I recently discovered this place and had been wanting to visit. It’s my first time at a soba restaurant with a Tabelog rating over 4. I heard that lunch doesn’t accept reservations, so I happened to get off at Higashi-Nagasaki on a Saturday while using the Seibu Ikebukuro Line, and we decided to drop by with two people. We arrived around 1 PM. I expected a long wait, but there was none, and only two other customers inside. What luck! I had already decided on my order after some research: Inaka Soba and Seiro, and we shared some soba-gaki. I had never tried soba-gaki before, but after seeing reviews, I wanted to give it a shot. I imagined it would take time to prepare, as it’s a lump made from kneaded soba flour that is boiled or steamed, but it was served surprisingly quickly. I appreciated that they divided it onto two plates from the start. I thought it would have a texture like dumplings, but it was more like a fluffy, semi-raw kneaded dish. It suggested pairing it with wasabi and salt or wasabi and soy sauce, but I definitely preferred the salt. It really brought out the aroma of the soba. Not long after, the dipping sauce and condiments arrived. The condiments for the Seiro were wasabi and green onions, while the Inaka Soba had spicy daikon and green onions. The dipping sauce was quite minimal. I guess they want you to enjoy the true flavor of the soba without over-dipping. The soba was served immediately after. The dish was stylish, and the presentation was beautiful. The portion seemed quite small. Now, starting with the Seiro. I dipped the soba into the sauce just under halfway, being careful not to use too much, and brought it gently to my nose first. The aroma was delightful. Once I took a bite, wow, the thin soba had a nice chewiness that was enjoyable. The dipping sauce was more savory than sweet, with a strong dashi flavor. This is delicious, really delicious. And be careful not to dip too much. Since the flavor is robust, a little dip is the way to go. The strong aroma and taste of the soba and the assertive flavor of the dipping sauce harmonized perfectly without clashing. Ah, I can see why others rated it so highly. Honestly, one serving isn’t enough. The soba-yu (soba water) was also good. It was creamy, not too thick, just the right consistency. You could even see some bits of soba grain at the bottom of the cup. It tasted better when I didn’t skimp on the dipping sauce. The satisfaction from the flavor was top-notch. As for the portion... well, it can’t be helped. They serve such delicious dishes for JPY 1300 or JPY 1500 each. I haven’t explored many soba restaurants in Tokyo yet, but I’ve already experienced the pinnacle early on. I’m grateful!