A wide selection of soba and udon dishes are freshly prepared here for a very real price. The owner is very friendly too!

Walked about 15 minutes from Kokuryo Station and entered after 14:00. Bottled beer comes in large and medium bottles, with a 50円 price difference. Then the large one, obviously (haha) It cost 680円, and I ordered it with tsukune skewers for 420円. （All prices include tax） The tsukune skewers seemed warmed rather than grilled. Their texture was like a processed meat paste, and they seemed ready-made. Not bad as a drinking snack, though. I added fried rice for 930円. The soup wasn't soba dipping broth, but the usual soup served with fried rice. Considering the portion and ingredients, the price might be high. The fried rice was on the moist side, with gentle umami, the kind I like, but it was a little too salty, which may have been slightly disappointing.

+3

The soba, udon, and rice dishes are all delicious. You can relax inside. There is also tatami seating, and parking for up to 2 cars. The prices are reasonable too♪

+1

Oyakodon set (mori soba) A soba restaurant on Komae-dori, near Jikei University School of Medicine It seems to be their home too, so a parking space (1 car) is provided There were table seats and a raised floor seating area at the back It seems to be one of the independently branched 増田屋 shops found around Tokyo, a name dating back to the Edo period Many customers may be locals or people connected with Jikei University School of Medicine There's a soba milling machine out front, so I assume they grind their soba with it, but the taste was perhaps ordinary I ordered the oyakodon set, and the oyakodon's dashi was strong, which I liked

First, the interior is silent and has no partitions, so every conversation is audible, and you have to be mindful of your soba-slurping sounds while eating. There are parking spaces for 2 cars right in front of the restaurant. The soba in question lacked firmness and was underwhelming. The soba water wasn't thick either, just hot water. The good part was the tempura: the sauce and frying were just right, so I might go again for the tendon on its own.