Teuchi Soba Jiyu San (手打蕎麦 じゆうさん) Tokyo

I ended up having lunch around Ekoda and found this place. In conclusion, it’s one of the best restaurants I’ve been to! It might even be the best soba shop I’ve visited in the last few decades.We ordered two servings of Tamagoyaki (Japanese omelette) and one serving of Age Soba (soba noodles with fried tofu).First, the Tamagoyaki had a subtle dashi flavor that was delightful, and by the end, it felt like I was eating egg tofu.Next was the Age Soba. The soba had a firm texture and rich flavor, and the broth was excellent. The fried tofu had a satisfying crunch and paired perfectly with the broth. Before I knew it, I had finished the broth as well.Finally, we had the Seiro Soba (cold soba). The broth was on the stronger side, reminding me of Yabu Soba.Honestly, I wanted to order more, like Inaka Soba (country-style soba) and Niboshi Soba (soba with dried sardines), but I’ll save that for next time.I highly recommend this place for soba lovers! Less

I was craving soba today, so I started searching for a soba restaurant in the morning. I thought it would be difficult to find a spot with high ratings, but I discovered an available reservation for the same day! I had to go for it. I quickly made a reservation and arrived. For the appetizers, I enjoyed mushrooms, tofu, soup, burdock, tamagoyaki (Japanese omelette), herring, fern, and sobagaki (soba dumplings). I ordered both seiro (cold soba) and tebukuri inaka (handmade rustic soba), which were my preferred thin noodles, and I was very satisfied! Everything was delicious and met my expectations, but I wonder about the Tabelog rating of over 4 points??? However, the cost performance was excellent, and I definitely want to come back to this soba restaurant. Is that why the rating is so high? Less

Finally made it to Jiyu San! I found an available table over a month ago and decided to make a reservation, promising myself I would come no matter how busy work got. Luckily, I finished work early on the day and arrived about an hour ahead of my reservation time, but I was able to enter smoothly. It’s truly a kind restaurant.Of course, I came for the soba, but every dish was delicious and absolutely fantastic! Especially the marinated herring; my companion said they had never tasted such delicious herring before. From the very first bite, their eyes widened, and they exclaimed, "This is so good! As expected!" I felt so happy for them, even though it wasn’t my own restaurant! The main soba was, of course, exquisite, and the soba-yu (soba water) was even more delicious than I imagined. With all the dishes being so tasty and the service being perfect, I truly felt it was worth coming here. Less

This soba restaurant is conveniently located near Higashi-Nagasaki Station. I visited for lunch and quickly ordered some sake along with the tamagoyaki (Japanese omelette) and kujira ume-ae (whale with plum).The appetizer was a crispy snack infused with the aroma of soba and shirasu with sansho pepper. It was perfectly seasoned and quite delicious. The kujira ume-ae, made with the skin of the whale and seasoned with plum, was a rare delicacy with a gentle saltiness and the rich flavor of whale fat—absolutely exquisite. The tamagoyaki was a savory, non-sweet dashi omelette, soft and oozing with flavor.For the final dish, the inaka soba (country-style soba) was cut into easy-to-eat thin strands, with a strong soba aroma. I tried it with salt, but I personally preferred it with soba dipping sauce, which enhanced the flavor. Overall, the balance of saltiness and the care put into the dishes was evident. After enjoying some soba-yu (hot water used to rinse soba), I felt satisfied and grateful for the meal. Less

I visited the famous Teuchi Soba Jiyu San for the first time, a place I had been curious about for a while.After a short walk from Higashi-Nagasaki Station, I arrived around 1:30 PM on a Saturday with a friend. Since it was a bit late, we were fortunate to be seated without any wait.We ordered the seiro soba, inaka soba, and soba with tororo.The soba with tororo had an interesting texture from the buckwheat groats, and the tororo provided a delightful combination of smooth and crunchy textures. The seasoning was delicious, allowing us to enjoy a variety of sensations.The soba was quite thin but had a nice chewiness and great flavor, making it very enjoyable. The dipping sauce was also tasty, clearly showing the care put into every dish.Although we ordered a smaller portion this time, I look forward to trying the two-plate serving or a course next time. I believe everything on the appetizer menu would be delicious, so I’m eager to sample more dishes. Less

I made a reservation about two weeks ago for Saturday around 6 PM. I arrived about 20 minutes early, and I was pleased that they welcomed me warmly. It's easy to dine alone here since you can make a reservation for one person, and there are counter seats available.The interior is very clean, and the service is excellent, making it a very comfortable place to be. First, the appetizers were diverse and of high quality, and they were absolutely delicious. Among the appetizers, the tofu topped with shiba-zuke (pickled shiso) was outstanding. Since the food was so good, I decided to try several dishes, and each one was wonderful. I appreciated that they prepared smaller portions for solo diners, which was very thoughtful. All the dishes were seasoned to pair well with alcohol, and I found myself enjoying my drinks quite a bit. The Sazima octopus, in particular, had fantastic ingredients and a surprising depth of flavor. I also had some soba at the end, which was indeed tasty, but the quality of the other dishes was so high that the soba felt somewhat ordinary in comparison. Personally, I thought the soba dipping sauce was a bit on the strong side. I ended up ordering about five drinks, and I was amazed by the incredible value and quality, as my total came to just over JPY 10,000.I believe this is the best soba restaurant for solo dining in a fantastic atmosphere. I will definitely visit again. It was a great meal.◯ Orders:Tamago-yaki (Japanese omelet)Boni-shin (small portion)Shiba-zuke as an appetizer was the bestSazima octopus (small portion)Soba with tororo (grated yam)Two servings of mori soba, inaka and seiroVarious drinks Less

◆Information I arrived at 10:50 AM on a weekday, just before opening, and was the second group to enter! ◆Interior The restaurant has a stylish and calming decor, featuring both counter and table seating. From the table seats, you can also see the kitchen, showcasing the restaurant's attention to detail! ◆Food Review Straight Juice (JPY 600) This juice comes in a separate container filled with apple juice, which you pour into a glass to drink. The flavor is like biting into a fresh apple, with a sweetness unlike any apple juice I've had before! Tamago Yaki (JPY 900) The tamago yaki was fluffy and creamy, and as soon as it entered my mouth, the rich flavor of the dashi spread throughout. It was delicious! Aged Soba (JPY 1700) The aged tofu burst with flavor the moment I bit into it, and I could taste the deliciousness of the broth as well. It was a truly unique and incredibly tasty aged tofu! The noodles were easy to slurp, coated well with the broth, and the flavor of the buckwheat filled my mouth. The broth was refined, offering a depth of flavor I had never experienced before! When I added green onions and yuzu halfway through, the fragrance of the yuzu and the umami of the green onions enhanced the broth, keeping it interesting until the last sip! The pairing of the noodles and broth was excellent, showcasing a thoughtfully crafted soba! Less

Refer to the map for the location. It faces Route 8, with two small coin parking areas on the eastern side of the same block, and additional parking further back in the adjacent area. Access by car is surprisingly good.During my visit, it had a rating of ★4.07 with 1143 reviews, and it’s well-known not just for being a top restaurant but also for receiving bronze awards multiple times. Normally, reservations aren’t accepted for lunch, but during the Obon holiday, they made an exception. I eagerly made a reservation for the 9-course meal at JPY 8,000 and couldn’t wait to go.The courses, in the order they were served, included: Herring fillet, fern, tamagoyaki (Japanese omelette), soba dough, grilled shrimp with miso, duck breast, soba with tororo (grated yam), seiro (cold soba), and sweet red bean paste.I expected the soba dough to be outstanding, but the duck was exceptional. It surpassed even specialized duck restaurants and hand-made soba shops known for their duck soba. Even someone who usually dislikes duck was impressed by its flavor. And the soba itself was fantastic. The seiro was the standard, and I ordered the inaka (rustic) soba as a refill. The latter was exceptional. While the origin, brand, and blend ratio are unknown, it had a vibrant aroma and rich flavor reminiscent of summer. Together with the full-bodied dipping sauce, my companion and I were truly moved.The tasting of five types of junmai sake concluded with Eiko Fuji, which was heavenly.It’s clear why this place has such a great reputation. I understand well why it’s so popular. If you love soba, you must visit! Less

I made a reservation for the Jiyu San Course and this was my first visit.* Heartland Beer * Herring on a Stick * Tamagoyaki (Japanese Omelette) * Zenmai (Fiddlehead Fern) * Higan Jibun no Hana Daiginjo (180ml) * Soba Gaki (Buckwheat Dumpling) * Duck Roast * Shinryo Junmai Daiginjo (180ml) * Grilled Shrimp Marinated in Miso * Tororo (Grated Yam) with Buckwheat Groats * Seiro Soba (100% Buckwheat) * Inaka Soba (Rustic Soba) ← Additional * Soba Yu (Buckwheat Noodle Soup) * Sweet Red Bean Water This was the first time I received the soba yu in a new bowl. When I added the soba yu to the dipping sauce, I initially thought it was a bit salty, so I was pleasantly surprised. The appetizers had a relatively mild flavor, but the soba dipping sauce was quite rich. Less

On this day, I visited Teuchi Soba Jiyu San, a place I had been curious about for a while! The restaurant is located about a 7-8 minute walk from Shin-Egota Station on the Toei Oedo Line or Higashi-Nagasaki Station on the Seibu Ikebukuro Line.〈What I had〉Appetizers and drinks included in the charge (I chose beer)Grilled shrimp marinated in misoGrilled misoJapanese omeletTwo types of soba: seiro and inakaVarious types of Japanese sakeThe appetizers that day included homemade pickled vegetables, simmered mushrooms, spinach with white sesame, and burdock root salad—four delightful dishes. Each was carefully arranged on a wooden tray, showcasing the natural flavors of the ingredients, making them perfect for a palate cleanser!Grilled shrimp marinated in miso:Perfectly grilled to a delightful crisp, the richness of the shrimp combined with the concentrated flavor of the miso was simply the best! A must-try for shrimp lovers.Grilled miso:The irresistible charred surface made it an excellent accompaniment to enjoy slowly. This was the fluffiest grilled miso I have ever tasted.Japanese omelet:Not only was it well-infused with dashi, but it was also fluffy and light. Paired with the grated daikon, it offered a soothing taste.Two types of soba: seiro and inaka:The seiro, which arrived first, was thinly sliced and refreshing, with a pleasant texture and a clear broth that highlighted its flavor. The inaka soba that followed was so rich in flavor and sweetness that I enjoyed it mostly with salt, allowing me to fully appreciate the contrast in texture and taste between the two types of soba.The soba-yu (soba water) was creamy like a potage, and even though I was full, I ended up drinking it all.This was my first visit, but the meticulous craftsmanship shone through, and the warm hospitality from the owner and his wife made me want to return again and again.It was a great meal! I will definitely visit again. Less

Teuchi Soba Jiyu San is quite difficult to access.There are waiting seats inside the restaurant.On a weekday, I was able to get in right away by arriving before opening.It seems there is no background music playing.Soba with grated yam (small) - JPY 500This dish is served relatively quickly before the soba.It contains buckwheat kernels and chopped yam. Instead of a typical grated yam texture, the yam is crunchy, which is nice, but personally, I would appreciate it more if there were some grated yam mixed in for a smoother texture.Both the seiro and inaka soba are wonderful.They are so beautifully made that I wondered if they were hand-crafted. They have a fresh quality, and even in August, they still have a pleasant aroma.The soba dipping sauce is unique.It has a hint of sweetness and does not have a strong bonito flavor. It pairs well with the soba-yu (soba water), which has a moderate thickness.I considered trying it with salt and wasabi, but the salt was rock salt and gritty, which made me feel like it would be a waste to combine it with the soba's texture, so I enjoyed it mainly with the dipping sauce.Both the owner and the hostess are incredibly pleasant, and the selection of sake is fantastic. The counter and the tableware are also lovely. This is a wonderful soba restaurant that truly conveys a love for soba. Less

This soba restaurant is located about a 15-minute walk from Higashi-Nagasaki Station on the Seibu Ikebukuro Line. While the location isn’t the best, it consistently draws large crowds. The menu features traditional options such as Jyuwari Soba and Inaka Soba without any unusual variations. The selection of sake and appetizers is impressive. The Jyuwari Soba maintains a refreshing quality while still delivering a robust soba flavor, which pairs perfectly with the rich dipping sauce. Due to the strong soba flavor, it’s also delightful to enjoy with the provided coarse salt. Less

On a weekday just before 1 PM, I had to wait about 5 minutes.I ordered the two types of soba: Seiro and Inaka Soba with condiments (green onions, wasabi, and spicy daikon) for JPY 2,600, along with a Tamagoyaki for JPY 900. The Inaka Soba was exceptionally delicious. It was my first time trying it with a little salt, and I really enjoyed the wonderful aroma of the soba. The dipping sauce had no sweetness and a strong saltiness, so just a tiny bit on the edge of the soba was more than enough. To fully appreciate the soba's fragrance, I recommend not overdoing the dipping sauce. The Seiro (100% buckwheat) had a great texture and was also delicious. The Tamagoyaki was warm, soft, and very satisfying. Less

I visited for a weekday lunch.This soba restaurant has consistently received bronze and top rankings, making it the number one soba shop in Tokyo for lunch.Lunch reservations are not accepted; instead, you write your name on the waiting board before opening. Just lining up isn’t enough to guarantee entry, so make sure to write your name down first.There’s no fierce competition on reservation sites, no secret reservation lines, and no tablets that only accept calls from registered numbers. It’s a wonderful place where anyone can definitely enjoy a meal with just a little waiting.The restaurant opens at 11:30, but based on reviews, I predicted that arriving by 11:00 would ensure I’d be in the first round. I took the first flight to Haneda, arriving before 9 AM, and it took about 90 minutes to reach the restaurant via monorail and train.I arrived at 11:00, securing the pole position, and there were 14 people waiting at opening time.Inaka Soba: JPY 1,500 Seiro Soba: JPY 1,200 Soba Gaki: JPY 1,600 Mizu Azuki: JPY 700 Bitter Caramel Pudding: JPY 700Soba Gaki: This was coarsely textured with a grainy feel. It was served with wasabi and a suggestion to try it with salt or soy sauce. I decided to try both, but I recommend sticking with salt, as it enhances the soba's aroma and allows for a subtle sweetness to shine through. The grainy texture of the soba gaki is definitely the way to go! We ordered one for two people, and I was pleasantly surprised when it was served in two separate bowls. I didn’t expect them to divide it for us—such a thoughtful touch!Inaka Soba: The cut edges are sharp, giving it a solid appearance, and the unique transparency and shine are irresistible. You can tell it’s delicious even before tasting it. The chewy texture is delightful, allowing you to fully appreciate the aroma.Bitter Caramel Pudding: This is a hard-style pudding reminiscent of the Italian pudding trend from a few years ago. It’s cut into larger pieces and has a strong bitterness rather than being overly sweet, making it quite enjoyable without becoming monotonous.Even during the busy opening rush when the restaurant was full, the service was very pleasant, which explains its popularity.I’m glad I made the trip from afar.It was a great meal! Less

I had the pleasure of enjoying exquisite soba and handmade noodles at the renowned "Jiyu San" in Higashi-Nagasaki.I started with the freshly made "Soba Gaki." The delightful aroma of grains wafted up, and the chewy texture combined with its natural sweetness was simply irresistible. Next, the "Grilled Shrimp with Miso" featured a rich, roasted miso that paired perfectly with the succulent shrimp, making it an excellent accompaniment for drinks.The "Tamagoyaki" was fluffy and soft, infused with plenty of dashi, and its gentle flavor was incredibly comforting.As for the soba, I began with the "Inaka Soba." Its robust texture and high aroma were outstanding, and with each bite, the rich umami of the soba burst forth. In contrast, the "Nishin Soba" showcased the deep richness of the simmered herring, which melded beautifully into the broth, creating a delicate harmony with the superb soba.From the meticulous preparation of the dishes to the craftsmanship in the handmade soba, every aspect reflected the dedication of the artisans. This visit truly deepened my appreciation for the intricacies of soba, leaving me completely satisfied. Less

Teuchi Soba Jiyu San in Higashi-NagasakiTo put it simply,the dishes before the soba left a stronger impression than the soba itself.The appetizers were well-prepared and delicious.The tamagoyaki (Japanese omelette) was also excellent.And the simmered herring was truly remarkable.On the other hand, the soba, which is the main attraction, didn’t resonate with me as much as its high reputation suggested.I tried both the inaka soba and the regular seiro soba, but honestly, I didn’t feel a significant difference.Of course, it was tasty.However, I didn’t think, "This is something extraordinary."◾️ Appetizers and Dishes Before SobaThis is quite strong.Each dish is not just a simple accompaniment for drinks; they are well-crafted dishes.The seasoning is relatively mild, designed to pair well with Japanese sake.Rather than typical soba shop appetizers, they lean more towards a small kaiseki or Japanese cuisine.From the first dish, you can tell that this place puts in the effort.◾️ TamagoyakiI really liked it.It’s not overly sweet; you can truly taste the dashi (broth) in the tamagoyaki.Past reviews have praised it as having a flavor that comes from the dashi used.Egg dishes are simple, so the balance of dashi, cooking technique, and saltiness really stands out.This place does it well.It’s fluffy without being too airy, maintaining the density of the eggs.It’s also great as a drinking snack.◾️ Simmered HerringThis was the highlight of my visit.It was incredibly delicious.The herring was slowly simmered on a stick.According to reviews, it’s prepared by simmering in rice washing water, then adding kombu, katsuobushi (dried bonito flakes), soy sauce, and mirin, and finishing it over several days.When you eat it, the flesh crumbles easily.But it doesn’t fall apart.The unique fat of the herring, the umami of the fish, and the sweet-savory simmering sauce are perfectly integrated.The fishy smell is also well-controlled.This dish feels more like a well-executed simmered dish than just a soba shop item.Honestly, I think it’s worth coming just for this.◾️ SobaNow, onto the important soba.I had both the regular seiro and the inaka soba.Generally, inaka soba uses more of the whole grain, including the husk and sweet skin, resulting in a darker color and stronger aroma and graininess.At Jiyu San, there are many reviews praising the aroma of the inaka soba. (tabelog.com)However, for me,I didn’t notice a significant difference between the regular seiro and the inaka soba.Of course, there are differences in appearance and texture.But it wasn’t to the extent that I thought, "The moment I switched to inaka, the aroma was overwhelmingly different."I want to write this honestly based on my own perception.The soba itself is well-made.The cooking time is just right.The draining is also decent.It has a nice texture when you eat it.But,I didn’t think it was particularly delicious.Perhaps my expectations were raised too high due to its reputation.◾️ Dipping SauceThe dipping sauce is also refined.It doesn’t just rely on the sharpness of the soy sauce; it emphasizes the balance of dashi and tare (seasoning).It’s better to dip the tips of the soba rather than soaking it completely.However, in my case, my focus was more on the dishes than the soba itself.◾️ Overall QualityThe overall quality of the restaurant is high.Rather,if you view it as a "Japanese cuisine restaurant that you enjoy starting from the dishes before soba" rather than just a soba shop,it makes a lot of sense.Looking at the current course structure, the soba is the last dish, preceded by about seven different dishes. (tabelog.com)In other words, the restaurant is not solely relying on soba.Sake.Appetizers.Simmered dishes.Grilled dishes.Tamagoyaki.Soba gaki (soba dumplings).And finally, soba.I think this entire flow is what defines "Jiyu San."◾️ Areas for ImprovementI have almost no complaints about the dishes.However, regarding the soba, there was a gap between the high evaluation and my expectations.Especially with the inaka soba.If the aroma, graininess, and sweetness when bitten were a bit more distinct, it would have been clearer for me.This is more a matter of personal preference than a technical issue.◾️ Addictiveness★★★☆☆The herring is★★★★★.I also want to revisit the tamagoyaki.But the addictiveness of wanting to come back soon just for the soba wasn’t that high.Rather,if I could enjoy the herring and sake, and then have soba at the end,I would want to come back.◾️ Overall EvaluationTeuchi Soba Jiyu San in Higashi-Nagasaki.It’s a highly-rated restaurant with over 4 points on Tabelog, but my impressions were a bit different.The appetizers are delicious.They are quite elaborate.The tamagoyaki is also great.And the simmered herring is truly amazing.It’s carefully simmered, with a high level of integration of fat, umami, and the simmering sauce.On the other hand, the soba is,tasty in a regular way. But I didn’t feel it was special.I didn’t feel the difference between inaka soba and regular seiro was as significant as the reputation suggested.So in my view,it’s more of a place for appetizers★★★★★ than a soba★★★★★ shop.I understand the high ratings.But what I want to eat again is, first and foremost, the herring.That’s what left the strongest impression on me.Overall: ★★★★☆Soba: ★★★☆☆Dipping Sauce: ★★★☆☆Appetizers: ★★★★★Tamagoyaki: ★★★★★Herring: ★★★★★Sake Snacks: ★★★★★Addictiveness: ★★★☆☆ Less

I visited on a weekday evening.This is my third visit just this month.I’ve become addicted to the flavor of their seiro soba and have been coming almost every week (laughs).I enjoyed the Heartland beer with the appetizers, which included tamagoyaki (Japanese omelet), dried herring, and grilled shrimp marinated in miso, along with the reserved inaka soba served with seiro.The restaurant pays great attention to detail in its interior design and tableware, and of course, the dishes are all outstanding.The seiro soba, in particular, has an irresistible flavor and texture, and I highly recommend it.Last time, I ordered herring soba, but deciding between that and the seiro is part of the fun for me.I paid with PayPay and left the restaurant.I’ll definitely be back! Less

Located at 3-1-4 Ehara-cho, Nakano-ku, Tokyo, I had been looking forward to enjoying delicious soba, and I made an online reservation at Teuchi Soba Jiyu San. This renowned restaurant is listed among the top 100 soba places in the EAST and has received the Tabelog Award BRONZE!I arrived at 5:30 PM for my reservation, and I was the first customer of the evening. I was warmly welcomed by the chef and the owner, and I took a seat at the counter. From this moment, I was already impressed.I ordered:- Heartland (beer)- Seiro Soba- Duck Roast- Itawasa[Appetizer]Four small dishes beautifully presented in individual bowls. Each one was rich in the natural flavors of the ingredients.[Duck Roast]Lightly flavored with a tender texture. The deliciousness of the duck was fully brought out, making it incredibly tasty.[Itawasa]Served with a small amount of grated wasabi and light soy sauce. The fragrant wasabi provided a delightful kick. The aromatic wasabi was truly delicious.[Seiro Soba]The star of the show. Of course, it was Ju-wari soba. I picked up some noodles with my chopsticks, dipped them halfway into the sauce, and slurped them up. The smooth noodles released the aroma of the soba with every bite. Even without any wheat flour as a binder, the texture was pleasantly chewy, and there was no crumbling at all. Eating it with wasabi and green onions enhanced the flavors, allowing me to enjoy a different taste experience.This is what delicious soba is all about. I learned a lot and was taught what a truly great meal is.Thank you for the wonderful meal. I am extremely satisfied! Less

A Return Visit.I tried to make a reservation at a certain soba restaurant in Tokyo, but found out that they are irregularly closed, with Saturdays being almost a definite day off, so I gave up.Instead, I returned here.I arrived about 20 minutes before opening on Saturday.Due to some circumstances, I couldn’t get in during the first round and ended up waiting nearly an hour to be seated. By the way, reservations for lunch are generally not accepted here, except during the August Obon holiday season when reservations are required.◯ Dashi-maki Tamago (2 servings) 900 JPY x 2◯ Heartland Beer 800 JPY◯ Non-Alcoholic Beer 500 JPY◯ Otooshi Fee 200 JPY◯ Two Types of Soba (Seiro and Inaka Soba) 2,600 JPY◯ Seiro Soba 1,200 JPY◯ Kake Soba 1,200 JPYThe dashi-maki was fluffy and lightly sweet.It was hot and quite delicious.The "Seiro Soba" is Ju-wari soba.The "Inaka Soba" is made from buckwheat that is hand-ground in-house.Both had a strong soba aroma and did not disappoint.This is a delightful find during this season.Especially the Inaka Soba had both bitterness and sweetness, yet was still supple.When enjoyed with salt, the soba flavor really shines through.This must be due to the skill of the soba maker.There were no issues with draining or cutting.The dipping sauce was rich and quite strong.I felt that the soba broth was completely overpowered by the dipping sauce.The timing of the soba serving was good, and I was satisfied with the dishes.They have a registration system. There’s a notice posted.Previously, the registration desk was outside, but now it’s inside the restaurant.However, this is not something everyone knows.Neither I nor others registered, resulting in a long wait.If a group stands in front of the notice, it becomes invisible, and depending on the angle, you might not even realize it exists.That was the case this time. No one informed us.Opening the door of a restaurant without a noren (curtain) is something you wouldn’t normally do unless you know.It’s questionable to say, "When you arrive, you should stand in front of the entrance (instead of at the end of the line)."Repeating that you don’t know the situation of those in line makes it pointless when others say, "Beginners wouldn’t know that."I thought it was a waste to even discuss it.I want to commend myself for not leaving.At the time of payment, they did acknowledge that there were issues with the service.The soba is delicious, so I can overlook it, but if asked during the year-end awards voting, "Is this a place you want to keep coming back to for life?" I would honestly hesitate. Less

Located right at the intersection of Minami-Nagasaki 6-chome, facing Mejiro-dori (which some veteran taxi drivers refer to as "Jusankendo Road"), this is one of the top 100 soba restaurants in Japan. The name "Jiyu San" likely comes from this road name.The nearest stations are Shin-Egota on the Oedo Line and Ochiai-Minami-Nagasaki, both about an 8-9 minute walk away, making it a bit inconvenient.For an easier route, I recommend taking the "Toei Bus Shiro 61" that connects Nerima Station and Shinjuku Station West Exit, and getting off at the "Minami-Nagasaki 6-chome Bus Stop," which is just a minute's walk away. This is probably the most convenient way to get there.While it is indeed in a somewhat inconvenient location, the soba here is so flavorful that you might find yourself exclaiming "Ahh" in bliss. I highly encourage all soba lovers to visit and experience this happiness!With the scorching summer ahead, it’s best to hop on this bus route to avoid too much walking.On the day I visited, I had the:- "Jiyu Course 2900 JPY" Cold: Seiro Soba, Hot: Small Herring Soba, Sweet: Mizu AzukiThis delightful course offers both cold and hot soba, each in a light serving size. You can upgrade to "Inaka Soba" for an additional 300 JPY, which is the source of that blissful "Ahh" moment.The highlight was definitely enjoying it with salt. While the dipping sauce was also deliciously sharp, the combination with salt brought out the soba's flavor in a surprising way.They grind and prepare the soba fresh daily, which contributes to its excellent flavor, and the quality of the water they use is likely very good as well.There are two other courses that include both hot and cold soba (with more dishes like tamagoyaki), but those require a minimum of two people. The note stating "We accept single diners for the Jiyu Course" made it perfect for me as I was dining alone.Among the top 100 soba restaurants, this one has a high score. Typically, high-scoring soba restaurants require reservations and offer set courses, but here, lunch does not require a reservation.Thus, for someone like me who prefers to drop by spontaneously, waiting about 30 minutes in line was manageable, especially knowing I could just walk in and be served that day.I also appreciated that they accept card and barcode payments! Less

I made a reservation for 6 PM on a holiday and found three other groups of customers already there, but more and more seats filled up as the evening went on.Once seated, I was asked for my drink order and served an appetizer. The appetizer included pickled vegetables, burdock root salad, blanched mushrooms, and white sesame salad. The white sesame salad had a unique aroma that was quite enticing and paired well with the drinks. Each dish had a delicious, natural flavor typical of a soba restaurant. Next, I tried the soba gaki, which had a slightly coarse texture and a lovely soba flavor with a hint of sweetness. I ordered the soba in two styles: seiro and inaka soba. They served each style one at a time. The seiro was smooth with a strong soba flavor and sweetness, while the inaka soba had a coarser texture and a more complex taste than the seiro. I personally preferred the seiro, but that’s just a matter of taste. The soba-yu (soba water) was light yet still packed with soba flavor, which shows the high quality of the soba itself. There were many other items on the menu, so I definitely want to come back and enjoy a drink here at a more leisurely pace.I had beer and Japanese sake, and the total bill was around JPY 6500. Less

I visited to celebrate my mother-in-law's discharge from the hospital. In addition to the soba, we ordered the classic fluffy omelet and fernbrake. The soba has a distinct flavor that fills your nose with its aroma as you chew—it's truly exceptional. I feel it's a shame to dip it in the broth, so I always enjoy it with just salt. The omelet, packed with various delightful flavors, is so rich in umami that it doesn't even need soy sauce; it melts in your mouth when paired with grated daikon. I can't believe there's such a delicious soba restaurant nearby—it's absolutely amazing! I love this warm and welcoming place run by a lovely couple! ❣️ Less

I had been wanting to visit this restaurant for a while, and finally made it to "Teuchi Soba Jiyu San."I arrived for lunch on a weekday, just five minutes before opening, and there were already three people in line, indicating its popularity. The restaurant is located near the boundary between Nerima and Nakano wards, along Mejiro Street, with a calm exterior that gives off a pleasant atmosphere.This establishment has been passed down through generations, now run by the third-generation owner, Mr. Sadatake Takahashi, who changed the name from "Chojuan" to "Teuchi Soba Jiyu San." He trained at the renowned soba shop "Takeyabu" in Kashiwa, Chiba Prefecture, and has since become a popular spot attracting soba lovers from afar.Every day, they grind whole buckwheat using a stone mill, adjusting the preparation method and thickness according to the condition of the flour. This dedication to soba is evident in their approach.I ordered the ◾️ Jiyu Course (JPY 2,900)• Cold Seiro Soba• Warm Small Herring Soba• Mizu Azuki(I changed the seiro soba to inaka soba for an additional JPY 300.)- Cold Seiro Soba (Inaka Soba) -The soba has a robust appearance and a firm texture. It has a nice chewiness without being too hard, and the aroma of the soba spreads with each bite!I first tried it plain, without dipping sauce.Then, I tried it with salt, which brought out the flavor of the soba even more! The deliciousness stands on its own without any extra ingredients, showcasing their confidence in the quality of the ingredients. Since it was lunch, I refrained from alcohol, but enjoying this soba made me crave Japanese sake naturally. It’s easy to understand why many customers enjoy their soba with drinks!- Warm Small Herring Soba -This was a very satisfying bowl! On top of the herring were green onions and yuzu. 【What stood out the most was the deliciousness of the broth.】It had a wonderful aroma and a flavor that smoothly enters the body. The harmony with the soba was excellent, making it easy to keep sipping!The herring was cooked to a fluffy texture, with a perfect balance of sweetness and savoriness. It paired well with the broth, resulting in a high-quality dish.I think one of the charms of this course is being able to enjoy both cold and warm soba.- Mizu Azuki -To finish, I had the mizu azuki, which was delightful.The sweetness was subtle and refined! It paired well with hojicha (roasted green tea), allowing me to savor the lingering taste of the meal.This was my first visit, and I can definitely see why it has such a great reputation!It’s clear that not only the soba but also the broth and sweets are made with care!The idea of adjusting the preparation method based on the condition of the flour is intriguing, and I look forward to experiencing different flavors each time I visit!I believe this restaurant is worth a visit for any soba lover! Less

Dining alone as a womanEasy to enterCounter seating availableDay 4 of my solo trip in Kanto, lunch (Tokyo, Higashi-Nagasaki)I arrived at 10:50 AM on a weekday.They open at 11:30 AM.I wanted to eat here so badly that I came early to line up.There were already 5 names on the list. I was the only one waiting.When you think of Tokyo, you think of soba, and I was determined to make that happen.There were chairs set up in front of the restaurant, so I sat down and read a book while waiting.Two more people lined up 10 minutes before opening, but the 5 who had signed in did not show up.It turned out to be a good decision not to line up after all! Haha.Now, it’s opening time. I was the first one in.I took a seat at the counter.The service was perfect. Absolutely wonderful.Since I was here, I wanted to fully enjoy the soba.- Seiro and Inaka Soba (two servings) JPY 2600- Tamagoyaki (Japanese omelette) JPY 900First, the tamagoyaki arrived.It was beautiful. I enjoyed it while waiting for the soba.The fluffy, elegant dashi-flavored tamagoyaki was delightful.As I bit into it, the dashi flowed out.This isn’t meat juice; it’s egg juice. So delicious.It was light yet soft, firm, and moist.I could easily eat five servings of this.Now, the soba has arrived.First, I tried the Ju-wari seiro plain.The aroma of the buckwheat was wonderful as I slurped it.Now, let’s dip it in the soba sauce.The texture was refreshingly smooth, unlike anything I’ve ever experienced.It wasn’t broken but had a nice length and was juicy.The quality is off the charts.The soba sauce had a sharp, refreshing taste with a hint of dashi, but it also had a refined sweetness in the aftertaste.This is by far the best soba sauce I’ve ever had.Next, I tried the Inaka Soba. This one was more flexible and had a slight chewiness.It had a gentler flavor compared to the seiro.The texture was soft on the throat.I could even taste a hint of sweetness from the soba.Wow, this is amazing. Truly delicious.The soba-yu (soba water) was a light type, and since the soba sauce was incredibly delicious, I would come just to drink that.Thanks to this soba, my trip has been a great success. I’m so moved!I will definitely visit again!It was a great meal! Less

I visited the soba restaurant "Teuchi Soba Jiyu San" for the first time, located an 8-minute walk from Higashi-Nagasaki Station along Mejiro Street. This place has received a Tabelog Award Bronze.I often pass by in my car and have been meaning to stop by.I entered right when they opened, and there were already three people ahead of me.The interior features three counter seats and three tables for four, all in a calming wood-tone design.Today, I ordered:- Jiyu Course ¥2900-For the cold dish, I switched to Inaka Soba for an additional ¥300.The noodles had a firm texture and were well-defined. They had a pleasant mouthfeel, and the flavor of the soba expanded with each bite. It was delicious even with just salt. Very refined.For the warm dish, I had a small herring soba.This was even lighter in texture than the Inaka Soba. The herring was topped with green onions and yuzu, and the fragrance of the yuzu complemented it perfectly. The herring was tender and just right, with a great flavor that would pair well with sake.I even finished the broth.The soba-yu (soba water) arrived at just the right time.It was smooth and not powdery at all.It was very soothing and comforting.For dessert, I had sweetened water azuki beans.It was just the right amount of sweetness. I usually don’t eat this, but I could finish it easily. It came with bancha tea, which added to the feeling of comfort and satisfaction.It was delicious!It was a great meal! ^ ^ Less

Teuchi Soba Jiyu San, located at 3-1-4 Ehara-cho, Nakano-ku, Tokyo, sits along Mejiro Street. The restaurant's name is derived from the fact that this street was once called "Jusankendo." Currently, the third-generation owner, Mr. Sadao Takahashi, upholds the tradition of this long-established eatery, widely known for its Ju-wari soba made from self-milled buckwheat.During my visit, I enjoyed the "Jiyu San Course" along with sobagaki and nishin soba. The course offered a rich variety of dishes that showcased the charm of soba in multiple forms.The course dishes emphasized seasonal ingredients, and the meticulous preparation highlighted the natural flavors of the ingredients. Rather than being flashy, the dedication of the artisans was evident in the careful execution of each dish. The flow of the meal was pleasant, naturally building anticipation for the soba.The sobagaki was a standout dish that truly showcased the power of the restaurant's soba. Its fine, smooth texture released a rich aroma of buckwheat, and with each bite, the sweetness and umami became more pronounced. The quality of the ingredients and the commitment to milling techniques were clearly reflected in the flavor.The nishin soba featured tender, well-cooked herring that harmonized beautifully with the refined flavor of the dashi. While the herring was prominent, the overall balance was delicate, allowing the aroma of the soba to shine through until the very end.Finally, the concluding soba reaffirmed the restaurant's true value. The buckwheat, sourced from local farmers, is milled fresh each day using a stone mill, and the Ju-wari soba is crafted with care, resulting in a fragrant and smooth texture. The thin, beautifully shaped soba released its flavors with each bite, showcasing the artisans' skill.This establishment offers a wonderful opportunity to experience the techniques and sincere craftsmanship passed down through its long history. It will surely leave a lasting impression not only on soba lovers but also on those wishing to delve into the depth of Japanese soba culture.It was a great meal! Less

今回は2ヶ月ぶり？くらいの訪問店主さんのインスタで見た、タコも気になってました。今回は新規の3名を連れて4名で来店。相変わらず素晴らしいお通しから、つまみ迄最高でした。たこがメニューに無かったのだから、カウンターの上の方にオススメが書いてあるの初めて知ったwお蕎麦は全員田舎蕎麦→せいろ→かけそばの３つ注文本日も大変美味しかったです。ご馳走さまでした。 Less

Located just a 10-minute walk from Higashi-Nagasaki Station, this renowned restaurant sits quietly in a residential area.I aimed to arrive shortly after opening on a weekday, visiting a bit early at 11:00 AM. There were chairs set up outside for waiting, and surprisingly, the time spent reading while waiting for the opening felt pleasant and never boring. When the restaurant opened at 11:30 AM, I was smoothly guided in as the first on the list.On this day, I simply wanted to enjoy the soba itself, so I ordered two servings of seiro.The seiro that arrived was surprisingly fresh and had a delightful texture, despite being 100% buckwheat with no added flour. The homemade buckwheat flour was incredibly flavorful, and the moment it touched my palate, a refined aroma and gentle sweetness spread throughout. The rich umami of the broth paired perfectly with the sharp, soy sauce-based dipping sauce, enhancing the sweetness of the soba to its fullest.I skillfully slurped the first serving, and the second was served at just the right moment. I was able to savor the true essence of hand-made soba until the very end.With its sophisticated and calming atmosphere, this is a wonderful restaurant well worth the visit. Less

I was searching for a delicious soba restaurant and found Teuchi Soba Jiyu San. Not only is it listed among the top 100 restaurants, but it also shines with a bronze award, so I was really curious about it.During lunch, there seems to be a line, but at night, it’s reservation only. I made a reservation a month in advance, and I was grateful that if you join on the reservation start date, it’s easy to secure a spot!The interior was cozier than I expected. I arrived after 6 PM, and there was only one table left.⚫︎ Toasting Ceremony We started with a toast using Heartland beer. Oh, the one I poured was full of foam, while my gourmet partner poured one without foam (laughs).⚫︎ Appetizers Here, they serve a platter of appetizers as the first dish. Everything was delicious, but the pickled turnip stood out ⭐︎. Thanks to that, I ended up taking my time eating, which made me linger longer than I intended (sweat).⚫︎ Jiyu Course I was unsure about what to order, but since it was my first time, I decided to go with this course.⚫︎ Itawasa This is a famous dish from Wakayama. The surface is crispy and bursting with flavor. ⚫︎ Zenmai Lightly seasoned and delicious. By the way, my gourmet partner said this was the best dish of the day. ⚫︎ Tamagoyaki Fluffy and perfectly cooked. The richness of the dashi is exquisite—not too strong or overwhelming. ⚫︎ Soba Gome Tororo The aroma of seaweed combined with the crunchy rock seaweed is natural. Personally, I prefer it without mixing! ♡ ⚫︎ Cold: Seiro Soba Thin and refreshing. ⚫︎ Inaka Seiro I added this one by reservation. It doesn’t taste like a countryside soba... The flavor and texture are outstanding. ⚫︎ Warm: Small Herring Soba This was surprisingly delicious! What is this herring? Rich and thick. ⚫︎ Mizu Azuki It melts away smoothly in your mouth.I also had some soba gaki on the side, and it was incredibly delicious! Without a doubt, this soba gaki is the best I’ve ever had.The price was a bit high, but every dish was amazing and at an astonishing level. Less

I made a reservation for 7:00 PM on a weekday.The restaurant has a clean space with three table seats and about four to five counter seats, but since it is run by just two people, the service speed is not particularly fast.*Please be careful not to confuse the intercom on the left side of the entrance, which has the restaurant's name on it, with the door to the residence!*The evening service is by reservation only, and you start with an assorted platter of appetizers (four small dishes).*Approximately JPY 2,000 per person*I ordered the two types of soba: seiro and inaka soba, as well as kake soba.The noodles are about 1.5mm thin and well-crafted; even the inaka soba is thin, which enhances its flavor. Because of this, or perhaps due to the pairing, the seiro is served first, followed by the inaka soba.*The restaurant provides pairing suggestions for the condiments. The combination with purple spicy radish is quite rare, making it a refreshing experience.Personally, I also enjoy having inaka soba with coarse salt.As noted on the menu, the aroma and texture differ when served cold. If you have room in your stomach, I recommend trying both styles for comparison. Less

Hello everyone, thank you for your hard work! (＾Ｏ＾☆♪ I’ve also started a blog!! Please check it out!! https://nakazaki-kenji.jp/ Today, I visited "Teuchi Soba Jiyu San" in Higashi-Nagasaki. It’s been about two and a half years since my last visit. As summer approaches, I thought it would be a good idea to start visiting soba restaurants, and I decided to kick things off with Jiyu San. d(^_^o) Let me delve a little deeper into soba. _φ(･_･ As summer draws near, I find myself inexplicably drawn to soba shops. I enjoy slurping cold soba while sipping a bit of sake during the day. It’s not too heavy, not too noisy, and it feels comfortable even when dining alone. The culture of "soba-mae" that has continued since the Edo period offers a perfect "style" for adult daytime drinking. Moreover, soba contains rutin and B vitamins, making it a gentle food for a tired summer body. I sip lightly and finish with soba. This year, I plan to explore this enjoyable summer experience a bit more seriously. "Soba is meant to be slurped heartily, the Edo way." That’s the image I have. However, it is said that the actual Edo culture was more about "subtle elegance." The perception of slurping loudly likely spread through rakugo, movies, gourmet culture, and television. Originally, it was less about competing for loudness and more about gracefully enjoying the soba and leaving the shop smoothly. When I enter a soba shop alone during the day, I feel I can grasp that Edo-like distance a little better. By the way, soba was not originally the thin noodles we know today. It is said that the old form of soba was kneaded like sobagaki and eaten in dumpling form. The thin-cut soba known as "soba-kiri" became popular during the Edo period. The techniques of using wheat flour as a binder and the busy merchant culture contributed to the formation of the current soba culture. I sip lightly on sake and finish with seiro soba. Perhaps this "thin-cutting" is what gave rise to the Edo soba-mae culture. Let me briefly introduce the restaurant. _φ(･_･ About the cuisine: Facing soba directly and adjusting the kneading method according to the flour's condition Chef Takahashi, who wishes to express what he truly loves and desires, continues to pursue and evolve his ideal taste. Through careful techniques like water management and kneading, he has achieved the current flavor. The buckwheat sourced from producers across Japan, including Nagano and Fukui, is ground in a stone mill only for the day's use. The rich dipping sauce enhances the flavor and umami of the soba, which is made according to the flour's condition of the day. He pays attention to the use of water, using mineral water for the kneading water and soft water with shell fossils for boiling. About Chef Sadao Takahashi: Originally from Tokyo, he grew up in a family that has run a soba shop since his grandparents' generation. He helped out at the shop from a young age and decided to become a soba chef in elementary school. After graduating from Tsuji Culinary Institute, he trained for five years at the renowned "Takeyabu" in Kashiwa, Chiba. In 2005, he took over the family business and became the third generation at just 26 years old. He changed the shop's name from "Chojuan," which had been maintained by his grandfather and father, to "Teuchi Soba Jiyu San," revamping the menu and transforming it into a popular spot for soba lovers from afar. I got off at Shin-Ekoda Station on the Toei Oedo Line and headed to the restaurant. It’s about a 10-minute walk, which is a bit far, but it’s a straight path, so I arrived without getting lost. Upon entering the restaurant, the owner warmly welcomed me. The service was wonderful, and her smile was soothing. ( ◠‿◠ ) For dinner reservations, there’s a rule where you can enjoy one drink and an appetizer for JPY 1900, so I started with Japanese sake. d(^_^o) I was served a lightly cloudy sake from Yamagata Prefecture, which was incredibly rich and aromatic—absolutely fantastic!! I enjoyed various types of sake afterward!! Each one was delicious and made me feel pleasantly tipsy. (//∇//) Alright!! Let’s fully enjoy Jiyu San after such a long time!! Today, I’ll be ordering a variety of dishes a la carte!! First, let’s start with the appetizers. Appetizer: First, we have a four-item appetizer platter. Just looking at it makes me excited!! Nukazuke: Pickled eggplant, carrot, cucumber, and turnip. Each one has a pleasant acidity and is delicious!! I could easily drink two cups of sake with just this!! Tataki Gobou: The flavor of the burdock is gentle and soothing. The aroma of sesame is irresistible!! Shidoke no Ohitashi: Crunchy with a moderate bitterness and a wonderful aroma!! This feels like it will cleanse my body from the inside!! Mushroom Ohitashi: Wow!! It’s packed with the umami of various mushrooms—absolutely the best!! The light seasoning allows me to fully enjoy the aroma and flavor of the mushrooms!! Tamagoyaki: They made a serving just for me! ( ◠‿◠ ) It’s hot and looks incredibly delicious!! This is so good!! It’s fluffy and creamy, with a rich dashi flavor!! The outside has no burn marks, and the inside is perfectly moist!! This pairs wonderfully with sake! (//∇//) Itawasa: This is a Kishu Tanabe-style grilled kamaboko, with a plump and chewy texture and rich umami!! The outside is fragrant, and the aroma of wasabi is fantastic!! Zenmai: They made a serving just for me! ( ◠‿◠ ) I was surprised at how thick it was!! It has a crunchy texture, and the more I chew, the more umami bursts out—absolutely the best!! I could eat this zenmai every day!! This is a sake thief! (＾Ｏ＾☆♪) Boni Shinn: They made a serving just for me! ( ◠‿◠ ) I’m happy it comes with kombu too!! This is so delicious!! It’s said to be carefully deboned and simmered for five days, and the herring itself is large and rich in fat—absolutely the best! (　ﾟдﾟ) Since it’s carefully deboned, I didn’t feel any bones at all!! The kombu is soft and full of umami, and it’s incredibly tasty!! This is a remarkable dish! (//∇//)(//∇//)(//∇//) Duck Roast: They made a serving just for me! ( ◠‿◠ ) It’s said to be low-temperature cooked with a Fuji vinegar sauce, and the refreshing acidity and aroma of the vinegar pair perfectly with the moist duck!! The duck isn’t greasy at all, and the rich umami bursts out with every bite—absolutely the best!! The side dish is carrot mixed with fuki miso, and the sweet carrot pairs wonderfully with the aromatic and slightly bitter fuki miso!! This is the first time I’ve had duck paired with soba! (　ﾟдﾟ) Now, let’s move on to the soba. Seiro Soba: The inaka soba was sold out, so I had the seiro! It looks beautiful, like ju-wari soba!! First, I tried it plain, and it was fragrant and rich in flavor—so good!! And this dipping sauce is exceptional!! It’s a bit spicy like the Yabu style and incredibly rich!! I’m so happy with this quality! (＾Ｏ＾☆♪) Sansai Soba: I ordered this as it was a seasonal special!! It’s a cold soba with shidoke and mushrooms. It looks incredibly beautiful!! First, the dashi is super delicious!! Really, the dipping sauce here is remarkable!! Slurping the soba with shidoke and mushrooms is heavenly!! The bitterness and aroma of the shidoke combined with the umami of the mushrooms is pure bliss! (^_−)−☆ This was the perfect way to finish! (//∇//) As always, both the appetizers and soba were outstanding!! This place is truly a renowned restaurant!! Here’s what I had today: 1. Pickled eggplant, carrot, cucumber, and turnip 2. Tataki Gobou 3. Shidoke no Ohitashi 4. Mushroom Ohitashi 5. Tamagoyaki 6. Itawasa 7. Zenmai 8. Duck Roast 9. Boni Shinn 10. Seiro Soba 11. Sansai Soba The appetizers surprised me right from the start!! The four-item platter was delicious, and I was already enjoying my sake!! The tamagoyaki was moist and hot, with plenty of dashi flavor—so good!! The itawasa was thick and plump, full of umami, and the wasabi was perfect!! And the zenmai was a surprise!! It was incredibly thick with a crunchy texture and wonderful umami!! The duck roast had a pleasant balance of acidity and umami, and the carrot mixed with fuki miso was superb!! And my favorite was the boni shinn!! It was a large herring that was carefully deboned and simmered for five days, and it was so tender and rich—absolutely delicious!! I didn’t feel any bones at all, and the umami was incredible!! The accompanying kombu was also soft and rich in flavor—amazing!! This kombu could stand alone as a soba-mae dish! (　ﾟдﾟ) I had seiro and sansai soba, and both were of high quality—absolutely the best!! The soba was delicious, and I was thrilled to enjoy such great soba after a long time!! Moreover, the soba dipping sauce was also delicious!! After a long time, I had soba at Jiyu San again, and I was once again impressed by how good it is!! The sansai soba was loaded with shidoke and mushrooms, and the combination of shidoke’s aroma and bitterness with the umami of the mushrooms was the perfect finish!! I relaxed with soba-yu at the end. (//∇//) The soba-mae was also served in individual portions for me!! I really appreciated the thoughtful attention to detail. (^_−)−☆ The owner assisted with cooking, serving drinks, and customer service. Chef Takahashi focused on cooking, and their teamwork was impressive!! I’m convinced this is one of Tokyo’s top soba restaurants!! I was completely satisfied!! It was a great meal! Thank you, Takahashi-san and the owner, for today!! I will definitely visit again! (^_−)−☆ Less

1,998 characters ★The third generation, Mr. Sadao Takahashi, showcases his skills at this restaurant (4.05).After five years of honing his craft at Takeyabu in Kashiwa (3.76), he took over the family business in 2005 at the age of 26, changing the restaurant's name.Reservations are only available for dinner, and I made mine through the official website.The interior features a straight counter with three seats in front of the kitchen and three tables for four (totaling 15 seats).The couple runs the restaurant together.On the table, you’ll find a towel, chopsticks, chopstick rests, soy sauce, salt, cups, and a cold water pot.The restroom is equipped with an INAX Satis S type.I intended to order the Jiyu San Course (JPY 8,000), but due to the unavailability of the "Grilled Shrimp Marinated in Miso," I opted for a la carte as follows:Craft Beer (330ml JPY 1,200) Shiga Kogen Beer Kind of GoldJunmaishu (1 go JPY 900) from Kato Brewery in NiigataOtoshi (JPY 1,900) reservation fee / simple dish and one drinkZenmai (JPY 900)Whale with Ume (JPY 900)Tamago-yaki (for 2 JPY 1,800) JPY 900 per person / must order for the number of peopleDuck Breast (JPY 2,200)Soba with Grated Yam (JPY 900)Soba Gaki (JPY 1,600)Seiro Soba (JPY 1,200)Inaka Soba (JPY 1,500)Nishin Soba (JPY 2,700)Mizu Azuki (JPY 700)Bitter Caramel Pudding (JPY 700)Here are my impressions of the dishes I tried, with individual ratings in brackets. Prices include tax.【3.9】Otoshi (JPY 1,900) reservation fee / simple dish and one drink0. One drink1. Homemade Nukazuke (pickled eggplant, cucumber, carrot, daikon, kombu)2. Tataki Gobou (burdock)3. Shidoke (Mizuna) Ohitashi4. Mushroom Stew (nameko, enoki, shimeji, kikurage)For evening reservations, a JPY 1,900 otoshi is mandatory.You can choose from alcoholic beverages like beer or sake for the one drink.The simple dishes are all vegetables (including wild plants and mushrooms), but the seasoning is exceptional.The aroma of Shidoke was strong, and I enjoyed it more than at award-winning Japanese restaurants in Tsuchiura, Ibaraki, and Murakami, Niigata.The lightly seasoned mushrooms were more akin to a high-end kaiseki than a soba shop.【4.0】Zenmai (JPY 900)It looks like it was cooked whole, but the balance of tenderness and crunch is perfect, with exquisite cooking.The elegant seasoning elevates the ingredients.【4.3】Whale with Ume (JPY 900)This is whale meat mixed with plum paste.It reminds me of Koune (horse mane fat), but it’s softer and not as chewy.The marriage of acidity and fat was delightful, surpassing my expectations compared to specialized whale restaurants.【3.7】Tamago-yaki (for 2 JPY 1,800) JPY 900 per person / must order for the number of peopleFluffy and juicy, this is a type of dashi-maki served with grated daikon.【3.8】Duck Breast (JPY 2,200)It’s moist and cooked to perfection, surpassing the typical soba shop level.The accompanying carrot is subtly delicious.【3.8】Soba with Grated Yam (JPY 900)This dish consists of buckwheat groats, coarsely grated yam, rock mozuku, seaweed, and fresh wasabi.You could say it’s like a cold soba porridge based on a cold broth.【3.8】Soba Gaki (JPY 1,600)Topped with fresh wasabi, it has a chewy texture while remaining sticky.Eating it plain offers a rustic flavor.Adding salt enhances the taste, while soy sauce gives it an "isobe mochi" feel.【3.7】Seiro Soba (JPY 1,200)【3.7】Inaka Soba (JPY 1,500)The seiro comes with fresh wasabi and chopped green onions, while the inaka has purple spicy grated daikon and chopped green onions, with a common dipping sauce.While I felt the restaurant had award-winning sensibilities in its appetizers, the soba itself left something to be desired in terms of aroma, flavor, and texture.By the way, the best soba I’ve had recently, which I rated highly, was at Gensui in Nagoya (4.05).Gensui was last November, while this restaurant opened in May, so seasonal differences may play a role.I preferred the inaka for its stronger aroma, but it’s JPY 300 more, so I rated them equally.【3.4】Nishin Soba (JPY 2,700)1. Nishin with Kombu2. Chopped Green Onions and Yuzu Peel3. Shichimi (seven spice)4. Soba (hot soba)The nishin and hot soba are served separately.It’s said to be the same as the a la carte nishin, but the tenderly cooked nishin deserves a rating of 3.8.This is not just at this restaurant; I’ve noticed that hot soba tends to have less aroma, flavor, and texture compared to cold soba, even at Yabu Soba Miyamoto (4.29).I’ve never had a hot soba that I thought was better than cold soba at a specialty shop.Interestingly, the most delicious hot soba I’ve had recently was not at a specialty shop but at a Japanese restaurant called Miyazaki (3.86) in Fukui City, featuring wild boar soba.【3.8】Mizu Azuki (JPY 700)A smooth and creamy texture of mizu yokan.【3.8】Bitter Caramel Pudding (JPY 700)Topped with tonka bean.It’s a firm type but has a smooth mouthfeel. Less

◼️ Background Information This place has an impressive score of 4.04! Lunch Price Range: JPY 2000 - 2999 Dinner Price Range: JPY 6000 - 7999 ◼️ Overall Impression I think this restaurant will resonate deeply with those who are used to high-end soba from the top 100 restaurants! It will also appeal to those familiar with kaiseki and subtly flavored dishes! I don’t have much knowledge about it, but I’m completely satisfied since there’s a soba boom going on! ◼️ Dishes Ordered - Appetizer (JPY 1900) Reservation Fee: Simple dish and one drink - Fern (JPY 900) - Whale with Ume (JPY 900) - Tamagoyaki (2 servings JPY 1800) - Duck Breast (JPY 2200) - Soba with Grated Yam (JPY 900) - Soba Dumplings (JPY 1600) - Seiro Soba (JPY 1200) - Inaka Soba (JPY 1500) - Herring Soba (JPY 2700) - Sweet Red Bean (JPY 700) - Bitter Caramel Pudding (JPY 700) 【Note】 I apologize, but I usually enjoy eating at super cheap soba places, so I probably don’t fully appreciate the quality of this restaurant, but it was really great! Authentic soba dishes!! Everything was beautiful, meticulous, and wonderful! For regular folks like me, it’s best to adjust your meals for about three days beforehand! Avoid junk food and anything overly flavorful! Consider doing a fasting diet! I was so happy to visit this highly-rated soba restaurant! Soba truly cleanses the soul! The service and timing of the dishes were excellent, They served each dish individually and with care, and the plates were lovely. Since I usually indulge in chaotic meals, I felt genuinely satisfied to have a cleansing dining experience at a place I’ve always admired! Food impressions are captured in the photos. ◼️ Interior Tables and counter seating ◼️ Crowdedness Dinner is reservation only!!! ◼️ Service The service was really pleasant! ◼️ Solo Female Dining Difficulty I think it’s fine since there’s counter seating! Less

Today, I took a day off from work and visited a delicious soba restaurant called Teuchi Soba Jiyu San, located near Higashi-Nagasaki Station on the Seibu Ikebukuro Line.The restaurant is about a 10-minute walk from the station, situated along the road. I arrived at 11:20 AM, ten minutes before the 11:30 AM opening, and signed my name and party size on the waiting list. It was quite busy today due to the heat, and I was the seventh group in line. We waited in front of the restaurant until it opened, and when the owner hung the noren (curtain) and called my name, I was directed to sit inside.I waited for about 1 hour and 10 minutes for my turn during the second round.Although there are four chairs lined up, the space is quite cramped when they are pushed together, making it uncomfortable to wait for a long time while being in close proximity to others. It’s better than waiting outside for an hour in the rain or extreme heat, but I wish there was a bit more space between the chairs. I understand the restaurant wants to accommodate as many people as possible.I was seated at the counter, which was quite spacious. A wet towel and chopsticks were provided.The restaurant is run by a couple. After looking at the menu on the table, I had a hard time deciding but eventually chose the Jyu Course with Inaka Soba and a small serving of soba with tororo (grated yam), along with a craft beer.First, my beer and a small serving of fried soba were brought to me. The craft beer was from Tamamura Honten, a collaboration called DOGFISH HEAD x OXBOW x SHIGA KOGEN / Kind of Gold, with an alcohol content of 8%. It was fruity, smooth, and delicious. The secret to its great taste is the proper cleaning of the glass.The soba with tororo (small serving) was served next, and I was told to mix it well. It looked beautiful with soba grains, tororo, mozuku seaweed, nori, and wasabi on top. After mixing it as instructed, I enjoyed the cold, smooth texture, combining the flavors of yam tororo and the acidity of the mozuku with the nutty taste of the soba grains. It was a perfect dish for the hot season—absolutely delicious.The soba was served from the seiro (bamboo tray). This soba is made with 100% buckwheat. First, I tried it plain, and the shine was remarkable as I lifted it with my chopsticks. The texture was excellent, and I couldn’t help but admire its deliciousness. Next, I dipped it in the coarse salt provided on the table, which was also good. I also tried it with the dipping sauce, which was fantastic. It had no overpowering soy sauce smell, and the balance with the dipping sauce was just right. The smooth texture made it delightful.After finishing, I was offered more Inaka Soba, and I was recommended to try it with ume salt. This soba was cut a bit thicker. I first tried it plain again, enjoying the aroma of the soba grains. When I dipped it in the ume salt, the natural sweetness of the soba was enhanced. I also tried it with the dipping sauce, which was wonderful—so delicious.I ordered a second round of craft beer.A small serving of nishin soba was brought to me next. This warm soba came with simmered nishin (herring). The sweetness of the nishin complemented the soba beautifully. The soba paired well with the broth, and the seasoning of the nishin was not overpowering, allowing the broth to shine through.After that, the sobayu (soba water) was served. It was very hot, and I poured it into a small cup, adding the leftover broth and green onions. It was thick and delicious.The set included a dessert of mizu azuki (sweet red bean jelly), served with hojicha (roasted green tea). It was much finer than regular mizu yokan, with no graininess from the azuki beans. It surpassed the level of traditional wagashi (Japanese sweets). This is definitely a dish you must try.Everything was delicious. It was a great meal. The atmosphere was cozy, and both the owner and his wife provided excellent service. I would love to visit this restaurant again if I have the chance.Dishes:- Jyu Course (cold seiro soba, warm small nishin soba, mizu azuki)- Inaka Soba- Soba with tororo (small serving)Drinks:- Craft Beer (Tamamura Honten DOGFISH HEAD x OXBOW x SHIGA KOGEN / Kind of Gold): 2 cupsFeatures:- Table and counter seating- Spacious- Luggage storage available- Waiting list for busy times (outside before opening, inside after opening)- A comfortable place for solo diners- No parking available (coin parking nearby)Total: JPY 7500 Less

I visited during the weekday lunch hours.I arrived just after 11:00 AM and was able to enter in the first round.(On this day, the first round was for those who signed in between 11:20 and 11:25.)【Visit Details】Michelin Guide Tokyo 2026 Bib GourmandTabelog Soba National Ranking 4th (4.05)Tabelog Soba Tokyo Ranking 1st (4.05)(Soba is the primary category)Tabelog Bronze 2026【What We Ordered】 (For 2 people)■ Jiyu Course JPY 4,900 (tax included)(Course available for orders of 2 or more)Ita-wasa (sliced fish)Zenmai (bracken fern)Tamago-yaki (Japanese omelet)Soba-no-mi Tororo (buckwheat groats with grated yam)Cold: Seiro Soba (+JPY 300 to change to Inaka Soba)Hot: Small Niboshi Soba (soba with dried herring)Mizu Azuki (sweet red bean dessert)I had previously enjoyed the Niboshi Soba and often thought about it. Every dish was delicious, and I enjoyed everything up to the final dessert. The soba was exceptional and to my liking. The Niboshi Soba was incredibly tasty, with the tender and slightly sweet herring perfectly complementing the broth for an exquisite flavor.I was very satisfied.It was a great meal. Less

I visited to enjoy the herring soba and ordered the Jiyu Course.Everything besides the soba was consistently delicious, and the soba itself was so flavorful that it didn’t even need dipping sauce. The texture was just to my liking. The herring soba had a wonderful broth, and the herring was prepared sweetly and with great care, which I really appreciated.Jiyu CourseChanged to Inaka Soba (+ JPY 300)Around JPY 5,000I’m sharing my honest thoughts based on my actual experience. I apologize if anything I said comes off as unpleasant.If you enjoyed this, please consider following me. Less

Sakishuu's Foodie! 2026 GW Tokyo Edition!This is one of the highest-rated soba restaurants in Tokyo, located about a 10-minute walk from Higashi-Nagasaki Station. Nestled in a residential area facing the road, it operates on a first-come, first-served basis for lunch and requires reservations for dinner. There are two waiting chairs and a parasol outside.The exterior has a chic and modern Japanese aesthetic. Starting from before 11 AM during Golden Week, the number of people waiting began to increase, and by opening time, there were over 20 people in line.Once inside, the seating area is at the back of the corridor, featuring a stunning wooden counter. There are three counter seats and three table seats, creating a charming atmosphere. It seems that groups of four or more cannot be accommodated at once.The owners, a husband and wife team, provide warm and friendly service.I ordered two servings of seiro soba and inaka soba.First, the dipping sauce, extra sauce, and condiments including wasabi, spicy grated daikon, and green onions arrived, followed by the seiro soba. I was recommended to use wasabi, and the soba had a strong, firm texture with a rich flavor.The shared dipping sauce for both the seiro and inaka soba has a hint of sweetness but is quite rich in dashi flavor, making it deeply flavorful with just a light dip.Next, the inaka soba appeared, which looked darker and thinner than the seiro. Here, the recommended condiments were coarse salt and spicy grated daikon. Upon tasting, the soba had a strong flavor, and the dipping sauce was also rich, creating a direct competition between the soba and the sauce. The texture was firm, showcasing the high level of skill involved.I had two servings this time, but one serving felt a bit small, so I think it’s best enjoyed with some appetizers.I finished off with the smooth soba-yu (soba water).The atmosphere is welcoming and easy to enter, and the service from the couple was very pleasant. It was a wonderful soba restaurant.That’s why I can’t give up on Tokyo!It was incredibly delicious.It was a great meal! Less

I thought this place was really popular since reservations were fully booked for quite a while, but it seems they don’t fill all the seats with reservations. The atmosphere and service inside the restaurant were pleasant. The course meal was delicious and worth the price. When I rate a soba restaurant, I tend to focus on how much I liked the soba itself. Personally, I would have preferred the noodles to be boiled for 5 seconds less. Therefore, I can't give it a perfect score of 4. However, I do think it's a great restaurant. It was a great meal! Less

My first visit to Teuchi Soba Jiyu San!I quenched my thirst with a bottle of Heartland beer and enjoyed an assorted platter of seasonal vegetable dishes as my accompaniment!The side dishes, made with plenty of seasonal vegetables, were all delicately prepared and rich in flavor, including items like fermented pickles!Even though these dishes were vegetarian, they were incredibly satisfying, showcasing the chef's meticulous craftsmanship!For the soba, I had the chance to compare the seiro and inaka soba!The thin seiro soba was fresh and, as I slurped it up, a refined aroma filled the air!With its smooth texture, the crisp and dry dipping sauce enhanced the flavor of the soba beautifully!The inaka soba featured thick, rustic noodles that were dark and hearty. With each bite, the strong grain aroma and firm texture came through directly, allowing me to fully appreciate the soba's potential even when enjoyed with just a sprinkle of salt!To finish, I savored the rich, cloudy soba broth, enjoying every last drop of the dipping sauce!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─This time's featured menu item is the inaka soba!─･･─･･─･･─･･─･･─･･─･･─･･─･･─◇◆ Restaurant Information ◆◇ Address: 3-1-4 Ebara-cho, Nakano-ku, Tokyo Nearest Station: Shin-Ekoda Station ■ Business Hours Tuesday & Thursday 11:30 - 14:30 L.O. 14:00 Wednesday, Friday & Saturday 11:30 - 14:30 L.O. 14:00 17:30 - 20:30 L.O. 20:00 Closed on Mondays, Sundays & Holidays Budget: JPY 10,000 - 14,999 Cards: Accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─【Rating Criteria】 4.6-5.0 points: A place I want to keep coming back to for life 4.3-4.5 points: I want to return 4.0-4.2 points: Yummy 3.5-3.9 points: Average 3.4 points or below: No comment Less