江戸蕎麦 ほそ川

"Cntraveler - nouilles pas cher"

@icham.el

"Conseil Michelin prix autour de 10/15€"

@karenmge

"Edo-soba HosokawaModern classic sobaya with great 'sobamae' (sake) and quality snackshttp://bit.ly/q6ZWfihttp://bit.ly/roPJlu type: restaurant"

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"Restau soba donc nouilles. Signature : wakatake, avec bambou, poivre et wakame. Plats changent selon saison. Sans réservation "

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"Soba délicieuses et tempura Pas de resa, pas trop cher 11h45-14h30 17h30-20h30"

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"Soba freschi di grano saraceno."

@theabelmondo1821

"Ex Stellato Non accetta prenotazioni e c’è fila Chiuso Lunedi-Martedi Orari 11:45-14:30 17:30-19:30"

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"junya resto 11:45～15:00(L.O.14:30) 17:30～20:45 ランチ営業、日曜営業"

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"SOBA - $$ Just past the massive Edo-Tokyo Museum in the eastern neighborhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. Here, Chef Tadashi Hosokawa uses 100-percent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful, featuring a heft and pleasant chewiness that wheat-flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavor of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth. / Start us off with an overview. Just past the massive Edo-Tokyo Museum in the eastern neighborhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. The wabi-sabi interior is a study in Japanese aesthetics, featuring sliding shoji paper screens, earth-toned walls daubed in a mixture of mud and straw, and polished hardwood tables. What should we be drinking? There’s a short but sweet list of seasonal sake, in addition to beer. Main event: the food. Give us the lowdown—especially what not to miss. Chef Tadashi Hosokawa uses 100-percent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful—with a heft and pleasant chewiness that wheat-flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavor of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth. What’s the real-real on why we’re coming here? The restaurant doesn’t take reservations before 5 p.m., and the line can be painstakingly long on weekends, so take note if you are short on time."

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"Homemade Soba house to queue for."

@lucile.carliermosse

"Soba - 39 best cntravel - order side of delicate anago eel tempura or kamonasu eggplant-in summer: go for pureed okra in chilled dashi broth"

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"Une étoile / Zarou spécialité "

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"⭐️⭐️⭐️ (non prendere la tempura)"

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"Soba specialty https://www.cntraveler.com/gallery/best-restaurants-in-tokyo?mbid=social_facebook"

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