Kunitachi, Tokyo, Japan｜Sobayoshi

I like the soba at this restaurant and go there. I especially like warm kakiage soba. Enjoy cold sake from Kirinzan with fried tofu as a snack. I want you to do your best and continue the shop.

This restaurant serves ground soba noodles made from whole wheat flour, that is, even the outer hard part of the buckwheat noodles. It may not be suitable for those who like soba noodles like Sarashina, which only uses soba noodles. By using a kigurumi grinder, the soba noodles are black and firm and chewy, similar to the country soba noodles. It is recommended to eat it with kake rather than with mori.

Black soba noodles that are as thick as thin chopsticks. However, rather than calling it country soba, it is really delicious soba that is made with buckwheat flour, buckwheat flour, and cut into soba noodles. The soba made from grass seeds was ground into flour, kneaded, rolled out, cut and boiled, and it was so delicious that I was so thankful for it. However, there are only a few seats and the owner seems to be managing everything by himself, so if you're flexible, you can leave the restaurant off the peak lunch time, or if you're in a group, you can pay all at once, and even take care of change so you don't have to worry about change. I think the staff at the store will be more grateful if you take a little time to prepare. I felt sincerity in the flour-covered feet of the busy shop owner. If you are looking for some decent soba noodles and a friendly atmosphere, you may want to try another restaurant.