"A ball of cedar sprigs hung from the eaves and water basins by the door steep the shop in the ambience of Sugamojizo-dori. Owner-chef Osamu Kikutani regales customers with the joys of Edo-style soba culture. Duck and leek, cheese marinated in kaeshi seasoning, tennuki and a wide variety of shuko and sake greet the customer. The soba, kneaded in different amounts of filler according to where it comes from, makes a fine companion for a dipping sauce rich with katsuo-bushi aroma." - Michelin Inspector
The owners takes great pride in the selection of their ingredient and makes effort to make this known to customer. 3 types of Soba Noodles made from flours from different prefecture for customer to taste and enjoy. The aubergine tempura was excellent !
Nice environment and service , a little bit on the high side in terms of pricing !
Kirin
Google
Very tasty, and the owners clearly take pride in their work. I'd say it's a little overpriced (1,700円 for Mushroom and chicken soba) and the portions are quite small, but I enjoyed every bite.
Rejane F
Google
This is an amazing little restaurant serving soba Noddles. Cold noodles and tempura are very flavorful, one of the best meals we had in Tokyo in a simple setting. Amazing!
Matthew Holmes
Google
Enjoyed that a lot. We had the two types, nicely explained as one from Ibaraki and one from Hokkaido. And a nice beer, great simple lunch with good details on the extras.
Stephen Callaghan
Google
I think I ordered the wrong thing given what other customers had ordered but it was delicious anyway. Well recommend a visit
YJ K
Google
Soba!!
최원준
Google
Highly recommend this place
l ll
Google
Soba is neither good nor bad. The customer service is normal.