Hyperlocal Tokyo

We passed by Minoya Honten, a restaurant specializing in cherry blossom pot (Sakura Nabe), a year ago. This time, I brought my wife and we visited for lunch. We were the sixth in line and had to wait a bit, but as expected, the soba noodles were delicious. There was no room for complaint. Although they forgot my extra half-portion of soba, I was fully satisfied with the tempura set, which included fig tempura. The counter has about eight seats, so it seems like it's best to go in pairs.

The soba noodles were delicious. I arrived around 11:45 am on a weekday and waited about 10 minutes. It's a counter-only seating arrangement, so the turnover rate is good as people don't stay for long. The service is minimal.

This is a classic soba shop, reminiscent of the legendary Takahashi master. While the aroma of the soba noodles here isn't as strong as the legendary broth during his prime, it still carries a hint of that legacy. The small space encourages quick turnover, and the counter seats fill up quickly with a steady stream of customers. The appetizers showcase the quality of the ingredients, but they lack a bit of finesse. While the signature fried mochi with seaweed is excellent, the other dishes feel a bit underwhelming. I wish there was a bit more artistry in the preparation, but it's unfair to expect too much from a one-person operation. The soba itself is not overly firm, and the uneven shapes are a bit distracting. However, the aroma of the buckwheat is strong and pleasant. On the other hand, the broth is too mild for my taste. The fact that it's the same for both hot and cold soba suggests they might not be using different broths for each temperature, or perhaps they're not using a broth specifically designed for cold soba. The service is lacking in attentiveness. While they do clear plates efficiently, it's clear they're understaffed. The bill is surprisingly affordable even with multiple orders, leaving a positive impression. However, whether it's worth going out of your way for is debatable.

The soba noodles are, of course, delicious, but the à la carte dishes are also excellent. The oyster oil漬け (preserved in oil) pairs perfectly with cream cheese, making it a great accompaniment to drinks. I highly recommend trying it.

I went to this restaurant because it's one of the top 100 soba noodle shops in Japan and is part of the "Okina-kei" lineage, founded by soba master Kunihiro Takahashi. While I'm not a soba expert, I found the noodles delicious. The tempura was also well-prepared, showcasing the quality of the ingredients.