People queue up before the openin time so prepare to wait around 45min-1h if you are not those first ones :)) There is cash only without any additional charges, you will pay exactly amount as on the menu. The tempura vegetable is good taste and quite strange to taste at the beginning. The staff are nice and friendly, they instructed us how to eat the dish correctly. A nice experience to try

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.

+3

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.

+3

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.

+3

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.