Chew soba restaurant Narihirabashi; irregularity
Buckwheat flour of Kamimura blends kokusangen side selected carefully and most of the room temperature changes divide into several times in the same basement and are doing making soba every day. Soba soup becoming decisive factor of taste takes thick stock with kelp, dried bonito and fixes taste in strong soy sauce, misawashito. Plum side, ancestor tower bowl that topping did the amount of Kishu south plum of duck bamboo steamer side, feelings to soak duck stew, and to eat is taken up to TV magazines much and has you come to a great many customers from the whole country.
11:00-20:00, Sunday 11:00-15:00
Regular holiday: Sunday (at night), no fixed holiday
〒130-0002 1-18-13, Narihira, Sumida-ku, Tokyo
It is Tokyo Skytree Station 1-minute walk. We go straight on from Tokyo Skytree Station and are at corner that turned right at Asakusa-dori St.