Kanuma, Tochigi, Japan｜円虹庵

First visit. I had the gamecock 100 percent soba noodles and kakiage. It's run by a husband and wife team, so it takes some time, but the deliciousness is worth it. It is said that the soup stock for the gamecock takes over 20 hours to make. The strong dipping sauce coated the grainy 100 percent soba noodles, making it the perfect soba dish. Kakiage doesn't look like much from the outside, but it has a mysterious texture, with the outside being crispy and the inside being chewy. I really liked the kakiage, as it was crispy and chewy, and the onions were just right. It might be sold out by 1pm, so I think it's better to call and go.

I ordered Juwari Soba. The taste of soba and soup went well together. I wish I had ordered a larger portion. The kakiage was also crispy and easy to eat.

There was a menu with 100% soba and 28 soba. I had 100% buckwheat noodles with shamo dipping sauce. It was very delicious According to the season, the flowers, paintings, and tableware are changed. It was a very relaxing soba restaurant.