Hitachiota, Ibaraki, Japan｜Jikyuan Soba Restaurant

“I do all the work by myself. Please feel free to come and have some time and space. ” I remember visiting for the first time a few years ago, drawn by a sign written about the owner of the soba restaurant, Ogawa Ogawa. At that time, the soba noodles were sold out, so I gave up. For my revenge, I headed to Hitachiota City, Ibaraki Prefecture early in the morning. "Jikyuan" According to what I hear, Jikuan's Hitachi Aki soba is 100% better. Whether it's ``Seiro Soba'' or ``Soba Gaki,'' there's not much of a difference in the aroma, but many people have been coming back for years because they see the value in being able to enjoy Ogawa Soba in a variety of ways. When I stepped inside the store, it felt like I was in another world. Another world, or rather a different world. It seems that we have knocked on the door to another world. From the fireplace in the center, you can hear the warm sound of wood without having to listen carefully. Each seat has a deep and solemn atmosphere, and the large windows offer a view of the rich greenery that overflows with compassion for nature. The central corridor, which was designed by Ogawa Ogawa to ensure his circulation, exuded a sense of dignity that gave the illusion that no amateurs were allowed to enter. You can feel an indescribable amount of history everywhere. At the same time, it is as if the moment when Ogawa Ogawa comes into contact with the virtues that he has accumulated over the years has arrived with dignity. Jikuan was a unique individual value that seemed to represent a single world. I ordered green onion tempura. Scallion tempura is something similar to kakiage (kakiage), but it's a deep-fried dish made with fried green onions. I asked for salt to be added to this, but I deeply regret that I should have tasted the sake instead of adding the soba noodles. The green onion tempura had a strong sweetness and was very delicious. However, the most important part of the soba noodles is the refined and clean taste. The divine feeling of finally encountering its beautiful whiteness makes me want to worship it. From here on, follow the steps according to your heart's etiquette. Admiring the transparency of the soba noodles and the grainy black spots on the cuticles of the soba noodles, I decided to pick up a few soba noodles without dipping them in the soup. Enjoy the aroma released from the cuticles, and keep chewing to enjoy the sweetness of the soba. Even though the quality is good, the aroma of the soba is not the only thing that is superior to it, and the taste is well-honed. And the balance with the soup is perfect, making it an amazing result. What a thing! The thickness of the dipping sauce and the strength of the soup stock are the best I've ever had. I don't even think I'll ever come across anything that surpasses this in this world. The sticky and springy soba gaki first tasted the chewy texture, and then we used the miso and green onions. It has a simple soba flavor that doesn't compete with the richness of the flavor, but the neat and well-balanced taste will make your spine stretch. The item he ordered was traditional Kenchin soba. Kenchin soba, which can be called a local dish of Ibaraki prefecture, is arranged in the Jikuan style. Warm kenchin soup and soba noodles divided into three balls were placed on a separate plate, and we were instructed to place each ball into the soup and eat it. When the lumps of soba break down in the Kenchin soup, they become uniquely soft and have a texture that feels as if they are falling apart in your mouth. At Jikuan, I was able to find delicious soba noodles that I had never tasted before. After all, if you are someone like me who has a very narrow view of what Kenchin soup is, I think it's a flavor you should try at least once. Although it's a bit far from Tokyo, it's a famous restaurant that makes you think this is the perfect destination for your trip. It was one of my dreams to reach this place. ``Massaku Abundant Tsunekumi-sato'' May this beautiful village continue to be blessed with not only five grains, but also buckwheat, nuts, grass, and flowers, and where we can see the activities of harvesting, processing, and eating them. It was a feast.

Just immerse yourself in this space I made some soba noodles. It was a course menu where you could feel the owner's thoughts and intentions very strongly. On the way back, I visited Higashiganesuna Shrine. This is what I felt when I saw the Nio statue dedicated by the owner of Jikyuan. I felt happy all day long. I would like to come again.

I heard that this is the No. 1 restaurant for Hitachi soba, so I visited here, and everything was delicious! The soba noodles are clear and have a subtle sweetness. Among them, sobagaki is highly recommended! It has a texture similar to rice cake, and the aroma of soba bubbles in your mouth. We recommend the course rather than the individual items. The owner is the only one doing this, so be prepared to line up before the store opens, or be prepared to wait for 1-2 hours! But it's worth it.