Obuse, Nagano, Japan｜Sekizawa

Joshu is the best wheat culture area in Kanto. Okojohan of udon is very common. I remember being a little surprised by a famous soba restaurant that suddenly appeared in Misato-cho, Takasaki City. In December 2005, it was relocated and opened here. When asked, he said that it was to close the distance from the self-cultivating area of ​​buckwheat in Sakae Village, Nagano Prefecture. As with Miyamoto, photography is prohibited inside the restaurant, including the soba noodles, so unfortunately there are no photos of the soba noodles. However, this soba, which is particular about organic cultivation and handwork, can be understood by eating Sanmai soba. Raw flour beat, strange soba, rough ground. Whichever you choose, it's excellent. In addition, the interior of the store is clean and tidy, but there is no formality, and even the soba confectionery (Murakumo) is full of hospitality. With such a popular store, the only drawback is that the waiting time is ridiculous on holidays. Every year on weekdays in October, it is often closed temporarily due to the buckwheat harvest, so it is wise to check their Facebook page before visiting.

I went on Saturday afternoon. It was very empty, probably due to the record-breaking heavy rain the day before, so there weren't many tourists, so I was able to get in right away. The inside of the restaurant was quite spacious and resembled a house, and the food was cooked by a craftsman-like old man. Sanmai soba...the basic menu that seems to be the most popular. First, the 100% buckwheat flour soba noodles came out. Next, the soba noodles made with green perilla, which is a different kind of soba noodles, and finally the coarsely ground soba noodles were brought out just as I had finished eating them. Really delicious and elegant soba. It was the best soba I've ever eaten in my life. The soba-yu was quite a light type.

Visited for lunch with the president of the new factory. Actually, I've been longing for this shop for more than 20 years, and I never thought that this opportunity would come. The shop was the first Sunday after a long holiday due to the autumn harvest, so I was the first one an hour before the shop opened. That's how the time came. As soon as the store opened, we waited for 10 to 15 minutes with very skillful guidance and entertainment, and ordered warm soba noodles. I can't show you a set of cold 2 warm 1 of coarsely ground, different soba, and kake soba. It's sweet when you eat it without sauce from coarsely ground! I ate it at various famous restaurants all over the country, but there is no sweetness like this. Also, the water is delicious. The taste of the water after tightening is also good. All water is used for soba. Delicious soba noodles that are even sweeter with a spicy sauce. It's natural that hand-made soba restaurants are usually delicious, but it's a blissful time when you find something that escapes from that. But it's hard to find (encounter) it because the rank is high everywhere. Stands side by side with Suifu.