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Traditional Ginza Soba & Tempura
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Tokyo, Japan

Teuchi Soba Narutomi

PriceJPY 6,000 - JPY 7,999 JPY 1,000 - JPY 1,999
ServiceCasual
NoiseQuiet
CapacityIntimate
Tabelog

Teuchi Soba Narutomi serves traditional Ginza soba and tempura, with hand-made zaru soba and tempura moriawase among its signatures.

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Address
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8 Chome−18−6 二葉ビル 階, 1
Phone
+81 3-5565-0055
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Teuchi Soba Narutomi restaurant in Tokyo, Japan
About

Tabelog 100 No. 51 in 2025

Tabelog placed Teuchi Soba Narutomi at No. 51 in its 2025 Restaurant ranking with 3.7 points. The focus is traditional Ginza soba and tempura.

Hand-made zaru soba and tempura moriawase

Hand-made zaru soba, kake soba, seasonal sansai soba, and tempura moriawase define the ordering frame. Lunch and dinner both fit the standard pacing.

Ginza 8 Chome with sake

Ginza 8 Chome is the setting, and sake is part of the beverage focus. Quiet, casual service makes this a conversation-led soba stop.

Signature Dishes
Hand-made zaru sobaTempura moriawaseKake sobaSeasonal sansai soba

A Credentials Check

Comparable venues to calibrate price, style, and recognition.

The record

Recognition history

Dated appearances from independent guides and award organizations, with the underlying list record or original source where available.

  1. Tabelog 100 #51 · No. 51

    Tabelog · Tabelog 100 - Soba - EAST - 2025

At a Glance
Vibe
  • Quiet
  • Classic
  • Low Profile Address
  • Intimate
Best For
  • Solo
  • After Work
  • Casual Hangout
Experience
  • Standalone
Drink Program
  • Sake Program
Noise LevelQuiet
CapacityIntimate
Service StyleCasual
Meal PacingStandard
Visit details

Current opening hours

Monday
11:30 AM–2 PM, 6–8:30 PM
Tuesday
11:30 AM–2 PM, 6–8:30 PM
Wednesday
11:30 AM–2 PM, 6–8:30 PM
Thursday
11:30 AM–2 PM, 6–8:30 PM
Friday
11:30 AM–2 PM, 6–8:30 PM
Saturday
Closed
Sunday
Closed

Hours can change for holidays and private events. Last verified .

A small, serene soba shop with understated decor, limited seating, and a calm, almost reverential atmosphere focused on the craft of noodles and seasonal tempura rather than design flourishes.