Kyourakutei Soba

蕎楽亭   Click to listen highlighted text! 蕎楽亭

(kyourakutei )

Kyourakutei is a must-visit soba restaurant in Kagurazaka, Tokyo. It is the perfect place to go if you want to learn about soba, a traditional Japanese noodle dish made from buckwheat flour. The restaurant has an old-school ambiance and is tucked away in the backstreets, making it a hidden gem for locals and tourists alike.

The restaurant’s storefront window features a grinder where the noodle master hand-makes soba right before your eyes. This is a rare sight to see in Tokyo, where most soba restaurants use pre-made noodles. Watching the noodle master at work is not only entertaining, but it also gives you a glimpse into the traditional soba-making process.

One of the unique features of Kyourakutei is the two different types of buckwheat noodles that they offer. The regular soba is made by cutting a small percentage of wheat flour into the buckwheat flour, while the juwari soba uses pure 100 percent buckwheat flour. The latter is a craft in itself, as it is more difficult to make due to the lack of gluten in buckwheat flour. Both types of noodles have their own distinct taste and texture, allowing customers to compare and contrast the differences.

The menu at Kyourakutei offers a wide variety of soba dishes, including hot and cold noodle soups, dipping sauces, and even tempura soba. The restaurant also offers seasonal dishes that incorporate fresh, locally sourced ingredients. This adds a unique twist to traditional soba dishes, making them even more flavorful and satisfying.

The seating area at Kyourakutei is cozy and intimate, with only a few tables available. This adds to the restaurant’s charm, as it creates a warm and welcoming atmosphere for customers. The staff is friendly and knowledgeable, providing excellent service and recommendations for those new to soba.

Kyourakutei is a great place to experience traditional Japanese cuisine and culture. It is not only a restaurant but also an educational experience for those interested in soba. The restaurant’s dedication to making soba by hand and using locally sourced ingredients makes it a standout among other soba restaurants in Tokyo.

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