A friend recommended this little soba place in the middle of an office area. There is always a long queue at lunch hour.
合盛（大）、￥１２５０。けんちん汁（並）、￥４００。
Aimori(soba+udon). Soba is thick and hard type, while udon is soft and springy type. Both are homemade and are very good. Eat with a light dipping sauce, and also spring onion, wasabi, shiso, grated radish and grated ginger. Kenchin-jiru with lots of root vegetables in it.
冷麦、￥１５００。
Very cooling Hiyamugi. Though I ended up ordering a small portion of hot Kenchin-jiru.
けんちんそば（並）、￥１１５０。五色そば、￥１０５０。
Kenchin-soba. Hot soba in Kenchin-jiru.
Five-colour soba. Hot soba with kamaboko, aubergine tempura, quail egg, shiitake mushroom and leek.
とろろ合い盛り、￥１３５０。
Tororo Aimori: soba and udon with grated yam and quail egg.
In general, I like the soba more than the udon, and menu that are served cold are better than the hot ones. The staff are very friendly and the atmosphere is warm.
Lunch menu(J): 1, 2.
志な乃(Shinano)
Add: 3-1-4 Higashi Nihonbashi, Chuo-ku
Tel: 03-3664-9795
The bright, bold, eccentric interior looks more like a Turkish restaurant than a soba place! You sit on colourful cushions and eat off low tables.
里いものうま煮。 だし巻玉子。
Satoimo no umani(simmered taro) is a bit straight-from-the-fridge cold. Dashi maki tamago(dashi-flavoured eggroll) is Kyoto-style, i.e. not sweet. Freshly made and hot, very good!
みそ田楽（粟・よもぎ・生麩）。
3 types of miso dengaku(broiled miso-topped skewers) - awa(millet), yomogi(mugwort), fu(wheat gluten). The miso is a bit salty but still very good.
追っかけ皿そば。
Cold black soba. Comes with a bowl of raw egg, lots of negi(spring onion), tororo(grated yam), wasabi and tsuyu(dipping sauce). You are supposed to mix the ingredients like the way you mix natto…and dip the soba to the foamy sauce to eat. 5 small plates are for one person. The soba has an acquired taste which I am not so crazy about. Worth trying once though. This soba shop is originally from Kyoto and the madam is an interesting character who gave us a lecture about how the way you sit can affect your ability to attract a man….err….^^;;; One of the two waitresses is from Burma and the other is also Asian - both are very cute and friendly! Two of us shared the food, plus a drink each, about 3000yen per person.
Menu(J) here.
竹邑庵太郎敦盛
Add: 3-15-6 Shinbashi, Minato-ku
Tel: 03-5473-8803
大ごまそば、￥８５０。
Famous soba place established in 1884. The present building - dated from 1925 - is one of the historical architectures in Tokyo.
そばとろ、￥９００。天丼、￥１９００。
Soba toro(grated yam). Tendon(rice with prawn tempura).
かしわ南ばん、￥９５０。 力うどん、￥９５０。
Kashiwa(chicken) Nanban. Chikara(grilled mochi) udon.
にしんそば、￥１０００。鴨南ばん、￥１６００。
Nishin soba - soba with smoked sweet-flavoured herring(Kyoto origin). The fish tastes like the canned ones…not my cup of tea.
Kamo-nanban(Duck soba). Very good!
親子南ばん、￥１０００。 花巻、￥８５０。
Oyako(chicken and egg) Nanban. Hana-maki - soba with seaweed.
鴨せいろう、￥１６００。カレー南ばん、￥９５０。
Kamo(duck) Seiro. Curry Nanban.
鍋焼うどん、￥１０００。
Nabe-yaki udon - udon hotpot.
おかめとじ、￥１０００。 おかめ、￥９５０。
(Right)Okame soba : soba with Yuba, tamago-yaki, shiitake mushroom, kamaboko, bamboo shoot, seaweed, spinach.
(Left)Okame-toji soba: Okame soba with egg on top. Very good!
寄せ鍋うどん、￥１２００。 小田巻きむし、￥１１００。
Yosenabe Udon. Super delicious! So many ingredients(including my beloved mochi) in it.
Odamakimushi: chawanmushi with udon(just a little bit) at the bottom. Need to wait for 15mins but totally worth it.
かき揚天丼、￥１０００。 雛そば くさきり、￥１０００。
Kakiage-tendon. Not only kakiage, but also two prawn tempura. The prawns are smaller than the more expensive “Tendon”, but tasty enough.
Soba made with yomogi(limited period).
Not only soba, udon is good too. Tsuyu(soup) is delicious. Nothing I ordered was disappointing but yosenabe and okame-toji stand out the most. Portion is not big, so I always order L portion, which is an extra 100yen(the price quoted above are all for regular portion). The staff are very friendly but they don’t keep very good track of who ordered what. I always order L size but they never remember that - I have to remind them to charge me 100yen more each time. ^^;;
Look at the queue during New Year holiday…normally it is crowded and you may have to wait a bit and share a table during busy lunch hour, but I’ve never seen a queue like this outside a soba place…
Menu(J): 1, 2.
神田まつや
Add: 1-13, Sudacho, Kanda, Chiyoda-ku
Tel: 03-3251-1556
田舎蕎麦、￥７５０。 小天丼、￥５００。
Inaka(country) soba and small tendon(tempura on rice).
辛味大根あげ餅そば、￥９５０。 小天丼、￥５００。
きざみそば（焼き油揚げと薬味合わせ）、￥９５０。
Radish and fried mochi soba, and a small tendon.
Kizami soba: Aburaage and seaweed etc.
ごぼう天そば、￥１０００。 磯天おろしそば、￥１３００。
Burdock root(gobo) tempura soba.
Isoten oroshi soba.
鴨南蛮、￥１６００。 かき揚せいろ、￥１４００。
Kamo-nanban: duck soba.
Kakiage(mixed tempura fritter) seiro.
天せいろ、￥１６００。 地蔵そば、￥９５０。
Seiro soba with tempura.
Jizou soba: Aburaage and ankake(thick starchy sauce with soy sauce taste).
梅そば、￥１０５０。
Ume(sour plum) soba.
山かけ、￥９５０。
Yamakake: Grated yam with quail egg.
そばがき、￥１０５０。
Sobagaki- kneaded buckwheat dough, served hot with soy sauce.
A soba place that I am totally addicted to. Everything is so delicious. Not only the soba noodles that is fantasic, but also the tempura, the duck, and many other toppings. For a soba place, the price is very reasonable considering the portion and the quality. Getting a small tendon(500yen) will make even a big eater like me leave with a happily stuffed belly. I tried almost everything in the lunch menu and all are so great that I don’t mind going back for another round of the menu again, especially because you can choose either hot noodles with soup, or cold ones without soup, and I want to try both!
Lunch menu(J): 1, 2.
蕎麦味噌の春巻き。越前おろし蕎麦。
Some old visits from here. Soba spring roll with miso and shiso, very good! Echizen soba: radish, spring onion and dried bonito. It is not bad but I think there is too much radish…at the end I could just taste the radish. Shouldn’t have mixed them all even though the lady staff told me to.
せいろ、７５０円。小天丼、５００円。 Mini tempura rice bowl is very good!! So good!! Mainly vegetables, also prawns, all freshly fried and light. And after devouring the rice bowl, so happy that there was still the yummy seiro soba waiting, which was sweet in a natural buckwheaty way. Even the small pickle dish and the soba-yu(the hot water used in boiling the soba, usually they give you a pot and you pour it into the leftover soy sauce which you dipped the soba with, and drink it like a soup.) were good.
田舎蕎麦、７５０円。
Inaka soba.
よし房凛(Yoshibourin)
Add: 2-36-1, Nezu, Bunkyo-ku
Tel: 03-3823-8454
いそゆきそば、７５０円。
Soba in beaten egg. Never had this before! It is quite nice. The egg sauce is not seasoned so you dip the soba into the tsuyu sauce before you eat.
池の端 藪蕎麦
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