Toyohashi, Aichi, Japan｜Sobafuji

Toyohashi City is known for its udon culture and there are not many restaurants that mainly serve soba, but there are some restaurants that serve delicious soba, and I went to the famous Sobafuji. Tenzaru with two colors of coarsely ground soba is a luxurious soba where you can taste and compare the white and black Nihachi soba. For the first bite, first add only grilled salt to enjoy the original flavor of the soba, then eat with the less sweet Edo soup, and finally add condiments such as wasabi and spicy radish to your taste. After adjusting the settings, I thoroughly enjoyed the two-color soba. Shiro (Marunuki) is a type of soba made by removing the shell from Gensoba and grinding it, and it is a little different from Sarashina because when you eat it with the first grilled salt, the sweetness is brought out and the texture is smooth. So I was able to thoroughly enjoy the goodness that went down my throat. Kuro (Hikigurumi) is a type of soba that is made by grinding all the layers of buckwheat noodles, without separating each layer of buckwheat noodles.When you slurp it, it has a chewy and chewy texture, and you can feel the strong soba flavor that rivals the sweet and salty soba soup. I did. In addition, it is equivalent to what is commonly called rural soba. For your information, they change their soba flour depending on the season, and they carefully select the most seasonal buckwheat flour, so when I heard about that, I wanted to come back. The soba soup (Edo soup with less sweetness) was delicious as is, but you can adjust the flavor to your liking by adding wasabi, spicy radish, and green onions as condiments.Personally, I think the spicy radish goes well with the Edo soup. I really like it. The tempura included two shrimp, vegetables, shiso leaves, maitake mushrooms, eggplant, and pumpkin, and was beautifully presented. The crispy vegetables were a luxurious way to rest your chopsticks, but they didn't get in the way of the soba noodles, so I couldn't stop eating them. The soba-yu had a slightly thick texture and a dark color, making it easy to drink when mixed with the Edo soup, and it was a delicious way to finish off after enjoying the differences between the two colors of soba.

I visited with my mom friends and children🥰 It was my first time there, but I wish I had met you sooner 😂✊🏻 Too delicious! ! ! I had the cutlet curry udon recommended by my friend 💓 The cutlet is so soft! And the curry in the curry udon is melty! Stay warm till the end! 😍 The noodles are soft to my liking and easy to eat. It sticks well to the soup, so it's delicious until the end ＼(^ω^)／ The children's menu was quite voluminous, and the kids were very satisfied.😌We ordered warm udon and monkey soba, and the warm udon was at a comfortable temperature, so we could eat it right away, and they were very considerate. I thought it was amazing 😍 The children's zaru soba also came with quail eggs and was very authentic✊🏻 Salmon roe bowl is my eldest daughter's favorite dish, and even though it was very filling, she ate it well😂 I was also curious about the other menu items so I thought I'd like to go there 💓

limited time Chilled curry udon with summer vegetables and shrimp Spicy and dry The accents of summer vegetables and shrimp make it even more delicious.