Hyperlocal Tokyo

The various types of authentic hand-made soba noodles are simply delicious. Not only seiro and inaka soba, but also the unique soba varieties are all chewy and flavorful. The five-color and three-color soba allow you to enjoy a variety of tastes at once. The soba yu (soba tea) is plentiful, and if you're lucky, you can relax in a tatami room. There are fewer inbound tourists than usual.

I visited 'Kyōjōnin,' a soba noodle restaurant located about a 7-minute walk from Asakusa Station on the Tobu Skytree Line. It's right near Komagata Bridge. There was a sign outside that read 'New Soba,' indicating that it's already the season for new buckwheat noodles. I ordered the 'Three-Color Soba' for ¥1,750. You can choose from five types of soba noodles: - Seiro - Inaka - Sarashina - Keshiki-kiri - Lemon-kiri I selected 'Seiro,' 'Inaka,' and 'Sarashina.' The new soba noodles were quite chewy. They had a smooth texture and were delicious. The soba dipping sauce was a thick Edo-style broth. The Inaka soba was a thick type. To be honest, I'm not a fan of thick Inaka soba. I had a preconceived notion of it being coarsely ground and slightly thicker, so it was a bit unexpected. However, it was chewy and tasty. The Sarashina was a refined white soba. It was very nice. It was also quite chewy and delicious.

One of the hidden gems in Komagatake that I don't want to share. The soba noodles are simply delicious. Both the cold seiro and the warm soba are perfect. They also serve duck hot pot, and the final dish is udon noodles. The udon is also excellent. The noodles are homemade and fresh. I can't go into too much detail, but there's something special about them that I can't quite put my finger on. It's just incredibly good. I'd say it's even better than Yabu in Kanda. As for the side dishes, the grilled miso is amazing. It's a must-try when you come here.

I went there for the first time and it was fully booked, but they called me when a table became available! I was told it would be about 15 minutes, but it was surprisingly quick, and I was able to relax in a Japanese-style room! They take pride in their soba noodles, offering seasonal varieties like five-color soba and three-color soba. The tempura shrimp is fried live from a small tank! It was crispy from head to tail and delicious. I was initially surprised by the price, but considering the owner's dedication and the high-quality soba, I understand. This time, the three types of soba were yuzu-cut, sarashina, and bun-tan. They were all delicious! Thank you for the meal.

This is the place for soba in Asakusa. Start with a drink of shochu diluted with soba tea, enjoying tamagoyaki (egg omelet), itawasa (pickled daikon radish), and nori (seaweed) as appetizers. Finish with soba noodles that allow you to savor the flavor of buckwheat flour. The duck seiro (noodles in a hot broth with duck) is rich and delicious. You'll find yourself wanting another seiro! The owner and his wife are lovely people.