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Serious Sanuki udon in Shibuya. “White mentaiko cream cheese udon” is becoming a hot topic on SNS, and the number of repeat customers is rapidly increasing!
The flavor of the ingredients is condensed in a thin coating that resembles snow. It conveys the endless possibilities of the cooking method called Tempura.
Selected for Tabelog Udon (Wheat noodles) EAST "Hyakumeiten" 2024
[Renewal opening scheduled for December 1st, construction period (closed) October 6th - November 30th]
Listed in the Michelin Guide for 8 consecutive years. Azabujuban Tentomi Yokoda has opened a store in Ebisu where you can enjoy authentic Tentomi.
We specialize in Tempura skewers and Japanese yam, and we also have natural wine, sake, and craft shochu!
[Wagyu beef, soba, Tempura] Japanese Japanese-style meal and sake Maruyama Town Wadatsumi
[Famous udon restaurant where you can make reservations] Selected as 2020 100 Famous Restaurants, exquisite Sanuki udon, delicious sake and side dishes
[Directly connected to Shibuya Station] Tonight, enjoy seasonal dishes with the aroma of dashi soup! Freshly made Nihachi soba noodles that are rich in flavor and made with the skill of craftsmen
[Autumn sake in stock♪] Enjoy elaborate "creative Tempura" and self-serve sake at this Japanese-modern hideaway known only to those in the know
■ Tempura Kappo [Available today, Thursday, October 24th! ️]
Serious Sanuki udon in Shibuya. “White mentaiko cream cheese udon” is becoming a hot topic on SNS, and the number of repeat customers is rapidly increasing!
Feel free to enjoy [Tempura] in a prime location in Shibuya!! (Salty drinks...)
Homemade soba and duck dishes made with buckwheat flour ground in a stone mill every morning, featuring seasonal flavors. For entertainment and date banquets.
On October 13th, we started serving new soba. Edomae handmade soba and seasonal dishes. Enjoy the adult soba drinking style.
5 minutes walk from Shibuya Station. Open until late at night! We look forward to seeing you, even if you just want to eat soba noodles or come alone.