Kokubunji, Tokyo, Japan｜Kinutaya

only reservation. A soba restaurant in a residential area where you can pass by without a noren. While listening to the owner's story, I got a beer with a high-quality pickled plum 🍻 I was going to have cold sake before the soba, but within an hour, I had two types of soba. Everything was delicious.

Today I have a date with my wife, and we went to the legendary "Kinutaya". I was guided to a log table for three people and looked at the menu with excitement. There are two married couples and one female customer in the store (only 3 seats left at the counter, 9 seats in total). First, the soba noodles are Isojiman, and the ones that stick out are miso dengaku and ginjo-namazake. Vegetable tempura assorted, seasoned with salt. This time, my husband and I will taste half of each of the four types of raw flour. Fukui, Sakai, Maruoka local species connection machine grinding Fukui Sakai Maruoka native 24 mesh raw flour beating Fukui Sakai Maruoka native 32 mesh hand-ground raw flour Fukui, Sakai, Maruoka native, raw flour, hand-ground, unwieled Gradually, the grain becomes coarser and the color becomes darker. The texture is smooth, then gradually becomes rough. As for the thickness, "Hand-grinded Mujii" is thicker. All of them are chewy and have a very chewy texture. Kami said that No. 2 and No. 3 were good. It seems that he noticed that the color of soba is green. The soup stock is neither spicy nor sweet, which I'm sure your family will like. After the meal, I took a walk along the hawk path for the first time in a while, and I realized that Kinutaya and the hawk path must be a set... Time seems to be flowing slowly in both cases.

A soba noodle shop that makes soba connoisseurs groan. Omakase menu. Oden Gunma Akagi I had Shimane soba.