I thought I had been to this place many times and posted on Tabelog. The last time I went was over 10 years ago? So, it's been a while since I last posted. It's been quite a long time since my last visit. I felt like it had gotten a bit cramped, but it turned out it was because of the acrylic dividers. I think they are necessary for infection prevention, but they don't look very nice. Especially in a traditional, long-standing restaurant, the acrylic dividers can make it look cheap and somewhat awkward. Another thing that is different from before is the QR code table tents, a sign of the times. I chose the "Sarashina Horiuchi" where you can choose your soba, and this time I didn't hesitate and went for the "mori soba." As for the side dish, I was torn between the small shrimp tempura and the "kakiage," but I decided on the kakiage. The "kakiage and mori soba (2040 yen)" had a white, crispy kakiage. It had a very light texture, and there was no unpleasant oily feeling. It went well with the soba. When you eat it while dipping the kakiage in the soba broth a little, it brings back nostalgic feelings. I might have had duck the last time I came here? I'm not sure, but I'll enjoy the nostalgic feeling with the kakiage this time. I go to Azabu-Juban about 6 times a year, so I'll try to come back in a shorter time span. Next time, I think I'll enjoy the seasonal soba.

I visited a long-established soba restaurant in Asakusa for lunch. As soon as they opened, the place quickly filled up with customers. We started with some beer and appetizers like tamagoyaki, yakitori, and itawasa, then enjoyed kakiage, new soba, thick-cut soba, and regular soba. The kakiage was crispy with plenty of shrimp, very delicious. The yakitori had a strong flavor which I liked. The thick-cut soba had a good texture and the dipping sauce was just the right thickness. Personally, I preferred the regular soba with its normal thickness. Everything was delicious. Thank you for the meal.

Visited on September 18, 2023 (Monday, public holiday). With my family's approval on the holiday, I made some time for myself. After enjoying a delicious mixed soba in the morning, I walked for about an hour and a half, then went to the sauna at "Paradise" in Mita for two sets. Seeking some adult enjoyment, I made my first visit to this long-established restaurant. I arrived around 2:00 PM and found a line of about two people outside. I was seated inside after waiting for about 5 minutes, at the counter for solo diners. I started with a bottle of lager beer and looked around the interior and the menu. The seat I was given was right by the entrance, so I couldn't see the whole place, but the interior mainly consisted of table seating. There were many three-generation families (perhaps due to Respect for the Aged Day), elderly couples, foreign groups, and solo diners like me, which made me feel a bit more at ease. I ordered herring roe and shrimp surimi lotus root tempura as snacks with my beer, and enjoyed fried soba as a side dish, reading a paperback book that I brought with me. Not using a smartphone, but a paperback book. It's strange how just this can make you feel like you're truly enjoying a daytime drink at a long-established soba restaurant. I leisurely read my book, and the herring roe arrived in about 5-6 minutes, followed by the shrimp surimi lotus root tempura in about 4-5 minutes. The wasabi with a sharp, typical soba restaurant spiciness was delicious, and I slowly savored the bouncy fish cake. As my beer was running low, I ordered the soba. Although there were other types of soba on the menu besides Soba, I chose the Soba here. I also ordered a small bottle of beer and waited for the soba to arrive with the remaining snacks. Reflecting on my growth as I was able to leave some snacks to order soba, the soba arrived in about 10 minutes. It was white soba typical of Soba. I enjoyed the subtle deliciousness and the rich broth, then left the restaurant. I had a great time, including the atmosphere. Thank you for the meal!

I'm happy to be here for the second time. I started with the grilled duck, which was my main target. The sweet tamagoyaki here is my favorite taste. It goes perfectly with the slightly spicy grated daikon radish. I tried inari soba for the first time and was impressed. It was delicious. Today's 100% buckwheat soba had thick noodles from Hokkaido. The noodles were too firm, it didn't feel like soba noodles at all haha. I want to come back again. Thank you for the meal.

I was disappointed last week at Nihonbashi Takashimaya, so I decided to go to the main store. I ordered Aoyagi's vinegar miso salad, tororo soba, and grated soba (with dried bonito flakes). It was nice that the waitress remembered my order. The soba sauce really makes a difference. And the soba itself has a different taste. Also, they didn't make me wait unnecessarily like in Nihonbashi. It was totally different. Today was a local festival, and I was able to see the portable shrine from inside the restaurant, which was nice.

"I had a large serving of tempura and Soba noodles at Soba restaurant. It had been a few years since I last visited due to moving. I lined up for about 15 minutes on a Sunday afternoon and finally got in. They had seasonal matsutake mushrooms on the menu, but I stuck with my usual order of tempura and zaru soba. The tempura was made with fine batter and had shrimp in it, it was delicious. The soba had a great aroma and a smooth texture. The prices are a bit high, but it's worth waiting in line for."

【Authentic Soba in the Heart of the City】While strolling through Azabu-Juban on a hot summer day, I felt like eating something refreshing and decided to stop by this restaurant. The interior has a nice traditional Japanese atmosphere that makes you feel comfortable. I ordered soba with yuzu flavor and tempura. The soba had a refreshing aroma and delicious taste, and the tempura was also very tasty!

More than a fan of udon, I was convinced that soba is the best thanks to the Soba from Koushoku Horiisan. The smooth texture and mouthfeel are amazing. Even the soba-yu is delicious. And the tempura is excellent, with plenty of shrimp and a crispy texture. This is definitely a place I will visit again.

I have always wanted to visit a long-established soba restaurant at least once. Recently, I visited Yabusoba in Ueno, and now I was looking for a restaurant that is not too far from my home. I found this place, which I recognized from when my wife visited Tokyo and we had dinner at Tempura restaurant "Yokota." It is located near the National Stadium Station, just one stop away on the Oedo Line. I haven't visited Azabu-Juban many times, but I know that the Oedo Line and Namboku Line were built in 2000. It is a quiet and sophisticated neighborhood with high-end residential areas and various embassies. There are many old-fashioned shops in the shopping street, which still exudes a serene atmosphere that I like. I decided to visit that area after a long time. It seems to be a popular soba restaurant. When I arrived at the restaurant, there were already 10 people waiting outside. I hesitated whether to change my mind and go somewhere else, but I thought the turnover at a soba restaurant would be quick, so I patiently waited in the heat. As expected, I was soon able to enter the restaurant. I sat at a table surrounded by a large wooden table on the left side of the entrance and pondered for a moment while looking at the menu. Since it was hot, I decided to order the "Hiyashi Tempura Oroshi Soba" in a large portion. While waiting, I read a magazine distributed for free in the restaurant, which features various old-established restaurants. I always enjoy reading such magazines, so I always take them home when I find them. The content is usually interesting. The "Hiyashi Tempura Oroshi Soba" came with three shrimp tempura, grated daikon radish, kaiware radish sprouts, bonito flakes, and nori seaweed. It was simple but just right. I initially thought that the tempura alone might not be enough, but that was not the case. Of course, it would be a waste to eat all the shrimp tempura at once, so I alternated between eating soba and tempura. It was satisfying. The soba on this occasion was not the typical white color of Sara soba. It seems you can choose that as well. When the soba broth was brought towards the end of the meal, it initially seemed a bit bland, which I found disappointing. However, that was my mistake. When I slowly stirred the soba broth, a milky, rich flavor emerged. It had settled at the bottom. The staff was efficient and the service was very polite and professional. It was very fitting for an old-established restaurant.

Last week, I avoided the Asoujuban Nouryou Matsuri and arrived at the restaurant before 10:30, but there was already a line. It seems like there were tourists. By the time the restaurant opened, there was quite a long line. I ordered the same as usual, Oroshi, Sarashina, and Tororo Soba. There were also autumn menu items like Matsutake mushrooms and Ginkgo nuts, but it's probably still too early for those. They haven't been harvested yet this year, right? Today, there were also reserved seats, and by the time I left, there was a line outside as well.

I visited the Asakusa Matsuri festival and many food stalls were operating at festival prices, making it difficult to get in. However, this longstanding restaurant was open as usual, which was a relief. The food was delicious as always, allowing me to take a breather. Thank you very much!

I visited this place again after many years because it was delicious last time. I ordered two types of soba, one made with white buckwheat. The white soba had a slightly refreshing taste, similar to somen noodles, and was delicious. The regular soba had a nice flavor. The restaurant was quite busy, and the service was average. The cold soba tea provided as a service was also delicious. The soba noodles were tasty, and the tamagoyaki (rolled omelette) and tempura were also quite delicious.

I had the Moretsu Soba with duck broth. The duck broth was really delicious... the best I've ever had. It was my first time trying Moretsu Soba, and it was sweet and tasty. The noodles were smooth and had a good texture.

I tried the famous soba noodles at Morisoba, which is known for its New Year's Eve soba. I also had sara udon, duck yakitori, and tempura. The soba had a fantastic texture and was incredibly delicious. The tempura was crispy on the outside and the shrimp inside was flavorful. The duck yakitori was also very tasty, and overall, I was highly satisfied with the meal.

I came to this restaurant because of the heat, hoping that their soba would be okay for me even though I have no appetite. I ordered the usual grated radish soba with morekoshi. As soon as the restaurant opened, customers started coming in and almost all the tables were filled. It's always a pleasant place to visit. When I was leaving, the manager thanked me for coming, which made the soba taste even better. I won't be coming next week because of the Azabu Noryo Festival. I heard that it gets really crowded from early in the morning. The seasonal soba dishes are starting to change.

Visited the main store of Soba restaurant Soka Horiuchi, the original shop with a 200-year history. Ordered the seasonal soba dish "Chilled Plum Oroshi Soba". The large plums had a gentle saltiness and a perfect balance of sourness and sweetness. Toppings included grated daikon radish, kaiware daikon, nori seaweed, bonito flakes, and shiso leaves. The soba noodles were smooth and had a pleasant texture. The dipping sauce was also mild and delicious. Highly recommended!

I visited the restaurant after seeing it featured on a TV show introducing Edo-style cuisine. I was seated at the counter by a female staff member. There were partitions for infection control, but the space felt spacious and calming. From the menu, I chose the following dishes: - Sarashina Soba (¥1000): Soba noodles made with the core powder of buckwheat seeds, resulting in a light and smooth texture. It paired perfectly with the smooth and rich dipping sauce. - Toriyaki (¥770): Juicy and tender chicken grilled with a sweet and rich sauce unique to a soba restaurant. It was a delicious dish that you wouldn't find at a regular yakitori place. - Nagurayama Sake (¥750): I had it served cold. It was dry but clean-tasting with no rough edges, making it a perfect match for the flavorful grilled chicken. The soba was top-notch, and the service was subtly excellent. Even dining alone, I could enjoy the food and drinks and have a pleasant time. The variety of soba and the selection of drinks, combined with the cozy atmosphere, make it a place I would like to visit again.

This is a place I often visit. I like to treat myself a little during the day, with a beer and some snacks. Today, I had tamagoyaki (Japanese rolled omelette) and conger eel tempura. The tamagoyaki was delicious, with a subtle sweetness from the dashi (broth). The conger eel tempura was seasonal and had a large, juicy piece of meat with perfectly deboned. It was served with salt and a light dipping sauce with grated daikon radish, both of which were tasty. I also had tororo soba (buckwheat noodles with grated yam) today, choosing the white morekoso soba. It was easy to eat and had a nice aroma. It was a satisfying meal that helped me beat the summer fatigue.

Located a 5-minute walk from Mabashi-Juuban Station, "Sohonten Koshika Horiuchi Main Store" is a soba restaurant where we ordered a la carte. We tried the Sarashina soba for ¥1000, which is a type of soba with a high wheat content. We also ordered a Mori soba. The texture was distinct, and the dipping sauce came in both sweet and spicy variations. We only ordered these dishes as we had already been drinking during the day. The style here seems to be enjoying sake and appetizers while waiting for the soba, and finishing with soba at the end. It was a valuable learning experience at this long-established Koshika restaurant.

Last time, I visited and was puzzled by the whiteness and unique texture of the soba at Sarashina, which didn't seem like typical soba. This week, I went again to confirm. Finally, I understand the deliciousness. Even the soba broth at Sarashina is on the sweeter side, which I just noticed. This soba broth is also delicious. I personally enjoy having grated soba with Sarashina. The combination of bonito flakes and Sarashina goes well together, and I really like it. My companion had the chicken soba this time. It had plenty of chicken and a strong chicken broth flavor in the soba broth. The service from the staff was also subtly good. It's a great restaurant.

A long-established soba restaurant in Asakusa. I had heard good things about it and finally made my first visit. The interior of the restaurant had a seasoned feel to it, slightly messy but not in a bad way. I ordered the duck Nanban soba. It was delicious, but I couldn't quite tell how it differed from other soba restaurants. If it were closer to my home, it would be quite convenient to have around.