This was my second visit. Around 1 pm, the three parking spaces across the street from the shop were full. However, there were also two parking spaces next to the shop, so I parked there and entered. On this day, I ordered the set meal with katsu simmered in sauce and seiro soba (my wife had the same chilled fried mochi with grated daikon soba as last time). The set meals also include miso-simmered mackerel, vegetable tempura, and chicken cutlet, with rice and pickles on the side. You can choose between soba and udon for the noodles, served hot or cold. By the way, extra rice is free, while extra soba or udon costs an additional 200 yen. The fact that the sets are not the typical rice bowl dishes like tempura bowl or cutlet bowl shows the uniqueness of this shop. The katsu simmered in sauce is cooked in a sweet and rich broth, and it's so hot that you have to be careful not to burn your mouth. The strong flavor makes you want to put the katsu directly on the rice, but I respected the owner's intention and enjoyed the katsu and rice separately (laughs). The soba is made from 80% buckwheat flour from Hokkaido, ground in a stone mill, with a great texture and smooth throat feel. The soba broth is thin but slightly cloudy, and the fact that the cloudy part settles at the bottom and comes with a ladle for stirring is a thoughtful touch. There is also a variety of dishes that go well with alcohol, and it seems that many local customers enjoy drinking alcohol even during lunchtime. Despite being located in a residential area, this renowned restaurant already has a dignified atmosphere with many customers.

I visited at 12:30 on a regular day. Maybe because of Obon. There was only one seat available. Lucky me. However, it seems like the service is a bit slow. I ordered the Chicken Katsu set with extra rice for 1,400 yen. It's nice that the extra rice is free. Last time, I made a mistake by getting extra noodles, so today I decided to go easy. It's nice that you can choose between hot/cold, soba/udon. It took 25 minutes for the food to be served. It can be tough if you're short on time.

I had lunch at the soba restaurant "Soba Shokunin Yabuiz" in Shakujii, Nerima. The nearest station is Kami-Shakujii Station on the Seibu Shinjuku Line, about a 14-minute walk away. You can walk north on Kami-Shakujii Street from Kami-Shakujii Station, cross Shin-Ome Kaido, and the restaurant is a short walk away. There is a private parking lot in front and beside the restaurant. This restaurant is a member of "Tokyo Nihachi Soba" and had a flag indicating so. A sign at the storefront stated that they use only Nihachi soba made from whole buckwheat from the Miyoshi Farm in Otofuke Village, Nakagawa District, Hokkaido. The modern and calm atmosphere inside the restaurant made me the first customer. There was an electric stone mill for milling flour at the back. The menu included not only soba but also udon. Prices for "seiro" or "kake" started from 700 yen (tax included), with an extra 250 yen (tax included) for a large serving. Rice dishes such as "katsudon," "oyakodon," and "tendon" were also available, but I remembered having the "oyster fry set" when I visited about five years ago. I hesitated between the seasonal specials "fried eggplant and myoga" and "karame daikon," but ended up ordering the "karame daikon" with soba. The dish arrived about 10 minutes after ordering. It came with a seiro, soba dipping sauce in a sake decanter, and condiments like spicy grated daikon, chopped green onions, bonito flakes, and kaiware daikon. The soba, made from the stone-milled flour of Hokkaido Otofuke Village, had a light brown color and was finely cut by a machine, but had a firm texture and was delicious with a good throat feel. I was pleased with the generous serving of spicy grated daikon and bonito flakes. I enjoyed the spicy grated daikon and soba first, then dipped the soba in the well-balanced dipping sauce with a dash of spicy grated daikon, chopped green onions, bonito flakes, and kaiware daikon. It was very delicious. After finishing the soba, they served hot soba water adjusted with soba flour. I poured the leftover spicy grated daikon sauce into the soba water and enjoyed a luxurious spicy grated daikon & soba soup.

The Soba restaurant "Nikuju Seiro" offers a lunch set for 1050 yen on weekdays. The interior was full with table seats only. The menu seems quite substantial with a variety of options. The customers were not all young people. I was drawn to the meat juice soba, although I was considering the seiro soba. The soba looked good with thin noodles that had a good texture, although the fragrance was slightly lacking. The portion was a bit small. The dipping sauce with green onions and domestic pork worked well. The amount of pork was not too much. I tried the soba-yu (hot water used to boil soba noodles) and it was good on its own. Perhaps I should have gone with the seiro soba after all. The regular dipping sauce also looked delicious.

Today was the day for my grandchild's preschool class, so on the way to the nursery, we stopped for lunch around Iwai area in Nerima ward for some new discoveries (laughs). That's when we found "Soba Takumi Yabuiz". It's a soba restaurant located in a residential area west of Ishigami Park. It was nice to see a parking lot across the street with space for four cars. We parked our car and entered the restaurant. At 1:00 PM, there were only two other customers, an elderly lady, and a group of two. Looking at the menu, we noticed that the vegetable tempura set with soba and rice and the tempura set with shrimp were priced the same (1,400 yen), so we asked the staff about the difference. They explained that the amount of soba was different. Without hesitation, I ordered the tempura set with shrimp. My wife ordered the fried mochi with grated radish soba. The soba that came out was hand-cut Niha soba made from buckwheat grown in Onishi, the northernmost region known for soba production in Hokkaido. Despite being made from buckwheat, it was thinly cut (buckwheat soba is often thick) with a strong texture and a smooth, elegant taste due to being ground in a stone mill. The dipping sauce had a crisp, spicy taste rather than sweetness, and I personally enjoyed it with soba water, as the slight sweetness could be felt throughout, making it enjoyable until the end. The tempura included shrimp, eggplant, shiitake mushrooms, green peppers, and sweet potatoes - all fried to a crisp and delicious. This restaurant left me with a feeling of wanting to visit again.

Tempura soba (warm) for 1400 yen. On a cold rainy Saturday, I was craving warm tanuki soba and happened to come across this restaurant. The clean interior left a good impression on me. However, when I looked at the menu, there was no tanuki soba available. I reluctantly ordered the tempura soba (warm) instead. When it was served, the tempura and soba were separate. While I would have preferred if the shrimp tempura was placed on top, the tempura included shrimp, green pepper, eggplant, sweet potato, and shiitake mushrooms, providing a generous portion. It was different from what I had imagined, but it was delicious. The noodle broth was slightly sweet and elegant. This type of restaurant would be better suited for cold soba dishes. Thank you for the meal.

Having lunch at Sobatomo Yabuizu in Kami-Itabashi. It's nice to walk a little bit away from the station sometimes, about a 15-minute walk. Surprisingly, some people were already having a drink, which was envy-inducing. I ordered the vegetable tempura set for 1400 yen, and it was served in about 10 minutes. The soba noodles were made of a blend of 80% buckwheat and 20% wheat, very thin and had a good texture that I've never experienced before (made only with Hokkaido-grown buckwheat). The dipping sauce was on the salty side but had a good flavor (they didn't serve extra dipping sauce in a decanter). The tempura included eggplant, pumpkin, lotus root, shiitake mushrooms, green peppers, etc. I initially thought the amount of soba noodles was a bit small, but there was actually a decent amount because the middle of the zaru (soba plate) was slightly concave, creating an optical illusion. It was my first time having such thin soba noodles. The crispy vegetable tempura was delicious, especially the juicy eggplant tempura. It was a bit disappointing that I couldn't do the proper routine of drinking soba broth after finishing the noodles because they didn't offer extra dipping sauce. The routine usually involves pouring soba broth into the empty cup, adding soba dipping sauce and more broth, adding condiments, and then finishing with just the soba broth. The soba broth was light and smooth. Thank you for the meal.

I ordered the chicken cutlet set with extra-large portions of soba and rice. It cost 1,650 yen. I think I should have just gotten regular portions, as I ended up eating too much. I tend to get carried away with my food. The clientele is upscale, so it's a nice place to have a quiet lunch.

If you're looking for a place to enjoy soba before going, I stumbled upon a new soba restaurant after a long time. It's a bit far from the station, but there was a constant stream of customers and the seats were always full. We enjoyed yuba sashimi, fried oysters, duck skewers, octopus tempura, clams in Yanagawa style, and fried eggplant with some drinks. For the main dishes, we had the lunch set with pork cutlet stew, duck sweet and sour, and oyster sweet and sour. There are many delicious soba restaurants around Ishigami Park, but this one offers a generous amount of soba, good value for money, and a nice atmosphere. I'm likely to come back! (They recommend the oysters in winter, and the duck skewers were particularly tasty).

It's been a while since I brought some young friends with me and had soba lunch near the company. One person had sesame sauce soba, another had grated yam soba, and I chose the pork cutlet lunch. It was reasonable and delicious. The restaurant is clean, with a parking lot right in front, making it very convenient for me.

Today for lunch, my family and I visited this soba noodle restaurant. There are 4 parking spaces in front of the shop, and with the new soba flag, we were looking forward to it. Upon entering the shop, there was one group of customers already seated. The interior had a stylish feel with tables for 2 and 4 people. As we were deciding on our order, the staff seemed a bit impatient, which made us feel a little uncomfortable. We ordered the set menu with "Vegetable Tempura and Soba" and "Simmered Pork Cutlet and Soba". They mentioned that rice could be upgraded to a large portion for free. First, the "Vegetable Tempura and Soba" arrived. The soba noodles made from flour from Onishi Village in Hokkaido were surprisingly thin, but had a nice texture and were delicious. The tempura vegetables included shiitake mushrooms, eggplant, bell peppers, lotus root, baby corn, and pumpkin. The tempura batter was thin and crispy. Next was the "Simmered Pork Cutlet and Soba". The simmered pork cutlet was cooked in a sweet and savory sauce, and was very tasty. The meat was tender and went well with the rice. Finally, soba broth was also served, completing a satisfying set menu. Although we felt a bit uncomfortable with the staff's attitude towards our child's bowl and quick clearing of dishes, the food was really good. Thank you for the meal.

I stopped by after tennis and had a delicious meal. It was very tasty and satisfying.

I had delicious herring soba with tofu at a restaurant near Mount Chokai.

I found a great restaurant with delicious sesame-colored oyster fry and enjoyed it very much.

The prices are a bit high, but both the soba and katsu-ni are delicious. The katsu-ni set costs 1,300 yen (tax included).

Second visit. The first time I came, the food, atmosphere, and service were so good that I decided to become a bottle keep member. The buckwheat tofu is a must-try!

We had a delicious visit with our family, enjoying a set of soba tofu and duck skewer tempura.