Kyou Tei Daikokuya
(蕎亭 大黒屋)- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Monday、Tuesday、Wednesday、Sunday
Restaurants in the vicinity
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- Overall
- Washoku (Japanese cuisine)
- Japanese Cuisine
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- Soba (Buckwheat noodles)
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Restaurant information
Details
| 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 |
| Transportation |
617 meters from Asakusa. |
| Opening hours |
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
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Seats/facilities
| 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 |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website | |
| 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...