good texture and was described as having a smooth throat sensation as it was made from soba flour ground with a millstone. The soba had a nice firmness and a pleasant taste. The broth came in two types - sweet and spicy. It was my first time trying this, and I preferred the spicy broth. I learned later that this restaurant is the main branch of a chain that is widely distributed in department stores nationwide, which made sense. Overall, it was a satisfying meal, and I enjoyed it until the end with a warm soba broth.

The Soba at Yasunari is stable. The set meal soba is delicious. I changed to the set meal with grated yam soba. The thin white soba noodles are smooth and excellent. The grated yam also has a sticky texture like natural yam and is delicious. It's nice that there are both spicy and sweet dipping sauces. Thank you for the meal.

There are three long-established soba noodle shops in Azabu-Juban, a town known for its soba noodles. The history of these shops dates back to the Edo period when the first owner, Buya Tahei, opened a shop called "Shinshu Soba Shop Buya Tahei" in Azabu Nagasaka. The shop was renowned for its skilled noodle-making, and it was given the name "Eizaka Morekase" by the local lord Hosokawa family, combining the "More" from the owner's hometown of Koshikawa and the "Kase" from the Hosokawa family, along with the name of the Nagasaka area. Upon entering the shop on a Saturday evening at 6:30, there were plenty of available seats without needing to wait. The menu includes dishes like the "Two-color Soba (Morekase and Jyuhachi)" for 1,280 yen, "Two-color Tempura Soba (Morekase and Nihachi)" for 2,530 yen, "Grilled Duck with Salt" for 1,720 yen, and "Tamagoyaki (Japanese Rolled Omelette)" for 1,160 yen. The noodles are categorized not only by color but also by thickness, with Jyuhachi being thick noodles, Nihachi being thin noodles, and Morekase being extra thin noodles. The dipping sauce comes in two varieties: a clear soup and a sweet soup. The clear soup is light and goes well with the fresh flour soba, while the sweet soup has a rich and smooth taste made with sugar and mirin, perfect for the pure white Morekase soba. The shop recommends blending both sauces based on personal preference for a variety of flavors. The Tamagoyaki is darker compared to other shops, and overall, the menu has a rich flavor profile. It is a great choice for those who enjoy stronger flavors, but it may be slightly on the expensive side in terms of cost performance.

This soba restaurant in Asakusa was the least impressive among the others. We ended up here because the other branch was under renovation. I wish we had gone to Horii or another place with delicious soba instead. My companion ordered the set meal with appetizers, but we were served a different menu. The soba noodles were sticky and didn't separate easily. The regular colored soba was also just okay. The two types of dipping sauces, sweet and spicy, were both too strong in flavor. Even the soba water was mediocre. Overall, based on past experiences, I still think this place is not great. I feel like I just consumed unnecessary calories. Thank you for the meal.

I have visited this main store a few times before, but it had been a while since my last visit. One of the features here is that they serve two types of soup, sweet and spicy. It's common to mix them to suit your taste. I prefer two parts sweet and one part spicy. I like both Moretsu and Namafun-uchi, even though they are quite different, so I always end up ordering both. The rolled omelette here is more like an omelette with not much dashi flavor. I used to visit the shop inside the Tokyu department store in Shibuya frequently, but it closed down in January 2023, so from now on I have to come to this main store in Azabu-Juban.