I remembered this restaurant, "Senju Takeyabu," which I wanted to try once because I felt like eating soba. On Tuesday, I walked about 5-6 minutes from Senju Ohashi Station and arrived at the restaurant at 11:29 AM, just a minute before opening. I saw someone already signing in, so I followed suit and wrote down my name. The restaurant opened promptly, and I entered along with three reservations and three other customers. We were led to a small room with a counter of four seats near the entrance to the kitchen. There were also two-person tables, semi-private booths, and some counter seats and tables separated by partitions at the back. In the kitchen, there were the owner and another experienced person, likely a seasoned chef. Although there were four counter seats, we were seated one person at each end. When another customer entered, the owner instructed the other person, perhaps the chef, to seat them in a way that we wouldn't sit next to each other, showing the attentiveness of this long-standing establishment to ensure customers' comfort. Already placed on the counter were soba-flavored rice crackers, which were quite delicious. I couldn't resist munching on them. I had planned to try the "Ten-tsuki Mori" set, a weekday exclusive, to see how it was for my first visit, but I also wanted to have a beer, so I added one. Here's what I ordered: - Weekday Exclusive "Ten-tsuki Mori" Set: ¥2,000 - Today's Craft Beer: Brooklyn Defender IPA from Shiga: ¥940 - Homemade Nukazuke (rice bran pickles): ¥400 Total: ¥3,340 I chose the Shiga craft beer, Brooklyn Defender IPA, recommended by the staff for being the most fruity. A minute later, a Brooklyn Defender IPA (360ml) arrived, which was about the size of a medium-sized glass. It tasted exactly as described on the menu: fruity upfront with a robust bitterness lingering. The balance was excellent. A minute later, and 12 minutes after the initial order, the tempura from the Ten-tsuki Mori set arrived. It consisted of thick lotus root tempura, eggplant tempura, and shrimp tempura. The shrimp tempura was round-shaped and finely coated, reminiscent of the white shrimp tempura from "Azuma Bridge Yabusoba" I had this summer, which made me realize my love for soba again. The lotus root tempura was suggested to be eaten with salt, but it was piping hot. I nibbled on it, huffing a bit. It had a chewy texture and was satisfying to eat. The shrimp tempura, dipped in the bonito-flavored tempura sauce, contained large pieces of shrimp and was delicious, providing a substantial bite. A minute later, the homemade nukazuke arrived, consisting of three slices each of cucumber and nagaimo (Japanese yam). They had a strong rice bran flavor and tasted excellent. The nagaimo was slightly too salty, but overall, it was a deeply flavored nukazuke. Three minutes later, the mori soba arrived. I was told it was a 100% buckwheat soba from Hitachi-Aki, Ibaraki Prefecture. It came with a small dish of soba dipping sauce and finely chopped green onions with wasabi. Since I was still enjoying the tempura and nukazuke with the beer, I neglected the soba for a while. When I picked it up with chopsticks, the top part had started to dry out. I mixed the soba to evenly distribute the moisture. The soba dipping sauce had a hint of bonito flavor. Surprisingly, it wasn't as thick or intensely flavored as the spiciest Edo-style soba dipping sauces. The soba itself had a distinct buckwheat flavor and was delicious. More customers, both pairs and groups of four, had entered by then. Finally, the salted caramel pudding for dessert was also delicious, but as I placed the spoon down, the staff asked, "Would you like to order anything else?" The customer next to me had already left, making me feel a bit rushed. Today, I ordered soba first and then added beer later, which felt a bit disjointed. However, each item served was of high quality. As expected from a long-standing establishment, the alcohol menu was extensive, and both the snacks and set menus were well curated. Next time, I'd like to come in the evening or early afternoon to relax properly. I'll make sure to make a reservation and visit again. Thank you for the feast! 🍽️😊

For weekday solo lunches, I frequent Chijuboku-ya Busan. It's a 5-6 minute walk from Senju-Ohashi Station, located near the intersection of Nikko Kaido and Sumidaregawa streets. I always order their lunch set "Soba Saimai," featuring a trio of my favorite soba dishes: sobagaki, and a half-portion of three different kinds of soba. It's just the right amount of food with a nice variety to enjoy. I start with sobagaki, a traditional Akita-style soba dumpling soaked in soba broth. I always order sobagaki at soba restaurants because each place has its own unique style, whether it's served in a bowl or a pot, and the size and texture vary greatly. Though it's not easy to swallow, I love the texture. Next, I enjoy the three kinds of soba: Akisoba from Ibaraki Hitachi, Arabikisoba from Tochigi, and Kakesoba from Ibaraki Hitachi. Currently, my favorite is the Arabikisoba (some people might not like it because the soba is a bit coarse). I'm delighted when Kakesoba is included in the menu because it's not easy to order it separately, so it's nice to have the opportunity. To finish, I have soba broth, and the complimentary dessert is salted pudding with a spoonful of black syrup, adding a Japanese touch to the meal. It was incredibly delicious; thank you for the feast!

・[Side Story] Chikumi Ohashi Station Senju Takeyabu (Tabelog rating 3.74) Today's lunch was at the long-established Senju Takeyabu near the site! ・Sesame Buckwheat Soba ・Enjoyed the grilled Chikusujyo green onions and duck♪ The rich aroma of sesame beautifully complemented the scent of the soba, making for a luxurious lunch. What impressed me the most was the soba broth, incredibly rich and flavorful, so delicious even without dilution! Finished with salted pudding, overall, it was a satisfying meal! Thank you for the feast! #JustNoodles #Soba #Buckwheat #AdachiWardGourmet

It was a place I've always wanted to visit. I ordered the duck with green onions, which came separately. It arrived piping hot, so I enjoyed it by dipping it in the soba broth while eating. It was incredibly delicious. Today, the soba was 100% buckwheat, sourced from Akita Prefecture. They provided some interesting information about the soba when serving it, which added to the experience. After finishing the soba, they brought out soba broth, which was rich and flavorful. I mixed it with the broth and drank it, and it was also delicious. Finally, they served pudding as dessert, which left me incredibly satisfied!

Located in Kita-Senju, 'Takeyabu' is a soba restaurant established in 1974. It's related to 'Kashiwa Takeyabu,' with the founder having learned soba-making in Kashiwa. Currently run by the second generation, it is known for its popularity in serving 100% soba and additive-free appetizers. Despite being a bit away from Kita-Senju Station, the restaurant offers a distinctive interior and tableware that reflects the essence of 'Takeyabu.' Reservations are highly recommended, as it gets fully booked quickly. I visited around 6 PM on a Saturday and managed to secure a table with a one-hour time slot without a reservation. The menu includes: - Middle Soba (Nakasobagaki) for ¥680: Made from Akita-native mochi-like soba, boasting a robust texture and a sweet soy sauce reminiscent of Japanese confectionery. - 100% Soba (Half-size) for ¥680: Made from Ibaraki-grown soba, featuring a coarse grind for a unique texture. - Coarse-ground Soba (Half-size) for ¥680: Made from Tochigi-grown soba, with a coarser grind providing a crunchy texture. - Country-style Soba (Half-size, Soupless) for ¥600: Also made from Ibaraki-grown soba, offering the opportunity to compare different soba varieties. The restaurant takes pride in its carefully selected tableware, which resembles works of art, adding to the overall dining experience. Apart from soba, the menu includes various dishes like: - Ebi Kakiage and Vegetables for ¥1,870: A delightful mix of white eggplant, sweet peppers, and pumpkin tempura with a juicy texture. The tempura includes small, crispy shrimp, enhancing the overall taste. - White Peach Juice for ¥440: Non-alcoholic and dessert options are available, making it suitable for larger groups. With the ability to sample various Japanese soba, 'Takeyabu' is a haven for soba enthusiasts. I recommend savoring the robust flavor of the country-style soba. Thank you for the delicious meal! *Soba Insights: - Grinding Methods: Stone mill, whole grain flour, machine grinding, offering a variety of grinding options. - Grinding Types: First-grade flour, second-grade flour (including bran, embryo, and germ), third-grade flour, whole grain flour. - Grinding Styles: Coarse grind (results in a firm and grainy texture) and fine grind (produces smooth and white noodles). - Mixing Ratios: 100% soba, 50% soba (and various wheat ratios), 9:1 soba, 8.3 soba, etc. - Soba Styles: Country-style soba (using whole grain and third-grade flour, thick, dark, short, and strong soba flavor). - Japan's Top Three Soba: Togakure soba (Nagano), Izumo soba (Shimane), Wanko soba (Iwate). - Soba's Three Families: Morekawa soba, Yabu soba, Sunaba soba. - Morekawa Soba: Originating in Nagano, known for its faintly sweet taste, smooth texture, and elegant white noodles.

I visited "Senju Takeyabu," a place I've been wanting to go for a long time. I arrived at the parking lot in front of the restaurant at 11:20, before opening on Tuesday. I wrote my name down and waited briefly in the waiting area on the right side. I was second in line. It seems that weekdays are okay without waiting, and I was relieved to find the parking lot empty. Those with reservations were called in on time. I was guided to the counter seats, and already, cold water and buckwheat senbei were served. I had decided on the weekday special "Ten-tsuki Mori" set, but since I was hungry, I added a half serving of coarse-ground soba. The chef informed me that ordering without soba broth would reduce the price and suggested trying the 100% buckwheat soba first before deciding. Tempura was served first. The tempura consisted of lotus root, eggplant, and shrimp. They were all delicious, and the lotus root paired well with coarse salt. The shrimp tempura was exquisite, with a firm and delightful texture. The 100% buckwheat soba had a wonderful aroma, made from Ibaraki's Joso autumn soba. I ordered an additional half serving of coarse-ground soba, which was made from Kanuma indigenous soba. Though I couldn't discern much difference, both were delicious. The soba soup was quite rich, with a generous serving, and I ended up finishing even the last drop with the tempura dipping sauce. A salted pudding was included as a service, and although I'm not usually a fan of sweet things, this one had a mild sweetness that I enjoyed. It was a thoroughly satisfying lunch. Thank you very much! ^_^

I had the Rich Ramen priced at 950 yen. Last time, I tried the Taiwan Mazesoba, so this time I went for the default option, which is the Rich Ramen. As the name suggests, it was very rich, with a thick texture and a strong flavor impact. If you like rich flavors, I think you'll really enjoy it.

I was searching for a good soba restaurant near my house and stumbled upon this one. I thought there was no parking, so I parked at the nearby port, but it turns out there's space for three cars right in front of the shop. Jumping to conclusions can be risky, huh? The taste was excellent, and considering the quality, the prices were really good. I'll definitely visit again. Next time, I'll try the tempura and other side dishes.

I went by making a net reservation at 11:30. I think if you don't make a reservation, you'll probably have to wait for at least 30 minutes around lunchtime. Both the soba noodles and the duck were delicious. I wanted to have tempura too, but I refrained due to financial reasons.

When I peeked into the shop last time, there was a 30-minute wait, but when I visited around noon, I could enter without waiting! I was curious after seeing it on Instagram, and I finally tried "Takeyabu." Their weekday-only "Ten-tsuki Mori" was absolutely delicious!

I didn't know that famous bamboo grove was here in Adachi Ward. I was taken there by the president of a business partner, and I thoroughly enjoyed delicious soba. Soba made from 100% soba flour from Hitachi City, Ibaraki Prefecture. There's nothing more to say. The soba cake was also excellent.

The atmosphere of the restaurant is great, and the service is satisfying. I had the duck, and it had a delicious duck flavor, showing careful preparation. The location is easy to find with good accessibility. The tempura with seasonal vegetables was crispy, and you can tell they use quality oil. The taste is consistently delicious and not boring.

I visited a street-side restaurant about a 15-minute walk from JR Kita-Senju Station. I made a telephone reservation about 10 days in advance. My belief is that it's best to eat soba before the new harvest, typically in the summer, when selecting a restaurant. After experiencing disappointment with buckwheat noodles at a renowned establishment listed in Kyoto's top 100 in 2021, I started pondering what makes a soba restaurant truly delicious. The skill of the chef shines through in maintaining flavor during periods when it typically diminishes and in crafting smooth noodles without resorting to filler in dry seasons. Soba noodles possess a modest elegance not found in udon or ramen. My preference is to choose soba shops in the summer and enjoy new harvest soba in the fall. While often referred to as the three major soba styles of Edo, their origins vary: Sunahama (Osaka), Sarashina (Nagano), and Yabu (Tokyo). Interestingly, the Yabu style seems to suit my taste best. We were escorted to a semi-private room for two. My requested items when booking were: 1) Sakura shrimp and vegetable tempura soba crackers (discontinued, so substituted with pickled vegetables), 2) Young sweetfish tempura, 3) Half portion of Jowari soba (Jowari autumn soba), 4) Half portion of Inaka soba (Inaka autumn soba), 5) Half portion of Aramata soba (Kanuma indigenous coarse ground soba), 6) Salted pudding (complimentary), and a choice of Snow Thatch (1 cup of Yamahai Junmai sake) from three options. The bill came to around 3800 yen, quite reasonable. They use minimal soba soup and wasabi, so perhaps that's why I skipped items 4 and 5. Here are my impressions of each dish: 1) Had the rustic charm of homemade pickles. 2) Tempura disappointed, resembling smelt rather than sweetfish, but at 590 yen, it's understandable (-0.1). 3) - 5) Both aromatic and flavorful, especially impressive for single-origin soba. I could taste the richness from the first bite of 3), whereas 4) and 5) took three to five bites to discern. Offering half portions is a plus (+0.1), served in elaborate dishes. The soba soup lacked a strong bonito flavor, while the soba-yu was thick like that at Kinugawa Yabu. The bonus sweetness reminiscent of Shizuoka's Soba no Mi Ikkanjin is appreciated. Overall, this restaurant excels in Yabu-style soba. While single-origin soba in Kansai disappointed me, those in Kanto are quite enjoyable. My perspective has shifted.

Came to the restaurant wanting to try the delicious duck soba for ¥1,990, but due to the avian influenza, they currently don't have duck. However, the moment I entered the restaurant, the atmosphere was amazing! The service soba chips were delicious, and all the tempura had a great taste of the ingredients. The soba itself was, of course, delicious with a slightly chewy texture. After finishing the meal, they promptly served soba broth, which was thick and very tasty. Finally, even the dessert was delightful - salted caramel pudding, not too sweet, with a noticeable egg flavor. I would love to come back when I want to indulge a bit more. ✨

I enjoyed a delightful dining experience at a renowned soba restaurant in Tokyo, known as one of the top 100 and part of the "Soba Three Families." I arrived around 6:00 PM on a weekday without having to wait, but they started refusing walk-ins from around 7:00 PM unless you had a reservation. I opted for the "Soba Feast Set" priced at 2400 yen (limited to weekdays), which came with various soba dishes and paired it with a Galaxian Highland Beer. The meal was presented in a course-like manner, with each dish explained. I began with soba made from 100% buckwheat from Ibaraki, followed by the traditional variety using locally sourced buckwheat from Tochigi. The sequence continued with soba noodles in a different style, served with salt, and ended with a unique soba-flavored pudding. Each dish had its distinct flavor, and the freshly ground soba was particularly robust and satisfying. It's fascinating how different types of soba can result in diverse and enjoyable flavors. The restaurant paid meticulous attention to details such as the choice of utensils and interior design, enhancing the overall charm of the soba experience. The salt pudding had an elegant taste suitable for adults. The fruity craft beer complemented the meal perfectly. Sitting next to me was a foreign customer who ate gracefully, creating a sophisticated atmosphere. They left with a sense of refinement that resonated with the essence of soba. Thank you for the wonderful meal!

Near Koto Bridge, there's a soba restaurant where not only the soba is delicious but also the side dishes are fantastic. The buckwheat soba, coarse-ground soba, soba flour, corn tempura, asparagus tempura, rolled omelet, chilled tomato simmered in broth, grilled duck with leeks, and to finish, salted pudding. It's been a while since I've had drinks at a soba restaurant, but it was so delicious. Thank you for the feast!

I visited the 6th restaurant on my third Tokyo expedition, marking the 70th soba restaurant on my 2023 soba tour, on a weekday for lunch. The place is located about a 3-minute walk from Chitose Ohashi Station, easily accessible from Kitasenju by taxi in about 5 minutes. I arrived around 1:30 PM and waited for about 10 minutes before entering. I was seated in a cozy hidden corner in the back of the restaurant, creating a fantastic atmosphere. I ordered Ebi (shrimp) tempura and Inaka soba (country-style soba). The country-style soba had a smooth surface due to being flat, lacking the roughness typical of country-style soba, providing a slippery texture. The dipping sauce had a distinct and solid Tokyo flavor. The tempura included shrimp, eggplant, and fully ripened green peppers. The set also came with dessert, adding to the overall value. Although not as distinctive as Hakone Takeyabu, the restaurant exhibited a unique personality in its dishes, utensils, and interior decor. The service from the staff during the waiting period and order-taking was excellent. Since deciding to eat soba throughout the year, it has been six months, and I am now 30 restaurants away from my goal of visiting 100 soba shops this year. Everyday is a learning experience.

The atmosphere inside the restaurant is very pleasant. Although there are many customers, we were fortunate to be seated after only a few minutes of waiting. They offer three types of soba: 100% buckwheat, coarse-ground, and country-style. All can be ordered as half portions, and I heard that some customers order a combination of three half-portions, so I tried that (it's roughly equivalent to a regular portion) along with a side of mixed tempura and vegetable tempura. Three just-right servings of soba were brought to me, and personally, I prefer them in the order of coarse-ground, country-style, then 100% buckwheat. The dipping sauce came with wasabi, green onions, and grated daikon radish. The staff mentioned that with three servings, you get three portions of sauce, but two are enough, so they offered to deduct the extra charge. The tempura was delicious, especially the zucchini. Also, the soba broth was pleasantly rich and flavorful. Thank you very much. It was a delightful meal!

On a regular weekday lunch, if you don't have a reservation, you might have to wait for about 30 minutes! I arrived 10 minutes before the reservation time and the seat should have been secured, but for some reason, we were asked to wait outside until both of us were together... I found a delicious soba restaurant after a long time! The interior of the restaurant is a bit small but cozy. It's a bit of a walk from Kitasenju Station, but I recommend this place. I will definitely go back!

I went for lunch! I've tried various soba places, but this one has the best tempura frying and the best tamagoyaki (Japanese omelet)! Personally, I love the thick consistency of the soba broth, and I'm very satisfied. There were a few other interesting soba options, but it's so delicious that I'll definitely come back for two half-portions again!

I was moving from Ningyocho, Tokyo to Adachi Ward and made some mistakes on the way, but the staff at Soba Senju Takeyabu welcomed me warmly even though I was late due to traffic. I ordered the large serving of 100% buckwheat soba, and the soba noodles had a great texture. The soba dipping sauce was delicious, and the zaru soba was firm. The dessert, salted pudding, was also delicious.