Since 1902
Traditional soba taste at historical shop

Originally called Yabu when it was first opened in 1902. When founder Hisajiro took over the shop he added an element of his own name, changing the shop name to Yabukyuu.

The most important part of making soba is "kneading the noodle dough." We mix the soba flour in big wooden kibachi bowls （about 70cm diameter） with full attention focused on the kneading action, which must be careful but quick. It's impossible to overemphasize the importance of kneading in producing the aroma, springiness and flavor of good soba. Kneading is the key to the whole process. Following the traditional manufacturing methods brings out the best flavor of the ingredients. You must experience soba the way it was meant to taste, with our completely additive-free handmade noodles.

メニュー

Sotoni Soba - Carrying on the Edo tradition

Sotoni refers to soba made by adding 2 cups of wheat flour and for every 10 cups of buckwheat flour. The buckwheat flavor comes through very strongly. For soba enthusiasts the taste is irresistible. Our tsuyu dipping broth is lavished with karebushi high-grade katsuobushi fish flakes that are cut thickly at 1.2mm. The strong flavor of our tsuyu is a Yabukyuu tradition. The key to a delicious soba is achieving the right balance between the soba and the tsuyu, without either overwhelming the other. If you enjoy a richly fragranced and smooth noodle, you need to try our Sotoni Soba - the way soba is supposed to taste.

[ALT] --- 蕎麦

Soba Menu

　

そばづくし

All-Soba Menu￥5,500（tax included）

  • 1- Soba Miso
  • 2- Soba Tofu
  • 3- Soba of the Season
  • 4- Sobanomi salad
  • 5- Soba Inari （fried tofu pouch stuffed with soba）
  • 6- Specialty Duck Dish
  • 7- Tempura of the Season and Seirosoba

鴨鍋コース

Kamonabe （Duck Hot Pot） Menu ￥7,150（tax included）

  • 1- Soba Miso or Yaki-Miso
  • 2- Namayuba （Raw Tofu Skin） or Soba Tofu
  • 3- Appetizer Assortment
  • 4- Soba Dish
  • 5- Duck Hot Pot （Udon available at no extra charge）
  • 6- Seiro-Mori Cold Soba Basket or Kake-Soba with Hot Broth Add \300 （includes tax） to change to our famous Curry Nanban
  • 7- Sweets

* Duck Hot Pot is also available a la carte （￥3800 not including tax）

Seiro Soba with Tsuyu DIpping Broth *Warm Tsuyu with Cold Soba Basket

鴨せいろ

Duck Seiro
（Cold Soba Basket）
￥1,925

九条葱せいろ

Traditional Kujo Scallion Seiro
（Cold Soba Basket）
￥1,375

つけカレーせいろ

Curry Dipping Sauce Seiro
（Cold Soba Basket）
*Choose duck or pork
￥1,375

Tempura Seiro（Cold Soba Basket）Set

天ざる

Tempura Zaru Soba
（Cold Soba Tray） Set
￥2,250

Kan（Cold Soba）

せいろもり

Seiro-Mori
（Cold Soba Basket）
￥935

長野産黒豆納豆そば

Kuromame Black Bean Natto
Soba from Tanba
￥1,375

Doyo　*Hot Tsuyu Dipping Broth with Seiro Soba （Cold Soba Basket）

カレー南蛮

選べる辛さ

  • 普通
  • 辛口
  • 大辛口
  • 激辛

選べるお肉

豚たまねぎ
豚たまねぎ
鶏長ネギ
鶏長ネギ
Chicken & Scallion Curry Nanban Noodle Soup
￥1,265
Black Poke & Onion Curry Nanban Noodle
￥1,650

天ぷらそば

Tempura Soba
￥2,200

鴨南蛮

Kamo Nanban Duck & Onion Noodle Soup
￥1,925

À la carte menu

※We have more varieties of dish more than the above.

卵焼き

Tamago yaki
(Japanese egg omelet)
￥935

田楽

Sobafu dengaku
(Grilled buckwheat fresh gluten cake with miso sauce)
￥1,210

飲み物

We also have alcoholic beverages, such as beer,
Japanese Sake and Shochu
(Japanese distilled spirit) .

Restaurant Information

店舗情報

Name
Nihonbashi Yabukyuu
Reservations & Inquiries
03-3271-0829
Let us know you have seen our website for faster service
Address
2-1-19 Nihonbashi, Chuo-ku, Tokyo 103-0027
Hours
Monday - Friday
11:00am - 4:00pm （last order 3:20pm）
5:00pm - 11:00pm （last order 10:30pm）
Saturday
11:00am - 4:00pm （last order 3:30pm）
5:00pm - 9:30pm （last order 9:00pm）
Directions
5 min walk from Yaesu North Exit of Tokyo Station （JR, all train lines）
2 min walk from B7 exit of Nihonbashi Station （Tokyo Metro, all subway lines）
Closed
Sundays & Holidays
Total Seats
54
Reserve for Exclusive Use
Available for parties of 12 - 24 people
Credit Cards
Not accepted

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