ミシュラン9年連続星獲得！衝撃の自家製粉から始まる、知られざる究極の蕎麦作りと職人技に完全密着！両国 ほそ川
Wonderful Japanese Chefs
56,902 views
Edo Soba Bone River is a name that always comes to mind when talking about soba in Ryogoku. A regular Michelin regular, this renowned restaurant attracts many gourmets with its masterful creations by owner Takashi Hosokawa. From soba to tempura and even sake, Hosokawa is particular about serving only what he deems ‘truly delicious’.
The soba noodles are characterised by their firmness. The rich aroma of the soba spreads with every bite. The owner carefully selects brown buckwheat noodles from all over Japan, including Ibaraki, Hokkaido and Shikoku, and stores them at low temperatures, carefully peeling the necessary amount the day before. The next morning, the buckwheat noodles are milled on a millstone and served freshly ground, freshly beaten and freshly boiled.
A special feature of Hosokawa is that it offers two types of soba noodles from different regions. Soba connoisseurs will be pleased to know that if they order another bowl of soba, they can enjoy soba from a different region than the first.
The restaurant is located in an alleyway off Hokusai-dori, with a calm and atmospheric appearance that catches the eye. Once you pass through the noren (curtain), you will find yourself in a sophisticated space where the Japanese atmosphere and modern design are in harmony. Hosokawa's genuine craftsmanship extends not only to the soba noodles, but also to the ingredients for the dipping sauce and tempura, as well as the selection of suppliers.
The Seiro is a perfect balance of soba's natural aroma and the crispness of the sauce, and offers the aroma and fresh taste of fine soba noodles. The hot soba dishes and snacks that make use of seasonal ingredients, made possible by Hosokawa's experience at sushi restaurants and kappo restaurants, are also not to be missed.
The restaurant, which has been in business for 40 years and moved to Ryogoku 20 years ago, offers the best ingredients Hosokawa has found on his travels around the country and the craftsmanship that brings out the best in his ingredients. Hosokawa's quest to find ways to make things even better continues to be reflected in the cuisine at Hosokawa, surprising and inspiring visitors.
Restaurant: Edo Soba Bone River
Location: 1-6-5 Kamezawa, Sumida-ku, Tokyo
Google Maps
https://www.google.com/maps/place/%E6...
EAT LOG.
https://tabelog.com/tokyo/A1312/A1312...
Hosokawa's website and SNS
https://www.edosoba-hosokawa.jp/
Instagram: edosoba_hosokawa
Time code.
0:00 Digest
0:00 Milling operation
3:35 Start of buckwheat noodle making
18:07 Interview with owner
24:38 Preparing nameko mushrooms
27:38 Exterior and interior view of the shop
28:40 Opening for business
46:36 Eating the noodles
The restaurant's exterior and interior.
The secret of Asakusa's top quality tendon using the finest ingredients is revealed! A close-up look at the artisanal techniques that make it bursting with flavour!
最高級食材を使用した浅草老舗の極上天丼の秘密に迫る！旨味が炸裂する匠の技に密着！
500 bowls a day! The video follows a ramen shop with an amazing back fat that is so addictive that it attracts many repeat customers! Tokyo Akihabara
1日500杯！強烈な中毒性でリピーターが続出する驚異的な背脂のラーメン屋に密着！【東...
Close contact with Bulldog, a Western-style restaurant loved by locals that has been in business for 75 years and sells 350g menchikatsu and omelette rice! Tokyo Oimachi
創業75年！350gメンチカツとオムライスが爆売れする地元で愛され続ける洋食「ブルド...
A collection of beautiful staff working in Japanese restaurants: ramen, fried rice, Chinese food, lunch boxes, soba noodles, udon noodles and rice balls.
【日本の飲食店で活躍する美人スタッフ達まとめ】ラーメン・炒飯・中華・弁当・そば・うど...
Close contact with Machuchuka, a restaurant with a too-beautiful current female university student manager. 1lb steak, dodeca hamburger steak and other decadent fried rice are too much! Chinese Cuisine Dongdong
美人すぎる現役女子大生店長の町中華に密着！1ポンドステーキ・ドデカハンバーグなどデカ...
3 hour wait! A close look at the 96-year-old Tokyo Tachikawa restaurant, Yotsukaku Hanten, which sells a huge 600-gram kaku-ni (giant square)!
3時間待ち！？600グラム巨大角煮が爆売れする創業96年東京立川のデカ盛り町中華「四...
860 pieces in 3 hours! Close contact with a bento shop in Higashi-Shinbashi, Tokyo, with a tremendous queue where lunchboxes sell phenomenally well!
3時間で860個！弁当が驚異的に売れる凄まじい行列の東京東新橋の弁当屋に密着！
#Soba #Tokyo #Gourmet
Translated with DeepL.com (free version)
9 Comments
私はここのお店を複数回お邪魔したのですが、麺が生煮え(茹で時間が短い＝麺にハリがない・締め足りない＝ぬるい・麺にハリがない)という感覚がどうしても拭えないのです。
決して誹謗中傷ではありません。本職の方の率直な意見をお伺いできれば幸いです。よろしくお願いいたします。
ミシュラン9年連続星獲得！衝撃の自家製粉から始まる、知られざる究極の蕎麦作りと職人技に完全密着！両国 ほそ川
Wonderful Japanese Chefs
56,902 views
Edo Soba Bone River is a name that always comes to mind when talking about soba in Ryogoku. A regular Michelin regular, this renowned restaurant attracts many gourmets with its masterful creations by owner Takashi Hosokawa. From soba to tempura and even sake, Hosokawa is particular about serving only what he deems ‘truly delicious’.
The soba noodles are characterised by their firmness. The rich aroma of the soba spreads with every bite. The owner carefully selects brown buckwheat noodles from all over Japan, including Ibaraki, Hokkaido and Shikoku, and stores them at low temperatures, carefully peeling the necessary amount the day before. The next morning, the buckwheat noodles are milled on a millstone and served freshly ground, freshly beaten and freshly boiled.
A special feature of Hosokawa is that it offers two types of soba noodles from different regions. Soba connoisseurs will be pleased to know that if they order another bowl of soba, they can enjoy soba from a different region than the first.
The restaurant is located in an alleyway off Hokusai-dori, with a calm and atmospheric appearance that catches the eye. Once you pass through the noren (curtain), you will find yourself in a sophisticated space where the Japanese atmosphere and modern design are in harmony. Hosokawa's genuine craftsmanship extends not only to the soba noodles, but also to the ingredients for the dipping sauce and tempura, as well as the selection of suppliers.
The Seiro is a perfect balance of soba's natural aroma and the crispness of the sauce, and offers the aroma and fresh taste of fine soba noodles. The hot soba dishes and snacks that make use of seasonal ingredients, made possible by Hosokawa's experience at sushi restaurants and kappo restaurants, are also not to be missed.
The restaurant, which has been in business for 40 years and moved to Ryogoku 20 years ago, offers the best ingredients Hosokawa has found on his travels around the country and the craftsmanship that brings out the best in his ingredients. Hosokawa's quest to find ways to make things even better continues to be reflected in the cuisine at Hosokawa, surprising and inspiring visitors.
Restaurant: Edo Soba Bone River
Location: 1-6-5 Kamezawa, Sumida-ku, Tokyo
Google Maps
https://www.google.com/maps/place/%E6...
EAT LOG.
https://tabelog.com/tokyo/A1312/A1312...
Hosokawa's website and SNS
https://www.edosoba-hosokawa.jp/
Instagram: edosoba_hosokawa
Time code.
0:00 Digest
0:00 Milling operation
3:35 Start of buckwheat noodle making
18:07 Interview with owner
24:38 Preparing nameko mushrooms
27:38 Exterior and interior view of the shop
28:40 Opening for business
46:36 Eating the noodles
The restaurant's exterior and interior.
The secret of Asakusa's top quality tendon using the finest ingredients is revealed! A close-up look at the artisanal techniques that make it bursting with flavour!
最高級食材を使用した浅草老舗の極上天丼の秘密に迫る！旨味が炸裂する匠の技に密着！
500 bowls a day! The video follows a ramen shop with an amazing back fat that is so addictive that it attracts many repeat customers! Tokyo Akihabara
1日500杯！強烈な中毒性でリピーターが続出する驚異的な背脂のラーメン屋に密着！【東...
Close contact with Bulldog, a Western-style restaurant loved by locals that has been in business for 75 years and sells 350g menchikatsu and omelette rice! Tokyo Oimachi
創業75年！350gメンチカツとオムライスが爆売れする地元で愛され続ける洋食「ブルド...
A collection of beautiful staff working in Japanese restaurants: ramen, fried rice, Chinese food, lunch boxes, soba noodles, udon noodles and rice balls.
【日本の飲食店で活躍する美人スタッフ達まとめ】ラーメン・炒飯・中華・弁当・そば・うど...
Close contact with Machuchuka, a restaurant with a too-beautiful current female university student manager. 1lb steak, dodeca hamburger steak and other decadent fried rice are too much! Chinese Cuisine Dongdong
美人すぎる現役女子大生店長の町中華に密着！1ポンドステーキ・ドデカハンバーグなどデカ...
3 hour wait! A close look at the 96-year-old Tokyo Tachikawa restaurant, Yotsukaku Hanten, which sells a huge 600-gram kaku-ni (giant square)!
3時間待ち！？600グラム巨大角煮が爆売れする創業96年東京立川のデカ盛り町中華「四...
860 pieces in 3 hours! Close contact with a bento shop in Higashi-Shinbashi, Tokyo, with a tremendous queue where lunchboxes sell phenomenally well!
3時間で860個！弁当が驚異的に売れる凄まじい行列の東京東新橋の弁当屋に密着！
#Soba #Tokyo #Gourmet
Translated with DeepL.com (free version)