Before your visit

We are open 11:30〜14:00 for lunch and 17:30〜20:50 in the evening. We are closed on Saturdays, and also on some irregular days. Temporary closures are announced in the banner at the top of this page and on Google Maps. For details, please see “Hours & directions”.

We are open on public holidays. Closures such as those over the year-end and New Year period will be announced under “Announcements” on the home page once decided.

We are about 8 minutes on foot from the north exit of Nakano Station (JR Chuo Line and Sobu Line, Tokyo Metro Tozai Line). Our address is Arai 1-8-1, Nakano-ku, Tokyo, ビルドナガオカ 1F. Our location and walking times from the nearest stations are shown on “Hours & directions”.

We accept reservations by phone (03-3386-0813). Online reservations (seat only) are available through Hot Pepper Gourmet. Instantly confirmed bookings can be made until 17h on the day before your visit, and booking requests no later than 3 days before your visit.

Book a table on Hot Pepper Gourmet External site

We have 40 seats. There are no private rooms.

We are also happy to discuss booking the whole restaurant. Please call us (03-3386-0813) to talk about group size and timing.

Families with children are welcome. We also have a children's menu.

We accept cash and Nakano City's digital local currency “ナカペイ”. Credit cards are not accepted.

We recommend the “Ten-zaru” (soba with tempura, cold or hot), with 1 prawn and 4 vegetables, for ¥1,600 (tax incl.). Soba and udon start from ¥740 (tax incl.), and sets from ¥940 (tax incl.). For all dishes and prices, please see the “Menu”.

Our soba is made here at 長岡屋. If you have a buckwheat allergy, please call us (03-3386-0813) before your visit to discuss it.

The soba at 長岡屋 is made in-house. Using a noodle machine we have had since the restaurant's early days, we do every step here, from working the flour into dough to cutting the noodles. Our buckwheat flour is from Japan, mainly from Hokkaido, and depending on the time of year we also use flour from other regions. Our dashi broth is made from kombu and shiitake and takes 1 day and 1 night to prepare. Our kaeshi seasoning base has been topped up in the same barrel since the restaurant opened.

You can also read about this in “About 長岡屋”.

Takeaway is available. We do not offer delivery.

From 17:30, you can relax with sake and small dishes. We offer beer, sour cocktails, buckwheat shochu 白雲郷, and sake. We also have seasonal fish.