Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Akama Chaya Asago
(赤間茶屋 あ三五)The Tabelog Award 2025 Bronze winner
Selected for Tabelog Soba (Buckwheat noodles) WEST "Hyakumeiten" 2024
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Tuesday
Specialities
Chef
Hisaos Isobe: A Craftsman Dedicated to Soba for Half a Century
Food
An Impressive Soba Kaiseki Where Sarashina Soba Transforms Freely
Space
A folk-style interior dedicated solely to savoring soba.
Review
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benjamina
Tokyo
Review 324resultsFollowers 221people素晴らしきかな、奥深き蕎麦
【福岡 薬院】『赤間茶屋 あ三五』 蕎麦の世界の奥深さを十分に 感じさせてくれる名店 更科がうりの蕎麦屋とは聞いてはいたが あえて、粗挽の十割蕎麦をオーダーして ...View details
2025/03 visited
1 time
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味覚 文士（あじかく ぶんし）Tokyo
Review 159resultsFollowers 1,037people蕎麦に人生を教わる夜 〜赤間茶屋 あ三五の美しき一杯〜
「赤間茶屋 あ三五」で、そば懐石という名の哲学に出会う 諸君、そばとは何か。粉と水だけのシンプルな世界に、これほどまでの奥行きがあるとは、一体誰が想像しただろうか。 福...View details
2025/02 visited
1 time
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sindouOsaka
Review 1,716resultsFollowers 3,496peopleおまかせコース
西鉄天神薬院駅から徒歩4分。 そば百名店2018、2019、2021、2022、2024とThe Tabelog Award 2025Bronzeに選ばれています。 平日の...View details
2025/02 visited
1 time
Restaurant information
Details
| Restaurant name |
Akama Chaya Asago（Akama Chaya Asago）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Soba (Buckwheat noodles) WEST "Hyakumeiten" 2024
Selected for Tabelog Soba (Buckwheat noodles) WEST "Hyakumeiten" 2024
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2022
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2022
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2021
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2021
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2019
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2019
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2018
Selected for Tabelog Soba (Buckwheat noodles) "Hyakumeiten" 2018 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
百名店 選出歴
そば 百名店 2024 選出店
食べログ そば WEST 百名店 2024 選出店
そば 百名店 2022 選出店
食べログ そば 百名店 2022 選出店
そば 百名店 2021 選出店
食べログ そば 百名店 2021 選出店
そば 百名店 2019 選出店
食べログ そば 百名店 2019 選出店
そば 百名店 2018 選出店
食べログ そば 百名店 2018 選出店 |
| Categories | Soba (Buckwheat noodles) |
| Phone number (for reservation and inquiry) |
092-526-4582 |
| Reservation availability |
Reservations available
Reservations are accepted for the "selection Course" only. |
| Address |
福岡県福岡市中央区白金1-4-14 |
| Transportation |
3 minutes walk from Yakuin Station on the Nishitetsu Tenjin Omuta Line 316 meters from Yakuin. |
| Opening hours |
|
| Average price |
JPY 6,000 - JPY 7,999 JPY 2,000 - JPY 2,999 |
| Average price（Based on reviews） |
JPY 15,000 - JPY 19,999JPY 2,000 - JPY 2,999
|
| Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats （ counter only） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available There is enough space for two small cars in front of the store. |
| Space/facilities |
Relaxing space |
Menu
| Drink |
Sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome(Babies welcome),Strollers welcome |
| Website | |
| The opening day |
2003.2.10 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Yakuin Sta.
Akasaka, Yakuin, Hirao Area
Fukuoka City
Fukuoka
Chūō Ward, Fukuoka City
Categories
Rankings in nearby areas
- Lunch rankings in Fukuoka
- Lunch rankings in Fukuoka City
- Lunch rankings in Akasaka, Yakuin, Hirao Area
- Lunch rankings in Yakuin Sta.
- Soba (Buckwheat noodles) Top-Rated Restaurants in Fukuoka
- Soba (Buckwheat noodles) Top-Rated Restaurants in Fukuoka City
- Soba (Buckwheat noodles) Top-Rated Restaurants in Akasaka, Yakuin, Hirao Area
- Top-Rated Restaurants in Fukuoka
閉じる
ChefHisaos Isobe: A Craftsman Dedicated to Soba for Half a Century
Born in 1948 and hailing from Yamaguchi Prefecture, I became a chef at the age of 22, inspired by a part-time job during my university years. My journey into the profound world of soba began with a job demonstrating handmade soba. At 26, I opened a soba restaurant in Shimonoseki, where I worked for 30 years before relocating to Fukuoka, where I have been for over 20 years. Although my soba skills are largely self-taught, I have always believed in the importance of learning from predecessors and meeting many people, which has allowed me to refine my craft through various encounters.
Food An Impressive Soba Kaiseki Where Sarashina Soba Transforms Freely
Soba kaiseki, which includes sashimi, sushi, simmered dishes, and even sweets, is crafted from buckwheat flour and water. It represents a world that distinctly separates itself from the conventional understanding of soba. "When the husk is removed from soba, its aroma dissipates, leaving only sweetness. The art of soba kaiseki lies in transforming that sweetness into various dishes," says Mr. Isobe. His talk feels almost like a lecture, sometimes resembling a stand-up comedy routine, and the flavors of the soba served alongside his words resonate even deeper. "There won't be many soba restaurants like this left. It's sad, but it's the way of the times," Mr. Isobe reflects.
SpaceA folk-style interior dedicated solely to savoring soba.
The polished and worn counter, along with the steaming large pot, creates an interior that embodies the concept of a soba restaurant, serving as a stage to experience the traditional soba culture. The "Sarashina" soba, known for being the most beautiful and refined soba in a soba shop, cooks in just five seconds when prepared with boiling water. The soba dumplings are enjoyed by combining buckwheat flour with yam. Various types of soba are quickly prepared with explanations, and the movements of the chef resemble those of a traditional art form rather than just cooking.
The Real Sarashina Soba Pursued by a Master Craftsman for Half a Lifetime
You may wonder how deep soba can be when you visit "Akama Chaya A35." The life of the owner, Hisashi Isobe, has been dedicated to exploring the world of soba. He has delved into Edo-period literature,
... faced numerous failures, and pursued the true essence of soba. Now, he offers the ancient Sarashina soba, which is becoming a lost art, along with a variety of soba dishes made from soba flour, and a soba seasonal chronicle that has been published weekly in the newspaper for 15 years. Experience the culmination of Isobe's life in every bite of his soba.