Using locally sourced spring water and stone-ground buckwheat flour, Asahian’s soba noodles are freshly made each morning with the utmost care.
Udon noodles are also hand-made, and meticulously prepared with natural sea salt in a strenuous kneading process.
Our tsuyu (sauce) is also made from the finest ingredients; katsuo-bushi (dried bonito flakes) from Makurazaki, Kagoshima Pref; hon-mirin (sweet sake) from Mikawa, Aichi Pref; and soy sauce made especially for soba.
Staying true to the skills and recipes passed down from generation to generation, Asahian’s policy remains simple but uncompromising.
Asahian is located in Numabukuro, a small residential area in a quiet corner of Tokyo’s west-side Nakano Ward.
Since its establishment in 1924, Asahian has long attracted the residents of Numabukuro and received much praise from local gourmets for our sincere approach and top quality food and service.
Though long and well-established, Asahian is not the least bit extravagant, but is instead a friendly, down-to-earth, family-owned restaurant. Besides our signature soba and udon, the extensive range of offerings in our menu has been satisfying customers for decades.
You can find more about our dishes on the Menu page.