Tamawarai (玉笑) Tokyo

A popular restaurant that has earned a Michelin star.I decided to visit on a Saturday, prepared for a long wait, as it is known for always having a line.Although the opening time was 11:30, I arrived around 10:45.Perhaps due to the rain, there was surprisingly only one group (three people) ahead of me.Even just before opening, the line wasn’t too long.The interior has a calm atmosphere with a wooden base.Many comments mentioned that the standard coarse soba was on the smaller side, so since there were two of us, we ordered two servings of coarse soba, hot soba, tamagoyaki (Japanese omelet), and grilled miso.The standard coarse soba was indeed delicious.You can fully appreciate the flavor of the buckwheat, and it has a nice firmness and good bite.I genuinely thought this was excellent soba.Then there was the popular hot soba.This dish features warm soba mixed with egg and sauce, resembling a sukiyaki style.I had never tried soba this way, so it felt quite innovative!It seemed worth a try.As for the tamagoyaki, it’s also a popular menu item.I hadn’t ordered it at first, but the staff asked if I wanted to order it, which made me laugh.However, it took quite a while to prepare, so it arrived after the soba.The dashi (broth) was rich, and the sweet tamagoyaki was absolutely worth the wait!As expected from a restaurant with a Michelin star, this soba shop has a high overall level of quality. Less

JPY 13,200 CourseTofuThe flavor of the tofu is rich.Soba GakiThe taste of buckwheat.It has a sticky texture similar to natural yam.I might not personally like soba gaki that much.Tamagoyaki (Japanese Omelette)Absolutely ideal.So delicious!The texture is fluffy and smooth.I love the taste of the dashi (broth).Hijiki with White Tofu→ The tofu is very delicious.Burdock Pickles→ Delicious.Spinach with Sesame Dressing→ The sweetness is just right.Grilled Shrimp with Miso→ Fragrant and crispy, very tasty.Itawasa (Sliced Fish Cake)→ Incredible elasticity.Miso Grilled Dish→ Fragrant.Delicious.It might be a bit strong since I don't drink alcohol.Corn Tempura→ Very sweet.Extremely delicious.Coarse Soba→ Delicious.Atsukake (Hot Soba)→ Delicious.The soba dipping sauce has a good balance and is not overpowering.I love the soba-yu (noodle water) because it's thick and rich.Cream Anmitsu with Matcha→ Black syrup is at the bottom with agar jelly, matcha ice cream, and shiratama (rice dumplings)?Hojicha (Roasted Green Tea) is exceptionally delicious.Soba tea is also tasty. Less

【玉笑】明治神宮前ミシュラン一つ星のお蕎麦の超人気店。常に行列です。名物「熱もりせいろ」は、茹でたての温かい十割蕎麦を生卵を溶いた熱いつけ汁で食べます。味は生卵と濃い出汁で、「卵かけご飯（TKG）」の蕎麦版のよう味です。 もう一つの名物「粗挽きせいろ」は、常陸秋そばを殻ごと挽いた、強い風味とザラリとした食感が特徴のお蕎麦です。蕎麦の黒点が散りばめられた太めの麺は、香りが強くコシが楽しめる絶品蕎麦です。 「熱もり納豆」は、濃厚な大粒納豆と卵、薬味をよく混ぜ、熱々のつつけ汁につけて食べます。トロッとした独特の食感と蕎麦の香りが 美味しいです。全て美味しいのですが、問題は量が少ない。だから何杯も注文して高額にになります。食べたもの熱もりせいろ1,210円粗挽きせいろ1,210円熱もり納豆1,710円 Less

【Visit Date】August 2026, Weekday LunchNearest Station: Meiji-Jingu-Mae Station, about a 10-minute walkAround 12:40 PM on a weekday, I visited with my wife. This is one of my favorite places that I have visited multiple times, and I currently believe it to be the best soba restaurant in Japan.On this day, there was no wait, and we were seated as the first group. After waiting about 20 minutes in the waiting area, we were taken inside.Usually, I order several appetizers to enjoy with drinks before having the soba, but this time we only had the meal.Here’s what we ordered:■ Oroshi Soba - JPY 1,540 (tax included)■ Hanamaki Soba - JPY 1,760 (tax included)The cold Oroshi Soba has a remarkable aroma and firm texture of the soba. The refreshing taste of grated daikon adds to it, making it a perfect dish for a hot day.The warm Hanamaki Soba features a fragrant broth with nori, served with thicker soba, offering a different deliciousness compared to the Oroshi Soba.Since the cold and warm soba have different characteristics, I recommend sharing and comparing them if you visit with someone.Additionally, the soba-yu (soba water) after finishing the soba is delightful. Enjoying the lingering taste of soba while diluting the broth with soba-yu is one of the pleasures of coming to this restaurant.The service was attentive, and I felt comfortable dining throughout our time there. I believe the overall quality of the restaurant, including the food and service, is very high.Normally, I enjoy ordering appetizers like grilled shrimp marinated in miso and tamagoyaki (Japanese omelet) to savor slowly with drinks.This time was just a meal, but I was able to truly appreciate the deliciousness of the soba.Next time, I plan to enjoy some appetizers and drinks again, finishing with soba.It was a great meal.A sommelier in his 30s provides an honest review of the food, service, and cost performance.Taste: 30/30Service: 18/20Atmosphere: 17/20Cost Performance: 17/20Likelihood of Revisit: 10/10【Overall Rating】92/100Recommended for:- Those who want to enjoy the true deliciousness of soba- Those who want to try some of the best soba in Japan- Those who wish to leisurely enjoy soba with drinks- Those looking for a soba restaurant with high satisfaction in atmosphere and service. Less

Nestled quietly in a residential area of Jingumae, this hidden gem has been repeatedly selected as one of the "Top 100 Soba Restaurants in the East" on Tabelog and received a Bronze Award at The Tabelog Award 2026.I arrived 20 minutes before opening.Next to the entrance, there is a small waiting room where I was allowed to wait before the restaurant opened.The interior is quiet, without any background music.With both counter and table seating, it creates a calm atmosphere where you can focus on enjoying your soba.It seems that some items may not be available on certain days, so it's best to check during your visit.This time, I ordered the coarse-grated seiro soba.The condiments included wasabi and green onions.The wasabi had a mild spiciness and a pleasant aroma that did not overpower the fragrance of the soba.The soba itself was aromatic with a crisp texture.The dipping sauce had a complex flavor from the broth, which was delicious.I enjoyed savoring the soba while also appreciating the combination with the dipping sauce.After the meal, I was served complimentary warm tea.Not only was the food delightful, but the service and atmosphere were also pleasant, allowing me to enjoy my soba at a leisurely pace.I had a wonderful meal. Thank you very much!Order:• Coarse-grated Seiro Soba ¥1,210 Less

I arrived at the restaurant around noon on a weekday. After waiting in a cool waiting area for about 30 minutes, I was able to enter. Unfortunately, the restaurant's specialty, grilled shrimp marinated in miso, was sold out, so I ordered the coarsely ground soba and a Japanese omelet. Although I was informed that it would take some time for the food to come out, the omelet arrived first. It was a soft, fluffy dashimaki tamago with a gentle flavor of dashi. The main dish, the coarsely ground soba, had a rough texture that allowed me to truly appreciate the taste of the buckwheat, making it quite authentic. The portion was on the smaller side. This place may not be suitable for a quick meal, but I highly recommend it for those looking to enjoy a leisurely dining experience in a relaxed atmosphere. Less

The soba here is absolutely delicious...Hot MorisobaThis restaurant is a renowned soba shop featured in the Michelin Guide.I became completely hooked after seeing it introduced by Koyabu-san (@koyabukazutoyo_shinkigeki) on YouTube.This is their signature dish, the "Hot Morisoba."First, I add a bit of the rich dipping sauce to a raw egg and mix it with some condiments.Of course, the soba itself is already incredibly tasty.The texture is just right, with a perfect bite and an amazing aroma of buckwheat.Dipping it in the egg mixture takes it to another level.The balance of the dashi and the creaminess of the egg is simply perfect.After finishing the soba, I pour the hot soba broth into the egg dipping sauce.It transforms into a delicious egg drop soup with a rich dashi flavor.This finishing touch is the best.I highly recommend everyone to give it a try! Less

I went to Tamawarai with my dad and sister. It had been a long time since my last visit. Tamawarai is a popular soba restaurant located in a quiet residential area near Meiji Jingu. To start, we ordered some appetizers: Itawasa (sliced fish), Tamagoyaki (Japanese omelette), and grilled shrimp marinated in miso. The Itawasa featured Namba-yaki from Tanauem in Wakayama, which had a great texture and was very delicious. The grilled shrimp marinated in Saikyo miso was aromatic and perfectly cooked, allowing us to enjoy the rich sweetness of the shrimp combined with the depth of the miso. This dish is a specialty of Tamawarai, and you can eat the whole shrimp from head to tail. The Tamagoyaki was soft and fluffy, with a rich dashi flavor that we absolutely loved. It’s delicious on its own, but adding some grated daikon with soy sauce on top makes it even better. Now, onto the soba! We had the coarse-grind seiro and the hot mori seiro. The coarse-grind seiro was made from buckwheat that was carefully hand-harvested and sun-dried, then coarsely ground with the husk using a stone mill. It had a strong aroma and rich sweetness, making it incredibly tasty. The hot mori seiro, served warm with a rich egg and dashi, had wide noodles that paired perfectly with the egg and dashi, creating an interesting texture. This was also very delicious. It was a great meal. Since my mom couldn't join us this time, I hope to come back with all four of us next time. Today's menu: Itawasa Grilled shrimp marinated in miso Tamagoyaki Grilled shrimp marinated in miso Coarse-grind seiro Hot mori seiro Less

I visited on a weekday just after 11:30 AM and was the first customer. The restaurant is small, but it wasn't too crowded that day.I ordered the tofu, tamagoyaki (Japanese omelette), and the coarsely ground soba. The tamagoyaki was highly recommended in other reviews, and it truly was the best I've ever had! I ordered one, but since I came with a friend, they kindly served it on separate plates.The tofu had a gentle flavor and was very smooth.At first glance, the coarsely ground soba seemed like a small portion, but since I had plans to come back, it was just right. However, it might feel a bit small for men. The taste was delicious.The service was very refined, and the restaurant had a calming atmosphere, which I really appreciated! Less

Despite being from Nagano, a place known for soba, I actually prefer udon. Still, I occasionally try to learn more about soba.On this Saturday, with a sauna appointment in two hours and having eaten nothing since morning, I decided I needed a light meal, so I opted for soba.I targeted this restaurant, which is about a 20-minute walk from the sauna I planned to visit. I heard that reservations aren’t accepted for lunch, but considering my schedule, I wanted to arrive right when they opened. So, I braved the intense heat and got there at 10:45 for the 11:30 opening.I was worried about waiting outside, but thankfully there was a waiting area next to the entrance that could accommodate up to six people, and it was air-conditioned. What a relief! Even though I arrived early, there were already three ladies ahead of me. It was tough to listen to their chatter in such a small space...By the time the restaurant opened, there were about nine more customers behind me. However, it seemed they couldn’t let everyone in at once due to order confusion. I was glad to get in right at opening time.Inside, the dim lighting and the deep gray diatomaceous earth walls created a calm, adult atmosphere. What I appreciated most was the absence of background music, making it a peaceful place. It was nice to close my eyes and wait for my order to arrive.But then, the ladies and some younger patrons who came in later started chatting loudly, ruining the ambiance... Good manners are important, folks.Here’s what I ordered that day:Miso-marinated Grilled Shrimp The shrimp was marinated in Saikyo miso and could be eaten shell-on, crispy and delicious. The sweetness from the koji and the teriyaki-like saltiness, combined with the savory aroma of the crustaceans, danced in my mouth and nose. It was refined, with no sharp edges to the flavors, creating a harmonious balance that evoked a sense of Japanese spirit.Half Tamagoyaki I appreciated that the restaurant adjusts the portion size for solo diners. From the waiting area to the service, you can feel their hospitality. The term "fluffy" doesn’t do justice to the luxurious softness of this dish, reminiscent of a down comforter. I could easily wrap myself in it. The broth that oozed out was both clear and subtly flavorful, making it a wonderful experience that left my dining experience and stomach feeling refreshed.Coarse Soba This is what’s known as inaka soba, a rustic, gray-brown noodle that I personally love. It has a chewy texture bursting with earthy flavors, and the aroma is incredibly rich. The soba dipping sauce was mildly sweet and not overpowering, with a gentle hint of bonito that complemented the soba beautifully. The condiments were wasabi and green onions. I didn’t add the green onions at first due to their strong aroma. The wasabi was of high quality, with a melon-like fragrance that enhanced the sweetness of the soba. The soba broth was thick and rich, with a strong soba aroma.Finally, I was served hojicha as a complimentary drink. This was no ordinary hojicha; it had a tea-like aroma reminiscent of Earl Grey. Delicious.All of this came to JPY 3,120. Given the atmosphere and the quality of the soba and appetizers, this was an excellent value.While the soba was delicious, it was the appetizers that left a lasting impression. It was a shame I couldn’t enjoy any alcohol since it was the middle of summer and I had a sauna appointment. It would be fantastic if this place could be used as a quiet izakaya. Less

It was an incredibly hot day, but I was determined to line up before the opening. I arrived around 10:30, and there was already one customer ahead of me. I quietly stood behind them. After a short wait, the staff guided us to a waiting area until the restaurant opened. Thankfully, it was air-conditioned. There seemed to be an issue with the cooking stove, causing a slight delay in opening, but it was no problem at all. The soba was coarsely ground, fragrant, and the firm noodles were delicious. The tofu was exceptional, surpassing even the famous Sanosuke tofu. The decor inside was lovely, reflecting the owner's attention to detail. It turned out to be a wonderful lunch. Thank you for the meal! However, I must say, it was a bit disappointing that the tofu's deliciousness overshadowed the soba. Less

Ranked 3rd in Japan for soba.I couldn't get through by phone, so I visited directly.Arrived at 11:30 and was seated immediately.By 12:30, the place was full.At 11:48, there were 4 groups waiting.◎ Aromatic hot towel★ Half Tamagoyaki (Japanese omelette) JPY 600 The best dashi-maki tamago I've ever had. It was fluffy with a slightly sweet flavor. The spicy grated daikon paired perfectly with the sweet soy sauce.◎ Grilled Miso-marinated Shrimp (1 piece) JPY 1200 You can eat the head, and the rich flavor was absolutely delicious!◎ Coarse Soba (Seiro) JPY 1210 Served last, these soba noodles had a firm texture. The grated daikon from the tamagoyaki complemented it well.I appreciated the warm tea served at the end.Total: JPY 3190They don't serve tempura soba for lunch.At night, they only offer courses, which include it.The budget-friendly course is JPY 9900.Reservations for lunch are only possible on weekdays by phone.It's easier to reach them between 16:00 and 18:00. Less

Today, I would like to share my lunch experience.Here are my thoughts on the dishes I ordered:----------------------------------------Arrived around 11:205th in line, surprisingly not too crowded.Taste:○ Coarse Soba (Atsumori Seiro)It was more ordinary than I expected. The flavor was average.The broth was delicious with a good dashi flavor.I received some salt on the side.○~◎ Hot Soba (Atsumori Seiro)The broth was salty and tasty.The broth was truly delicious.Adding soba-yu (noodle water) to it was the best part.○ Soba Tea: Nutty and good.Appearance: ◎Cost Performance: △ Poor.Operation (waiting time, etc.): △~○Service: △~○Atmosphere: △~○Space: △Parking: ×Will I return? △----------------------------------------It was a great meal! Less

I happened to be nearby with my husband and thought, "Are there any lines?" Luckily, we were able to get in.This was a soba restaurant I had wanted to visit for a long time. With excitement, I first tried the tofu, the itawasa (sliced fish), and the egg omelet, which were all absolutely exquisite.I was completely captivated. The soba was thick and had a strong buckwheat flavor. The unique way of eating it, similar to sukiyaki, was new and incredibly delicious.I highly recommend this place to anyone who loves soba; it’s truly exceptional.The portions are refined, so you’ll definitely want to order more. I can’t wait to go back! Less

Meiji Jingu Mae 【Tamawarai】■ Coarse Soba (JPY 1210)■ Tamagoyaki (Half for JPY 1100)■ Grilled Shrimp Marinated in Miso (Half for JPY 2200)- - - - - - - - - - - - - - - - - - - - - - - - - -This renowned restaurant is featured in the Michelin Guide and is one of Tabelog's top 100 soba spots in the EAST. Nestled in a quiet residential area of Harajuku, I enjoyed a bowl of Hitachi Aki soba, cultivated by the owner himself, near the Wakita Shrine.From sowing to harvesting, sun-drying, milling, and stone grinding, every step of the soba-making process is handled by the owner, resulting in a true work of art.The coarse soba bursts with aroma with each bite, perfectly balancing a firm texture and smooth throat feel.The thick soba broth served at the end is so delicious that you could drink it on its own! ✨️The tamagoyaki has a fluffy, melt-in-your-mouth texture infused with dashi aroma, and the grated Japanese radish adds a refreshing touch, making it an elegant dish that you can't put down.The biggest surprise this time was the grilled shrimp marinated in miso. The Saikyo miso enhances the shrimp's sweetness, with a crispy exterior and fluffy interior. I would love to return just for this dish.While the portion of soba is small and the cost-performance ratio isn't great, the taste is outstanding.On a day when you have time, I recommend lining up an hour in advance to experience this quiet delight! ✨- - - - - - - - - - - - - - - - - - - - - - - - - -️ @soba.tamawarai ★★★★☆ 5-23-3 Jingumae, Shibuya-ku, Tokyo ‍♀️ About a 7-minute walk from Exit 7 of Meiji Jingu Mae Station Reservations accepted (Lunch available on weekdays only) Wed-Fri 11:30-15:00 (L.O. 14:30) / 18:30-21:30 (L.O. 20:30) Sat 11:30-15:00 (until sold out) Closed on Mon, Tue, and Sun Lunch from JPY 2000 Cash only 14 seats No parking Visited in July- - - - - - - - - - - - - - - - - - - - - - - - - -@grm_o7__ values both taste and aesthetics! ✨ I will be reviewing interesting restaurants honestly, so please save and refer to my posts! ♡- - - - - - - - - - - - - - - - - - - - - - - - - -#Tamawarai #Top100Soba #MeijiJinguMaeGourmet #HarajukuGourmet #grmMemo Less

I visited Tamawarai, a place I had been curious about for a while. I tried their signature coarse-grind soba. The first thing that struck me was the strong aroma of the soba itself. The coarse grind gives it a unique texture and bite, allowing the natural sweetness of the soba to unfold with each chew. The dipping sauce was perfectly balanced, enhancing the flavor of the soba without overpowering it. Overall, it was a highly satisfying experience, right down to the last sip of soba broth. This restaurant truly showcases the deliciousness of soba without any flashy gimmicks. I look forward to visiting again in a different season. Less

I had been wanting to visit, but I heard it gets really crowded. So, I decided to go on a Saturday afternoon, hoping for bad weather on a typhoon day! I thought they might be closed, but without checking, I found the trains were running, so I took the chance. Fortunately, they were open, and the shutters were up. At 11:00, there was no wait outside, and while there might have been six people in the waiting area, it felt cramped, so I wandered around for about 30 minutes. Even at 11:15, there was no wait outside, just three groups ahead of me. Since there are few seats for two or more, they don’t seat many at once, and I was called at 11:50. There were many solo female diners, and with six counter seats available, I recommend going alone. I ordered a half portion of tamagoyaki (about JPY 660) and hot soba. It said to mix the egg and condiments while waiting, but I wanted to take a photo, so I waited without mixing. The noodles were thick like kishimen, and instead of slurping, I chewed them. It looked like a small portion, and I didn’t want to finish it too quickly, so I took my time. Normally, I’d finish in just two or three slurps. Honestly, it wasn’t dramatically delicious, and I wondered why it was so popular. Maybe it was just first-timers. I probably wouldn’t wait in line to come back. The tamagoyaki was soft and melted away quickly. It was delicious with the grated daikon. By 12:15, I finished eating, and there were about 15 people waiting outside. If you go, aim for opening time. Also, as mentioned in other reviews, there was a bossy woman shouting, "Why isn’t this cleaned up? Why isn’t this out?" in a rather harsh tone. The employees she scolded were apologetic and seemed nice, so I felt sorry for them. After reading the reviews, I hope they improve this situation. That’s why I’m giving a lower rating. Less

I prepared myself for a wait on a weekday morning, but I was the first in line about 50 minutes before opening. I was grateful to be able to wait in the air-conditioned waiting room.I ordered a half portion of tamagoyaki (Japanese omelette) and a dry Japanese sake called Kido. The sake was served in a well-chilled vessel, and I received one go (180ml). It seemed there was no appetizer, so I added some tofu, which could be served quickly while waiting for the time-consuming tamagoyaki to be ready.The tofu topped with homemade yuba (tofu skin) was rich in the sweetness and flavor of soybeans. The accompanying soy sauce was slightly sweet and delicious, making it a perfect match for the sake.The highly praised tamagoyaki was fluffy and delicious, with dashi (broth) oozing out. It was tasty to eat the tamagoyaki with grated daikon and the special soy sauce, but I realized that the texture of the daikon was a bit coarse compared to the softness of the tamagoyaki, so I tried them separately. The soft tamagoyaki was exquisite.Since I was alone, I ordered a half portion, but next time I will definitely order a full serving.For the soba, I started with the coarsely ground seiro (cold soba). Despite being 100% buckwheat, the long strands were a testament to the skill of the soba maker. It was delicious, but I personally prefer a bit more chewiness. I’m not used to the strong soy sauce flavor of the Edo-style soba broth found in many Tokyo restaurants, but this one had a nice dashi flavor.The soba-yu (soba water) was milky and easy to drink, not like a thick potage. For my second serving, I had the hot mori seiro. The soba dipping sauce was sweeter and saltier than the previous one, and I enjoyed dipping the boiled soba into the well-beaten egg. It was delicious.To prevent the soba from becoming soggy, they must have used thicker noodles. Drinking the soba-yu with the egg broth was truly delightful and satisfying.After the meal, I had hojicha (roasted green tea). While it smelled like hojicha, it had a floral aroma reminiscent of black tea that spread in my mouth, making it a satisfying first experience with hojicha.While I personally find soba from Yamagata and Nagano, as well as weekend soba shops in Miyagi, to be tastier when focusing solely on the soba, considering the enjoyment of the appetizers, the serving style, and the atmosphere of the restaurant, I can understand the high ratings and prices. Less

I discovered this place while looking for lunch during my daughter's event nearby. There was a sign in front of the restaurant saying that the soba was sold out for lunch, and I almost gave up. However, when I asked, they said they could make more soba if I was willing to wait, so I decided to wait in a separate area. There were about three other people waiting as well.Once a seat opened up, I moved to the counter. The atmosphere of the restaurant and the spacious seating were both lovely.Here’s what I ordered (in the order they were served):- Soba dumplings, and the egg omelet, both available in half portions, which is a wonderful option.- Tofu with yuba- Soba dumplings (half)- Egg omelet (half)- Seiro soba- Hot seiro sobaEach dish was simple yet packed with great flavor and aroma, making me feel truly happy while eating. The portion of soba wasn’t too large, so it was perfect to indulge in both the cold and hot versions. The thickness of the noodles was different, which added to the enjoyment.Additionally, the staff were very polite and attentive, which made for a pleasant experience.I also had a non-alcoholic beer, and the total came to around JPY 5600. It was a great meal! Less

This is my first visit to this restaurant, which has won the Tabelog Award bronze multiple times, including in 2026! I arrived 30 minutes before opening on a weekday and was the fourth in line. From what I've seen in other reviews, it seems that even on weekdays, there can be quite a wait depending on the day, so I guess I was lucky. Of course, it gets very crowded on weekends.Given the hot weather today, I ordered the cold oroshi soba (JPY 1,540) and the chilled sake from Wakayama Prefecture, Kido (JPY 1,100). It was served in about 15 minutes! The portion of soba is honestly on the smaller side, so it might not be enough for those who want to eat a lot. However, it’s perfect for those with smaller appetites or for those who want to hop to another place afterward.As for the taste, it was undeniably delicious. The texture and flavor both showcased a high level of quality. I also enjoyed the soba-yu (soba broth) and finished everything. The chilled sake was crisp and dry, complementing the meal perfectly! Less

I visited on a weekday around 11 AM and had to wait for two people ahead of me. You can wait in an air-conditioned waiting area.I ordered two dishes: the Coarse Soba and the Hot Soba. They serve them in the order of Coarse first, followed by Hot, as soon as you finish the first.⚫︎ Coarse Soba The texture is grainy, and the flavor of the soba is strong. Instead of slurping, you enjoy it by chewing to savor the taste and texture. The soba broth is thick and rich, which was also delicious.⚫︎ Hot Soba This is served with a style of mixing egg and a rich soba dipping sauce. It felt like a combination of soba and sukiyaki, making it enjoyable until the very end. The soba had a firm texture, completely different from the usual noodle experience.Both dishes offered a new texture, allowing me to enjoy them as Japanese cuisine rather than just soba. I would love to come back if I have the time. Less

I had been hesitant to visit this place, as I heard it was one of the top soba restaurants and often had long lines. However, I decided to make a reservation and called to book a table for 12:30 on a weekday. I arrived just after 12:20 and found no line! When I opened the door and mentioned my reservation, I was seated at the counter. The restaurant was about 80% full. Since I was dining alone, I ordered one grilled shrimp marinated in Saikyo miso for JPY 1,000, a half portion of tamagoyaki (Japanese omelette) for JPY 760, and the tofu soba for JPY 1,600. Reservations require at least one drink, so I ordered hot soba tea for JPY 440.After a short wait, the shrimp arrived first. I was told I could eat it all, including the crispy shell, which was delicious, and the Saikyo miso flavor really penetrated the meat. Once I finished, the half portion of tamagoyaki was served. It was not sweet, packed with dashi broth, and had a beautiful grilled color. It came with grated daikon, but I enjoyed the simple taste of the egg on its own at the end.Then came the tofu soba. I learned that there was dipping sauce underneath, but the tofu was rich and had the sweetness of a specialty shop's tofu. The bonito flakes complemented it well. A little green onion was added, enhancing the rich flavor of the soba, and mixing it with the tofu made it even more enjoyable. I had heard the portions were small, but overall, I felt satisfied and full.I was surprised to see other customers casually walk in, order just soba, and leave, just like a typical soba shop. Less

On this day, I was working around Miyashita Park in Shibuya. There were plenty of lunch options, and after a bit of walking, I finally made it to this restaurant I had wanted to try.It’s located in a residential area, and I felt a bit uneasy walking through the apartment complex, but I found it. Since it was hot, I ordered cold soba and tofu soba.Both the soba and tofu were delicious, with rich flavors that had a clear definition. The soba broth was also tasty. The atmosphere was calm and very pleasant. Less

I had been wanting to visit for a while, but I couldn't resist the temptations of other restaurants, especially with my soba-loving husband.Since it was around 1:30 PM, I was told that only the thick-cut soba was available, which I accepted, and waited for about 30 minutes to be seated.I ordered the tamagoyaki (Japanese omelette) because I read in reviews that it was a must-try.It was one of the most delicious I’ve ever had.On the other hand, I might have had too high expectations for the soba; the portion was really small, and since it was thick-cut, it felt even less.I probably won't be coming back. Less

I visited this place with high expectations after reading reviews about the long lines. I arrived at 10:40, 50 minutes before opening, and was first in line. There’s a waiting area next to the entrance where you can sit (up to 6 people). They ask for your name, so it seems you can wait anywhere. However, it seemed I arrived too early, as the second person in line showed up at 11:10. The waiting area filled up about 5 minutes before opening, and in the end, there were 6 of us. I guess it varies by day.I ordered the coarsely ground soba for JPY 1,100. It took about 15 minutes to be served. The coarsely ground soba had a strong aroma and a delightful chewy texture. The dipping sauce was rich and flavorful without overpowering the soba's taste.The portion was quite modest, so it might not be enough for an adult male.The atmosphere was pleasant, and the soba was very refined. I can definitely see enjoying some Japanese sake here in the evening. Less

I visited on a rainy Wednesday and was able to enter without waiting. There were about 3 or 4 other groups inside. After placing my order, I waited over 15 minutes for the rolled omelet and the soba with mochi. Both were delicious. I had the seaweed soba, and while I believe it was freshly made, the wait time was quite long. My anticipation grew during the wait, but the aroma of the soba was the least pronounced compared to any I’ve had before. Perhaps it was because I chose the warm option, so I’ll give it a score of 2.8 with hope for improvement. Less

The owner of Tamawarai is Mr. Mahiro Urakawa. Located in Harajuku, near Meiji Shrine, this soba restaurant has earned a Michelin star.His family runs a soba shop in Mie Prefecture, and after training at the renowned soba restaurant "Takeyabu," he opened this establishment in 2011.The name "Tamawarai" combines the name of his family's soba shop "Tamagawa" in Ise City, Mie Prefecture, and his master's pen name "Nishou."Menu Item:【Coarse Ground Soba】~A Brief Impression~The soba features a robust flavor, ground whole with a stone mill, showcasing the rich aroma and texture that soba is known for, making it truly delicious. Less

This was my first visit to the restaurant, which has been selected for the Tabelog Award BRONZE 2026.I arrived 30 minutes before opening on a weekday, but there were already five customers ahead of me, and I barely made it into the air-conditioned waiting area. The interior has a calming, traditional Japanese house atmosphere.I ordered soba along with some delicious miso grilled dishes that pair perfectly as snacks.- Coarse Soba: It has a rough texture and a strong buckwheat flavor. As I chewed slowly, a sweetness emerged.- Soba-yu: This was a thick and rich soba broth. I enjoyed it all while adding some condiments.Please note that payment is cash only. I would like to try the warm soba next time.Reservations can only be made by phone, and it seems they are not very responsive. If you have time to wait, a weekday lunch is a great option. Less

The coarsely ground soba offers a unique flavor and a firm texture with bits of buckwheat husk, providing a delightful experience.A new discovery was the Natto Soba, which combines natto, raw egg, chopped green onions, nori, and katsuobushi mixed with the soba. The flavor and stickiness of the natto, along with the addition of the raw egg, create an incredibly smooth texture that glides down your throat!It feels as if it’s soothing my stomach, effortlessly sliding down.After a long time, I was able to enjoy the aroma, texture, and smoothness of soba, truly appreciating its essence!It was a great meal! (^^)Today's menu: JPY 5,610Half Soba Gaki: JPY 800Half Tamagoyaki: JPY 500Coarse Soba Seiro: JPY 1,100Natto Soba: JPY 1,700Extra Nori (3 sheets): JPY 220Other drinks. Less

This soba restaurant is about a 10-minute walk from Shibuya Station. I arrived around 11:05, but there were already about six customers ahead of me in line. I was finally able to enter around 12:30, during the second round of seating.Here’s what we ordered for two people:- Dashimaki Tamago (Japanese rolled omelette)- Grilled Kuruma Ebi (sweet shrimp) with miso- Hot Seiro Soba (cold soba served with hot broth)- Coarse Ground Seiro Soba- Hanamaki Soba (soba with flower-shaped dumplings)The soba had a great texture and was delicious, enhanced by the fragrant dashi broth. Less

I finally visited Tamawarai, a place I had wanted to go for a long time.Arriving at 11 AM, there were already two people in the waiting area with six seats.By the time the restaurant opened at 11:30 AM, there were seven people waiting.After a while, I was seated at a cozy two-person table by the window, creating a nostalgic atmosphere with its dim lighting contrasted by the brightness outside.I ordered sobakaki, tamagoyaki, and coarse soba, and while waiting, I enjoyed a chilled small bottle of beer.This was my first experience with sobakaki. The dipping sauce arrived first, with a sweet and savory aroma. Then, the hot and fragrant sobakaki made from buckwheat flour was served. I scooped up the chewy sobakaki with my chopsticks and was pleasantly surprised by its deliciousness!The tamagoyaki was fluffy, with dashi oozing out. The grated Japanese radish served alongside was also delightful.Finally, the coarse soba arrived. It had a nice bite to it—not too thick or too thin—and it paired perfectly with the dipping sauce.The sobayu (soba water) was rich and tasty, making me want to try it mixed with the dipping sauce.The soba tea served at the time of payment was hot and fragrant, and it was delicious as well.I was satisfied with both the atmosphere and the flavors. It was a great meal! Less

I waited about an hour for lunch before getting into the restaurant. You absolutely must order the tamagoyaki (Japanese omelette). It’s incredibly delicious, and I regret only getting the half size. I came alone but was greedy and ordered a half serving of sobakaki (buckwheat dumplings), natto soba, hot mori seiro (soba served in a hot broth), and a half serving of tamagoyaki. It’s definitely worth the wait to enjoy this meal. The portion of soba seems a bit small, so I think ordering two servings would be a good idea. Next time, I want to try the tempura seiro and soba with simmered eggs. Less

I visited the popular soba restaurant "Tamawarai" in Omotesando. As expected, every dish was meticulously prepared and of high quality.First, we had the tofu, which was well-seasoned with wasabi, offering a simple yet memorable flavor. Next, the soba dumplings were warm and had a delightful chewy texture, perfectly complementing the soy sauce.The grilled miso had a fragrant char and complex umami, making it irresistible for sake lovers. The assorted pickles and kamaboko (fish cake) were carefully crafted, with the gentle sweetness of the carrot salad leaving a lasting impression. The itawasa (seaweed and cucumber salad) had a great crunch and was delicious.The standout dish for me was the tamagoyaki (Japanese omelette). Its fluffy texture was infused with dashi flavor, and it paired wonderfully with the slightly spicy grated daikon, making it hard to stop eating.The asparagus tempura was crispy, with the tips offering a subtle bitterness and sweetness that intensified towards the base, showcasing the quality of the ingredients.To finish, the seiro soba had a firm texture, releasing the flavor of the buckwheat with each bite. The warm soba was well-balanced with the egg and dipping sauce, complementing the slightly firmer noodles perfectly. Both dishes featured a remarkable soba-yu (soba water), rich in dashi flavor, leaving me satisfied until the very end.The dessert, cream anmitsu, was served with vanilla ice cream and cherries, providing just the right amount of sweetness to conclude the meal.Overall, while the dishes were exceptional, the deliciousness of the soba-yu particularly stood out at this establishment. Less

Date of Visit: May 2 (Saturday) Time: 1:30 PM ▼Food Ordered Items: Coarse Ground Seiro Soba - JPY 1210 Hot Seiro Soba - JPY 1210 ▼Crowd Level & Atmosphere Crowd Level (Empty / Average / Crowded): Crowded Wait Time: 50 minutes ▼Impressions I visited this famous soba restaurant while shopping in Harajuku. There were a few people in line, and before being called, we waited in front of the building across the street. Once called, we moved to a waiting area. I waited for about 20 minutes in a chair near the entrance, but I could hear a female staff member getting frustrated and scolding another staff member multiple times, which put me in a bad mood before even eating. I couldn't decide on just one type of soba, and since the portions seemed small, I ordered two. Both had different delicious flavors, and I recommend trying them side by side. Less