Soba in Asakusa & Sumida River

Chef Hosokawa Takashi grinds buckwheat fresh daily for the soba (buckwheat noodles) he kneads and cuts by hand. Get them in hot broth (kake-soba) or at room temperature on a bamboo tray (seiro) – and definitely with a side of crisp, seasonal tempura. With ochre walls and wild flowers on the table, Hosokawa brings a touch of country to the city.

No reservations and no small children.