Miyota, Nagano, Japan｜Jigonaya

The tempura is amazing. Soba is a bit soft for my liking, but I think it is personal preference. Overall it is worth visiting given that the food is great, value for money and the view is also pretty amazing.

This soba restaurant specializes in 100% locally-produced soba flour (buckwheat). This is rare even in Japan, as 75% of soba is imported. The basics of Soba begin with zaru soba. The cook boils the soba noodle and rapidly cools them with running water. The noodle will be presented on the zaru dish (flat basket) for you. You will dip the noodle as you like in the sauce (tsuke-jiru or taree). I had Kurumi-taree-soba (1350JPY) with one more soba basket (450JPY). Kurumi-taree is made from walnut, which is also locally produced in Nagano.

The soba is surprising tasty👍 love it will return again.