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

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わらわーるど Review1075casesFollower3480People

3.8

JPY 3,000～JPY 3,999per head

Cuisine/Taste3.8
Service3.8
Atmosphere3.8
Cost performance3.7
Liquor/Drinks3.8

2022/02Visitation1th

蕎麦打ち名人の蕎麦。

木・金・土の夜にコースのみ予約を承っている蕎麦屋さん。「蕎麦の経営を考えているならここの蕎麦を経験してるかどうかでかなり変わる」そんな記事を読んでどんな蕎麦なのか気になったのが来店のきっかけでした。
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Restaurant name	Kyou Tei Daikokuya（Kyou Tei Daikokuya）
Categories	Soba (Buckwheat noodles)
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...

Review list : Kyou Tei Daikokuya

Kyou Tei Daikokuya

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