Takahama, Aichi, Japan｜Saiichiroku

Soba noodles are a little hard. As the soba soup is made with special care, it was creamy and delicious. The staff was very nice and made me feel comfortable. I want to go again! <Lunch> Mizuna and duck salad, raw wheat gluten, sesame tofu, tempura, soba, soba soup, buckwheat ice cream <Notes> For lunch, there are times when only the lunch set (1,800 yen) is available. Payment is only by cash, Paypay, or LINE Pay. The road in front of the store is narrow, so it is best to access from Prefectural Route 50. There are 5 parking spaces. A smaller car is recommended as the roads and entrances are narrow.

I ordered tenjuwari zaru. Delicious. I'm a throat-oriented group, but when I slurp soba, The scent of buckwheat that goes through the nose is rich. Type of soba? how to grind? I wonder what? To put it bluntly, it smells like grain, but it's buckwheat. A rich smell and taste sublimated by fragrance. Soba soup is also delicious. The creamy soba-yu was also very delicious. Soba is a wonderful result that can be said to be tempura. I had it with matcha salt. A delicious environment (atmosphere) and hospitality. You have to be careful when entering the store by car, and other than the corresponding capacity, it is a perfect score.

This is the restaurant where I go to eat the most. I like it so much that I don't want to introduce it to people, but I always introduce it with confidence (laughs) Those who care about their health can eat 100% soba noodles that do not use wheat flour. I often eat the lunch course. ・Soba tea ・Soba tea ・Duck Salad ・Namafu ・Soba tofu ·Tempura ・Soba noodles ・Sobayu ・Dessert (soba ice cream or soba zenzai with real soba ← not available in summer) First of all, soba tea is the best. I think that people who drink it for the first time will be addicted to it. Appetizers are light and easy to eat. Tempura is crunchy and delicious! (Rice oil) is used and it is healthy. It is served with matcha salt instead of tentsuyu. The main soba is thin noodles at 9:1 and slightly thick at 100%. I usually order only 100%. It's frozen in ice water, so it's cool when you eat it the moment it's served, and it's exceptionally good! ! The original aroma of soba is also good, and it is chewy and goes down well! it's the best. Regarding the soba-yu, instead of pouring out the boiling water, it is made by dissolving buckwheat flour, so it is not a wasteful dish to throw away, but it is a fine dish. I think that common sense will be overturned for those who have only had the broth of Shabisabi's soba noodles. I choose the final dessert according to my mood. The ice cream sprinkled with buckwheat seeds is also fragrant and the best. As for zenzai, we recommend drinking it while mixing it with sobayu. When going to Toshi 16, I think it would be better to call in advance to see if there are any soba noodles left and to secure a seat. Everyone in the shop has a very good personality, so I always feel relieved (laughs). As for dinner, it was basically a complete reservation system, but recently it is open as usual on Fridays, Saturdays, and Sundays. I think it would be even better if you could freely choose between the lunch menu, the evening single item menu, and the course meal (reservation required). Our children love pancakes made with buckwheat flour. I look forward to the soba risotto and monthly course meals every time. Soba while enjoying sake has an even better aroma and taste, so I would like you to try it at least once. I think I will continue to go there without getting bored. I hope everyone will come and try it.