January 2026

No!

It certainly is a soba place where you can have a drink, but the eel kabayaki sauce is salty and the eel isn't plump and tender. The juwari soba runs out quickly. Disappointing—the soba dipping sauce tastes strongly of soy sauce too, so the kabayaki is salty as well, and it makes me wonder if they prepare the eel here⁉️ It had been a while since I ate so indulgently. I'll go to the superb Takeyabu soba restaurant in Ibaraki.

The soba is delicious! I feel like I could drink all the soba broth. It was cold this time, so I had mochi soba and oshiruko. I'm not keen on duck and wanted oshiruko, so I hesitated over the kamo soba and ordered mochi soba, but it was delicious and I polished it off. It would be nice if they had sansai soba or something. The tempura and cold soba were delicious too, and the men were debating how they wanted both the katsudon and tendon because they were so good. The oshiruko had soba dumplings? in it and was a little sweet, but satisfying. I almost want to sneak over for lunch just for the oshiruko. So far I've been visiting by car, so I haven't tried the alcohol or individual dishes, but I'd like to come back and enjoy those too. The chrysanthemums were also so beautiful I couldn't stop admiring them. Thank you for the meal.

・Kuruma ebi ten-seiro ¥1,750 ・Large portion ¥200 ・Switch to juwari soba ¥250 Today I headed to the popular old-town restaurant "蕎麦遊膳松鈴" for kuruma ebi ten-seiro at a place renowned for delicious juwari soba! This is a sister restaurant of 「蕎麦遊膳　花吉辰」 in Nihonbashi Kodenmacho. The owner carefully selects the best seasonal buckwheat from across Japan (Hokkaido, Ibaraki, Fukui, Nagano, and elsewhere) and mills it in-house using a stone mill. It's a famous old-town soba restaurant with a serious commitment to soba💁‍♂️ Slowly grinding with a stone mill reduces damage from heat and friction, preserving the ingredients' natural taste and aroma in the flour. Every morning, they lovingly knead, roll, and cut the soba, adjusting for the day's temperature, the flour's quality and condition, and the amount of water! 11 o'clock on a Sunday. I arrived right at opening time, and customers were streaming in, but I somehow got a table straight away💁‍♀️ More people kept arriving afterward, which clearly shows how popular it is! Today's soba came from “Kimotsuki, Kagoshima Prefecture,” an origin I'd never heard of before! My rule is soba at renowned soba restaurants and katsudon at neighborhood soba shops, so although the katsudon and inexpensive ¥3,800 unaju tempted me, I trusted their dedication to soba and ordered the kuruma ebi ten-seiro with a large portion of soba, upgrading to the juwari soba limited to 20 servings! It arrived about 10 minutes later🍤 The finely cut, neatly arranged seiro soba was glossy and beautiful! Being juwari, it had a rich aroma passing through my nose as I slurped, with superb bite and smoothness going down—delicious😍 I couldn't stop eating, so a large portion of juwari is definitely the way to go! And the tempura included 2 kuruma ebi🤩 Along with my favorite maitake, eggplant, pumpkin, and shishito, it was a luxurious assortment of 5 kinds! Piping hot with a thin coating of batter, the oil felt light and the crispy texture was lovely and delicious🥹 My favorite ingredients were arranged in a nice balance, but the kuruma ebi and maitake really were the best! The sobayu wasn't the thick, gloopy type, but its flavor and aroma were wonderful, and it was so delicious I drank it all in no time🤤 I never knew you could enjoy such delicious soba and tempura in old-town Adachi! I'll be back for the same order🥢 ■蕎麦遊膳 松鈴 2-27-9 Minamihanahata, Adachi-ku, Tokyo 8-minute walk from Rokucho Station on the Tsukuba Express (682m) ■Hours: ・11:00 - 21:00 (last order 20:30) ■Closed: Tuesdays ■Payment: ・Cards accepted （VISA、Master、JCB、AMEX、Diners） ・Electronic money not accepted ・QR code payments not accepted ■Seating: 40 seats

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