15 Best Places to Eat Like a Local in Tokyo | Condé Nast Traveler
"Tadashi Hosokawa is a soba whisperer, having earned a Michelin star for his Zaru-style preparation: thick buckwheat strings served alongside a smoky and salty tsuyu dipping sauce. At his pint-size restaurant, you can opt to enhance your soba with tempura or fried vegetable and dashi. The plate might appear minimal—even boring—but you'll be wowed by the flavors and textures once you did in. It’s enough to inspire the endless queues that form every afternoon." - Brad Japhe
Yasuyuki Takagi
