7 Exquisite Soba Shops That You Have To Try When Visiting Japan

  • RESTAURANT
  • TOKYO
  • VARIOUS AREAS
  • Soba noodles perfectly cooked with a glossy texture served in a traditional wooden basket called a seiro, served with a carefully made dipping sauce.
    Eating soba while slurping is one of the customs in Japan that you should definitely try.
    One can also enjoy the wonderfully fried tempura or the dashi-flavored fried eggs, called tamagoyaki.
    Soba is not only full of nutrients for the body but also very delicious.
    ※price is about 1,000JPY

    View this post on Instagram

    🍀軽井沢っ子がオススメする軽井沢情報 🌳『大盛り危険・要注意のお蕎麦屋さん』 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄 【ご覧頂きありがとうございます🙇‍♀️🐶】 □気になる情報は、 "✨保存・👍いいね"を □地元の人オススメの軽井沢情報は、 "Follow ▶︎▶︎【@karuisawa.life 】" 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄 👣 今回は旧軽井沢エリアにある そば処"にし川"さんにお邪魔しました😊 🐾 (内緒の話) 昔、オープニングスタッフとして アルバイトをしていたのですが、 よく怒られて…。怒られて…。 足が遠のいていたお店さんです(笑) 👣 ドキドキしながら店内に入ると おっ‼️社長いない‼️ラッキー🤣 見つかる前にササッと帰ろっ😏 🐾 店内を見渡すと "当店は量が多いのでご注意下さい" なる文字が…。 👣 もー‼️こういうの苦手なんですよねー どれほどの物か見たくなる…😓 🐾 私『大盛りにして下さい🤤』 店員さん『え、えーっと量が多いのですが…』 私『大丈夫です👍』(食い気味) 👣 …。 …….。 店員さん『おまたせしましたー』 🐾 …。 ……..。 私『は⁉️フードファイターかっ👋』 👣 社長に出くわす前に早く帰りたいし 目の前にとんでもない量のお蕎麦あるし でも残したくないし…(涙) 🐾 もう意地になって完食しましたけど こんなにお蕎麦食べたのはじめてです😱 👣 『軽井沢の蕎麦屋は量が少なくて 喰った気がしねーよ』 なんてよく聞きますが、 🐾 そう思われた方、 どうぞ"にし川"さんへ 行かれてみて下さい。 👣 『当分そば見たくねーよ』 に変わってると思います(笑) 🐾 大盛りにしなければ 普通にお蕎麦を楽しめると思いますので ぜひ一度行かれてみて下さい😊 👣 🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲 ❄︎ 🍀店舗情報🍀 🏯そば処 にし川 🗾旧軽井沢銀座内 🕰11:00-15:00 🚗軽井沢駅から🚘4分🚲10分🚶‍♂️20分 🅿️近隣をご利用下さい 🐶自宅警備の任務をお願いします。 ❄︎ 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄 Thanks for coming my page🙇‍♀️ "Karuizawa" is currently one of the best sightseeing cities in the world. Best place it in "Karuizawa"in Japan👍 🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲 【ご覧頂きありがとうございます🙇‍♀️🐶】 □気になる情報は、 "✨保存・👍いいね"を □地元の人オススメの軽井沢情報は、 "Follow ▶︎▶︎【@karuisawa.life 】" 🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲 🤳↪︎Photo:@karuizawa_cafe ☕️ ✍️↪︎Writing:@karuisawa.life 🎖 🏰↪︎tie-up:@そば処にし川 🍜 🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄

    軽井沢っ子がオススメする軽井沢情報【公式】🌐さん(@karuisawa.life)がシェアした投稿 –

    Ikenohata yabusoba

    Out of the many soba shops in Tokyo that date back to the Edo Period, Here we shall introduce you to the shops that you must try when you visit Japan.
    Soba flour is made using a blend of ingredients that change with the seasons.

    MAP:http://goo.gl/lQJ685

    Kyotei daikokuya

    The proprietress who trained at the famous Iss-an restaurant has taken over the soba restaurant known for having a special Japanese atmosphere.
    Soba made skillfully with flour milled by their in-house miller, the soba has an exquisite aroma coupled with wonderful springy texture.

    MAP:http://goo.gl/cXS5vl

    Matsuou

    This Soba Restaurant has a varied menu offered by the head chef who has experimented with various styles including Japanese, Chinese, and French cooking. With all of the Tempura offered being spectacular, when you come to the restaurant Matsuou it is said one must try the dish (Kenchin) . The taste is so rich that you can tell the chef is very skilled.

    MAP:http://goo.gl/vhJLvi

    Yusui

    With Japanese milled flour used and the popular Yuusui soba shop, with their one dish of white and delicious thin noodles you can experience the true taste of Japanese Soba to your heart’s content.
    Also their Japanese dessert red bean jelly, called youkan, while not being too sweet yet still tantalizes the tongue is also highly recommended.

    MAP:http://goo.gl/cQDYlI

    Edosoba hosokawa

    A leading Soba Restaurant in Tokyo that was granted one star in the 2014 Michelin Guide .
    Using a simple wooden basket with no fancy designs, this restaurant won by serving soba noodles carefully made from the best milled buckwheat flour.
    This restaurant uses only the most delicious buckwheat the changes with the seasons.

    MAP:http://goo.gl/Scs8Ne

    Zabou

    A jet black blackboard stands surrounded by people waiting to enter this refuge of a restaurant known for serving soba that is made by hand from coarsely-grounded flour. When eating this soba you can detect a almost roasted like aroma when slurping on these noodles.

    MAP:http://goo.gl/90cIh4

    Teuchisoba Jiyu-san

    With superior-quality buckwheat gathered from all over the country, matured in a low temperature refrigerator this soba is made with flour milled every morning . This rich tasting soba can also be eaten with just a little salt.

    MAP:http://goo.gl/aCWUSz

    Reference:travelbook.co.jp/