Finally, I came to the number one soba restaurant in the country! With an impressive rating of 4.15 on Tabelog, this place has been ranked 1st out of 25469 soba restaurants nationwide. It has also received a Michelin one-star rating for 6 consecutive years from 2016 to 2022, as well as being selected as one of the top 100 restaurants in Japan. With such high expectations, I was excited to visit this top-ranked soba restaurant. Upon arrival, there was already a wait of about 6 groups 30 minutes before opening. Even on a weekday, the line grew to about 15 groups by opening time. After waiting for an hour, I was finally seated inside. Unfortunately, the popular miso-marinated grilled shrimp, a specialty of the restaurant, was sold out before I could try it. This just shows how popular this place is! The coarse-ground soba had a firm texture and a unique flavor that was enhanced by the flavorful broth. It was incredibly delicious, although the portion size was a bit small. The homemade tofu was rich in soybean flavor and paired perfectly with wasabi soy sauce. The quality of the soba here truly lived up to its reputation as the best in Japan. It was incredibly delicious! If only the portion sizes were a bit larger, it would have been even more satisfying. Thank you for the wonderful meal!

Located in Jingumae, Shibuya-ku, Tokyo, this soba restaurant has been selected for both THE TABELOG AWARD 2023 and the Soba Top 100 in 2022. I visited for the first time on a Saturday, arriving an hour before opening at 11:30. Already, there was one party ahead of me, and more groups lined up shortly after. Around 10:45, the staff took attendance and guided us to a waiting room separate from the main dining area, which could accommodate about six people comfortably with air conditioning. By opening time, there were around 30 people lined up behind me. I ordered the Coarse-ground Soba (¥1210) and the Tamagoyaki (¥1100). The Tamagoyaki takes some time to prepare and is a limited item that tends to sell out quickly due to its popularity. It's a bit pricey, but it's a must-try dish! It's really delicious! The soba itself, although the portion is on the smaller side, is incredibly tasty! I finished half without even dipping it in the broth. Definitely give it a try!

First visit. I used it for a dinner party. I walked through a residential area where luxury cars were parked from Omotesando Station, relying on Google Maps to arrive. I requested a course, so I ordered a drink. I intentionally moistened my throat with a small bottle of Premium Malt's. I enjoyed the three appetizers, tamagoyaki, and misoyaki. From the middle, I enjoyed the recommended hot sake, which went very well with the food. I was full after eating cold soba and warm soba as the finale. The calm atmosphere inside the restaurant was also nice. Please note that they only accept cash for payment. Thank you for the meal.

Arrived at the restaurant for the first time a little after 1 pm. Had a reservation and waited in a small room next to the shop. Didn't have to wait long before being called in. Shortly after entering, it started pouring rain with thunder... so glad I made it to the shop! Took a chance and ordered the omelette, which would take about 30-40 minutes. As mentioned in the comments, the portion was not enough for one person haha. Enjoyed the soba soup slowly, it was very delicious. Looking forward to the omelette after waiting for over 30 minutes. The rain still hasn't stopped, so waiting worked out well. However, the weather forecast was wrong. The omelette arrived hot and be careful not to burn yourself! It felt more like eating a broth than an omelette, and I finished it quickly haha. Got wet in the rain but safely made it to the station and felt relieved.

I had a reservation from 13:30 and arrived a little early, but there were already 2 people inside the restaurant, a few people in the waiting room outside the entrance, and 3 people waiting outside. When I entered and informed them of my reservation, I was asked to wait for about 10 minutes. There was a sign posted near the entrance stairs saying that they couldn't make tamagoyaki and tempura due to the chef's injury. I briefly considered switching to Kawakami-an in Omotesando for soba since I couldn't have tempura and tamagoyaki, but decided to stay and just have soba. Although we had a reservation for 3 people, one person canceled without notifying, so we were informed that we would be charged 30% extra and had to order at least one item. I ordered miso yaki and tofu. The miso yaki had a mild saltiness and a subtle sweetness rather than a strong miso flavor, and the tofu was rich and flavorful like yuba, which paired well with sake. The soba arrived, and when I took a bite without any condiments, I could feel the firm texture and a refreshing soba aroma towards the end. Sometimes, if the soba is delicious but the dipping sauce is disappointing, it can be a letdown, but I decided to trust this renowned restaurant and tried dipping the soba in the sauce. To my surprise, the sauce was amazing. It didn't overpower the soba's flavor at all. The dashi wasn't too strong, and the soy sauce was well-balanced without any sharp edges. It complemented the soba perfectly. The soba dipping sauce was of high quality and had a great balance. Since I couldn't have tempura and tamagoyaki this time, I look forward to trying them next time.

I arrived at the restaurant on a regular Wednesday at 11:50 am and found about 5 groups of customers waiting. There was a waiting room with a cooler that could accommodate about 6 people, so I waited outside for about 30 minutes before being able to enter the waiting room. Finally, after a 2-hour wait, I was able to enter the restaurant. I came all the way to Tokyo because I wanted to eat thick soba noodles, but they were sold out. However, I was lucky to still be able to get a serving of the thick noodles. I was very happy. The portion was smaller than I expected but had a refined quality to it. Based on other reviews, I also ordered the thin noodles in a separate dish. The thin noodles had a slightly crunchy texture and were cut shorter than expected, about the length of the chopsticks when lifted.

I made a reservation after a long time. It's about a 10-minute walk from Meiji-Jingumae. It was close to 2 pm, but it was always full. I noticed that there were more foreigners, which is different from the situation during the pandemic. It was a shame that they didn't have tempura and tamagoyaki, but the soba was delicious.

I visited at 12 o'clock and waited for about 30 minutes before being seated. I ordered the unique tofu soba, which is not commonly seen in other stores. The tofu was moist and the soba was chewy, making them a great combination. The soba already had a flavor to it, and I was given a separate dish of soy sauce to dip the tofu in. The soy sauce was sweet and paired really well with the tofu, making it delicious. The portion size was small, so the cost performance may not be the best.

This is a self-cultivated soba restaurant located in Jingumae (Shibuya, Omotesando). On Saturday, arrived at 10:10 (no line - got No.1 spot!), line started forming at 10:18, guided to waiting area at 11:00, entered at 11:30. Ordered: Coarse-ground soba "the highest peak of soba" using Hitachi autumn soba (Ibaraki). The soba is coarse-grained, giving it a rough texture that combines well with the sauce, creating a wonderful harmony of soba aroma and sauce flavor. The portion is small but delicious. The soba water is rich and thick, made by dissolving soba flour in boiling water. It was delicious even without the sauce. The egg roll was exquisite, taking time to cook but worth it. It was hot, fluffy, and the broth flavor was gentle and delicious. Thank you for the meal.

Located a 10-minute walk from JR Shibuya Station, "Tamawarai" is a renowned soba restaurant established in 2011. It had been about 10 years since my last visit. Upon arriving just before the weekend opening, there were about 5 groups waiting in line. After registering, I waited for my turn. I ordered the following dishes: - Coarsely ground buckwheat noodles - Tofu - Grilled miso-marinated shrimp First, I tried the tofu topped with homemade yuba. The tofu was incredibly rich and flavorful, almost like a soybean pudding. It was delicious on its own and even better with soy sauce and wasabi. Next, I had the grilled miso-marinated shrimp. There was a limited quantity available that day, but luckily I managed to get some. The shrimp was crunchy and flavorful, a true delight. Lastly, I enjoyed the coarsely ground buckwheat noodles. Although the portion was small, the aroma and taste were excellent, making it a satisfying meal. While the portions may be small overall, they are perfect for enjoying with some drinks. Since I usually focus on soba dishes, I look forward to visiting again for a daytime drink. In any case, the soba dishes were truly delicious.

I visited on a Saturday night. I added natto soba and hot seiro to the 12,000 yen course. The tempura soba included in the course matched well with the firm tempura and flat soba, making it a dish I would want to eat when it's cold. For first-timers, I recommend trying the natto soba as well.

Until now, it was difficult to visit this area, but we decided to go with a friend for some errands nearby. We arrived around 10:40 and were the first in line. We didn't know where to stand outside the shop, but when the second group went up the stairs, we followed them and waited in the waiting room. Luckily, there was air conditioning, but only about three groups could fit inside, so the others had to stand outside in the heat. At 11:30, the group with a reservation was seated before us. Due to the owner's injury and the impact of a typhoon, some menu items were not available, like tempura and grilled miso-marinated shrimp. We were disappointed. Since we had plans later, we only had a light drink - a craft beer and an additional Suntory beer. I really wanted to drink sake... The dishes we tried were: grilled miso, which had a crispy surface with a mix of condiments, dried shrimp, and perhaps buckwheat grains for texture - a good pairing with alcohol. The soba noodles were coarsely ground, with a noticeable buckwheat flavor and easy to eat. The dashi in the rolled omelette was rich. We appreciated that the soba noodles and omelette were served separately in two dishes each. The coarse-ground soba noodles were tasty, with a good balance of buckwheat flavor and sweetness, but the portion was small as mentioned in reviews. The broth was slightly sweet, which didn't match my preference - I might have preferred it with salt. We also added a natto soba noodles in the end, which paired better with the broth. However, it felt a bit overpriced. When we left, there was still a line extending down the stairs.

Today, I visited a Michelin-starred soba restaurant in Harajuku called "Gyokusho". Located about a 7-minute walk from Meiji-jingumae Station, this restaurant had a small line of customers during lunchtime, with a waiting room for 4 people next to the entrance. The owner, Mr. Urakawa, trained at the renowned soba restaurant "Takeyabu" before opening his own shop in 2011. He grinds his own buckwheat from scratch using a stone mill, leaving the husk on for a robust, masculine flavor. Even though I am not knowledgeable about soba, I was impressed by the texture and umami flavor. Mr. Urakawa is a true professional, sourcing buckwheat from Hitachi Aki Soba in Ibaraki Prefecture and handling everything from milling to serving by himself. Today, I ordered the "Coarse-ground Soba" that everyone seemed to be enjoying. The aroma and chewy texture of the coarse-ground soba were fantastic. I started with a bottle of beer and the "Grilled Shrimp with Nishikyo Miso", which was marinated in miso for 3 days and grilled to a crispy perfection. It paired perfectly with the beer. The roasted green tea at the end was also delicious. Although I haven't delved deep into the world of soba, it seems like a fun and enjoyable experience. Thank you for the meal.

In a quiet residential area near Meiji Shrine, there is a renowned restaurant tucked away. It's about a 15-minute walk from Omotesando, and it was quite tough walking in the scorching heat. I actually visited this place a long time ago (about 10 years ago), but back then I had no interest in food so I hardly remember anything... except for the fact that it was incredibly popular and I had to wait for about 2 hours (I think I went there to eat bills' pancakes, lol). This time, miraculously, there was no wait so I was smoothly guided to my table, but after ordering, the real waiting began... it was very, very long (lol). I ordered the "Coarse Ground Soba" (1,100 yen), which is made with the finest Hitachi Autumn Soba (from Ibaraki). It was fresh and very delicious! However, the portion was surprisingly small... I finished it in about 5 bites (maybe 3 for a man, lol). The last bit of soba water was a rich broth made by dissolving soba flour in the cooking liquid. It was thick and tasty even without any dipping sauce. This place seems to have quite polarizing reviews. It's true that waiting for hours for such a small portion might be a bit disappointing, but if you can get in smoothly, I would like to come back again. That's just my personal opinion! Thank you for the meal.

I think it's a famous soba restaurant in a residential area in Shibuya. I went there shortly after it opened, but there was already a line, so it's best to patiently wait or go during off-peak hours. The soba I ordered was delicious. The coarse-ground soba had a nice aroma and sweetness. The natto soba had large natto beans with bonito flakes and condiments, perfect for the summer with a refreshing taste. The soba-gaki was elegant and refined. I would like to revisit and try other dishes when I have the chance.

This was my first visit! I arrived 30 minutes before the opening on Saturday and I was the 7th person in line. While waiting, the staff asked for our names and the number of people in our group. Around 11 am, the first 6 people were taken to a waiting room with air conditioning next to the entrance. At 11:30, the 6 people and one more person were seated inside, but I, as the 7th person, had to wait in the waiting room. After about 15 minutes, I was finally seated inside, but the first group that was seated earlier still hadn't received their soba. As mentioned in other reviews, the soba portion was small, so I ordered the miso-grilled shrimp, coarse-ground soba, and soupless soba (with extra soba). The tempura was not available due to the chef's injury. Around noon, the miso-grilled shrimp arrived and it was delicious. Finally, the soba was served to the first group and then to me. The soba had a great flavor, but the portion was small, so I quickly finished it and asked for a refill. The soba broth was also served and it was deliciously thick. By the time I finished eating around 12:30, there were about 20 people waiting outside. When I asked if I could order more soba later, I was told that they would stop serving soba once they ran out. I couldn't help but wonder when the people waiting outside would be able to enter and if they would be able to have soba. I recommend lining up before the opening. Note that the location of the restaurant may be hard to find for first-time visitors!

I was able to line up around 10:30 on a Saturday in July and enter the store at the front of the line. Around 10:30, they come to take down names, and the first few people are allowed into the waiting room next to the entrance. I tried the coarsely ground 100% buckwheat soba for the first time, and it had a completely different taste, texture, and aroma from any soba I had eaten before. It was very delicious. Since the amount per piece of soba is small, I recommend ordering about 2 pieces. The rolled omelette seems to be limited to those who lined up early. As soon as you enter the store, they ask you about drinks, but many people also chose water. It was a negative point that the staff member's perfume and the fact that they used a ruler to change the direction of the air conditioning during the meal.

Michelin one-star soba restaurant "Gyokusho" is known for its long lines. I visited on a Saturday for lunch without a reservation, hoping that the rain in the morning might make the line more manageable. However, my plan failed, and I ended up waiting for 2 hours before being seated, even though I arrived 30 minutes before opening. Interestingly, there were also international customers waiting in line, with the three groups behind me all being foreigners. To make matters worse, the chef had injured his arm that day, so items like tamagoyaki, herring, and tempura were not available. Despite the disappointments, once I was seated around 1:30 pm, I started with an Asahi draft beer to quench my thirst. For starters, I ordered the "Grilled Seaweed" which was fragrant and delicious. Next, I tried the "Grilled Miso-marinated Shrimp" which was small but packed with flavor. I then switched to a cold, dry sake called "Koito" before inquiring about the tamagoyaki, which surprisingly was available. The tamagoyaki was fluffy and filled with dashi flavor. The soba portion was small, and there was no option for a large size, but you could order "soupless soba" for an extra charge. The soba was tasty, but the lack of volume left me feeling unsatisfied. The service was generally polite, but there were instances where the staff were scolded by the owner within earshot of customers. Additionally, the silent approach of serving dishes from behind without warning was unsettling. Despite waiting for 2 hours, the overall dining experience did not live up to the hype for me. There is room for improvement, such as notifying customers when their table is almost ready instead of making them wait in line outside the restaurant. (This is just a personal opinion)

I visited the restaurant on a regular day at 11:15. There were already about 7 people waiting outside. The restaurant's curtain was raised at 11:30, and I noticed that there was also a waiting area next to the entrance where about 5 people were waiting. The total number of people waiting was around 12-13. The staff took names in a list for seating, but it didn't seem to be strictly in order, as I was seated quickly since I was alone. I got seated around 12:00. When I tried to order various items, I found out that tamagoyaki, herring, and tempura were not available. I tried to order shrimp instead, but was told that shrimp was only available for reservations. Feeling disappointed, I ordered a beer without any snacks. However, the staff member who had been checking with the kitchen multiple times about my order came over and said, "The shrimp may not be fully ready yet, but if you're okay with that..." and I agreed to order it. I ordered a draft beer, sobagaki, miso-marinated grilled shrimp, and coarse soba. The grilled shrimp was amazing as a beer snack, crispy and sweet. The sobagaki and soba had a great aroma and the soba dipping sauce was traditional and delicious. When it was time to pay, I realized that the restaurant only accepted cash, and I didn't have any on me. So be careful and make sure to have cash on hand when visiting. I left the restaurant around 12:45, and there was still a line of over 10 people. It was a hot day, over 30 degrees, with no shade outside the restaurant, making waiting quite difficult. I recommend going early or making a reservation if you plan to visit. It's not easy to get through on the phone though!

Around 11:10 AM, I arrived at the restaurant and told the staff my name, being informed that I was the third group for the second seating. I then waited in a waiting room that could fit about 6 people around 11:30 AM. We were seated at around 12:40 PM and our meal was served at 1:00 PM. The coarse-ground buckwheat soba had a strong and delicious flavor, but the portion was small, making me want more. The grilled miso-marinated shrimp was crispy and had a subtle miso aroma, which was tasty. The buckwheat soba was also very flavorful. The explanation of the seating system was confusing, as many customers in line seemed puzzled. When asked about the availability of "tamagoyaki" and shrimp for the second seating customers, the staff gave conflicting answers, which was a bit frustrating.