English
Isoya Review Summary
Isoya
+81 (0) 42-642-5586
2-chōme−1−14 Motoyokoyamachō, Hachioji, Tokyo 192-0063
Key Takeaways
What Customers Have to Say
Overall Quality
Favorite Dishes
Price
Ambiance
Vibe
Isoya Google Average Rating
4
5
Google
Super friendly chef and food was delicious! Best udon I’ve ever had. Highly recommend
5
Google
Best udon in hachioji. Best service. He have a lot of good sake
2
Google
Small cold dish 450 yen
It was different from Sanuki udon, which I like, because it had a strong texture for Sanuki udon.
It's a matter of taste, so it's not about whether it's delicious or bad.
The soup stock also has a gentle taste.
It's open even during lunchtime, which is helpful on a scorching summer day.
It was different from Sanuki udon, which I like, because it had a strong texture for Sanuki udon.
It's a matter of taste, so it's not about whether it's delicious or bad.
The soup stock also has a gentle taste.
It's open even during lunchtime, which is helpful on a scorching summer day.
4
Google
Less than 10 minutes walk from Hachioji Station. This restaurant is listed as one of Tabelog's top 100 udon restaurants.
Open in the evening from 5:30pm. I almost arrived just before the store opened, and was leisurely walking from the front, but...it was kind of dark. Noren appeared a few minutes after the store opened. Here we go!
Beautiful interior of the store. There is only a U-shaped counter, but it is quite spacious. Water is self-service, and it's located right at the entrance, so it might be a good idea to bring a bottle of water with you to your seat.
I had researched the menu beforehand, so I decided on the small hiyakake (1 ball / 450 yen including tax) and the chicken tempura (500 yen).
I'm worried because the cost performance of udon is so good 💦
Kake udon is said to cost 550 yen for medium (2 balls) and 650 yen for large (3 balls). I don't eat that much, but people who eat a lot are happy.
There was oden in front of me and it smelled so good...I couldn't resist and added daikon radish (100 yen) when the toriten arrived😅
If I wasn't working, I thought it would be nice to have a quick drink at oden and finish off with some udon. Water only.
The radish in the oden is stained. It's delicious just as it is, but what about the spicy miso that comes with it? It tastes even better with this.
The udon noodles are simply made with green onions. The noodles have a moderate chewiness. However, it was soft for Sanuki udon.
The soup stock is sardine type. This hiyakake is cold. (Depending on the store, there are places where it's like a nuruhiya.) It's gentle and soothing, but I don't think it's going to move you.
The chicken tempura was served with salt, but the ginger was so delicious that you didn't need it! I think the chicken tempura is a must at this restaurant.
At lunchtime, the tempura is a little cheaper, and it seems that you only have to pay for the amount you take. I'm sure I'll take too much🤣
The shopkeeper seems to be a one-off operation. One group came later, but all the seats were occupied, and it would be difficult if they ordered more alcohol.
Open in the evening from 5:30pm. I almost arrived just before the store opened, and was leisurely walking from the front, but...it was kind of dark. Noren appeared a few minutes after the store opened. Here we go!
Beautiful interior of the store. There is only a U-shaped counter, but it is quite spacious. Water is self-service, and it's located right at the entrance, so it might be a good idea to bring a bottle of water with you to your seat.
I had researched the menu beforehand, so I decided on the small hiyakake (1 ball / 450 yen including tax) and the chicken tempura (500 yen).
I'm worried because the cost performance of udon is so good 💦
Kake udon is said to cost 550 yen for medium (2 balls) and 650 yen for large (3 balls). I don't eat that much, but people who eat a lot are happy.
There was oden in front of me and it smelled so good...I couldn't resist and added daikon radish (100 yen) when the toriten arrived😅
If I wasn't working, I thought it would be nice to have a quick drink at oden and finish off with some udon. Water only.
The radish in the oden is stained. It's delicious just as it is, but what about the spicy miso that comes with it? It tastes even better with this.
The udon noodles are simply made with green onions. The noodles have a moderate chewiness. However, it was soft for Sanuki udon.
The soup stock is sardine type. This hiyakake is cold. (Depending on the store, there are places where it's like a nuruhiya.) It's gentle and soothing, but I don't think it's going to move you.
The chicken tempura was served with salt, but the ginger was so delicious that you didn't need it! I think the chicken tempura is a must at this restaurant.
At lunchtime, the tempura is a little cheaper, and it seems that you only have to pay for the amount you take. I'm sure I'll take too much🤣
The shopkeeper seems to be a one-off operation. One group came later, but all the seats were occupied, and it would be difficult if they ordered more alcohol.
4
Google
As I walked straight north from Hachioji Station, I arrived at a small udon restaurant with an elegant noren curtain. The inside of the restaurant is small, with only 13 U-shaped counter seats. Expectations are high as the restaurant serves authentic Sanuki udon made by the owner from Kagawa Prefecture.
When I sat down, a platter of tempura was placed in front of me. It's a self-service style where you choose what you like, and most are reasonably priced at 100 yen. On this day, I chose Gesoten and Chikuwaten. The batter was thin and crispy, and even though it was cold, you could still taste the flavor of the ingredients.
Next, I ordered a medium size cold bukkake udon. The price is reasonable at 550 yen. The udon noodles are slightly thin and have a beautiful translucent texture. When you take a sip, the strong body and chewy texture will fill your mouth. The soup stock has a refreshing taste, mainly using anchovies from the Seto Inland Sea, and goes perfectly with the noodles.
On another day, I had a small bowl of warm kake udon. This was 450 yen. The soup stock has a rich aroma and a gentle taste that makes you feel relieved every time you drink it. Shichimi and sesame are prepared on the table, so you can enjoy changing the taste according to your preference.
In addition, Oden, a Kagawa staple, is also available. I ordered beef tendon, egg, and daikon radish, all of which were soaked in the soup stock and seemed to go well with alcohol. The beef tendon in particular is stewed to a soft texture, and the texture that falls apart in your mouth is irresistible.
The store is lined with rows of 1-sho bottles of Japanese sake, and in the evenings it seems to be crowded with customers enjoying udon and oden with alcohol. This restaurant, where you can feel the owner's commitment to every aspect, is a rare place where you can enjoy authentic Sanuki udon while in Tokyo. Why not stop by when you visit Hachioji?
When I sat down, a platter of tempura was placed in front of me. It's a self-service style where you choose what you like, and most are reasonably priced at 100 yen. On this day, I chose Gesoten and Chikuwaten. The batter was thin and crispy, and even though it was cold, you could still taste the flavor of the ingredients.
Next, I ordered a medium size cold bukkake udon. The price is reasonable at 550 yen. The udon noodles are slightly thin and have a beautiful translucent texture. When you take a sip, the strong body and chewy texture will fill your mouth. The soup stock has a refreshing taste, mainly using anchovies from the Seto Inland Sea, and goes perfectly with the noodles.
On another day, I had a small bowl of warm kake udon. This was 450 yen. The soup stock has a rich aroma and a gentle taste that makes you feel relieved every time you drink it. Shichimi and sesame are prepared on the table, so you can enjoy changing the taste according to your preference.
In addition, Oden, a Kagawa staple, is also available. I ordered beef tendon, egg, and daikon radish, all of which were soaked in the soup stock and seemed to go well with alcohol. The beef tendon in particular is stewed to a soft texture, and the texture that falls apart in your mouth is irresistible.
The store is lined with rows of 1-sho bottles of Japanese sake, and in the evenings it seems to be crowded with customers enjoying udon and oden with alcohol. This restaurant, where you can feel the owner's commitment to every aspect, is a rare place where you can enjoy authentic Sanuki udon while in Tokyo. Why not stop by when you visit Hachioji?