This soba restaurant has been beloved since 1870. A Japanese great author, Nagai Kafu, loved Asakusa and every time he came here, he took the same seat.

This special tempura soba has 2 pieces of large shrimp tempura, which is almost as big as the bowl. We use fish broth made from bonito, shrimp tempura fried with homemade sesame oil and the best buckwheat flour.

Kashiwa nanban became famous because Nagai Kafu ate it everyday. It is just 1,000 yen and never gets tiring of it’s refreshing taste.

The original [yuzu-kiri soba](minced citron soba), mixes the soba with some minced citron and Sarashina powder. A very fresh taste during the winter.

We still have a sign of Asakusa’s order. Owari-ya is proud of walking along the history of Asakusa.

Owari-ya branch

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