Ueda, Nagano, Japan｜Handmade soba Mitamura

Must go place in the middle nowhere

This is a thinly sliced ​​soba using the Gensoba brand from Hitachi, Ibaraki Prefecture, which is known as the best in Japan. I feel like I can pretty much figure out my favorite soba just by looking at the photo. I saw a photo that looked good, but when I looked at the reviews, it was polarizing. It seems that the bad thing is not the taste but the customer service, so I decided to go there for the first time with a friend from Ueda, hoping that even if I was a stubborn father, the food would be good. Ueda and Nagano City are like locals, but since it was my first time there, I was timid. I ordered Inaka Tenzaru and Nabeyaki Udon. Soba was good.When my friend ordered nabeyaki udon, my father brought it over and before eating it, my father asked me to try it with salt next time. A woman came to take my order, but she recommended salt, but what do you think? I wish you had said that. I guess you should try it and compare. I like my udon in a cold colander, but after eating a little of it, I wanted to eat it again. The soba and udon are so good, it's like a two-way street. The tempura was amazing, and there was a lot of variety and quantity, so I didn't need the shrimp.Next time, I thought I'd try the vegetable tempura or the vegetable tempura oshibori. . Apparently, there were times when people from outside the prefecture were disliked or turned away, but since the coronavirus has been converging, the customer service was generally kind without any special comments.

His skill in carefully cutting 100 percent soba into soba noodles is undeniable. It's very delicious. Soba-yu is the best in my life! When I asked the owner, he told me that they make it separately with buckwheat flour instead of boiled water. I agree. The quality of a soba restaurant is simply the taste of the soba. I think Mori Soba is the easiest to understand.