Taito City, Tokyo, Japan｜Teuchi Soba Kakuman

A rare Kakuman that is only open on Saturdays and Sundays. Some people say on their blog that this place is not Kakuman but fake, but I don't know the difference since I've been going there for over 25 years... Well, it doesn't matter if it's real or fake, as long as it's delicious. Line up before opening. First in line (20 minutes before) It came out after quite a while, so even when I finished eating and left the store, it still didn't come out to people. When I got out, there was a long line outside, so it might be the correct answer to get on. I always eat cold meat nanban, but this was my first time trying warm meat nanban. The taste of dashi is stronger in hot soba, and it may be more delicious than cold. Either way, the taste is addicting. Thank you for the meal. Added April 15, 2023 Arrived 10 minutes early on a rainy Saturday. there's no one Is it open and inside? If you look into it, there are zero customers (sweat) Is it because I started doing it on weekdays too? Or is it because of this weather? Opened 5 minutes later. There were still two people behind me...as soon as I entered, a fourth person came. Simple today... In addition, a large serving of warm meat south soba. More green onions (100 yen) Extra meat (200 yen) I'm a little confused... (The second person said it was the same temperature and added green onions, so it was unnecessary.) I have eaten several times It's better not to increase the balance... If you add more, it will overflow and it will be difficult to eat (laughs) The soup is also diluted with soba water and drunk. Consistent deliciousness every time. Thank you for the meal. Saturday, July 8, 5 Meat was not good last time (3 weeks ago) postscript. Arrived at 11:12 on Saturday (18 minutes before opening). 1st get. Just when I thought it was 1 minute, there were two people behind me. Two more minutes later, there are two older sisters in Kuroneko Yamato uniforms... At the opening of the store, which is perfect for 30 minutes like this There were already 20 people behind me. And here there is an interval for each person to come out. It came in about 10 minutes after I came in, but when I finished eating and left I haven't come out to the onee-san combination yet... (Especially if you ask for thin noodles, it will take time) Even if you line up when you enter the store, if you're in the back When are you going to come out? If it's 15 minutes ago, it will definitely be in the order of the first half of the human digits. It seems that the total waiting time is the shortest. Well... it's not cold today A large serving of warm Nanban soba + more green onions. Delicious as always. I think I prefer warm over cold. Meat is good today. Was it by chance last time? Thank you for the meal.

I ate the size of Hiya meat for the first time in years. The soba noodles were thick and hard and had the same texture as in the past. I split the soup with soba water and drank it completely, and it was delicious. I think that the type is different for those who like slippery and slippery.

There are about 12 table seats in the store, and the space between each other is narrow, which is a little worrisome. I was full, but the customers who came in after that were guided to the second floor. At 11:30, I took out the order, but most people asked for "Hiyaniku". "Hiyaniku" means "chilled meat south" and seems to be a specialty here. It's my turn to order, so I'd like to order "Chilled meat south, thick noodles, large serving (1000 yen)". It seems that it takes time because it is about the 10th, and during that time, the owner and his wife are always arguing while looking at the kitchen (laughs). Apparently this is also famous? Customers are eating and looking at their smartphones without worrying about anyone. Well, it's about 12:00, about 30 minutes, and it's a bowl of rice. I made it a large serving, so it was full of volume. First of all, I try to slurp the unique soba, but it is a very thick flat soba like udon with a strong stiffness. It feels like Musashino udon and it feels like eating with a slurp rather than a slurp. A lot of green onions and a large pork belly are on top of the udon. Eating these with soba is very delicious. The soup stock has a sweet and salty bonito taste and is not addictive. Because it is a cold soup, you can feel the taste of soba directly, so cold soup may be better than hot soup. After a while, they will serve soba-yu in a small kettle. After eating, I added soba-yu to the leftover soup stock and enjoyed it.