A long-awaited visit to Juuroku in Asakusa, which has been in the top 100 for five consecutive years. About a 10-minute taxi ride from Ueno. There are about 8 counter seats and private rooms with tables for 4 people, with a maximum capacity of 8 people. This time, we removed the partition in the middle and used it with 8 people, and it was more spacious than I expected. The presence of a bright and gentle female proprietor was impressive. She was very friendly and accommodating. Also, there were two young handsome staff members. I didn't see them much, but it felt like the head chef was in the kitchen. Today's dishes included a variety of courses such as appetizers, chawanmushi, sashimi, soba with mushrooms, shrimp tempura, grilled eel, scallops with mountain vegetables, and chrysanthemum jelly. The hand-made soba made by the proprietress was exquisite. The mushroom soba that came out in the middle was delicious, but the second helping of the soba was so delicious. The aroma of the soba was deep, and we enjoyed the finely cut soba with a rich dipping sauce. The soba water was also prepared nicely. Overall, the meticulous work and variety of the course menu made it feel like we were dining at a traditional Japanese or kaiseki restaurant. I believe people of all ages and genders would be satisfied. This is a restaurant that I would want to visit regularly. Thank you for the wonderful meal.

I visited at 6:30 p.m. on Sunday. Both the counter and private rooms were full. It's a popular restaurant! The interesting head chef and the cute and attentive hostess make a fantastic combination. The young boys working there are efficient and pleasant. The dishes served are all delicious creations by the head chef. The soba noodles are incredibly delicious! I wanted to eat more. The pork cutlet was also very tasty and meaty! The rolled omelette was delicious too! The matsutake mushroom soba was amazing! The dishes that complement the delicious soba are also incredibly tasty. Writing this review makes me want to go back again soon. It was such a wonderful restaurant. Thank you for the meal.

We came as a family because they have matsutake mushroom soba. Lately, we can't finish the regular course, so we asked them to skip the fried food and meat. The dishes that came out were chestnut puree with sweet sea bream rice steamed dish topped with sea urchin, an assortment of matsutake mushroom soba, richly flavored swordfish grilled over charcoal with slightly salty edamame, yuba sashimi with Maruoka heirloom soybeans, and of course, the deliciousness of the steamed dish. This restaurant is truly here for this steamed dish. The roasted green tea ice cream sandwich was a nice finish.

Visited at night. Limited course menu. If there are available seats, there is also a course for walk-in customers. They are particular about the ingredients and everything was delicious. The dishes all paired well with Japanese sake, which was great. The head chef was also humorous and created a nice atmosphere. Will definitely come back again.

I finally visited a soba restaurant that I've been curious about for a while. It's tucked away in a quiet place, is this the one? Oh, yes, this is it! I entered the restaurant with excitement and was greeted by a somewhat timid waitress... or so I thought, but after some time, she was referred to as the proprietress. Ah, she's the proprietress! The first dish, the clear soup with daidai beans, had a really rich flavor, so delicious! The grilled sweetfish was cooked for over an hour, and while the head part was slightly burnt and bitter, it was still tasty! I loved the subsequent dishes too! Various dishes served in small portions. The salted fish roe was made with salt koji and didn't contain liver, and it paired wonderfully with sake. The grilled eel liver with sansho pepper was exquisite! The mentaiko kombu-zuke... Oh, can we have some white rice too? The boiled kogori, which I never thought would be delicious due to its high gelatin content, was like a smooth custard pudding, incredibly tasty! The matsutake mushroom dashi sauce with sea urchin on top served with sticky rice underneath was unbelievably delicious! It's made with premium ingredients, so it's no wonder it's so good, but the dashi here is exceptional! The yuba was delicious too, and the matsutake soba from today's special menu was truly delightful! However, I prefer cold soba, and when I felt like having something a bit oily, the pork cutlet appeared. I highly recommend eating it with salt rather than the sauce they provide! The meat tasted even sweeter and was so delicious! After that, a refreshing vinegar dish was served, and finally, the soba noodles were brought out! The soba broth was incredibly tasty! Eating it with wasabi and salt, it was hard to choose between the two, they both paired so well with the soba broth! Lastly, the soba-yu was thick and smooth, truly delicious! If you enjoy trying a variety of dishes in small portions, this place is definitely recommended! I will visit again! Thank you for the wonderful meal!

I saw on Facebook that there were still seats available, so I called on the day and went to Juroku for the first time in a while. I asked them to remove the fried food and make the course a bit smaller. My daughter had iced green tea x2, my wife had Tazon rock x2, I had green tea mixed drink, and later Tazon soda mixed drink. The dishes that came out were in order: edamame puree, sweet sea bream with Dojo Temple sauce, assorted appetizers, grilled natural ayu from Nagara River, Shiga traditional yuba sashimi, Edomae conger eel, sudachi soba, blowfish skin with ponzu sauce, Naruto wakame, blowfish skin, jellyfish, myoga with homemade ponzu sauce, Maruoka traditional buckwheat noodles with peach vinegar, and tangerine buckwheat noodles with traditional buckwheat noodles. The ayu from Nagara River was just the right size and delicious for this season, and the conger eel was also very tasty.

It is located about a 10-minute walk from Asakusa Station on the Tsukuba Express line. The staff are friendly and nice. The omakase course was delicious and satisfying. They brought us sake that matched the dishes with a smile! There are so many delicious sakes that I end up drinking too much.

First of all, the appetizer soup was incredibly delicious. And the grilled ayu fish with salt was unbelievably tasty! It seems like it was perfectly in season, which made me happy! Each item in the assorted appetizers was so delicious that even though I wanted to have some sake, I resisted. The sea urchin on rice cake was also extremely delicious! I'm not a big fan of sea urchin, but this one was amazingly tasty! The sudachi (Japanese citrus) soba was also exquisitely delicious! It was the perfect refreshing palate cleanser! Another surprise was the pork cutlet! It was so tender and incredibly delicious! And the finale of soba noodles was by far the most delicious soba I've ever had! The peach and agar dessert was also fantastic!! Actually, everything that came out was surprisingly delicious! It truly lives up to being a high-end restaurant!! Dining at such a place with this kind of atmosphere once in a while is also nice♪ The proprietress was cute and lovely♪ Thank you for the wonderful meal♪ I would love to visit again soon!

Asakusa Juroku @ Asakusa 4-chome ~ The course has become easier to drink with a change in the flow, and I visited "Asakusa Juroku" which has renewed its menu in response to the increasing number of inbound tourists in Asakusa. As I walk through Asakusa, I realize various things such as the sweet juice of the Corona Theater. There are various things that are obvious but also quite explicit. Due to health reasons, I can't drink alcohol, but I wonder how it would feel in that case. Starting with the Yamagata Gontya bean paste, the aroma of the beans before they become just beans is very pleasant and delicious. It's very enjoyable to think about what kind of alcohol I would pair with this dish. The second dish is Lily root wrapped in yuba with a snow crab sauce. Although the first and second dishes have different flavors, they open up the stomach and go well with the alcohol, so I think it's very good. I would like to visit the production area of Nagara River ayu fish, but I haven't been able to go yet, and it's already the end of the season for ayu. This is Nagara River ayu fish baked for 2 and a half hours. The saltiness was just right for my low-salt diet, the texture of the head was good, and it was delicious without any fishy taste. By the way, the Inutade decoration underneath is a delight for me, a lover of wild plants, as it can be renovated. The assortment of famous dishes includes Noto's marinated squid, Nagano's simmered ankake beans, Kagoshima's sweetened eel liver, Tokushima's dried fish roe with white miso, Kasumigaura's sweetened white fish, Miyazaki beef grilled over charcoal and soaked in soba broth, Shuzenji's sweetened ayu fish, mentaiko, peanut tofu, leaf chili pepper, Kyoto's board wasabi, and tamagoyaki. It's a luxurious assortment of specialties. Yuba, Iwate's purple sea urchin, and Hokkaido's salmon roe soy sauce pickled vinegar soba is a lightly sliced vinegar soba with a refreshing citrus flavor, perfect for summer. Tempura? Gunma Akagi pork fillet cutlet in tempura with vinegared dish, Naruto wakame and kelp 28 soba, and Maruoka indigenous variety with aroma and sweetness. It's not sensational, but it's delicious. Mizuyokan and apricot. It's tough to maintain prices as ingredients are soaring, but please do your best. Asakusa Juroku 4-37-8 Asakusa, Taito-ku, Tokyo 111-0032 Phone 03-6240-6328

It is located about a 10-minute walk from Asakusa Station on the Tsukuba Express line. Despite being a bit far from the station, it was fully booked. The staff were friendly and the service was excellent. The omakase course was delicious and very good! They also brought us drinks that matched the dishes, which was fantastic!

When I checked Facebook, I saw that they were offering a comparison of natural ayu from Takatsugawa and Nagaragawa. I called to see if they still had availability today. Last week, when I called, the reservation was already made through Ikyu and we couldn't use it, but today it was fine. Most of the customers started around 6 PM. We found that the current course at Juroku had too many items, so we asked for a course with fewer items excluding fried foods. The dishes that came out were as follows: corn soup, flounder, yuba roll with lily root, ayu grilled slowly over charcoal for 1.5 hours, first from Takatsugawa, then from Nagaragawa, an assortment of eight dishes, including peanut tofu, simmered sweet potatoes with lemon, liver paste, dried squid, vinegar ayu from Nagaragawa, lotus root, shishito pepper, white fish, green plums. Previously, the assortment of eight dishes used to be the first course, but now it seems to be in the middle. I think this way is better because you also get additional alcohol. For dessert, we had sudachi buckwheat noodles, water yokan, and apricot compote. The ayu was delicious. It was nice to have two types of soba noodles, and the soba noodles were really delicious as always.

I went to the restaurant amidst traffic restrictions due to the Sanja Festival. The taxi driver was irritated as some roads were closed off. We ended up getting out of the taxi and walking to the restaurant. Although we made a last-minute reservation two days prior, the restaurant was fully booked. We arrived early and ordered a drink to wet our throats, to which the owner said, "Don't underestimate this." He served us chicken liver paste and some kind of salted dish. We finished our first drink and received hot sake from Kikumasamune. My friend said, "With such delicious liver paste, we should order red wine," and we got a bottle. And so, the night at "Asakusa Juroku" began. The food was as shown in the photos. My friend, whose stomach fills up quickly due to its unique shape, likes the small portions served intermittently. *I requested smaller and fewer portions when making the reservation. If ayu (sweetfish) is in season in June, they will have an "ayu course," so I would like to visit around that time. However, the owner mentioned, "The current situation at Tsukiji Outer Market is terrible." He explained that the other day, he went there after realizing he forgot to buy something after 10 a.m., but Tsukiji Namiki Street was overflowing with people eating while walking and standing in lines, with many shops setting up chairs and tables on the streets, making it difficult for cars to pass through. *They managed to pass through with the guidance of security guards. Despite such daily circumstances, the local association and the police seem to turn a blind eye, resulting in a lawless situation. I think it's questionable for the association to declare itself as a "shopping district for tourists" in a city that is no longer friendly to shoppers. If they don't do something while people like the owner are still coming to shop, there is no future for Tsukiji Outer Market.

It's my first visit in a long time (8 years). Back then, I was here for the duck hot pot rather than the soba. Since then, I've come to appreciate soba a bit more, so I'm looking forward to it this time. We had the omakase course: - Myoga and seaweed vinegar dish - Clam soup - Hors d'oeuvre - Crab ankake on Dojo temple - Grilled shrimp (looks like takoyaki) - Yuba sashimi - Braised pork - Tempura (kakiage, asparagus, shishito pepper?) - Soba in a steamer - Soba ice cream in monaka Each dish is very delicious. It feels like a fusion of kaiseki and slightly challenging Japanese cuisine. The soba in the steamer has a strong soba flavor and a very good texture. The soba broth has a refreshing and tasty flavor. However, for us older folks, it's quite a voluminous course. We were completely full. The owner, who is confident and full of love, along with the beautiful sisters who run the place and the friendly male staff, create a nice atmosphere. It was a relaxing and enjoyable meal. Thank you for the feast.

I received a message from the head chef at Asakusa Juroku that they would be serving Hanazansho soba only for today, so I checked with my daughter's schedule and we had dinner with my family of three at Asakusa Juroku. For drinks, my daughter had cold green tea, my wife had San Pellegrino, and I had a matcha soda with Tanen Gold. The dishes that came out included bamboo shoots and clam soup, a delicious assortment of dishes including bamboo shoots, horse beans, peanut tofu, simmered conger eel, firefly squid, white fish simmered in soy sauce, sweetened simmered sweetfish, mentaiko, and tamagoyaki. The alcohol was flowing. The amadai with Dojoji sauce, crab with kudzu sauce, delicious shrimp takoyaki, refreshing octopus sashimi with sea urchin, sweet and tasty Hanazansho soba with plenty of Hanazansho on warm soba. The broth was delicious, and the soba was of course excellent. Seriously delicious. The tempura was divided into one portion for three people, with my daughter having cherry shrimp tempura, my wife having asparagus tempura from Yamagata, and I had juicy and delicious kinmedai tempura from Katsuura. The steamed soba was delicious. As expected, the steamed soba at Juroku is the best. The soba dipping sauce was also delicious. The soba dipping sauce mixed with soba water was also the best. For dessert, we had soba tea ice cream monaka, which was also delicious. The total bill for three people was 43,000 yen. It was so delicious. The head chef headed towards Asakusa Juroku Hana-no-Sakura before the steamer. It seems that Hana-no-Sakura is also busy and tough.

The highlight of my overnight business trip to Tokyo is being able to visit Asakusa Juuroku. I had a great time this time as well. The assorted appetizers were consistent, and the lineup of sake was enjoyable. The yuba sashimi was rich and more delicious than the one in Kyoto. The takoyaki with shrimp was cooked with shrimp oil, which was fun and new. The tempura included a brand asparagus called "Amaenbo" and a crispy and plump golden-eyed snapper from a place I forgot. It also had natural cod milt. The steamed dish contained sweet sea bream with mochi rice and incredibly sweet bamboo shoots. There were two types of soba noodles: one with simmered pork and the other served in a steaming basket. The broth of the simmered pork soba was delicious. The steamed basket soba had the usual taste, but maybe the broth from Shuzenji stood out more. For dessert, there was a soba monaka with an elegant sweetness. It was very delicious.

Second expedition for Tokyo soba. Visited the 3rd of the top 100 soba shops, and the 32nd soba shop in 2023. I had been interested in this shop for a while. On this day, I leisurely took a bus from Kameari to Asakusa Senso-ji Temple, explored the area near Asakusa Temple, and then visited this shop. The shop is about a 5-minute walk from Asakusa Temple. The exterior of the shop has a calm atmosphere, and inside there are counter seats and two table seats. Reservations for dinner are course meals only. The seats were fully booked. The dishes for the day included: - Hors d'oeuvre - Clam soup from Kashima, Ibaraki Prefecture - Sweet sea bream with Daikon radish - Octopus takoyaki - Yuba and sea urchin - Oyster fry from Rikuzentakata - New wakame and jellyfish with ponzu sauce - Soba made from traditional varieties from Fukui and Toyama - Soba ice cream sandwich All the dishes were meticulously prepared, and the hors d'oeuvre that came out first had a lot of variety and was satisfying. I was intrigued to see takoyaki in the lineup, and after trying it, I was convinced. The takoyaki, crispy from being fried in shrimp oil, had a creamy interior, and the shrimp was plump and very delicious. Also, the Rikuzentakata oyster fry was large, firm, and rich. The soba for the day was a blend of traditional varieties from Fukui and Toyama. Thinly cut, with visible pieces of buckwheat husk, it had a smooth texture. The rich and spicy broth typical of Tokyo was excellent. Considering the quality of the food, I believe the price was reasonable.

On a weekend night in Asakusa, I visited Juuroku, a lovely soba and sake restaurant. Every course was delicious, especially the large oyster fry and duck hot pot were delightful, making the sake flow easily. The final soba dish was beautiful too, and I left in high spirits tonight. #soba #Asakusa #AsakusaGourmet #FoodiesWanted #Tokyo #Japan #TokyoFood

Today's juuroku featured a limited a la carte menu reminiscent of the opening days, with the head chef absent and the landlady, her sister, and a part-timer running a test operation. I visited with my wife. For drinks, I had two matcha highballs (880 yen each), while my wife had hot matcha. The dishes we ordered included traditional blue yuba sashimi (680 yen - rich flavor, delicious with just wasabi or salt), homemade vinegar seaweed (680 yen - tasty seaweed, jellyfish, and vinegar), Edo-style simmered conger eel (half portion) (980 yen - fluffy and delicious conger eel with wasabi), pork belly simmered (980 yen - melt-in-your-mouth delicious pork belly), dipping soba (1200 yen - incredibly tasty with rich broth and flavorful noodles), traditional soba noodles (1100 yen each - the landlady's soba had a deep flavor and great texture), and extra servings of fresh soba noodles (780 yen each - the landlady's sister's soba had slightly uneven cutting but maintained the delicious depth of flavor). Drinking the soba broth with soba water was a delightful finish. The total came to 10,910 yen. I was completely satisfied with two servings of dipping soba and two servings of traditional soba. Plus, finishing the meal in just about an hour was greatly appreciated. I believe this style, with added seasonal hot pot when the head chef is absent, would work perfectly fine.

Popular top 100 restaurant. I made a reservation for my first visit. They emphasized not to be late, so I waited in front of the restaurant before opening. I was the first one at 6:00 pm. Ordered the chef's selection. Excited to see what's on the lineup. Started with flounder in vinegar, which the chef got because he wanted to try it. Delicious and got me excited from the start! Next was a lovely assortment of dishes. Instructed to enjoy them slowly, so I sipped my drink while waiting. Clam soup, crab, shrimp takoyaki (!), fried oysters - all incredibly delicious. Heard that they are still improving the takoyaki. Had enjoyable conversations and interactions across the counter. Ended with two types of soba noodles. Warm soba with conger eel, and cold soba served with toppings on the side instead of in the dipping sauce. Communicated my sake preferences and had the landlady choose for me. Delicious, enjoyable, and a fantastic evening. A moment filled with wonderful hospitality. Will definitely visit again.

I went to Asakusa Juroku for dinner with my daughter because they said children were welcome and same-day reservations were available when I called. Even though it was time for our reservation, I couldn't reach my daughter as she was studying and didn't realize the time, so she arrived an hour late. I had warm matcha with water x2, my wife had San Pellegrino, and my daughter, who arrived late, had cold matcha. My wife and I started eating the dishes first, including bamboo shoot simmered in broth, an assortment with peanut tofu, crucian carp, whitefish tsukudani, salted koji salted fish, butterbur sprout miso, spicy cod roe, rolled omelet, simmered conger eel, and simmered beans, all delicious. The shrimp tempura was delicious, asparagus with kudzu sauce, and delicious small soba noodles in a refined broth. The boiled tofu sashimi was also delicious. I had fried oysters, which were incredibly tasty. Finally, my daughter arrived, and my wife and daughter had tempura of taro sprouts. My daughter also had bamboo shoot simmered in broth, the assortment, and boiled tofu sashimi. We then had duck hotpot together, which included water celery, burdock, leeks, shimeji mushrooms, maitake mushrooms, and duck meatballs in a rich broth. Eating the seared duck meat like shabu-shabu in the hotpot broth was incredibly delicious. To finish, we added soba noodles to the duck hotpot broth, which was also delicious. The soba noodles with kinako ice cream and red bean paste sandwich were tasty too. Although I think Juroku has raised its prices, compared to yesterday's Kurogi, it feels very affordable. Even though Mr. Kado is no longer there and they no longer serve sushi, Juroku's killer content is still the soba, so I'm happy when they serve soba noodles, soba toppings, and variety like they did today.

On this day when a "once-in-a-decade" chill seems to be approaching, we were able to secure a reservation and went. While duck hot pot is a staple in the usual winter course menu, we always end up not being able to finish it, so we asked to have it removed from the course this time. *Sorry for being selfish. Also, the currently in-season oyster fry seems to contain "good stuff," but both of us have allergies and couldn't eat it, so we had that removed as well. *Sorry for being so demanding. In the end, we ended up with something simple, without hot pot or fried food, but it was satisfying enough. It's quite impressive that the place was fully booked despite the weather making everyone want to stay indoors. Oh, and the sake that the landlady served had a label from the Naohiko Noguchi Research Institute. I remembered seeing this sake displayed in a row at the Kabukiza theater front when Ebizo Ichikawa performed his Danjuro role debut last December. I recall the head of a well-known turtle restaurant close to Ebizo saying, "We had that sake at our place, but it's expensive." It was good to drink. It seems that both this place and Shuzenji are short-staffed, leading to a heavier burden on the head chef, but I hope the head chef, landlady, her sister, and the part-timer all take care of themselves and keep up the good work.