【Nearest Station】3-5 minutes walk from Ningyocho Station 【Price】Approximately 36,000 yen 【Overview】"Nihonbashi Soba no Ji". The concept is to enjoy tempura followed by soba noodles as the finishing touch. The restaurant offers carefully selected vegetable and fish tempura, as well as refreshing soba noodles to end the meal. The head chef, Toshiyuki Suzuki, hails from Shimada City in Shizuoka Prefecture. After training at his family's soba shop and a Japanese restaurant called "Kakinoki" in Shimada City for 2 years, he opened "Soba no Ji" in 2000. In October 2016, he relocated the restaurant from Shizuoka to Nihonbashi Ningyocho, where it stands today. The restaurant utilizes the abundant local ingredients from Shizuoka, where it was previously located. Vegetables are sourced from local producers in Shizuoka, while fish mainly comes from Suruga Bay. Depending on the season, tempura made from ingredients from all over Japan is also available and highly recommended. The soba noodles are made using a blend of soba flour from Mashiko and Kawane, and are handcrafted using a 20:80 ratio. 【Menu】 ● Chef's Course (20,000 yen) ○ Prawn ○ Prawn with different cuts ○ Prawn head ○ Sandfish ○ Squid ○ Firefly squid ○ White asparagus from Shizuoka ○ Fire-cooked white asparagus roots ○ Shiro-uo from Lake Biwa ○ Refreshing Shizuoka fruit tomato ○ Carrot from Shizuoka ○ Mountain udo ○ Beltfish from Suruga Bay, Yaizu ○ White bamboo shoots from Kyoto ○ Oyster tempura wrapped in seaweed from Miyajima, Hiroshima ○ Purple sea urchin tempura with shiso leaf ○ Shiitake mushroom from Genkai, Shizuoka ○ Sweet lemon ○ Conger eel ○ Tempura and soba noodles ○ Mori soba ○ Black tofu 【Impressions】This was my third visit, and it's one of my favorite restaurants! The highlight is definitely the exquisite tempura and soba noodles, but surprisingly, the selection of sake curated by the landlady pairs incredibly well with the dishes. The hospitality is exceptional, and the cozy atmosphere makes dining here a delightful experience. It's a top-notch restaurant, yet the unpretentious ambiance allows for a relaxed meal, thanks to the warm personalities of the staff! Here are some impressions: ○ Sandfish: Thick and tender white meat with a nice texture. ○ Firefly squid: Sweet and flavorful! Soft and fragrant. ○ White asparagus from Shizuoka: Crisp texture with a sweet and delicious taste. ○ Fire-cooked white asparagus roots: The root part. The core is creamy due to the intense heat. It was hot enough to risk a burn! The chef should be careful! ○ Shiro-uo from Lake Biwa: Quite large for whitefish! It has a nice aroma and tastes delicious. ○ Refreshing Shizuoka fruit tomato: Hot and just right in terms of frying! Sweet and tasty! ○ Carrot from Shizuoka: Surprisingly delicious! Enjoyed it while it was still warm and soft! ○ Mountain udo: The aroma of wild vegetables is delightful! Slight bitterness was a nice touch. ○ Beltfish from Suruga Bay, Yaizu: Thick and oily, but with a refreshing taste! Not heavy even when fried! ○ White bamboo shoots from Kyoto: The best of the day! Seasoned but delicious! Tender, soft, and slightly crunchy texture was perfect! ○ Oyster tempura wrapped in seaweed from Miyajima, Hiroshima: The flavor and aroma of the oyster were delightful! The frying was just right, not too much or too little. The rareness was delicious! ○ Purple sea urchin tempura with shiso leaf: Creamy and hot, with a rare sea urchin combination! Always delicious! ○ Shiitake mushroom from Genkai, Shizuoka: The aroma of shiitake was excellent! The cooking that conveys the goodness of the ingredient was just right, delicious in both taste and aroma. ○ Sweet lemon: Slightly bitter skin, but edible with the skin. Delicious! Made possible by being pesticide-free! ○ Conger eel: The king of tempura? The crispiness and the ===============

"Soba no ji Teirei-kai. I always get tired of eating halfway through lunch, so this time I came without eating anything since morning. Perhaps because of that, I really enjoyed eating this time. The tempura, with the shape maintained rather than stretched out, was delicious. It was a great idea. I was surprised at how delicious the tempura of gizzard shad, squid, and cutlassfish could be when fried. Soba no ji, which is already difficult to make a reservation for, has become even more popular. Official blog: https://alwaysudon.com/"

I went to my favorite tempura restaurant, Nihonbashi Soba no Ji in Shizuoka. The tempura here mainly uses ingredients from Shizuoka, which makes me proud as someone who grew up in Shizuoka. The two different ways of cutting the shrimp make it taste completely different. The miso flavor of the shrimp head is delicious. The sand borer is fluffy and tasty. The squid is tender and its sweetness stands out. The cutlassfish was hot but juicy with good fat content. The chestnut with its skin on has a nice aroma. The two types of eggplant were both fluffy. The pumpkin matched well with the batter. The matsutake mushroom was the first of the season and perfect for tempura. The fig tempura was a first for me and delicious. The flavor of the sazae liver was irresistible. The uni tempura without any wrapping was impressive. The conger eel needs no words. I had both warm and cold soba at the end, and it was a perfect meal. It was an amazing day, and I once again realized the greatness of tempura. Thank you for the wonderful meal.

[Soba no Mi] Soba grain, nori, and asari and Kiyosuke donko miso soup. Sudachi sour, car shrimp 1, car shrimp 2 (different cuts), car shrimp head 1, car shrimp head 2, pickled ginger, kisu. Isojiman Bessaku honjozo, flying squid, seasonal vegetables chestnut (Shizuoka), swordfish soba kakiage, long eggplant, pumpkin. Aoi Tengoku BLACK LABEL Junmai Daiginjo AOI, matsutake mushrooms, white fig. Juyondai Harima Yamadanishiki Nakadori Junmai Ginjo, sazae shirako (Minami Izu), meguchi (Mikawa Bay). Juyondai Sake Mirai Junmai Daiginjo, sea urchin, tuna brain (Miyagi Shio-kama), anago, sakura shrimp tempura. Hot soba + cold soba (new soba 100%), Kurodainyu (Shimada).

Located in Nihonbashi Ningyocho, Tokyo, the restaurant "Nihonbashi Soba no Ji" offers a course featuring freshly fried tempura and soba noodles. Originally a popular tempura and soba restaurant in Shizuoka's Shimada city, "Soba no Ji" relocated to Ningyocho in Tokyo in October 2016 with the desire to refine their skills in the birthplace of "tendon" and "tenmori" dishes. The concept of not letting the ingredients travel is maintained, with a focus on promoting Shizuoka ingredients even in Tokyo. The atmosphere is very relaxed and friendly, welcoming regular customers with great care. The course includes various dishes such as tempura shrimp, eggplant, matsutake mushrooms, figs, sazae (turban shell), and more. The meal ends with a serving of warm and cold soba noodles, made with locally sourced buckwheat from Mashiko, Tochigi prefecture. The cold soba noodles have a smooth texture and are served with a flavorful dipping sauce made from a blend of katsuobushi (dried bonito flakes) and Rausu kombu (kelp). The meal concludes with a traditional Shizuoka dessert called "Kurodo," a sweet red bean paste wrapped in kelp.

On September 8, 2022, at Nihonbashi Soba no Su, I enjoyed a meal of soba noodles with seaweed and shrimp, grilled squid, turban shell and shirako, swordfish, pumpkin, eggplant, matsutake mushrooms, tuna, salt kettle, sea urchin, eel, sakura shrimp, tempura, fresh soba noodles, tea, black tofu, and sake pairing.

Ningyocho "Nihonbashi Soba no Ji" leaves it to you to "eat tempura and finish with soba", featuring tempura made with Shizuoka vegetables and Suruga Bay seafood, and delicious hand-made soba with a rich aroma that has been awarded one Michelin star. The restaurant relocated from Shizuoka in 2016, offering a serene atmosphere with an elegant white wood counter seating for 8, located a 4-5 minute walk from Ningyocho Station in an area rich in traditional downtown charm. Chef-owner Toshiyuki Suzuki, who was inspired by Edo-style cuisine, and the proprietress provide exceptional hospitality. I heard that all evening seats for 2023 were already booked as of February, but luckily managed to secure a reservation for lunch in September due to some cancellations on March 1st. Today's menu included buckwheat seeds, clear soup with asari clams and Shiitake mushrooms from the foothills of Izu Amagi Mountain, shrimp, head of shrimp, needlefish, squid, seasonal vegetables including chestnuts from Kakegawa, belt fish from Suruga Bay in Yaizu, coarse-ground buckwheat, eggplant from Kakegawa, pumpkin from Kanaya, matsutake mushrooms, figs from Shizuoka Biore, sazae with white roe, megochi, sea urchin from Hakodate, conger eel, tempura with sakura shrimp, hot new soba from Mashiko, a selection of soba, and a local black yokan sweet from Shimada City, Shizuoka. Completed the reservation for late March next time. It was amazing! Thank you for the feast!

In the Edo period, tempura spread from Edo Nihonbashi. 'Nihonbashi Soba Noji', which will celebrate its 8th anniversary next month, has become a renowned tempura restaurant. The tempura fried by the head chef Suzuki is always delicious and never gets boring. For those who truly love tempura, this is the ultimate tempura restaurant. Tonight, I enjoyed tempura prepared with love by the head chef, along with a Japanese cuisine chef from Kyoto. ◎ Regular visits. [Tempura at Nihonbashi Soba Noji] * Comments are included in the photos. ◆ Buckwheat seeds and Maizuru seaweed (Lake Hamana) ◆ Asari clams and dried shiitake mushrooms (Shuzenji) dashi ◆ Tempura ☆ Kuruma prawn (Kumamoto) ☆ Kuruma prawn head (Kumamoto) ☆ Kis (Chiba, Futtsu) ☆ Aori squid (Shizuoka, Suruga Bay) ☆ Gourmet eggplant (Mishima, Sugimasa farm) ☆ Megochi (Chiba, Futtsu) ◆ Buckwheat ☆ Kanaya pumpkin (Shizuoka, Shimada) ☆ Tamadori mushroom (Okabe, Sugiyama farm) ☆ Ayu sweetfish (Shizuoka, Tenryu River) ☆ Fig (Shizuoka, Fujieda) ☆ Nanban (Shizuoka, Kakegawa) ☆ Sazae and liver (Southern Izu) ☆ Honmaguro tuna brain (Aomori, Oma) ☆ Uni and large leaf roll (Hokkaido) ☆ Anago (Kanagawa, Koshio) ☆ Small pillar tempura (Aomori) ◆ Soba ☆ Kake soba ☆ Jowari new soba ◆ Dessert ☆ Kurodaidaku (Shimada City, Shimizu-ya's famous confectionery) ◾️ Drinks ☆ Draft beer (large) ☆ Sake ◎ Isojiman Bessho Junmai Sake Tomo (Yazushi City, Isojiman Sake Brewery) ◎ Eks Hatsugame (Okabe Town, Hatsugame Brewery) ◎ Fourteenth Generation Ginjo Sake (Takagi Sake Brewery, Murayama City, Yamagata Prefecture) ☆ Soba shochu Sudachi Highball ◉ I visited the store in Ningyocho a week after it opened, and have been visiting almost once a month since then. I wonder how many times I've eaten Suzuki's tempura... I feel like I've eaten a lifetime's worth of tempura at this restaurant, but I never get tired of Suzuki's tempura. It's the kind of tempura I want to keep eating for the rest of my life. Thank you for the meal. I will visit again.

Visited the restaurant with a friend's invitation. Enjoyed a refreshing start with plenty of sliced sudachi in carbonated water. The dishes were beautifully presented with autumn leaf patterns, and we could taste both summer and autumn with dishes like sweetfish. The shiitake mushrooms, kohada, and sea urchin were particularly delicious. Most of the vegetables were from Shizuoka. The soba noodles served as the finale were both warm and cold. The tea served with dessert was truly delicious, with the perfect balance of temperature and richness. The staff at the restaurant were very friendly, and we appreciated the charm of sitting at the counter. Each dish was served on beautiful plates like Karatsu and Oribe, making it a feast for the eyes.

Thank you patek-san for bringing me back to this wonderful place so soon after my last visit. Every time I come here, I am always greeted warmly by the master and the lady owner. Their kindness always uplifts my spirits. The atmosphere is so cheerful and pleasant that it makes me forget any troubles or worries. The traditional Edo-style tempura here is truly delicious, especially the unique tempura dish of salted bonito head. It may not be a part used in sushi, but it pairs perfectly with the tempura batter. And the soba noodles served at the end are the highlight of the meal. They are so tasty and complement the tempura perfectly. I am already looking forward to my next visit, which I finally managed to make a reservation for. Thank you to the gods for this opportunity. Can't wait!

I revisited the Michelin one-star restaurant, Tabelog Award 2023 Silver winner, and one of the top 100 restaurants, "Nihonbashi Soba no Ji". It was a meal with four people. The dishes that left a strong impression on me that day were the two "shrimp" dishes with different cooking methods resulting in different textures and flavors, the tender "baby squid" with just the right amount of sweetness, the creamy "soft eggplant", and the always delicious "Anago from Tsushima" with perfectly fried texture. Especially the soft eggplant melted in the mouth and was very delicious. The menu I had that day included "Shizuoka buckwheat seeds", "Seisuke donko and clam soup", "Shrimp x2", "Shrimp heads x2", "Gari", "Kisu", "Baby squid", "Tamadori mushroom", "Swordfish from Suruga Bay", "Buckwheat husks", "Eggplant", "Soft eggplant", "Pumpkin", "Kanaya pumpkin", "Ayugashi from Tenryu River", "Echinus and liver from Minami Izu", "Fig from Kakegawa", "Sea urchin with shiso roll", "Tuna collar", "Anago from Tsushima", "Sakura shrimp tempura", "Morisoba", "Soba broth", "Black daikon". I had a very enjoyable time and would definitely like to visit again. Thank you for the delicious meal.

[Soba Lunch Set Menu] - Buckwheat grain and nori soup with shrimp - Shrimp 1, Shrimp 2 (different cuts), Shrimp head 1, Shrimp head 2 - Pickled ginger and kisu (Edo-style from Takeoka) - Squid, Eggplant 1, Eggplant 2 (different types), Grilled root vegetable - Buckwheat noodles, Pumpkin, Enoki mushrooms, Sweetfish (from Tenryu River) - Black Ship Porter, Fig, Bell pepper, Shishito pepper, Today's shellfish with liver, Uni and shiso leaf roll, Tuna brain (from Hachinohe, Aomori) - Fourteenth Generation Junmai, Conger eel, Sakura shrimp tempura - Warm and cold soba noodles (100% new soba), Black Daikon radish (from Shimada)

* Ningyocho to Nihonbashi Soba-no-Hashi (8/12) #FoodBlog 4.34 - Uni♪ Dessert after finishing with soba, followed by a pre-party activity... #NihonbashiSobanoHashi #SobaNoHashi #Tempura #Soba #Michelin #MichelinStar #NingyochoGourmet #Ningyocho #Gourmet #TokyoGourmet #Lunch #GourmetLovers #ConnectWithGourmetLovers #HardToReserveRestaurant

I have never seen a tempura so light that it doesn't leave any oil stains on the paper. Each piece allowed me to fully savor the deliciousness of the ingredients, giving me the sensation of eating boiled dishes. I felt like I could eat as much as I wanted. It was a superb meal that changed my perception of tempura, and I was able to enjoy a precious time.

After two months, I visited my beloved restaurant, Soba no Ji, to enjoy summer ingredients from Shizuoka. The meal included thick and chewy Kiyosuke donko mushrooms, sweet and juicy eggplants, firm round eggplants, creamy and sweet Kanaya pumpkins, juicy Tamatoritake mushrooms, sweet and tender figs, crisp shishito peppers, as well as unique ingredients like sazae shellfish. The natural flavors of Shizuoka's ingredients never fail to impress. With the added touch of the chef's kindness and personality, the meal was truly delightful. The total cost for today's menu was 38,500 yen, while the omakase course was 22,000 yen. The menu included a variety of dishes such as soba soup with Asari clams and Kiyosuke donko mushrooms, shrimp, squid, fried gaki oysters, pumpkin, mushrooms, figs, shishito peppers, river fish, sazae shellfish, and more, all sourced from Shizuoka. It was a satisfying and delicious dining experience.

Now boasting top-class popularity nationwide, the tempura restaurant "Nihonbashi Soba no Ji" in Nihonbashi Ningyocho is known for its delicious tempura made with love by the head chef, Suzuki. Tonight, I invited a couple of friends to enjoy some exquisite tempura made with summer's seasonal ingredients. ◎Regular Visit [Tempura Course at Nihonbashi Soba no Ji] *Comments are written on the photos. ◆Appetizer ☆Buckwheat seeds and Maizuru seaweed (Hamamatsu) ◆Soup ☆Asari clams and dried shiitake mushrooms (Shuzenji) broth ◆Tempura ☆Prawns (Kagoshima) ☆Prawn heads (Kagoshima) ☆Sillago fish (Chiba, Futtsu) ☆Japanese flying squid (Yui) ☆Gourmet eggplant (Mishima, Sugimasa Farm) ☆Conger eel (Awaji Island) ◆Buckwheat ☆Shizuoka carrots (Shizuoka, Mishima) ☆Tametake mushrooms (Okabe, Sugiyama Farm) ☆Sweetfish (Shizuoka, Tenryu River) ☆Sazae and liver (Minami Izu) ☆Wrinkled corn (Shizuoka, Makinohara) ☆Sea urchin and perilla roll (Hokkaido) ☆Tuna brain (Aomori, Mitsuuma) ☆Conger eel (Nagasaki, Tsushima) ☆Sakura shrimp tempura (Shizuoka, Suruga Bay) ◆Soba ☆100% buckwheat soba (Kagoshima Harushin buckwheat flour) ☆Sakura shrimp tempura soba ◆Dessert ☆Kurodaidaku (Shimada, Shimizu-ya's famous confectionery) ◾️Drinks ☆Draft beer (large) ☆Sake ◎Omuraya Juhei (Shimada, Omuraya Sake Brewery) ◎Wakatake Natsu Mairi Sake Junmai Ginjo (Shimada, Omuraya Sake Brewery) ◎Kaiun Special Junmai Cool (Kakegawa, Doi Sake Brewery) ◎Juyondai Nakadori Junmai Ginjo Harima Ai Yama (Yamagata, Takagi Sake Brewery) ☆Hakushu Highball ☆Soba shochu Highball ◉Tonight, we had another delicious tempura meal followed by soba to finish off a happy time. Thank you for the feast.

This restaurant is one of my favorite tempura places in Tokyo. It is located in a small alley a few minutes from Ningyocho Station, and all 9 counter seats face the head chef. Today, the kisu (Japanese whiting) and shiitake mushrooms were particularly impressive. Each tempura was cooked to perfection, and although I couldn't drink as much sake as I wanted, pairing each tempura with sake was really enjoyable. However, the biggest surprise was being able to eat delicious tuna from the famous tuna supplier "Yamaki." It was tuna from Aomori, and the combination of the lean meat and the fatty part of the tuna was just incredibly delicious! In the end, they always provide a wonderful dining experience.

I finally visited Soba Noji for the first time... The tempura and soba were all delicious!! For the final dish, you can choose between warm or cold soba, but I couldn't decide and ended up getting both❣️ I loved the thin noodles, they were just my type~ After enjoying the tempura and soba, we continued our food journey with more stops. [Restaurant Information] [Name] Nihonbashi Soba Noji [Address] Tokyo Nihonbashi Produced by Sobannu "Yoru no SOBA Cha" You can purchase it from the link in the profile @soba.nnu_healthy #Soba #Noodles #SobaLunch #TokyoLunch #TokyoGourmet #TokyoSoba #TokyoJapaneseFood #TokyoTempura #TokyoTempura #NihonbashiLunch #NihonbashiGourmet #NihonbashiSoba #NingyochoLunch #NingyochoGourmet #NingyochoSoba #NihonbashiDinner #EnjoyTempuraAndFinishWithSoba #HolidayVlog #HealthyFood #Diet

It had been about half a year since my last visit to Soba no Ji, and this time I enjoyed a leisurely afternoon with a friend, opening a bottle of wine (he had to go back to work afterwards). The seasonal ingredients such as sweetfish, conger eel, eggplant, and corn were as delicious as ever, and there was a new twist with fried bluefin tuna. The pairing suggestions, like black beer with sweetfish and Juyondai Soshikizu with tempura sea urchin, were spot on. The soba noodles at the end were fragrant and perfect, served both hot and cold as usual. I'll definitely be back around deep autumn for another visit.【July 2023 Chef's Choice】★Buckwheat seeds ★Shrimp x2 ★Shrimp heads x2 ★Conger eel ★Mud-dwelling cuttlefish ★Buckwheat flour ★Eggplant ★Conger eel ★Carrot ★Shiitake mushrooms ★Sweetfish ★Turban shell ★Corn ★Sea urchin and shiso leaf rolls ★Bluefin tuna ★Conger eel ★Sakura shrimp tempura ★Hot soba noodles ★Cold soba noodles ★Sweet red bean paste dumpling ★Tea (beverage) ★Draft beer ★White wine (Asatsuyu half x2) ★Black beer ★Sake (Juyondai Soshikizu)

The best way to spend a holiday has remained unchanged for the past few years. Enjoying tempura and sake at Soba no Ji from noon, and then relaxing in the happy afterglow in the evening. I feel the happiest this way, given my age. Today, I toast with a vinegar and citrus sour. The meal includes shrimp, head fish, squid, eggplant from Sanjima, eggplant from Awaji Island, conger eel from Hangawa, carrot from Kakegawa, matsutake mushrooms from Tamadake, sweet corn (white blessing), sea urchin, shiso leaf roll, icefish tuna, conger eel, cherry blossom shrimp, and black sea bream. The eggplant from Sanjima has a refreshing sweetness that contradicts its eggplant-like aroma. The small but thick Tamadake mushrooms are meant to be enjoyed for their aroma and moisture. The tuna brain tempura from Yamako has also become a staple. The slightly remaining sinew and the umami melting out are done with the broth. Whether combined with vinegared rice or simply wrapped in seaweed, it would definitely be delicious... I vaguely think. The tempura is a snack that goes well with drinks, reminding me of a sushi restaurant! I'm planning to go next month, so I might ask him in advance since he's skillful and has a sense of style. Today's highlights were: 1. Eggplant from Awaji Island - The flaky and well-separated flesh blends well with the oil, creating a three-dimensional aroma of the eggplant. It shows strength with just yuzu and salt. The eggplant is a versatile player that tastes great in soup or tempura. 2. Tempura of Ayu from Tenryugawa - Probably the last tempura of ayu this year. The oil is poured into the open mouth of the ayu, cooking the head and bones. It's hard to choose between grilled with salt or tempura. I enjoyed the bitterness of black beer and cottonseed oil once again this year. The finale was the usual soba with cherry blossom shrimp and half-conger eel. The oil melted into the sauce just right, and I couldn't stop eating. I only have one reservation for the end of the year, 4 months from now. I would have liked to visit more, but unfortunately, it didn't fit my schedule. My daughter has been busy on holidays lately, so I wonder if I can come next time? Thank you for another happy time today. I look forward to visiting again.

My favorite restaurant in the food and beverage industry for the month of July. It's close by, has a great atmosphere, friendly staff, good clientele, and delicious food and drinks. The collaboration tempura with tuna from Yamako was even more delicious than before, with improved precision. The conger eel is better when eaten with the dipping sauce. The cold soba, made from 100% soba flour from Ibaraki, was truly exquisite. The eggplant was small, but richer and tastier than regular mushrooms. When eaten with the dipping sauce, it tastes just like butter sautéed.