The evening prices at this restaurant are quite high, starting at over 50,000 yen per person. However, during lunchtime, you can enjoy a course for around one-tenth of that price, making it a perfect place for those looking to learn about Japanese cuisine. The lunch course costs 4,950 yen and changes every 2-3 months. Here is a summary of the dishes from a recent visit: - Corn tofu and shiradatsu: Both dishes had a refreshing and beautiful presentation. The slightly tangy corn tofu with jelly and sea urchin was elegant yet flavorful. The shiradatsu, made from the stem of taro, had a cool and crunchy texture with delicious dashi flavor. - Marinated sea bream with kombu: Topped with mullet roe, the marinated sea bream had a perfect balance of kombu flavor without being overpowering. The soy sauce had hints of citrus, making it light and refreshing. - Tempura with shrimp, leek, and trefoil: The tempura was surprisingly light and crispy. The shrimp heads were like shrimp senbei, and the leek was incredibly sweet. Each item was delicious and rivaled that of a specialty shop. The tempura dipping sauce was also tasty and refreshing. - Eel: The eel was piping hot and tender. The sauce was just right, not too thick or thin. It paired well with the glutinous rice. - Zaru soba: The thin noodles resembled Somen noodles. When eaten plain, the soba flavor was not very pronounced. However, when dipped in the spicy soba sauce, it truly shined. The accompanying soba broth was thick and comforting. - Dessert: Ripe figs were served as a refreshing end to the meal. Each dish was a delight to the taste buds, and I thoroughly enjoyed the experience. I look forward to making a reservation for the fall season for my next visit.

■Ebisu Kobin Soba Lunch■ Total: ¥8,030 * The corn tofu had a perfect balance of sweetness and was delicious. It was my first time experiencing scallop liver that tasted this good. The flounder was also delicious, especially when paired with Kyoto-style natto. Every dish before the soba was amazing. The rich soba broth was so flavorful that it didn't even need any extra salt. * The owner mentioned, "It's expensive at night, but a great deal for lunch!" and I couldn't agree more. Thank you for the wonderful meal.

Visited with a friend after a year. The couple running the place are as warm and welcoming as ever. The taste is impeccable. However, due to the abnormal weather this season, not everything seemed to meet the husband's satisfaction, but we were more than satisfied. The cold sake was a bit too much, but it was delicious. The dishes and presentation were excellent. The charm of a small restaurant was evident. It's a different kind of charm compared to large upscale restaurants. It's a shame that younger people may overlook this charm.

A hidden traditional restaurant that only opens during certain times. It is a small restaurant run by a couple, but surprisingly, it has even received one Michelin star. Lunch is very popular, so I made a reservation in advance over the phone. For 4950 yen, you get 3 dishes, 3 tempura items, eel rice, soba, and a dessert - it's amazing! The sea urchin tofu with fresh sea urchin is incredibly sweet, balanced out by a slightly acidic agar. It's my favorite dish in the course. The scallop tempura is thick and satisfying - fried to perfection, rivaling top tempura restaurants. I never expected to have such an amazing lunch for under 5000 yen. It was the best lunch ever!

I went to a lunch that was a bargain compared to the prices at night! I had very high expectations. The last soba was very delicious, but honestly, nothing else was particularly impressive. Maybe if you want to be impressed, come at night. So I can't say much, but it doesn't seem necessary to go for lunch.

"When I called to make a reservation for lunch as a solo diner, they said the earliest availability was the day after tomorrow. I was instructed to arrive between 11:45 and 12. The restaurant is run by an elderly couple, with the chef focused on cooking and the hostess assisting with service. The lunch course costs 4,950 yen, and the menu for April includes simmered bamboo shoots and sea bream roe, a clear soup with loach and white fish, marinated sea bream, pickled eggplant (great with beer), tempura of asparagus, lard, onions, and hairtail fish, steamed firefly squid and sticky rice, soba noodles with soba broth, and sablé cookies. Each dish was meticulously prepared, giving off a high-class traditional Japanese cuisine vibe. The dinner menu seems to be very expensive, so lunch is a more affordable and accessible option to try. When I visited, there were a few seats available, making reservations relatively easy to secure. The sea bream marinated in kombu was especially delicious. There were also foreign tourists dining, but communication in languages other than Japanese seemed to be challenging, including English."

While saying "let's go, let's go," all I encountered were fully booked restaurants. Just when I thought it was hopeless this time as well, a cancellation opened up a reservation 2 days before. It's worth making a last-minute phone call. Honestly, the storefront doesn't look impressive during the day, but it might look different at night. The taste is top-notch! The lunch course has no options, just an omakase course which costs around 5000 yen. It seems to be very expensive at night, but it's affordable for lunch. The first dish that came out was white fish and white asparagus with plum. It had a refreshing taste that sparked my appetite. The eel and yuba came in a simmering pot. The taste of the broth was amazing! This was my favorite dish. The maguro (tuna) and grated mountain yam had an incredible stickiness! When you pick it up with chopsticks, it all comes up connected. We managed to share it while eating (laughs). The fried dishes were also delicious. There were maguro fry, leeks, taro sprouts, and rapeseed flower tempura. It feels like spring. The coating on the fry was very light and airy. The tempura was crispy. The steamed sticky rice was piping hot and comforting. The main event, the soba noodles, had a smooth and elegant texture. It was delicious! Lastly, we had tea and chocolate. It was Mon Loire's Leaf Memory, a store-bought product, which was a bit surprising. While it was nice to have something sweet, I would have preferred a homemade dessert or fruit in a restaurant like this. It was a shame that the husband and wife were arguing in low voices. The taste was excellent, but it was a missed opportunity!

I had been curious about Hiro Saku for a while. When I first tried to make a reservation, the landlady seemed unwell (injured?) and the restaurant was not operating for a while. So I gave up. But time passed, and in December I saw a review on Tabelog, so I called again. The lunch in December was already fully booked, so I decided to visit in January. I feel like the price has gone up by about 500 yen compared to what I wrote last year, but the quality of the food is worth it. I'm really glad I came. The restaurant is closed on weekends, so it's hard to come for lunch on weekdays, but I would like to visit again if I have the chance. Thank you for the meal.

I visited this restaurant for the first time for lunch. Two people canceled last minute, so the three of us ended up eating enough food for five people... The dishes we had were: 1. Chawanmushi with cloud ear mushrooms and lily bulbs 2. Grilled conger eel wrapped in Chinese cabbage with ginger sauce 3. Sashimi: flounder and tuna 4. Tempura: shiso leaf rolls x2, pearl onions, rapeseed flowers 5. Eel rice steamed in a pot 6. Soba noodles: Tokiwauta soba 7. Dessert: sugar confectionery. Here are my thoughts on the food: - The quality of the ingredients was impressive. The conger eel and eel were thick and the tuna was tender. - Each dish was well-prepared and the overall quality was high. - The course composition was excellent. - Particularly, dishes 1, 2, 6, and 7 were outstanding. - The eel was perfectly cooked, and the soba noodles had a subtle sweetness after a few bites. - The soba noodles were very white, resembling shirasu soba. They lacked a bit of flavor, but the slight sweetness emerged after a few bites. - The price had increased to 4840 yen, but it still felt like a good deal. I would love to visit this place for lunch every month. I will definitely come back.

Shinbashi Kappo Small Plates Hirozaku "Lunch Kaiseki" Michelin-starred Japanese cuisine top 100 stores I made a reservation about a month ago, there is no menu here, only an omakase course, today's course was as follows: - Buckwheat soba - Sake pairing - Oyster miso hot pot - Flounder with kelp - 5 kinds of tempura - Steamed eel - Soba - Dessert First, enjoy with your eyes, feel the flavors, and savor with all five senses ✨ The exquisite dishes enjoyed in the restaurant, where time seems to stand still, were very delicious.

Located a little off the drinking district of Shinbashi, I was a bit nervous as I seldom visit small restaurants. It was a soba kaiseki lunch. There was a photo of former Prime Minister Koizumi on the wall of the seat we were led to. The appetizer was crushed soba. The yuzu and ikura flavors, along with mushrooms in a gentle sauce, smoothly entered the mouth. This dish made the sake taste even better. The sake was Oniyasha Junmai Ginjo, known as "Aooni" in the bottle. It had a crisp yet gentle taste. The miso-stewed oysters had plump, large oysters cooked in sweet and rich miso. The turnip sushi for chopstick rest was also slightly sweet. The flavor of the rice malt called for more sake. The flounder marinated in kombu contained Kyoto-style natto inside, with instructions to use "just a little soy sauce." The dish was served in a cute blue vegetable-shaped container. The thick and chewy texture of the fish was delightful. My son was impressed by the handcrafted grated nagaimo with wasabi. The tempura consisted of conger eel, trefoil, sweet potato, and onion. The light and crispy tempura was truly the highlight of the course. The conger eel rice steamed dish was also a first for me. The savory aroma of soy sauce complemented the fatty eel. The rice was chewy, with each grain having a strong presence. Finally, the soba. The smooth texture was irresistible. The flow of these dishes was truly "beautiful," and I was impressed. We ended with tea and a senbei. It was the "Koin Senbei" from Tochigi Ashikaga. Even though we were served only half of it, it was more than enough. The high-quality anko filling was abundant. Being able to enjoy such a dignified restaurant for lunch, which is likely used for business entertainment in the evenings, is truly appreciated. Shinbashi is a truly adult district.

One day, I was invited for dinner and made a lunch reservation for another day on my way out. I enjoyed a meal at the counter. The kitchen, though not very spacious, was a sight to behold with the master's efficient movements and the seamless coordination of the proprietress supporting him in the background. The master's hands are beautiful. The combination of simple yet skillful techniques and seasonal ingredients was delightful. This is definitely worth treating myself to regularly.

Visited on Thursday at 12pm for a reservation. Unfortunately, it was raining. Went with a friend and my grandmother (who raised me). My grandmother uses a wheelchair, but the staff were very helpful and kind, assisting her into the restaurant and serving us with care. The atmosphere was quiet but not overly formal. The small restaurant had a counter and one table. The lunch course had 7 dishes for around 4,200 yen per person. The dishes were beautifully presented and had a delicate balance of flavors. The shiitake mushroom tempura was especially delicious, with a rich umami flavor. The course lasted about an hour and the portion sizes were just right. It might be hard to get a dinner reservation, but I would love to visit for lunch again.

Bronze in Shinbashi is a Japanese cuisine restaurant that is highly regarded. I made a reservation for lunch in advance as I had work plans. The lunch was affordable and fantastic, including yuba soup, uzaku, kamasu sashimi, tempura (shrimp, nameko mushrooms, fresh ginkgo nuts), steamed chestnut rice, and finally, soba noodles. It was beautiful and delicious, such a luxurious and unbelievable cost-effective lunch. The only regret was that I had it without any alcohol. I watched the lady next to me enjoying her Hokkaido sake with envy (laughs). I promised myself to come back on a day off to enjoy it with sake. And just like that, the lunch was over in no time as I reminisced about the experience.

I visited Hiro Sakuya in Shinbashi. They have a Michelin star and are also a Tabelog Bronze restaurant. The restaurant is run by a couple with an old-fashioned charm, making you feel like you're back at your parents' home. The place is well-loved by regular customers, showing its long-standing popularity. The husband is from Akasaka's "Tsuyama," and the artistic Japanese cuisine he creates is a great deal for lunch. The dishes I had that day included roasted green tea, yuba soup, eel salad, kamasu fish with spice, steamed rice cake, tempura with shrimp, nameko mushrooms, ginkgo nuts, and megochi fish, soba noodles, soba soup, and Shine Muscat grapes. The comforting flavors of home-cooked meals were heartwarming. Surprisingly, the total bill with tax included was only 4840 yen. Please note that they only accept cash for lunch. In the evening, it transforms into a high-end kaiseki restaurant with prices exceeding 50,000 yen. The portions are just right, the prices are friendly, making it perfect for a little luxurious lunch. I look forward to visiting again. Thank you for the meal.

◎Overview A Japanese restaurant located near JR Shinbashi Station. The dinner course is known to be one of the most expensive in Tokyo, starting at ¥50,000, but they are also famous for offering a weekday lunch for ¥4,000. ◎Miscellaneous - This was my first visit to the restaurant, and I had made a reservation for the affordable lunch about 3 weeks prior. Even though I was aware of the good deal from other reviews, I was still surprised by the quality and variety of dishes offered for ¥4,000. - The service was a bit inconsistent in terms of speed, and the air conditioning was not the best, making the seating area a bit warm. The overall service felt like that of a traditional restaurant, which may appeal more to older customers seeking a calm atmosphere. - Despite the focus on the high cost-performance ratio, the meticulous work put into each dish left a lasting impression. The craftsmanship was evident in every dish, even during dinner service. Watching the calm demeanor of the owner, it felt like the pricing was not just a result of capitalism but reflected their genuine intentions. Planning ahead is essential for visiting for lunch, but I highly recommend this restaurant. ◎Detailed Food Review Especially delicious items are marked with ☆. 1. Minced Vegetables: A dish featuring a variety of summer vegetables finely chopped. The precise cutting skills of the chef were evident, with a refreshing vinegar flavor. 2. Eel Wrapped in Burdock: A Kyoto dish where burdock is wrapped in eel. The eel was juicy and tender, complemented by a subtly sweet sauce. 3. Isaki Sashimi: Surprisingly, sashimi was served during the course. The high-quality Isaki fish with soy sauce, Myoga, and wasabi was refreshing. 4. Conger Eel, Scallion, Asparagus, Corn Tempura: ☆ Tempura featuring summer vegetables and conger eel. The tempura sauce was light, allowing the ingredients to shine. 5. Steamed Uni Rice: A dish with a fragrant aroma of sake when the lid is lifted. The steamed uni had a unique texture, paired with glutinous rice for a refined taste. 6. 100% Buckwheat Soba: ☆ The main dish, showcasing the restaurant's specialty soba. The soba had a great texture and paired perfectly with the light dashi broth. 7. Tea Dessert: The meal ended with a store-bought tea snack, which was a bit underwhelming considering the intricacy of the previous dishes. ◎Duration Approximately 1 hour ◎Cost ¥8,800 for 2 people (2 course meals at ¥4,400 each)

The blissful cuisine, the deliciousness of the dishes and soba noodles, the passionate feelings conveyed by a master chef who started a soba dish that created a separate world like an "oasis" in the bustling city center. Only the master chef and the mistress quietly run this lovely Japanese cuisine hideaway. During the day, there is a Michelin-starred soba course, and at night, there is a Michelin one-star kaiseki course. [Price] 54,780 yen (tax included) [Chef's Choice Course] [Beverage] ❶ Oolong Tea - First Dish: Warm Mozuku Somen with White Fish and Spring Truffle - A very rare truffle with a unique strong aroma similar to white truffle but with its own distinctive flavor. Perfectly seasoned. - Second Dish: Assorted Appetizers ❶ Kombu-cured Sayori from Ibaraki Prefecture ❷ Turban shell from Hyogo Prefecture ❸ White asparagus with miso vinegar ❹ Sea bream shirako with lemon pickles - Third Dish: Fried Dish Ayu from Lake Biwa, 3 pieces Soybeans from Kagoshima Aizu Koshiabura from Fukushima Prefecture (similar to taranome, the young shoots or leaves of the Japanese knotweed plant, known as the "queen of mountain vegetables" for its bitterness and unique flavor) - Fourth Dish: Soup Simmered abalone and vegetable soup with enoki mushrooms, packed with the natural sweetness of vegetables. The addition of shiitake mushrooms enhances the umami, making it delicious even with a light flavor. - Fifth Dish: Seasonal Ingredient Cherry sea bream from Chiba Prefecture ❶ Kombu-cured ❷ Sea urchin roll ❸ Skin - Firm and flavorful, with a tight texture and strong umami - Sixth Dish: Hot Pot Kobe beef rib sukiyaki with half-cooked egg jelly and sansho pepper - Seventh Dish: Broiled Dish Seared white sweetfish with sake - Eighth Dish: Grilled Dish Fire-grilled firefly squid from Toyama Prefecture with Kyushu bamboo shoots and mountain pepper - Ninth Dish: Steamed Dish Steamed natural eel from Okayama with yuba and dashi sauce - Tenth Dish: Rice Sea bream ochazuke with salted radish - Eleventh Dish: Soba Soba made with Hokkaido buckwheat flour, with a grainy aroma, beautiful greenish color, and delicate thinness - Twelfth Dish: Dessert Mango with lemon - Thirteenth Dish: Japanese Sweets Homemade cherry leaf cookies - Tea

In mid-March, I called the restaurant to make a lunch reservation for this day in the new fiscal year and arrived at the restaurant alone for my first visit. The owner told me to come between 11:45 and 12, so I arrived at 11:40. The owner welcomed me in and seated me at the second seat from the right at the 4-seat counter. The atmosphere was nice and the owner seemed kind. I had tea while waiting for my food, which arrived quickly. I had: - Steamed whitefish roe - Bamboo shoots and seaweed with wood sorrel - Marinated sea bream - Tempura (3 young ayu fish, 3 fava beans, shiitake mushroom, asparagus) - Steamed rice with sea bream and salted cherry blossom leaves - Buckwheat noodles with buckwheat tea - Dessert The lunch cost 4400 yen. The food was gentle in flavor, comforting, and showcased the ingredients well. It may be a bit light for those looking to eat a lot, but it was very delicious. Thank you for reading till the end! Your support through likes, saves, and follows would be greatly appreciated for my future motivation. Thank you!

Heartwarming and gentle Japanese cuisine ♡ Prepared by Hiro-san and his wife, the restaurant exudes a nostalgic charm. The cozy atmosphere and seasonal dishes will warm your heart. The freshly fried tempura is crispy and comes in a variety of options! The hand-cut soba noodles were also delicious. I am completely satisfied with the quality of the lunch. The menu included dishes such as shirako chawanmushi, bamboo shoots, sashimi, tempura (including young sweetfish, asparagus, broad beans), and rice with grilled young sea bream. The meal was accompanied by soba noodles and a small dessert.

First visit. Visited for a farewell party for a colleague who decided to leave the company. The food was extremely delicious, especially the soba noodles which were surprisingly good. Everything was delicious, but the soba noodles were exceptional! It's a small restaurant but a great place. Suitable for both dates and business meetings. Highly recommended.

Located on a side street in the bustling entertainment district of Shinbashi, "Shinbashi Kappo Hiro Saku" stands out amidst the ongoing development of Shinbashi with its old-fashioned charm. Originally known for serving high-end kaiseki cuisine primarily for entertaining guests, the owner, Mr. Watanabe, unexpectedly fell in love with soba noodles during a visit to a nearby soba restaurant near Zenkoji Temple. He then embarked on a self-taught journey to master the art of soba making. The restaurant ambiance is serene, with the background music of "midday news on TV". The "Lunch Soba Course" includes dishes like Fried Taro Potatoes with Edamame, Eel with Miso Dressing, Sashimi, Tempura, Uni Rice, and Soba noodles. Each dish is prepared with care and attention to detail, showcasing fresh and seasonal ingredients. The soba noodles are delicately handcrafted, with a firm texture and smooth finish. The dipping sauce is well-balanced, not too sweet nor too salty, complementing the noodles perfectly. The meal concludes with a sweet surprise of Orange Peel Chocolate and Mint Chocolate. Overall, Shinbashi Kappo Hiro Saku is a cozy and welcoming restaurant with delicious comfort food, exuding a warm and friendly atmosphere created by the owner and staff. It serves as a pleasant oasis in the heart of Shinbashi, where guests can relax and enjoy a satisfying meal.