Review list page 2 : Kyou Tei Daikokuya （きょうていだいこくや） - Asakusa/Soba

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tmgfc347 Review4994casesFollower1919People

3.8

JPY 4,000～JPY 4,999per head

Cuisine/Taste-
Service-
Atmosphere-
Cost performance-
Liquor/Drinks-

2020/08Visitation1th

お蕎麦は旨いがお値段が微妙

浅草4丁目にある老舗蕎麦屋さんに行ってきました。
メニュー表が独特ですね。扇子にお品書きが記載されています。なんだか趣がありますねぇ〜。そんなことを思って油断してはいけません。お値段が、お値段が。。...

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Restaurant name	Kyou Tei Daikokuya（Kyou Tei Daikokuya）
Categories	Soba
Phone number (for reservation and inquiry)	03-3874-2986
Reservation Availability	Reservations Only 木、金、土の完全予約制、前日までの要予約とお店のホームページに記載あり。
Address	東京都台東区浅草4-39-2 Show larger mapFind the restaurants in the surrounding area
Transportation	617 meters from Asakusa.
Opening hours	Mon Closed Tue Closed Wed Closed Thu 18:00 - 21:00 Fri 18:00 - 21:00 Sat 18:00 - 21:00 Sun Closed Business hours and holidays are subject to change, so please check with the restaurant before visiting.
Budget	￥6,000～￥7,999
Budget（Aggregate of reviews）	￥8,000～￥9,999￥2,000～￥2,999 Check the distribution of amounts spent
Method of payment	Credit Cards Not Accepted Electronic money Not Accepted

Number of seats	20 Seats
Private dining rooms	not allowed
Private use	OK
Non-smoking/smoking	No smoking at all tables *Smoking space available at the entrance
Parking lot	not allowed
Space/facilities	Tatami seats,Horigotatsu seats

Occasion	With friends/colleagues This occasion is recommended by many people.
Website	https://蕎亭大黒屋.com/
Remarks	There is a sign at the entrance saying that the restaurant is closed for lunch for the time being.
PR for restaurants	The owner, who has been making soba for about 45 years, pursues the profound charm of native varieties Sobatei Daikokuya is a famous soba restaurant located in a residential area of Asakusa, just outside the downtown area. The owner, Shigeo Kanno, studied under the late Yasuo Katakura, who was known as ... a master of soba making, and is a true craftsman who has been making soba for over 40 years and continues to search for the ideal soba. The owner is particular about the native varieties of soba he purchases from farmers in Niigata and Nagano prefectures. In order to bring out the aroma, sweetness, and texture of soba that cannot be achieved through selective breeding, he uses 11 different stone mills to grind the soba himself, and makes the soba from 100% soba...

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Kyou Tei Daikokuya

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