Asakusa Juroku Izu shuzenji hanare: Soba and Tempura in a Farmhouse

This is the relaxed offshoot of Asakusa Juroku, a high-end soba kappō in Tokyo. It serves the same soba at everyday prices in a renovated farmhouse that looks out over rice fields and bamboo. The kitchen makes two cuts from the same flour: a fine 'Juroku' nihachi (80% buckwheat, 20% wheat) and a flat, chewy wholemeal inaka (country-style) noodle, so you can order both and compare. Tempura is fried to order and brought out first so it reaches you hot. Reviewers say it would hold its own at a dedicated tempura restaurant. The restaurant was selected for the Tabelog Soba EAST 100 list in 2025.

Nearly every review praises the ten-seiro (chilled soba with tempura). Reviewers single out the jumbo prawn served standing upright, the local shiitake and a thick, very sweet slice of sweet potato. The dashimaki tamago, a soft rolled omelette soaked in broth, is another favourite, as is the unusually thick soba-yu served at the end of the meal. The summer sudachi soba, cold noodles layered with slices of citrus, and the spicy small curry also come up often. Staff are attentive, and they ask every guest at the till whether they enjoyed the meal.

On the downside, a few diners found the portions and the dipping sauce small. There is no large size, only paid refills. Some reviewers also objected to the owner's combative replies to negative Google reviews.

The restaurant serves lunch only, and a typical meal costs ¥2,000–2,999. Between 2024 and 2026, reviewers paid around ¥2,420 for the prawn-and-squid ten-seiro, ¥1,850 for the shiitake ten-seiro and ¥1,500–1,700 for sudachi soba. A small curry was about ¥550 and a weekday soba refill about ¥650. Ten-seiro with a refill came to roughly ¥3,300. Most reviewers call it fair or even cheap for the quality, especially the plain seiro. Big eaters will likely need a refill, which raises the bill.

• Getting there: about 10 minutes by car or taxi from Shuzenji Station (around 2.4 km). It is a rural roadside spot, so driving is easiest. Parking is available.
• Booking: reservations are not accepted. Write your name and car number on the sheet outside, then wait in your car until you are called. Waits of 30–90 minutes are common, and arriving before the 11:00 opening helps.
• Children: children under 8 are not admitted. Older children must be able to finish a full serving of soba on their own. Reviewers report that children may also be refused on weekends.
• Payment: cash only. Credit cards, electronic money and QR payments are not accepted.
• Seating: 14 seats (4 tables and 4 counter seats). There are no private rooms, and some guests are seated at a busier counter by the entrance.
• Other: non-smoking; wheelchair accessible; no pets. Food can sell out before 15:00. Reviewers also mention closures on the third Tuesday of the month.