Asakusa Hirayama (浅草 ひら山)
Handcrafted 100% buckwheat soba from house-milled stone-ground flour, seasonal kappo dishes and tempura at a 15-seat counter near Kappabashi. Michelin Bib Gourmand and Tabelog 100 East 2025.
AI Overview
Asakusa Hirayama (浅草 ひら山) is a soba kappo near Tawaramachi Station in Tokyo's Taito ward, serving handcrafted 100% buckwheat (juwari) soba made from house-milled stone-ground flour, alongside seasonal soba-mae small plates and tempura. Headed by Chef Shu Hirayama and recognized with a Michelin Bib Gourmand and a Tabelog Top 100 East selection, the intimate 15-seat counter-led space offers lunch from ¥2,500 and dinner courses from ¥7,500.
About
Asakusa Hirayama is an intimate soba kappo in Nishi-Asakusa, two minutes from Tawaramachi Station and near Kappabashi. Chef Shu Hirayama hand-mills buckwheat in-house and crafts 100% juwari soba without binders, paired with seasonal kappo-style dishes such as jellied conger-eel broth, duck breast stew, white-shrimp kakiage and cod milt tempura. The 15-seat room centers on a single walnut-slab counter facing the open kitchen, with warm wood, modern Japanese styling and a noren whose calligraphy was brushed by the chef's grandmother. Recognized by the Michelin Guide Tokyo (Bib Gourmand) and Tabelog 100 East 2025 for soba.
FAQ
Where is Asakusa Hirayama located?
1-3-14 Nishiasakusa, Taito-ku, Tokyo 111-0035, a 2-minute walk from Tawaramachi Station.
What kind of soba is served?
Handcrafted 100% buckwheat (juwari) soba made from house-milled, stone-ground flour with no binding agents.
Has Asakusa Hirayama received any awards?
Yes. It is listed as a Bib Gourmand in the Michelin Guide Tokyo (2026) and was selected for the Tabelog Soba East Top 100 in 2025.
How much does a meal cost?
About ¥2,500 for lunch and from ¥7,500 for dinner courses.
How many seats are there?
Around 15 seats, including a walnut-slab counter facing the open kitchen.
When is it closed?
Closed Mondays and Tuesdays; open 12:00–14:00 for lunch and 18:00–20:30 for dinner.
Who is the chef?
Shu Hirayama, born in Tokyo in 1986, trained at Edosoba Hosokawa after working at a soba restaurant in New York.
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