When it comes to places in Tokyo where you can casually enjoy really good soba, Kyorakutei and Azumabashi Yabusoba are the first two that come to mind. Considering how hard Azumabashi Yabusoba is to visit because of its brutal opening hours, I would say Kyorakutei is number one. You do have to queue, but it is worth it.

Sake cup

You get to pick your own.

Otoshi

A little prelude to the dishes still to come.

Shrimp tempura

Tempura full of the feel of the season.

Niku-dofu

Impossible not to fall for this clean, clear broth.

Gyusuji nikomi (simmered beef tendon)

This one is also a perfect drinking snack. The sake just keeps going down.

Dashimaki

At a soba place, you simply cannot skip the dashimaki.

Condiments for the udon

I wanted to order more of this and that, but for two middle-aged guys this is about the limit.

Two kinds of udon

I was torn between the thick udon (zaru) and the thin udon (hiyamugi), so I asked, and since they said half and half was possible I ordered both. Now I cannot tell whether Kyorakutei is a famous soba shop or a famous udon shop. The texture of the thin noodles in particular was something special; slurping down a cold bowl of these on a hot day would be the best.

Two kinds of soba

The soba is top-class too, of course. It has been about a year since I moved to Tokyo, and these days I find myself only going to the places I already go to. I guess that is because my tastes are so clear. I think this place is going to become one of my regulars as well.

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