Worth the Muach.

穂科

穂科Hoshina

Soba noodle shop

★ 3.949 reviews

Cuisine: soba

  • 3 Chome-10-11 Minamino, Hachioji, Tokyo 192-0916, Japan
  • Today · 11:30 am–3 pm
    • Sunday: 11:30 am–3 pm
    • Monday: Closed
    • Tuesday: Closed
    • Wednesday: 11:30 am–3 pm
    • Thursday: 11:30 am–3 pm
    • Friday: 11:30 am–3 pm
    • Saturday: 11:30 am–3 pm
  • +81 42-636-7017
  • instagram.com

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Visitor reviews on Google Maps

3.949 reviews
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カズ“カズ”5 years ago
★★★★★

They open only 5 days per a month and I'm not sure but open days probably decided in random period Also they don't have something like u can check it out of their open schedule on online service so have to get to there and check up the schedule put on front gate. when you're hungry accidentally passed by here and it's open u are lucky man yah Mahalo

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Camel Clutch6 years ago
★★★★★

Recently it feels like they are open for 5 days at the end of the month. During Ohigan or such times, or August is a full holiday. Soba is delicious as always! Tempura is also crispy and recommended!

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Kanghye Choi2 years ago
★★★★★

They say they only open 5 days a month, and I happened to be able to go on an open day‼️ I was impressed by the tempura. Haha The price feels appropriate, but the inside of the store is very clean, open, and the staff were also kind, so I thought the value for money was good. Soba was also delicious😊 There is a parking space right in front of the store, so I was able to park.

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八王子4の6の68 months ago
★★★★★

Slippery handmade😀 quite a technician☺️

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ytk ytk1 years ago
★★★★★

The soba was thin and very delicious. The tempura was also crispy and the vegetables really tasted like the original ingredients, and it was great if eaten with salt. Maybe because I entered when it was full, it took about 30 minutes from ordering until it came out, so it might be difficult if you visit when you are very hungry. But the taste was worth the wait. Because it seems to be open for about 5 days at the end of the month, it is recommended to check in advance before visiting.

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