In Tokyo, there are quite a few soba noodle restaurants. In particular, the Kanda Yabu and the Matsuya in Kanda district are my long time favorites.
These restaurants were conveniently close to my university. When I was a student, I would often walk from the University of Tokyo Hongo campus with "fat man" Ken Shiotani, my best friend who philosophizes.
Ideally, it is best to visit around 15:00 hours, when there are less customers. The posh thing to do is to start with a glass of beer, and then move on to sake. There are quite a few delicacies to accompany the beer and sake. Don't expect large portions. Traditionally, the delicacies in a soba restaurant is served in very small portions. Expect to feel like becoming Gulliver in the island of Lilliput.
The connoisseur never orders a soba dish straight away. The soba noodle, whether served cold or hot, is something that you finish your meal with. It is advisable to take some time to get pleasantly intoxicated, and let the time go by slowly and mellow.
Mind you the point is never to get really drunk. A soba restaurant, after all, is not a pub or a bar. When you feel you had enough share of golden time, you order your soba.
Surprisingly, soba noodle after intoxication is heavenly. The whole point is to land on the solid good taste of soba after feeling uplifted and a little bit carried away through the effect of alcohol.
The "relay" from sake to soba is one of the most exquisite form of eating known to the author.
Finally, it is fashionable to leave the restaurant before dinner time, to avoid the crowd. If you can manage that, I would call that your golden afternoon.