Edosoba Hosokawa

Soba noodle shop · Sumida ·

Edosoba Hosokawa

Soba noodle shop · Sumida ·

Freshly milled buckwheat soba noodles, crisp tempura, and sake

Information

1 Chome-6-5 Kamezawa, Sumida City, Tokyo 130-0014, Japan Get directions

¥2,000–3,000

@michelinguide

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What Is The MICHELIN Bib Gourmand Award?

"Serving thin, al dente soba that goes down a treat in Tokyo." - The MICHELIN Guide UK Editorial Team

https://guide.michelin.com/en/article/features/the-bib-gourmand

Edosoba Hosokawa

@michelinguide

48,179 Postcards · 8,020 Cities

"An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edosoba-hosokawa

Edosoba Hosokawa

@michelinguide

48,179 Postcards · 8,020 Cities

What Is The MICHELIN Bib Gourmand Award?

"And at Edosoba Hosokawa in Tokyo, thin, al dente soba goes down a treat." - The MICHELIN Guide UK Editorial Team

https://guide.michelin.com/us/en/article/features/the-bib-gourmand

Edosoba Hosokawa

@cntraveler

42,044 Postcards · 5,633 Cities

39 Best Restaurants in Tokyo Right Now | Condé Nast Traveler

"Just past the massive Edo-Tokyo Museum in the eastern neighborhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. Here, Chef Tadashi Hosokawa uses 100-percent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful, featuring a heft and pleasant chewiness that wheat-flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavor of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth." - Melinda Joe

https://www.cntraveler.com/gallery/best-restaurants-in-tokyo

Yasuyuki Takagi

Edosoba Hosokawa

@cntraveler

42,044 Postcards · 5,633 Cities

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

https://www.cntraveler.com/gallery/best-places-to-eat-like-a-local-in-tokyo

Yasuyuki Takagi

Edosoba Hosokawa

I'm T.

Google

Cash only! Awarded one Michelin star for 10 consecutive years! Selected as one of the 100 best soba restaurants in Japan. Popular with many famous chefs! When I went on a weekday at noon, there were 5 people in line and I waited in line for about 20 minutes! I ordered Seiro for 1,500 yen. At Hosogawa, brown buckwheat noodles purchased from Ibaraki, Hokkaido, and Shikoku are stored at low temperatures and milled in-house! By milling only what they need, the freshly ground soba noodles were flavorful and delicious! Two types of soba noodles are made in different regions, and those who order another bowl of soba can have soba noodles from different regions! It was a treat! The restaurant purchases carefully selected buckwheat seeds and hand-mills its own buckwheat noodles. When you enter the restaurant through the large noren (curtain), there is a large space between seats. The space is furnished in a Japanese modern style. Open from 11:30 to 15:30. Soba with conger eel tempura: 3,200 yen Large conger eel and vegetable tempura. The soba and broth are delicious. The flavor of the buckwheat noodles can be felt well, as if it is made from juwari (buckwheat flour). It takes a little time to serve the soba because of the small number of people working there, but it was quick. I think it is because everything is done with care, and I think it is connected to the taste of soba.

Barry L.

Google

Went on a Sunday around 13:40pm. Waited outside about 20 minutes to be seated. By 14:00pm, the restaurant had sold out of anago tempura, which is totally understandable. I ordered the summer oyster soba. The soup was light with just a hint of sudachi peel. The oysters were plump and incredibly delicious. The soba was delicious, but it has a chewiness and a bite to it. I personally prefer a softer, smoother bite on my soba. This soba was a bit grainier and chewy. So, while it’s good, it’s just not my style. The simmered anago was very yummy. The yakimiso was salty with a hint of yuzu. The anago with cucumbers was ok. Total for two people was about ¥7,500.

Josh F.

Google

Baffled by the hype. I had a bowl of hot soba (it was more warm than hot and not a very large portion) and some wasabi root. They were out of tempura by the time I got there. Left hungry and went looking for something else to eat.

Y. T

Google

A michellin star soba restaurant in Ryogoku. The best part of the restaurant is the interior and atmosphere. The food is good but not what you'd expect from a michellin grade restaurant. The tempura felt heavy and oily, the soba is good but not remarkable. I went for dinner on Sunday, managed to get a reservation on the day, and wasn't too crowded. Apparently there's a long line for lunch, I dont think it's worth the wait.

Brandon T.

Google

Beautifully designed dining room situated in a quieter area in Tokyo synods. Decently executed soba noodles and tempura items. Tasty buck wheat soba noodles with an umami rich dipping sauce. Tempuras were crispy and deep fried well. Service was a little slow and inattentive, had to walk around to find service at times. Would recommend if you’re in the area and have a craving for soba but being Japan there are many other better choices.

Hid O.

Google

Cash only. You must buy a ticket from a time clotting machine. It says tachgui soba, which meant no seat and table, but actually there’s counter table and chairs. Probably only for 15-20 people maximum, very busy in lunch hour during the weekdays but will get seated by the time you get served. Estimate 10min one you gave them a ticket. There’s no smoking free sign at the entrance but nobody was smoking when I visited. However I saw piles of ashtray like plate. Need further research to figure out if it is smoking free shop or not. Soba it’s self is quite good. May be a little pricy for this tachigui style soba shop.

Miyuki T

Google

We probably expected too much given that they have won Michelin awards several times, and based on the quality I experienced during my last visit. **Service:** The smell inside the restaurant was unpleasant, reminiscent of a restroom. The lone server did not take orders promptly and did not serve in the correct order. We had to wait extra time because they prioritized someone who arrived after us. I was very disappointed with the service I received this time. **Taste:** I assumed the oil used for the tempura was not fresh enough, making it soggy and sticky. The nasu soba was also far below my expectations; the noodles and eggplant soaked up all the soba broth, leaving no soup in the bowl at all. I really liked this place several years ago. Hopefully, the restaurant's management and operations will improve. I look forward to tasting the same quality I experienced a year ago.

Hauw H.

Google

Arrived at 11:15 already 3 persons queueing. Seems like people start coming in queueing from around 11:00 Great Taste!