In Tokyo, there are several soba restaurants called "Kakuman." These are famous for sticking to a unique soba style. They serve extremely thick soba noodles and generous portions. The signature menu item "hiya niku" has garnered a cult following for its unique flavor. The Kakuman faction was established before 1940 with the Ryusen main store, and in 1941, the Hongo store was split off to relatives. In 1959, the Mukojima store was split off to relatives, followed by the Umeda store in 1969. In 2018, the Ryusen main store closed, and the remaining staff opened the Asakusa store through a split-off. The Kakuman in Iriya has a similar style but is not related, as it is said to have originated from Yabusoba. This review was taken from the blog of the former nobleman "Kadomanist." Review (Before Visiting): I felt like having Kakuman after a long time, so I tried to visit on weekends at 2 pm, but it was already closed. The following week, I arrived at 1:30 pm, but it was closed again. Finally, the next week, around 1 pm on a weekday, I was able to line up! I had forgotten how popular it was. The line was already forming, but it takes time to cook the famous "thick and chewy" soba noodles, so even waiting inside the restaurant can take over 30 minutes. If you line up outside, it's normal to wait for an hour. Despite the long wait and being turned away multiple times, the allure of wanting to eat it again is what makes Kakuman special (this habitual behavior is indeed similar to Ouro's). Review (Menu): - Hiyani Ku (cold meat soba) for 1,100 yen: The broth is not cold but at room temperature, providing the best visual appeal. The noodles have a chewy texture and firmness. The irregularly cut noodles vary in thickness and length, giving a different texture with each bite. The irregular edges of the noodles provide a 3D sensation, attacking the mouth from all sides. This makes chewing enjoyable, and the more you chew, the more flavor you experience. Adding shichimi spice from "Hachimanya Isojiro" in Nagano enhances the aroma and spiciness. The simmered leeks are sweet and pair well with the meat. The broth has a soy sauce and bonito flavor. The "hiya niku" has pork fat melted in it, supporting the umami taste. Finally, warm soba water to finish the meal. It's comforting. Thank you for the meal! (≧д≦)ゝ!

Today, under the scorching sun, I really wanted to eat, so I stopped by the soba restaurant "Kakuman Mukojima" in Mukojima. Even though I lined up 30 minutes before opening, there were already several regular customers in line, showing how popular it is. After waiting outside for 40 minutes, I was able to place my order for the first round, which means the serving and eating process is quick. I enjoyed my meal today as well. Thank you for the delicious food.

Mukojima Kakuman's "Hiyadai" - When you see the ivy growing lush every year, you can feel the summer in the downtown area. It's a relief that there's no Big Motor next door, right? Wait, it's not udon... This hearty soba with a strong flavor is the best in downtown Mukojima. Finishing off with a belly pat and a nod, leaving the store! Ossu, thank you! #EastTokyoCalendar #DowntownGourmet #SkytreeGourmet #TokyoGourmet #SumidaWardGourmet #Mukojima #MukojimaGourmet #Oshiage #OshiageGourmet #FamousRestaurant #Soba #ColdMeat #KakumanMukojimaBranch #Kakuman #Hiyadai #FoodPorn #JapaneseNoodle #Foodies #SobaNoodles #Noodles #ThickNoodles #Gourmet #MeatSoba #SoulFood #Soba #BGradeGourmet #YummyFood

"Kakuman" is a Japanese soba restaurant that serves hearty dishes similar to Ramen Jiro. They have their main store in Asakusa and several other branches in Tokyo. I have visited the main store and the one in Iriya before, so today I decided to visit the latter. The store opens at 11:40 am, and when I arrived around 30 minutes before opening, there were about 8 people waiting in line. It was tough waiting in the heat, but I managed to wait for another 10 minutes. Finally, the store opened at 11:40 am, and I entered the restaurant. The seating is at tables, so sharing a table with strangers is common. I visited alone, so I ended up sharing a table with an unknown gentleman (who probably felt the same way, haha). The staff came to take orders, and most people were ordering the "Hiya Niku" (Chilled Meat Soba) which seems to be a specialty here. When it was my turn to order, I requested the "Hiya Niku" as well. In a few minutes, my dish arrived, and I was surprised by the portion size. Even though I ordered a regular serving, there was a large amount of thick noodles topped with plenty of meat and green onions. The person I shared the table with ordered a large serving, which seemed like a challenge for big eaters. The soba had a unique texture, similar to udon, with a strong chewy texture. It was more like eating by chewing rather than slurping. The soba was topped with lots of simmered green onions and large pieces of pork belly. Eating them together with the soba was very delicious. The broth was sweet-salty with a subtle bonito flavor, not overpowering. Since the broth was cold, I could taste the soba more directly, making it more enjoyable than hot broth. After finishing the meal, they served a small pot of soba-yu (soba water). I poured the soba-yu into the remaining broth and enjoyed it. This soba is addictive. When I left the restaurant after 12 pm, there were already 5-6 people waiting in line outside.

It's been a while since I last visited! The thick soba noodles with a distinctive chewy texture are excellent. Most people order the cold soba, so this time I ordered the large size! It was delicious until the end, but I realized that the portion was too much for me to finish. Next time, I'll order the regular size. I also saw someone ordering the curry soba, so I'll try that next time.

I finally went to the nearby soba restaurant that I had been curious about. It is said to be a Jiro-style soba restaurant, and the noodles were indeed thick as rumored. The uneven appearance added to its charm. This time, I ordered the cold niku-nanban and curry soba. Both were a bit on the rich side in flavor, but they were delicious.

I arrived on Sunday at 1:00 PM, and it seems like I got there at a good time because there were 2 people waiting in front of me and about 6 behind me. The food arrived around 1:40 PM, so it's not ideal if you're in a rush. The cold noodles were ¥1200 and really impressive! The portion was huge, but the green onions, meat, and uneven noodles were delicious and went down smoothly. I'm curious about trying the duck dipping noodles as well.

Around 12:00, there was a long line to visit. I was asked for my order while waiting in line, and it took about 40 minutes to enter. I'm glad I looked at the menu on Tabelog... I ordered the regular size of cold meat soba. It was so big that I wondered if it was really a regular size! The thick noodles had a nice chewiness to them. The sweet green onions were delicious. I couldn't believe how much noodles kept coming out as I slurped them up. I'm glad I ordered the regular size. I drank the soba broth that came in a kettle, and it was a feast, Samurai!!

Yes❗️Let's go drinking in the Tokyo area‼️ Season 12 - Tokyo Edition - To capture a must-visit restaurant, I walked from Azumabashi intersection to Mukojima. About 10 minutes later, as I approached the Kototoi Bridge East intersection, I could see the restaurant... (Oh no, there's a line...) I arrived 15 minutes before the opening time, but there were already 9 people in line, making me the 10th. (If I had known, I would have been in the first round) I thought, but I ended up being cut off after my group of two, so I had to wait for the second round. The restaurant opened at 11:30, but I didn't get in until 12:00 (^◇^;) Inside, I ordered the "Niku Nanbu Normal" and waited about 10 minutes before it was served. The visual presentation made me think, "Wow, this is like the 'Kawase' but in a cold soba version!" The name was "Hiyashi," but the broth was at room temperature. The thick, dark, sweet broth was to my liking, and the uneven, varying thickness of the noodles made me smile as the concept of "soba" didn't really come to mind. The texture was similar to Sanuki udon. Surprisingly, the noodles weren't as tough as they looked, perhaps due to the "Kakuman Magic." The topping consisted of thick pork slices and a generous amount of green onions piled on top. It was a challenge to eat just the toppings, with a mix of chewy, slippery, and crunchy textures. Before I knew it, I was eating with complete focus, effortlessly satisfying my stomach. I hope this restaurant expands to Kansai, I earnestly wish for it‼️

I visited around 1pm on a regular day. The restaurant was about 70% full, so I was able to be seated without waiting. The popular dish seems to be the "cold udon," but I was hesitant about trying it warm, so I ordered the Niku-Nanban Udon for 1200 yen. It was served in about 7 minutes. The dish consisted of thick udon noodles topped with sliced pork belly and green onions. The noodles had a mix of thick and thin varieties, which I enjoyed. The broth was slightly sweet with a good umami flavor, and the soy sauce was also mild. Despite the generous portion, I found the dish delicious and finished it without getting tired of it. The last part, the soba-yu (hot water used to rinse the bowl), was also good. It exceeded my expectations in terms of taste. In the end, I felt the price was a bit high, but considering the quality and the fact that I traveled a long way to have this udon, the cost performance was actually quite good.

I visited around 11:25 am on a regular day and there was already a line of about 10 people. I ordered the cold meat nanban soba for ¥1200. I was prepared for a large portion, but the amount of noodles was amazing. The green onions and meat were delicious! The chewy noodles matched well with the sweet broth. I couldn't finish the noodles even though I'm not a light eater. It was like the soba version of Yamamoto-ya's miso stewed udon. I would like to go again if I have the chance!

It's been a while since I last visited. I arrived after 12 o'clock and there was still quite a long line. After a while, a staff member came to take our order. Just as they finished taking orders from the back of the line, they put up a sign saying "we're out of noodles" and closed the curtain. We waited in line for 30 minutes and then another 20 minutes after being seated before finally getting our food. The soba was delicious as always.

I was walking around the Yanagibune area looking for lunch, but couldn't decide, so I revisited this place. It was before 2pm on a weekday, so I was able to get in without waiting. I had the cold meat soba, which satisfied all my cravings. It's a one-of-a-kind soba. Cheap, delicious, and generous portion...the best! I'd like to try the extra-large serving, but I might not be able to move afterwards haha. The staff and regular customers were chatting amiably, creating a pleasant atmosphere. I definitely want to go back soon.

This soba noodles bring back memories of being completely absorbed in eating them somewhere far away in the past. Although there wasn't as much meat in them, the satisfying taste of the noodles reminds me of the meat udon I often ate in northern Kanto. I ordered based on Ri-san's review. The Niku Nan Soba for ¥1200 (tax included) can be eaten without the broth getting cloudy, remaining refreshing throughout. On the other hand, the Kitsune Soba for ¥980 has not only sweet aburaage but also large pieces of fried tofu adding an oily richness to the broth. Despite the large portion, the Niku Nan Soba might be easier for women to finish. How to drink the soba-yu served in a pot? It seems you can pour it into the bowl to dilute the broth and drink it, but I hesitated until the waitress brought a small teacup for me. Drinking a bit of the leftover broth and then the soba-yu, repeating this process, might be a good idea (though a ladle would be nice).

It's really delicious!!! I've been eating it since I was young, but I think it's the most delicious soba in Tokyo!! It's almost like udon in thickness rather than soba, but I tried the cold noodles! There's a lot, but surprisingly easy to finish!!

It had been a while since I last visited the Mukojima store, and I ended up ordering the Kitsune Udon in large size because my companion ordered the Hiyashi Niku Udon in large size. The fried tofu soaked up the broth nicely, and I realized I should stick to regular size portions in the future considering my age. Thank you for the delicious meal!

Hello. I am the self-proclaimed Curry King. Let's get straight to the point with a riddle! What kind of man is not soft and squishy, but rather rough and tough? Tincon, Chincon, Tincon, Chincon ♪ Bubu! The correct answer is "Kakuman." This place is famous for serving extremely thick soba noodles. Their signature dish is the large serving of cold Niku Nanban, also known as Hiyani Kudai. But of course, to me, it looks like only one thing. Acting all tough with Curry Nanban! Argh, frustrating... From somewhere, a mysterious jealousy arises even towards the thickness of the soba noodles. It looks more like Musashino Udon or "Jiro" noodles, or even closer to chopsticks in appearance than soba noodles. The texture is indeed rough and tough. Do not hesitate. If you forcefully pull it towards you, you have to use your jaw to chew while munching on it. Do not even think about slurping. If you mistakenly slurp, the thick soba noodles will be slapped onto your face like a queen's whip, and in the worst case, there is even a risk of losing your life. It is truly a life-threatening act to eat these soba noodles. However, the quality of soba noodles is not very noticeable. But that's okay. Because although "Kakuman" is often associated with soba noodles, the toppings and broth are also delicious. So it's okay if the soba noodles are not the main focus. The toppings include pork, onions, and a side of green onions. The amount of pork is beyond imagination. And the broth, well. It is often described as having a strong dashi flavor in Curry Nanban broth, but this one is different. It has a sweet and rich broth. The pork's umami is quite prominent in it. The intense seasoning, dashi, curry, and pork umami all attack you at once, giving the broth a bold and assertive taste. I added some soba-yu (soba water) and drank it all up. Ah, I love this. It may not be about enjoying the soba noodles themselves, but as a dish, Curry Nanban is enjoyable and delicious. It also helps in training your jaw. It's a must-try for those who want to strengthen their jaw muscles.

I couldn't eat Toshikoshi soba for New Year's Eve, so I wanted to taste that texture again after a long time and visited this place. I made it just in time for the last order. As soon as I entered, the curtain was closed. It was a Saturday, but luckily there was no line and they hadn't sold out. This time, because it's cold winter, I chose the warm meat soba. The warmth brought out the sweetness of the soy sauce-based broth even more. The thick hand-cut soba noodles that you can't slurp easily were a unique texture to enjoy. It's satisfying and one bowl of soba can make you full. If you like a sweeter broth and thick, chewy soba, I recommend this place.

In 2022, the restaurant had a cool exterior. When I arrived on a weekday at 11:50, there was no line! There was only one person waiting just as the first rotation started, so I decided to wait as well. After about 15 minutes, I was able to enter. The interior of the restaurant was also cool. It seemed like they only had about half the usual number of seats, so maybe that's why there was no line to get in. I ordered the "Niku Nanban Soba (cold)" for 1,100 yen, as I had planned. The thick soba noodles were impressive, but difficult to pick up due to their firmness. The noodles had a strong flavor, typical of Kanto-style soba, with a rich soy sauce broth and a sweet taste from the meat and green onions. The broth served with the cold noodles was at room temperature, similar to sake. When I added shichimi spice and ate it, I forgot about the heat outside. Despite some points to nitpick, the meal was satisfying and enjoyable. The walk back to the station left me sweating from the intense heat.

I had been wanting to go for a while, so I finally went to the restaurant. When I arrived a few minutes before opening, there were already about 20 people waiting in line, mostly older men. It took about 40 minutes to get inside. I ordered the "Niku Nanban" cold noodles. I knew the portion would be large, similar to Jiro-style ramen, and indeed it was quite filling. The noodles were thick and chewy, reminiscent of Jiro-style ramen. I had read in various reviews that even though it was cold noodles, they were not ice-cold but rather lukewarm. The broth was dark and thick, with a strong flavor that didn't get overshadowed by the hearty noodles. I thought maybe it would have been better to have it warm instead of cold. It seems like this place is quite popular, almost like a soul food spot. I can see why people call it the Jiro of soba after experiencing it myself.

In the world of ramen, there is a Jiro-style establishment called "Soba Kadoman" that is known for its popular menu item "Hiyaginiku" (cold meat). People who are captivated by this restaurant are known as "Kadomanists". I arrived at the restaurant at 12:15 and there were about 5 people in line. I've gotten used to waiting in line since coming to Tokyo. Five people were seated about 20 minutes later. Most people ordered the Hiyaginiku with extra noodles and in a large size. The serving time was a bit long. The bowl was full of food when it arrived. The noodles were thick, more like udon than soba, with a firm texture. The Hiyaginiku was not cold, the soup was not cold either, and it had a strong soy sauce flavor, reminiscent of sukiyaki. Even though it was my first time trying it, I felt a sense of nostalgia while eating. Since it's a soba restaurant, they served "soba-yu" (soba water) at the end, which I mixed with the remaining broth and finished my meal.