-Conclusion: This place is famous for its soba, but it also excels as a great izakaya with a nice atmosphere at night. However, I still recommend ending the meal with soba. The recommended dish is the 100% soba from Azuma, Ibaraki. You can really taste the difference compared to others. Highly recommended.-After the discussion, let's have a drink here to feel like we're back to normal. This place is well-known for its soba, but it also transforms into a cozy izakaya at night. Soba restaurants are essentially drinking establishments. Every dish is delicious and generously portioned. I recommend trying the braised pork belly karaage. For drinks, go for soba shochu with sobayu after beer. And of course, end the meal with soba. I chose the 100% soba from Azuma, Ibaraki that was recommended on the wall. It's a safe bet.

I visited during the peak time at 12:00. There wasn't much of a line, so I was able to sit at the counter at a good time. I saw that they also have izakaya menu at night. I ordered the 100% buckwheat soba for 980 yen, but personally, I didn't feel the flavor of the soba as much as I would have liked. It's a place I really like and would like to recommend to my friends, so I give it ⭐️5 stars. I will only post places with ⭐️5 stars on Instagram. (For Tabelog, it would be 4 stars or above) It's a place I love and want to visit again, and share with friends. I only post 5-star places on IG: taiwan_natural_you

I felt like eating delicious soba noodles for lunch, so I visited a place. It was hot and humid, so I decided to order the 100% buckwheat soba noodles. I ordered a large serving, but the portion size was a bit small. However, the taste was good. I enjoyed eating the thin noodles, chewing them thoroughly. Thank you for the meal.

Near my workplace. 3 minutes walk from Shibakoen Station. The exterior has a nice atmosphere. I have been here many times. Today, I ordered the 100% buckwheat soba. I got the large serving since the regular portion is small, and also got the lunch rice set. I dip the soba in real wasabi and enjoy the aroma and refreshing taste. In the winter, I recommend the braised pork curry udon. Another favorite is the duck soup soba. The only downside is that it's a bit pricey. It's a little tough on the wallet to spend 1,500 yen for lunch. But I really like it here. I will continue to come back.

The curry udon with simmered pork and rice set (1320 yen) comes with two types of pickles and chopped green onions. Hmm... the curry flavor is kind of weak, lacking depth. The simmered pork is chunky but also lacks flavor, not very delicious. The abundance of soup is nice though (*^^*).

Recently, it has been feeling a bit like spring with warmer weather, and it seems that the season for the limited-time curry udon with simmered pork will soon come to an end. Today, I decided to go with my favorite choice, Shouhei. This is the third time this season that I have had the curry udon with simmered pork at this soba noodle specialty shop. When I have it three times during the season, it becomes one of my top lunch choices. The simmered pork, which is well-cooked and plentiful in the broth, adds a satisfying touch to the dish. The curry base, combined with the flavor that seeps out from the cooked leeks, makes it incredibly delicious. It's a menu item that guarantees a heavenly experience on cold days, but even on warm days like today, sweating while eating it still leads to the same heavenly experience. With no regrets, I can now welcome the season where I won't be able to have the curry udon with simmered pork. Simmered Pork Curry Udon 1,200 yen

I visited for lunch. The place is located about a 5-minute walk from Shibakoen Station, near Sumitomo Realty Shibakoen Tower. I had the Braised Pork Curry Udon with Braised Pork (comes with rice) for 1,320 yen (seems to be limited to winter, so it may not be available now). The actual curry udon is more of a traditional style with a strong Japanese broth, rather than creamy. The curry flavor is simple, with a taste of curry powder, mixed with the Japanese broth, giving it a quite old-fashioned or strong style of curry udon. Furthermore, the udon has a thick viscosity and really sticks to the curry sauce, making your body feel warm! There are four large pieces of braised pork in it, which surprisingly have a light seasoning and may not match the curry as expected. The combination of braised pork and curry was not as exciting as I had hoped. It's like the collaboration between Kenshi Yonezu and Masaki Suda, it had high expectations but turned out differently. Braised pork might be difficult to find the right match for. Overall, if you like a more traditional curry udon, this is a good place for you.

With a temperature of 2°C, it's the coldest day of this winter, making the classic menu choice of curry udon with braised pork a must. This dish is only available during the winter season at a hand-made soba specialty shop. Everyone loves the curry udon here, and today the braised pork curry udon is overwhelmingly popular. The generous pieces of braised pork, along with the well-done green onions, create a delicious combination that makes you want to soak in the bowl up to your shoulders. The curry udon retains its heat well, making it perfect for a cold day. The flavorful curry broth warms you up from the inside, while the heat generated from sweating under your sweater and heat tech clothing adds to the warmth. Halfway through, adding some shichimi togarashi (seven spice chili pepper) helps boost fat burning with capsaicin, ensuring that the braised pork doesn't turn into belly fat. It warms you up thoroughly from the core, leaving you feeling comfortable. Indeed, the curry udon here is exquisite. Braised pork curry udon for 1,200 yen.

It had been a while since I last had lunch at Daimon. I was debating between the popular tsukemen in Shinbashi or the newly opened Hong Kong shrimp wonton noodles, but since it was extremely cold before the coldest part of winter, I was drawn to the "Soba Shop's Winter Limited Edition - Braised Pork Curry Udon" here. When I arrived at the restaurant, the curtain was not yet up... it seemed that lunch was from 11:30 onwards. I had to wait in the cold, thinking about how cold it was. But eventually, they let me in before the official opening time. The restaurant was spacious and clean, with a chef-like master in the kitchen. The "Braised Pork Curry Udon" was served in a large bowl, piping hot. The noodles were flat. The curry was tangy and light, with a subtle spiciness. There were about 6 pieces of braised pork in it. You could also add rice for an extra 120 yen, so young people could enjoy curry rice as well. I sweated a lot while finishing the meal, with the first half being hot and the second half spicy. Today's curry udon was delicious, but I had a feeling that the soba would be even better. I might try the duck soba next time. Thank you for the meal. As of today, the rating is 3.48.

Today's Poteran-chi -> [First] Winter limited curry udon with simmered pork, the heat continued until the end and I sweated a lot but it was delicious. After finishing the noodles, adding rice and eating it with simmered pork and green onions is the best. Will definitely go back.

With a temperature of 9°C and winter-like weather, it's the beginning of the season for Masuda's curry udon with simmered pork. This is the only udon menu offered by a hand-made soba specialty shop. The winter limited curry udon with simmered pork is exceptionally delicious, making it a popular choice for lunch on cold days. Priced at 1,200 yen, which is 100 yen higher than last year, but considering the high quality, it's definitely worth it. As expected, more than half of the customers order the curry udon with simmered pork, and even those who come later also order it one after another. Everyone seems to think the same, indicating the high popularity of this curry udon. The sight of snow pans lined up on the stove in the kitchen to warm up the curry udon broth is impressive. The popularity is so high that the udon bowls for curry udon run out quickly. This season's first curry udon has an excellent taste with the curry powder mixed in the broth, plenty of simmered pork, and the soft sliced green onions doing a great job. The generous amount of simmered pork doesn't get stuck in your teeth or burn your tongue, it's just delicious. This simmered pork curry udon is truly exquisite. I hate winter, but for the moments when I can enjoy the deliciousness of this winter limited menu, I can forget about it. And the broth is so delicious that I end up drinking it all. Simmered pork curry udon 1,200 yen

I didn't expect to find a soba restaurant when I walked a little south from Daimon Station. The interior, with its old folk house style or warehouse-like feel, exudes a sense of grandeur. I ordered the set meal with soba and rice, and it turned out to be quite substantial. The soba in the seiro (bamboo steamer) was delicious, as was the soba dipping sauce. The set meal also came with croquettes and fried chicken. I enjoyed it very much.

I decided to have warm soba noodles before it gets too hot, as I may lose my appetite. Luckily, the restaurant is air-conditioned, providing a suitable temperature for enjoying warm soba noodles. The tamago toji soba, which I haven't had in almost 5 months, is as beautifully prepared as ever. From what I can see in the kitchen, they mix beaten eggs thoroughly into the broth in a pot, heat it up, and pour it over the soba noodles. The key seems to be in how they mix the eggs before adding them and the timing of pouring them into the bowl. In a large bowl, the fluffy and finely textured egg spreads beautifully, topped with mitsuba and yuzu. I couldn't help but admire this sight, but I had to start eating. I added the chopped green onions from a separate plate, scooped up the egg with lotus root, and slurped the soba noodles. The egg had absorbed the broth just right, creating a simple yet exceptional texture and flavor. The person who came up with the idea of tamago toji is truly remarkable. The key to a good tamago toji is the texture of the egg. When you enjoy the deliciously textured and flavorful egg together with hand-made soba noodles, it's a blissful lunchtime. It had been a while since I last visited, and due to rising ingredient costs, the price has increased to 950 yen since May. The day when this simple tamago toji costs 1000 yen may not be so far off.

On Fridays, it's the day for soba and udon, and I had some sales from Mercari listings, so I went to "Shohei" for the first time in two months. I noticed that the price of the "Vegetable Tempura Soba" had increased due to inflation, but I still ordered it. The Vegetable Tempura Soba had a sufficient amount, but there was nothing particularly noteworthy about its taste.

On Friday, I went to "Shohei" for the first time in a while, which is known for its soba and udon noodles. I wanted to try the vegetable tempura seiro, but decided to go for the more budget-friendly option of "tamago toji soba." Surprisingly, it was quite filling and the tamago toji topping was delicious. Many people were ordering the lunchtime-only rice set (rice, side dishes, and pickles), so I'm thinking of trying that next time.

Well, it's lunchtime again. Today I arrived a bit late, so it looks like I can easily get into any restaurant. Among them, I came across a wooden sign that read "Shohei" in big letters. Hmm, I think I'll have some soba today. There is only one group of customers ahead of me. I'm not in a rush, so I can enjoy my meal slowly. Since it's my first time here, I'll go with the warm duck soup soba. I watch the soba being cooked behind the counter while I wait. Oh, what beautiful Soba noodles. From the appearance of the restaurant, I was expecting something more rustic. Sorry about that. The thin, chewy, and fragrant Soba noodles are to my liking. The duck in the soup is full of flavor! It's firm and elastic, yet tender. There's a generous portion of it too. The sweet leeks and golden combination complete the dish. The dipping sauce is not too spicy, has a good balance of sweetness, and pairs well with the duck fat. And the refreshing taste of the Mitsuba (Japanese wild parsley) in times like this is just wonderful. Oh, the warm soup soba was definitely the right choice. Thank you for the delicious meal. Next time, I might go for some tempura.

During my lunch break, I had some errands to run at the post office and decided to have lunch around the area. It had been about half a year since I last visited "Shohei" so I decided to go back. I had to wait for about 10 minutes, but it seems like the crowd has returned now that the pandemic is settling down. This time, I ordered the "Vegetable Tempura Soba" and it was delicious. The vegetable tempura had a good portion size and the handmade soba noodles were also very tasty.

After finishing my errands in Hamamatsucho on November 4th, I was looking for a place to have some lunchtime drinks. It seemed difficult to find a place where I could order from the regular menu at lunchtime, but if it wasn't too crowded with lunch customers, it would be easier to drink there. In the end, I ended up in Shiba Park and asked a soba restaurant if I could order alcohol during lunchtime. I ordered a glass of Matsumoto Junmai sake from Kyoto along with a vegetable tempura soba. Although I couldn't order any additional snacks, the vegetable tempura soba was delicious with ingredients like shiitake mushrooms, enoki mushrooms, shimeji mushrooms, eggplant, shishito peppers, pumpkin, and sweet potatoes. Each bite of the tempura revealed the rich flavor of the ingredients. I'm not sure if it was the way it was fried or the quality of the ingredients, but it was truly enjoyable. The soba noodles were made with 100% buckwheat, and there was also an option for new soba. The soba was served cold and was very refreshing.

Although it is a soba restaurant, their seasonal limited edition curry udon with braised pork is outstanding. Since it wasn't available yet, I ordered the seiro set with rice instead. The rice set comes with a daily side dish, rice, and pickles for 330 yen. The side dish varies each day, sometimes it's sashimi, other times it's menchi katsu or simmered fish. Today's braised pork was a lucky pick. The soba was consistently delicious as always. The tender braised pork, flavorful daikon, and well-executed dish all around made me appreciate the professionalism of this restaurant that never disappoints.

On my way back from running errands nearby, I decided to stop by this promising restaurant, Masahira, for some soba. I ordered the Karame Daikon Oroshi Soba, Maguro Yamakake, and Mitsuba Salad. The Maguro Yamakake had big chunks of tuna which gave it a satisfying texture. However, what surprised me the most was the amount and spiciness of the daikon oroshi. It must be made with high-quality, fresh ingredients. The spiciness was so strong that I could generously pile it on each bite of soba. Typically, other places would only give you about half of this amount. The dipping sauce was rich, sweet, and plentiful, making it the perfect match for eating the spicy daikon. Unexpectedly, I stumbled upon a truly delicious Karame Daikon Oroshi Soba. Thank you for the wonderful meal.