This is a famous soba restaurant in the Musashi-Koyama area. While many soba restaurants in the Soba Hyakumeiten list offer expensive courses with a variety of soba dishes, this restaurant stands out as it allows you to enjoy a meal for around 3,000 to 4,000 yen even at night, making it quite valuable. Although I don't have much experience with soba, I found the soba here to be one of the most delicious I've ever had! It takes about a 15-minute walk from Musashi-Koyama Station to reach the restaurant. It is a sophisticated and elegant establishment that suddenly appears in a residential area, resembling a small traditional Japanese restaurant. The interior is small, with a total of 16 seats including two tables for four and two small raised tatami tables for four. There are no counter seats, and the seating arrangement of four people per group may require some consideration, especially for solo diners, but I had no issues being seated. When I called for a reservation in the evening, I was told that seats were available around 7:30 pm. Upon arrival, I saw an elderly couple leaving, followed by a couple in their 20s or 30s and a solo female diner. It seems that this restaurant is loved by people of all ages and genders. The menu includes items like draft beer, soba tofu, a sake tasting set, and two types of soba noodles. The soba tofu, topped with soba seeds, was a delightful dish with firm tofu, soy sauce broth, and wasabi. It was truly delicious. I had overeaten earlier in the day and ordered two servings of soba, so I only had one dish this time, but I look forward to trying more soba appetizers next time. I compared the regular soba noodles to the coarse-ground soba noodles. The regular soba was from Ibaraki Prefecture, while the coarse-ground soba was from Kagoshima Prefecture. Both had a great texture with a firm bite. The coarse-ground soba had a thicker noodle and a stronger soba flavor. The chef was generous and gave me a slightly larger portion, which I shared with the couple next to me who also received a bonus serving. The soba broth was the best I've ever had, thick and rich, enjoyable on its own or mixed with the soba dipping sauce. I also enjoyed a sake tasting set, choosing from three different types. It was fun to compare the different flavors. When I chatted with the chef during payment, he mentioned that soba is harvested in autumn, so "summer is not the best season for soba, but everyone wants to eat it during this time." However, in my opinion, the soba I had here was one of the most delicious I've ever tasted.

The atmosphere of the restaurant, the dignified presence of the owner, and of course the quality of the soba were all excellent. The selection of sake and accompanying dishes were also top-notch. I'm happy to have discovered such delicious soba in Meguro. Truly a restaurant worthy of its Michelin star. Japan's pride can be found in Meguro!

I have been visiting various famous soba shops, and the soba here is amazing! I especially love the dipping sauce. Today, I tried the duck soba and it was delicious. The warm dipping sauce was incredibly tasty. I also got to order the coarse ground soba today, so I couldn't be happier!

Located a 12-13 minute walk from Musashi-Koyama Station on the Tokyu Meguro Line, this restaurant stands out in a residential area with a quaint entrance. The interior has 4 tables and 4 sunken kotatsu seating areas, operated by an elderly couple. We ordered the following: 1) Board wasabi for 940 yen, 2) Dried whole sardines for 550 yen, 3) 100% buckwheat soba for 1050 yen, and a bottle of sake (Senchu Hassaku: Junmai dry). Here are our thoughts on the food: 1) The wasabi comes with grated wasabi and pickled wasabi, and there is a generous amount. 2) Since the soba tofu was sold out, we opted for the dried sardines. It was like a mini version of mezashi. It felt like a good source of calcium. 3) The 100% buckwheat soba from Otoineppu was recommended by the 75-year-old owner, who mentioned that it is currently at its peak flavor. It ranks in the top 3 of soba we've had in the Kanto region, along with Tamawarai in Shibuya and Lastora in Nakano-Sakaue. The aroma was good, the flavor was rich with a hint of sweetness after a few bites, the texture was slightly thicker compared to other places, the broth was light with a hint of bonito and possibly kombu, and the soba-yu was thick and smooth. We regret not ordering an extra serving of soba. We plan to visit again during the new soba season. The bill was settled by the elderly owner himself, who also saw us off as we left.

For dinner on this day, I went to "Shisenan" in Musashikoyama, Tokyo, a place I had been wanting to visit for a while. I called the day before and managed to make a reservation for 5:30 pm as they had a 90-minute slot available. It was a 15-minute walk from Musashikoyama Station through the lush greenery of the Rinshi no Mori Park, located in a quiet residential area. The restaurant opened at 5:30 pm, and as soon as you entered, you could see their past Michelin awards displayed proudly. I was seated at a table for two, and the cozy dining area had a few more tables for two and one larger table for four in a tatami room. I started with a bottle of beer to cool down on this hot summer day. For food, I ordered soba tofu, coarse-ground soba noodles, and 100% buckwheat soba noodles. The soba tofu had a nice texture with a flavorful sauce, and the coarse-ground soba noodles from Kagoshima were served with wasabi and seaweed. The 100% buckwheat soba noodles from Ibaraki were exceptional, with a strong bite and a delicious flavor that intensified with each chew. The restaurant's selection of high-quality soba from different regions was impressive, and it's no wonder they have been recognized with a Bib Gourmand by Michelin. It was a truly delicious dining experience!

I stopped by a soba restaurant on the way back from going out. It was a quiet old house nestled in a residential area, with a lovely atmosphere from the entrance. I ordered two types of soba, but I preferred the coarse-ground one that my partner ordered. There were many other menu items that caught my eye, like the limited-time plum soba. The serene atmosphere is perfect for those who enjoy it. Although there were some minor concerns about the service, overall the soba was delicious, the owner was friendly and easy to talk to, and the atmosphere of the restaurant was nice. I will need to visit again to be sure, but I think I will go back.

Today's soba noodles were stated to be from Kagoshima and Iwate. This year, there was a total crop failure in Fukui, so I asked how they were managing to cope with the upcoming decline in soba quality. Both varieties of soba were of good quality, especially the Kagoshima native variety which was sweet and delicious. They mentioned that they are constantly striving to ensure that they do not serve subpar soba, as they have been featured in the Michelin Guide and have become one of the top 100 soba restaurants. When the soba quality is poor, they make adjustments such as using coarsely ground flour to bring out the deliciousness. When I praised their efforts, they looked very pleased.

On this day, I visited "Shisen-an" near the Rinshi no Mori Park. It's a bit far from Musashi-Koyama Station. I ordered the "Coarse-ground Buckwheat Soba Noodles in a Bamboo Basket" for 1050 yen. Before the soba noodles, I had the "Roasted Duck Breast" for 1150 yen, and the "Extra Spicy Junmai Dry Sake (Akita)" and "Extra Spicy Junmai Dry Sake (Gunma)" for 880 yen each. [Roasted Duck Breast]: The specialty at this soba restaurant is "duck." [Coarse-ground Buckwheat Soba Noodles in a Bamboo Basket]: The soba noodles are from Onibifu, Hokkaido, with a grassy aroma. The noodles are slightly thick and cut finely, allowing for a good bite. They are boiled to a firm texture, allowing you to fully taste the flavor as you chew. The dipping sauce has a spicy and deep flavor. The garnishes include wasabi and green onions. The soba broth has a nice thickness to it. Next time, I will try the "Duck Broth Soba Noodles."

The atmosphere at Murasen-an was great, and the staff were very friendly and provided excellent service. I ordered the 100% buckwheat soba, which had a good balance of volume and refined deliciousness. I would love to go back to this restaurant again! I highly recommend everyone to give it a try!

It was delicious! Satsuma fried fish cake is a must-try! This time, it felt like the food was at about 70% of its original quality due to the season. However, Kirin Lager being over 900 yen is a bit too expensive. If tears were shed, 4.5. Definitely want to revisit even from afar. 4. Would revisit if the opportunity arises even from afar. 3.5. Definitely want to revisit if nearby. 3. Would revisit if the opportunity arises nearby. 2. Did not suit my taste, not worth the money. 1. Bad customer service, and when clearly inappropriate dishes were served.

Located in a quiet residential area in Shimo-Meguro, this soba restaurant stands quietly. It is closer to Musashi-Koyama Station than Meguro Station, but it is a walk of over 15 minutes. They used to offer soba making classes, but they have been temporarily suspended due to COVID-19. They are planning to resume around Golden Week. The atmosphere is like enjoying soba in a quiet residential house, so children under elementary school age are not allowed in the evening. They make soba by adding only water to freshly ground buckwheat flour, and serve it freshly ground, freshly made, and freshly boiled, known as the "three freshly made," plus "freshly picked" as the "four freshly made." They offer a variety of dishes such as coarsely ground soba (served with wasabi and seaweed), assorted sweet potato tempura, herring and wasabi (served with kamaboko), rolled omelette with dashi, assorted duck roast, sashimi, yuba soba, tofu soba, and miso-grilled soba. They also have a wide selection of sake to enjoy at a leisurely pace. The popular soba dishes can be ordered by type, with options for thick or thin noodles that have a great texture and chewiness. Both the soba and the dipping sauce have a very elegant aroma. It's no wonder that many soba lovers visit this place.

A traditional Japanese house that suddenly appears in a typical residential area. This soba restaurant is hard to find without navigation, as it looks like you would just pass by. The atmosphere is great and the food is delicious. Menu items include: - Coarsely ground soba noodles (homemade coarsely ground flour) - Sake: Junmai dry "Takibi" (Aichi), Junmai dry "Senchu Hassaku" (Kochi), Junmai "Bom" (Fukui) - Coarsely ground soba noodles with seaweed and wasabi - Roasted duck - Dashi-maki tamago (sweet dashi egg omelette with three eggs) - Soba tofu

I visited this restaurant near my house with my mom friends for lunch. The sign and menu are displayed, but since it's a traditional Japanese-style building, it might not be easy to spot for first-time visitors. The interior has a charming old-fashioned atmosphere. We had sashimi tofu as an appetizer. We wanted to do a sake tasting, but they only serve one set per group, so we had to give up on that. I wanted to try two types of soba, so I ordered a mixed plate of 100% buckwheat and coarse ground soba. The 100% buckwheat soba had a chewy texture and perfect sweetness. The coarse ground soba had a slightly darker color and a firm, bouncy texture, allowing us to fully enjoy the flavor of the soba. I personally preferred the coarse ground soba! I look forward to trying other soba varieties next time.

Today, I visited the famous restaurant "Shisenan" near my house. They are only open on Fridays, Saturdays, and Sundays, and only serve dinner on Saturdays and Sundays. I wanted to come during the day on a Friday because I tend to forget the taste if I drink alcohol at night. For today's soba meal, I had dashimaki tamago (rolled omelette with dashi), fresh yuba (tofu skin), black hanpen (fish cake), and sobagaki (soba dumplings) with a non-alcoholic beer. The soba was made from Hokkaido buckwheat and Ibaraki buckwheat, both using 100% buckwheat flour. The Hokkaido buckwheat had a wild aroma with a thick cut, providing a great chewy texture, while the Ibaraki buckwheat had a more refined aroma with a thin cut and excellent chewiness. The dipping sauce had a sophisticated bonito flavor that made me wonder how it was so elegant. In my personal opinion, it might be the best soba dipping sauce I've ever had. The restaurant is a bit hard to reach, but it was packed with customers even without reservations. Reservations are a must for both lunch and dinner. I won't go into details about the chef, as others have already mentioned, but if you love soba, I highly recommend giving this place a try. They have a time limit for lunch (60 minutes), so next time I'll come for dinner (90 minutes) and enjoy more drinks!

It is located in a quiet residential area a little away from the city center, but I'm glad I went. I ordered dashimaki, soba tofu, and 100% buckwheat soba. The dashimaki was wrapped in a sweetness with a hint of salt, overall very mellow! The soba was delicious and the taste lingered for a long time. It was raining on the day of my visit, but I was able to get home without needing an umbrella. I would like to go again.

I had a tasting of three different kinds of sake, a platter of sweet potato tempura, and duck soup soba. The sake tasting was fun because I could choose three types. The sweet potato tempura was fluffy and filling. I was surprised by how delicious the soba was, even though it was 100% buckwheat - it had a great balance and was easy to eat. I definitely want to come back.

The soba noodles are a unique shade of jade green, with a light and fluffy texture reminiscent of ohagi. They have a flavor similar to freshly boiled edamame. The soba noodles are harvested when they are still green, which is a recent trend. They have a moderate aroma but a strong sweetness. The soba noodles are harvested after being dyed a deep black color, resulting in a firm and tight texture. They are served chilled, with a strong sweetness and aroma, and most notably, a very firm texture. The wasabi and other ingredients are carefully selected, and the soba dipping sauce is so flavorful that it can stand alone as a dish. The restaurant is run by an elderly couple who provide attentive service.

As soon as you exit the west exit of Musashi-Koyama Station on the Tokyu Meguro Line, turn right and walk straight while looking at Koyama-dai High School on your left. Cross Kambrosaka Street and pass through the Linshi no Mori Park from the waterwheel gate to the babbling gate, heading towards the residential area in the northwest. The shop is located in a corner of the residential area. The entrance is a quaint brick gate with plants on both sides and a beige curtain hanging in front. Inside, there is a kitchen at the back, a group seating area on the left, and table seating on the right. The interior of the old folk house-style shop is adorned with hanging scrolls, Noh masks, pots, antique clocks, and has a nostalgic atmosphere as if you were invited to a countryside home. The menu includes various cold and hot soba dishes, appetizers, and desserts. The soba noodles are made in-house and have a strong flavor. The atmosphere is cozy and welcoming, perfect for a casual dining experience.

Nestled quietly in a peaceful residential area, Shisenan is truly an adult hideaway, with only 16 seats in a spacious and relaxed atmosphere where you can leisurely enjoy soba noodles. We use carefully selected soba flour from various soba-producing regions across the country, choosing the most suitable flour based on the season and humidity at that time. We mainly use soba flour from Lake Mashu in Hokkaido, Maruoka in Fukui Prefecture, and Sakaimachi in Ibaraki Prefecture. By utilizing the characteristics of each soba variety, we freshly grind and make the soba noodles of the day, offering them to our customers. Despite being 100% soba noodles, you can feel the smooth texture, refreshing throat sensation, and the unique flavor and aroma of 100% soba. We also offer dishes made with soba flour or soba grains, such as soba miso yaki, soba tofu, soba gaki, and soba grain salad, allowing you to experience the true taste of soba. Each seat in the restaurant overlooks the garden, creating a concept of enjoying soba in nature away from the hustle and bustle of the city. The space is kept simple, with minimal unnecessary items, and the interior is designed using natural materials as much as possible. The wooden surfaces are coated with traditional "persimmon tannin" and finished with beeswax, while the walls are made of diatomaceous earth mixed with straw, creating a chic and elegant atmosphere with a monochrome color scheme. [Drinks] 1. Hot soba tea [Price] 5,170 yen (tax included) [A la carte] - Sashimi Yuba: 1,050 yen (tax included) - Dashi rolled egg: 1,050 yen (tax included) - Soba tofu: 610 yen (tax included) - 100% soba & coarse-ground soba: 1,050 yen (tax included) - Soba gaki zenzai: 1,320 yen (tax included)

Soba is my current favorite, so I made a reservation at this restaurant. Since it is only open on weekdays, it seems quite challenging for those who are off on weekends. It was a hot day, as if heated in a pot, and just a little walk made sweat drip down. Although the nearest station is Musashi-Koyama, it takes almost 15 minutes on foot to get to the restaurant, so I recommend taking a taxi. I finally found the restaurant, which looked like a renovated old house, and felt relieved that I had arrived. I barely made it on time, thinking I had plenty of time. I took off my shoes and sat at a table with a raised floor. Here are the items I ordered: - Wasa plate for 940 yen: A traditional wasa plate with no impurities. - Soba tofu for 610 yen: A rich and deep soba flavor, very good. - Half coarse-ground & 100% soba for 1050 yen: You can enjoy the flavors of both. The coarse-ground soba has a firm texture and a strong aroma. The 100% soba has a simple and gentle flavor. - Coarse-ground soba noodles for 1210 yen: A splendid soba noodle dish that is sticky and has a strong aroma. - Sake tasting for 1100 yen: You can choose from three types of sake, so I recommend it. The owner is truly a craftsman type, earnestly facing soba with dedication. The soba has a flavor that is hard to believe for this time of year, truly a top-quality soba. It's hard to find soba tastier than at this restaurant.

I visited the restaurant on a weekday when they were closed, thinking it was my only chance. Despite it being a weekday, the reservations were full, but luckily I managed to get in on a cancellation. It seemed like they only had one person each in the kitchen and on the floor, so it looked quite challenging. The customers didn't rush the staff, and we enjoyed our meal at a relaxed pace in a spacious environment. The food, including the snacks besides the soba noodles, was very delicious. I would like to bring my parents or friends here.