Akiruno, Tokyo, Japan｜Sagohei

There is a parking lot in front of the store. There are table seats and tatami mats in the store, but I think the waiting time is relatively long because the number of people can not be accommodated and the rotation is slow. It was a hot summer day, so I ordered cold hoto, which is similar to tsukemen. Refreshing and delicious. However, it is still recommended to eat hoto hot.

If you run along the Hinohara Highway from Musashi-Itsukaichi Station, you will find the store on the left hand side before the Konakano intersection. There are four parking spaces in front of the store and about 10 cars across the Hinohara Highway. You can see Hoto from the road, and behind it is a kaiseki meal that requires reservations. The signboard "Itsukaichi Hoto" is a menu using wild boar pork. Oyster hoto is seasonal, and curry and soy milk are also interesting, but since it's my first time, I tried itsukaichi hoto with mushrooms. Surprisingly, it was served in less than 10 minutes after ordering, even though it was Sunday around 12:00. There is no doubt that they serve each meal in an iron pot instead of simmering it all together. The difference from Koshu hoto is the noodles. Koshu noodles are dusted with dusting powder, and if you put it in the pot as it is, the powder will thicken the soup, but this one is refreshing. Even though it's refreshing, the soup stock is firm and the fat of the boar and pork is combined to make it delicious. About five kinds of mushrooms are used, including maitake, amitake, and shimeji mushrooms, and the carrots and burdock root vegetables are shredded, allowing them to cook easily and retain the flavor of the root vegetables. There are also many other vegetables such as pumpkin, taro, onions, green onions, and silk pods. I'm also curious about the unusual hoto, so I'd like to ask again.

I ate Itsukaichi hoto (with tofu). I feel happy. Stir-fried food and sashimi konnyaku were also very delicious.