Hyperlocal Tokyo

Established in 1902 during the Meiji era, "Soto-ni-Soba" is a venerable, time-honored soba restaurant. The interior exudes a sense of history with its refined and understated decor. Their signature dish is the Curry Nanban, which allows for customizable spice levels at an additional cost. Upon seating, I was served a cup of soba tea, a thoughtful touch that reflects the restaurant's long-standing tradition. I ordered the Kagoshima-sourced Kurobuta (black pork) Tsuke Curry Seiro with a spicy kick. The first bite was a revelation. This Curry Nanban was unlike anything I'd encountered at other soba shops. It wasn't your typical soba shop curry, nor was it Indian, European, or even a home-style curry. This was a unique creation found only at "Yabu-kyu." The rich, deep flavor was a symphony of spices, creating a truly exquisite taste. The smooth, satisfying texture of the "Soto-ni-Soba" perfectly complemented the curry. While most traditional soba restaurants are known for their small portions, I was pleasantly surprised by the generous serving size of this seiro, with an equally ample amount of dipping sauce. I savored every bite until the very last drop. After experiencing this, I doubt I'll ever be able to enjoy Curry Nanban at another establishment. However, the service left something to be desired. I would have appreciated it if the staff had proactively offered a warm towel and soba tea instead of waiting for me to ask. The service lacked the expected elegance and refinement one would anticipate from a long-established restaurant.

I arrived at 6 PM. I didn't have a reservation, but I was lucky to be able to get in. This restaurant is a "Soto-ni" soba shop, which uses a 10:2 ratio of buckwheat flour to wheat flour for its noodles. Curry Nanban is apparently famous here, but I had a cold soba and soba-gaki. Established in Nihonbashi in 1902, "Yabu" is a soba shop. The first owner, Kujirou, took over the shop and added his name, "Ku", to the name, making it "Yabu-Ku", and it continues to operate as a long-established soba shop in the same location. You can enjoy soba made with traditional soba-making techniques passed down from the main store at the "Ginza store". I have been exporting Hokkaido-produced buckwheat flour for over 10 years, and I have been eating a lot of soba since before I got involved in the industry. Personally, I prefer rustic soba made with 100% buckwheat flour, which has a strong buckwheat flavor. Soba is a nutrient-rich food, containing a lot of protein, as well as rutin, vitamin B group, and minerals. Only restaurants that I love and want to recommend to my friends get a rating of over 4 stars. I only post 4 and 5-star ratings on Instagram. IG:taiwan_natural_you

A renowned soba noodle restaurant, Yabu-kyu, established over 100 years ago. Their signature dish is the "3-color dipping sauce soba with shrimp and vegetable tempura." The dipping sauces are regular, sesame, and curry. You can enjoy all three, and the soba noodles come in a generous portion. It's such a great deal and delicious! The thin soba noodles have a good bite and slide down smoothly, making for a satisfying experience. The sesame dipping sauce could be even more sesame-rich for my preference. The curry is fantastic! It perfectly complements the soba noodles and is incredibly delicious. The tempura is amazing! There are four large, plump shrimp. The menu says "shrimp and vegetable tempura," but there are so many shrimp! It was a truly happy lunch. The restaurant's atmosphere is a bit cramped and dark, but it's clean, so it's not a problem. The service on the second floor was a bit intimidating at first, but I got used to it. They are clearly dedicated to their work, so my initial fear was disrespectful. The only minor drawbacks are the narrow, slightly steep stairs and the lack of card payment options. It's not a problem for me, though.

I visited for lunch. I ordered the "oyako-don" (chicken and egg rice bowl) and "karee nanban" (curry udon) from the set menu with a small bowl of rice and a small bowl of soba noodles. I tried the curry udon first, and it was delicious. It's the kind of curry you'd find at a soba noodle shop, but it was spicier than others. It wasn't overly spicy, but it had a depth of flavor that made it really good. I couldn't really taste the soba noodles because of the curry. The oyako-don was quite savory. The chicken was well-seasoned. The rice was also soaked in the flavor, making it delicious! I thought it might be a bit small at first, but when I finished, I was about 80% full. That's just right. I arrived before noon, so I was able to get a seat right away, but people who came after me had to wait and some even gave up. It's a popular place.

Black Pork Curry Nanban with Mini Tempura Donburi The spicy curry and the sweetness of the black pork are delicious. The restaurant is small, but it's worth the wait for the delicious food.