Chino, Nagano, Japan｜Ryozan-tei Soba Restaurant

My extended family and I enjoyed a delicious lunch at the family-run Ryozan-tei soba restaurant. We ordered the cold zaru soba noodles and tempura. One of the cool and unique things about Ryozan-tei is that they actually grow and mill their own buckwheat for their signature noodles made entirely from soba buckwheat flour (called juu-wari soba 十割蕎麦 in Japanese). While more expensive than regular soba noodles (that are actually mostly made with wheat flour) you can definitely taste the difference. The seasonal tempura was light and crispy too.

Fine soba that satisfies even picky soba eaters The owner is chosen as one of the best 100 chefs in Nagano. The Soba is made from 100% buckwheat and the texture is chewy and silky since he grows buckwheat and cuts it by himself. He recommends that you should eat the Soba with nothing first, put some salt and spicy ground radish, and then dip the Soba into dipping sauce that he is proud of. After that, you can eat whatever you like.

Entered the store as soon as it opened. After 15 minutes of waiting, soba and tempura appeared. After all, soba noodles eaten with salt are delicious. There are many kinds of tempura platters and I am very satisfied. The apple tempura is also interesting and unique to Shinshu. The new soba will start in November. Next time I'll make it larger.