As you can see from the photo, the soba here is more like thin udon noodles rather than actual soba. Even the broth tastes more like something you’d find with udon, rather than the typical, soy-sauce-forward Kanto style. If you told someone this was udon, they would probably believe you without a second thought; it lacks almost any of the characteristic qualities you’d expect from a bowl of soba. That being said, it has that gentle, comforting flavor so typical of Asakusa’s casual diners. Perhaps this kind of almost featureless, understated taste is what truly defines the authentic flavor of Asakusa.