Edo Soba Hosokawa

This restaurant was awarded one Michelin Star in the Japan Michelin Guide. According to its owner Takashi Hosokawa, "a perfect, good soba cannot be made by delegating the process to someone else," and therefore, he is a committed chef doing everything concerning soba-making by himself. He is praised as the "God of Soba" within the soba chef community. As he wants his guests to savor the greatest soba in the greatest environment, he requests that guests do not bring children under six years into the restaurant. Savor the "taste of real soba" in this modern and sophisticated atmosphere.

Address
1-6-5 Kamezawa, Sumida, Tokyo
Contact No.
+81-3-3626-1125
Access
1-min walk from Exit A3 of Ryogoku Station on the Toei Oedo Line 6-min walk from East Exit of Ryogoku Station on the JR Sobu Line
Opening Hours / Holidays
11:45-14:30 (L.O. 14:00)
17:30-20:30 (L.O. 20:00)
Closed: Monday
Official Website
http://www.edosoba-hosokawa.jp/
Language
English

※ Some information is displayed in Japanese and machine-translated English, which may not be accurate.
For the latest information, please check the official website for each spot.

Source:食べログ

Ultimate Commitment

The owner himself visits the buckwheat (seeds used for soba) farmers and selects the seeds. Then, he grinds, kneads and cuts the soba by himself in the restaurant. Soba restaurants where this process is done solely by the owner rarely exist in this day and age. The soba here is Juwari Soba, which is pure soba without any use of thickening ingredients such as flour.

Source:食べログ

Seiro and Soba-yu

Seiro (soba on a bamboo basket): 1,080 yen. The soba, which is cooked to order, is flavorful, consistent and smooth. Normally, the water in which the soba was cooked is served as Soba-yu; however, in this restaurant, it is made from scratch. It's a delicacy and is thick as a pottage.

Source:食べログ

Excellent Tempura

Preferably ordered together with the soba is the snago (conger eel) tempura (1,500 yen). The anago, crispy on the outside and fluffy on the inside, is served in an arch-shape as if it were still alive. The anago-bone tempura on its side also has an interesting texture.

Edo Soba Hosokawa

This restaurant was awarded one Michelin Star in the Japan Michelin Guide. According to its owner Takashi Hosokawa, "a perfect, good soba cannot be made by delegating the process to someone else," and therefore, he is a committed chef doing everything concerning soba-making by himself. He is praised as the "God of Soba" within the soba chef community. As he wants his guests to savor the greatest soba in the greatest environment, he requests that guests do not bring children under six years into the restaurant. Savor the "taste of real soba" in this modern and sophisticated atmosphere.

※ Some information is displayed in Japanese and machine-translated English, which may not be accurate.
For the latest information, please check the official website for each spot.

Source:食べログ

Ultimate Commitment

The owner himself visits the buckwheat (seeds used for soba) farmers and selects the seeds. Then, he grinds, kneads and cuts the soba by himself in the restaurant. Soba restaurants where this process is done solely by the owner rarely exist in this day and age. The soba here is Juwari Soba, which is pure soba without any use of thickening ingredients such as flour.

Source:食べログ

Seiro and Soba-yu

Seiro (soba on a bamboo basket): 1,080 yen. The soba, which is cooked to order, is flavorful, consistent and smooth. Normally, the water in which the soba was cooked is served as Soba-yu; however, in this restaurant, it is made from scratch. It's a delicacy and is thick as a pottage.

Source:食べログ

Excellent Tempura

Preferably ordered together with the soba is the snago (conger eel) tempura (1,500 yen). The anago, crispy on the outside and fluffy on the inside, is served in an arch-shape as if it were still alive. The anago-bone tempura on its side also has an interesting texture.

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