Located a 6-minute walk west from JR Kanda Station North Exit, this restaurant is famous for its casual dining atmosphere where you can enjoy 100% buckwheat soba noodles. The interior has standing-style seating with high tables and counters. The menu offers four types of 100% buckwheat soba noodles: Dattan, Inaka, Sarashina, and Hono-ka, with various toppings available. I tried the Dattan soba noodles with cold dipping sauce. Dattan soba is said to contain a lot of rutin, which helps keep the blood thin. It has a slightly greenish color and a subtle soba aroma. The unique bitterness of Dattan soba was not overpowering and the noodles had a good texture with a pleasant mouthfeel. The dipping sauce had a sharp and slightly spicy flavor that complemented the soba well. The finely chopped green onions added a nice touch, and finishing the meal with a sip of soba broth from the pot on the counter was enjoyable. It's great to be able to enjoy 100% buckwheat soba noodles at a reasonable price. Savoring soba noodles after a round of drinks is also a nice experience. Bon appétit!

This is not the same restaurant, but I once had some amazing buckwheat soba noodles in the past. They were like country-style soba noodles, thick and delicious in both flavor and aroma. I thought at that time that there might not be any soba noodles better than those! Unfortunately, that restaurant closed down. I thought I would never be able to eat those soba noodles again! But then I found this place. When I arrived, it had a standing bar atmosphere. You can actually stand and drink there, but I didn't notice the instructions on how to order outside. I asked the owner, "This is my first time here, how do I order?" First, you choose one of the four types of soba noodles, then you choose the amount of noodles you want. Finally, you choose how you want to eat it. The amount of noodles ranges from 150g to 600g, and I asked whether it was before or after boiling. The owner replied a bit angrily, "After boiling!!" If you're going to get mad when asked, you should have written that down from the beginning. Out of the four types of soba noodles, two were sold out that day, but luckily the buckwheat soba noodles I wanted were still available. I chose 300g of noodles, and ordered them cold with dipping sauce. I paid 600 yen upfront. I also ordered a draft beer for 450 yen and waited. It seemed like they cooked the noodles after I placed my order, at least for dinner. The kitchen was in the back so I couldn't see. The noodles were served in front of me after 9 minutes. The owner was very careful in serving the garnishes, with finely chopped scallions. The portion was generous. The dipping sauce had a slightly strong bonito flavor with a hint of bitterness in the aftertaste, but it wasn't too overwhelming. The noodles were thin and had a subtle buckwheat aroma. The draining was normal, and there were quite a few end pieces. Even though it's a standing bar, if you can eat this for 600 yen, it's a good deal. Next time, I'll go for 950 yen for 600g and really fill up! If you don't order the soba noodles in advance, you don't need a chair anyway.

I felt like settling my stomach, so I headed to a buckwheat noodle restaurant. There were 5 people ahead of me, and I waited for 10 minutes. Starting from April, the prices have increased by 50 yen. Both small and large sizes, as well as the extra-large size, have also increased by 50 yen. So, getting the extra-large size is a good deal. The staff, as usual, were blunt. When the person in front of me ordered country-style soba, the staff said, "Country-style is finished!" I like that attitude. The portion size was still generous as always. I dug in. Oh, this time the noodles aren't as long as last time. They are just the right length to soak up the broth. Delicious. Hmm, is it a bit more watery than last time? But overall, it's good. The 450 grams of noodles disappeared in no time in my stomach. Eating soba once in a while is good.

- At the storefront, an alien is attracting customers. - Inside the store, there are many books related to the supernatural, like "Monthly Mu." - The female staff seems quite blunt at first glance. - However, she is humming a tune all the time. - She may seem unfriendly, but could she actually be in a great mood? - ...No, she must be communicating with the alien (laughs). - The owner trained at "Kyobashi Megumiya." - The specialty is 100% buckwheat noodles made with a press machine. - The signature dish is Dattan Soba. - I ordered the Negi Niku Soba (regular 300g) with Dattan Soba. - The dipping sauce is warm and well-seasoned. You can add shichimi pepper if you like. - The dish is loaded with plenty of leeks and thinly sliced meat to eat with the soba. - The soba itself has a slightly firm texture and a hint of bitterness. - When I finished eating, all the shelves for returning dishes were full, probably due to the lunch rush. - The female staff member who was communicating with the alien said, "Sorry about that, thank you," and took the dishes directly. It felt like a pleasant customer service experience. - Although I don't watch it much these days, there used to be a lot of TV shows featuring aliens. I've always been skeptical, looking at believers with a bit of skepticism. - But why do they seem happier than us?

I want to eat 100% buckwheat soba! I found a recommended restaurant in Kanda for those who feel the same! And the cost performance is amazing! 300g for only 550 yen... such a great deal. And of course, it's delicious too. When you enter the restaurant, you get to choose the type of soba you want. I recommend the Tartary buckwheat soba. It was served promptly. Mmm, it's delicious. The soba broth is flavorful and tasty, and the aroma of the soba is pleasant. I didn't expect to find such a hidden gem in Kanda. This was a great find after a long time. It was really delicious, thank you for the meal.

Visited a soba restaurant in the Kanda area. It is located on a corner lot along Kanda Police Street (a large one-way road). I had the Tartar buckwheat soba for 550 yen and added green onions for 50 yen, totaling 600 yen. I enjoyed the soba noodles which were made using a push-out noodle machine, similar to the ones used at Keimienya. The menu and concept seemed familiar, and I later found out that the owner had trained at Keimienya before opening this shop. The soba menu includes four types: Tartar buckwheat soba, Country soba, Sasa soba, and Hono ka soba. The Sasa and Hono ka soba have thin noodles. Today, they only had a small portion of Hono ka soba available, so I opted for the healthy Tartar buckwheat soba served cold with dipping sauce. The noodles had a great flavor and the dipping sauce was slightly spicy, complemented by plenty of chopped green onions and green onion oil. I personally preferred the dipping sauce here over Keimienya's. I look forward to trying the Hono ka soba next time. Thank you for the delicious meal!

I finally visited "Juwari Soba Tachi" in Uchikanda, which I had been wanting to visit for a long time. I came to eat the "Tartary Buckwheat Soba" that is also the name of the restaurant. It is a standing soba shop. Inside, there are businessmen from the neighborhood and men in work overalls, all earnestly slurping their soba. Although the restaurant name says "Tartary Buckwheat Soba," there are actually four types of soba available: - Tartary Buckwheat Soba (soba rich in rutin, good for the body with a hint of bitterness) - Country Soba (soba with a wild taste using a lot of the outer part of the buckwheat) - Sarashina Soba (white soba using a lot of the center part of the buckwheat) - Hono-ka Soba (fine-textured 100% soba) First, I lined up at the counter where you pay in advance and receive your soba. While waiting in line, I discovered the new menu item "Negi Niku Soba 750 yen." I decided to try that! The turnover is fast. The men pay for their soba and carry it to the standing seats one after another. It was soon my turn. The lady behind the counter asked me somewhat bluntly, "Which type of soba?" I replied, "Tartary Buckwheat Soba," and she asked, "How much?" I answered, "Regular." She seemed not angry, but being a first-time visitor, I was a bit nervous as I didn't know what to do (laughs). My "Negi Niku Soba" was quickly prepared. I carried the tray to an empty standing seat. The dipping sauce was warm and had plenty of beef. It was a delight to have so much beef. The Tartary Buckwheat Soba noodles were a light green color and quite chewy. There was a unique bitterness and flavor that I could sense when told. The soba broth was spicy and rich. It also had a unique flavor. I couldn't distinguish whether this unique taste came from the soba noodles or the dipping sauce. The occasional craving for this addictive flavor! During lunchtime, the men crowded in one after another. They must all be captivated by this unique flavor!

The buckwheat soba, cold noodles, and pickled soup served in front of books from Monthly Mu, urban legends, and spiritual books are delicious! The portion size is satisfying, and there is a scent of buckwheat in the soba. It's a restaurant that is a friend of salarymen! I want to go for a drink at night too! It has become one of the restaurants I want to support. (笑)

The usual library noodles. After finishing up at a library in the Kanda area, I headed towards a noodle shop but got lost due to misreading the map. I realized I had taken a wrong turn and started running. Oh, there's a line. I waited in line. It was cold. But the sign recommended cold soba with cold dipping sauce, so I decided to go with that. There was soba broth available too. It seemed like just because people leave, it doesn't mean you can enter. I peeked inside and saw it was mainly standing room only. Even if there was space, you couldn't sit. There was a line for getting soba. If the line moved, you could enter. A spot opened up. I entered. The tray was for the next person getting soba. The person after that would get water and soba broth and wait. When the staff said "Go ahead," you could place your order. They would call out the order to the kitchen. When the soba was ready, you would move up in line. I almost blurted out my order before the person in front had finished ordering. I ordered the large portion of buckwheat soba. Then the person in front's soba arrived and it was my turn. "That will be 700 yen," they said. I placed the money in the designated spot. The soba arrived. It was a generous portion! I carried the tray to a standing spot. There was a woman next to me, also eating standing up. It must be good for beauty, I thought. I started eating. The soba was good. Unlike the soba I had last time, which seemed like a failed attempt at udon, this was proper soba. It was firm and chewy. I dipped it in the sauce with green onions and it slid down smoothly. I tried eating a few bites without dipping it in the sauce, but it was definitely better with the sauce (laughs). It was a bit difficult to cut, but I didn't mind. I finished the 450 grams in no time. It would have been perfect with tempura, but I guess that wouldn't work at this place at this price. Well, it was wonderful. Lastly, I had the soba broth. I didn't quite understand that part. Well, there are all kinds of shops out there.

I visited the restaurant around 7:00 PM on a regular night. They had four types of soba: Dattan, Inaka, Sarashina, and Hoka, but all except for Hoka were sold out. I tried the recommended Hoka soba with cold soup. The regular size was quite filling for 550 yen, a good deal. The Hoka soba had a great texture, firm and chewy, with a rich and spicy sauce. Eating the cold soba with cold soup and finishing with warm soba broth was a delightful experience.

After 1:00 PM, I visited the restaurant for lunch. It was not yet 1:30 PM. Last time I tried the buckwheat soba, so this time I aimed for the country style soba. Since it was past lunchtime, the restaurant was not crowded, with only about 4 other customers. I ordered the small size of the country style soba as the other options were sold out. The small size was a bit less than I expected, but it was still delicious. The soba had a nice flavor, typical of country style soba. I would like to try the regular or large size next time. I still haven't tried any toppings yet, but I will do so next time. I should go a bit earlier next time, maybe I will try the Ho no Ka soba or Sara soba.

I visited the restaurant right after it opened. They offer four types of soba (Dattan, Inaka, Sarasina, Honoka) and four different portion sizes (150g for 400 yen, 300g for 550 yen, 450g for 700 yen, 600g for 900 yen). Customers place their order verbally at the counter, with the option to add toppings for those who are familiar with the process. The prices are the same for all soba types. The capacity of the restaurant is around 12-15 people, but they can accommodate up to 20 people if needed. It is a standing-only style of dining. Before entering, I searched for the types of soba available and noticed that Dattan soba was popular. Seeing the banner outside the store advertising "Dattan Soba," I decided to go with that. I chose the regular size (300g) as it seemed like a sufficient amount. I ordered by saying "Dattan regular" to the staff at the back of the counter. The order was ready in about a minute. I received my soba and moved to a spot near the entrance to eat. I initially left some space between myself and another customer who was eating at the counter, but they requested to move closer. It became apparent that the place would fill up quickly as more customers arrived. The soba had a slightly green hue and the 300g portion was just right. It had a good texture and aroma, with a nice sweetness from the soba. The broth was flavorful with a clear taste. The finely chopped green onions added a nice touch. The restaurant provided soba-yu (soba water) in a pot with dedicated cups. I poured the soba-yu directly into my dipping sauce. It had a strong aroma of soba, which was quite impressive. After finishing my meal, I returned the cup and left the restaurant in less than 10 minutes. The turnover rate was fast, with customers coming in and out efficiently. Overall, I found the quality and quantity of the soba offered at a reasonable price to be very cost-effective. The simple standing style of dining, along with the affordable prices, made the experience very pleasant. While it may not be as fancy as chain restaurants, the quality of the food justifies the price. I noticed that all customers who came in after me also ordered Dattan soba. I look forward to trying the other soba types they offer in the future. Thank you for the meal. I will definitely visit again.

When I want to eat soba, I also want tempura, but they don't have it. It took me a while to go because of that, but they served me a large portion of buckwheat soba with grated yam in just 12 minutes. The flavor of the soba is rich and delicious, with plenty of green onions which is appreciated. When I ordered the grated yam, they brought a larger dipping sauce dish which made it easier to eat.

Daikan soba offers four types of 100% buckwheat soba, including Tartary buckwheat soba. I visited for dinner for the first time, having previously been there for lunch a few times. The place is a standing soba shop, and I decided on the large serving of Tartary buckwheat soba for 650 yen. To my surprise, all other soba options were sold out. Since they don't offer side dishes like tempura or inari, it was strictly soba-only. The special serving of soba seemed like a lot, so I stuck with the large size. The owner, who is the only staff, tends to get busy when orders pile up. The soba took a while to arrive, but when it did, it was greenish with thin noodles that had a good texture and flavor. The dish was topped with plenty of green onions. As I progressed through the meal, the flavor became a bit repetitive, and I started to feel a bit bored. The soba broth also started to taste more like plain soba water. Despite not feeling completely full, I left with some room in my stomach. Overall, it was a unique experience with the focus on Tartary buckwheat soba, and the health benefits were definitely a plus.

500 yen for a regular portion of Tatar buckwheat noodles. Hmm. It seems tasty, but it's hard to judge the flavor in a smoking-permitted soba restaurant. The noodles had a good texture, but they were a bit slippery, which was a bit of a concern. I couldn't give a proper evaluation, so this time I won't rate it.

When you go to a stand-up eating shop on a weekday afternoon, there is usually a line of one person outside, but the turnover is good so you can get inside in about 5 minutes. Inside, there are about five people lined up at the counter, and it takes another 5 minutes to finally place your order. I ordered the large portion of buckwheat soba for 650 yen, and added buckwheat seeds for 50 yen, making it a total of 700 yen. If you don't specify, you will get cold soba with cold dipping sauce. The buckwheat seeds are fragrant and the soba itself has a nice flavor, making it delicious. The portion is generous and the cost performance is good. However, the casual and salty attitude of the female staff members makes the atmosphere uncomfortable, which is a bit of a shame because the taste is good.

On June 30th, I visited Honjitsu no Tachi-gui Soba Katsudou in Kanda, where I tried the Goda Soba and Hono Kasan Soba. It seems that various places are experiencing record high temperatures, making it hard for me to feel like eating the Harusame Chiku Tempura Soba (which actually wasn't on the menu - a cold, hard fact). The Goda Soba was sold out, so I ended up trying the Hono Kasan Soba, which had thin, pressed noodles that were evenly beautiful. The aroma wasn't very strong, but the texture was good and went down smoothly. The broth was on the spicy side, with a strong bonito flavor. They have four types of noodles, so I'd like to go back early next time and try the others as well. #tgs #HonoKasSoba

Invited by a boss who loves soba, I visited the restaurant. It had just opened, but already three groups had dined. There was a line of salarymen during lunchtime. You can choose from four types of noodles here, and I ordered the buckwheat soba for the first time. Originally, I was planning to go eat ramen, so I thought I would just get a regular size, but I ended up ordering the regular size of 300g. I paid first and then waited at the counter until my order was ready. After it was served, I stood at the standing eating counter. The greenish noodles had a different aroma from regular soba. They had a good chewy texture and were easy to eat without any strong taste. It was delicious when eaten with green onions and wasabi, giving it a different flavor. I don't have many opportunities to eat soba, but I would like to try other noodles as well. Thank you for the meal.

When I visited the restaurant during its shortened business hours, I almost didn't make it in time. I was surprised to realize that a whole year had passed since my last visit. Time seems to fly by quickly since the start of the pandemic. The menu only had buckwheat soba available, so I had no choice but to order that. The soba had the usual greenish color, and the broth was slightly spicy and refreshing. The soba itself was a bit softer than I expected, but the flavor was strong and delicious when chewed. I finished the soba quickly and drank the soba broth, feeling satisfied. I would like to visit again when the timing is right!

I went to "Juwari Soba Dattanho no Ka" for lunch yesterday. It's a standing soba restaurant located about a 5-minute walk west of Kanda Station (photo 1). The menu board in front of the shop (photo 2) showed the options available. I arrived around 1:30 pm and ordered the regular size "Dattan Soba" for ¥500. Payment was made in cash. A few minutes after I entered, a salaryman who came in after me was told by the staff, "We're done serving," and was turned away, so I guess I just made it in time for lunch service. Lucky me! I poured water from a pot into a cup, thinking it was regular water, but it turned out to be soba broth, which I took to my seat. After about a minute, my order was ready, and I picked it up (photo 3). The serving size was generous and perfect for soba lovers. Besides the regular size, they also offered small and large sizes. The soba made from Dattan buckwheat flour had a simple yet subtly sweet flavor that was delightful to savor. In addition to Dattan soba, they also had other options like Sarashina soba. Overall, it was a great place to enjoy hearty soba noodles and tasty soba broth, highly recommended for soba enthusiasts.

Today, I went to a standing soba shop in Ogawa-cho called "Towari Soba Tatarabukuro Ho no Ka." It seems like their specialty is Tatarabukuro soba, but what exactly is Tatarabukuro soba? It is said to be good for the body as it is rich in rutin, which helps keep the blood flowing smoothly. They recommend enjoying the subtle bitterness of the soba. I ordered the large size with plenty of green onions in the broth and slurped it all up. The soba had a slightly earthy color and a firm texture, with a hint of bitterness in the aftertaste. It's hard to say if it was delicious, but most of the other customers also seemed to be ordering the Tatarabukuro soba. It seems to be quite popular.