Chino, Nagano, Japan｜信濃路遊膳蕎麦の郷

Love this Soba ! Staff is very accommodating to expedite our order as we are in a hurry.

Speaking of Shinshu, ``Soba'' When I go mountain climbing, I eat soba noodles on the way back. Soba noodles are also getting more expensive. I'm getting a little tired of eating 3,000 yen zaru soba and saying it's delicious, but I'm sure you can't eat it in Tokyo, so I'll have it as a local dish. It's 100% soba. Since I'm from Kanto, the soup may be a little thin. However, I believe that the soup needs to be as thick as possible in order to enjoy the subtle soba aroma. It's training. Actually, I want to eat it with tempura or duck meat with oil. But then, wouldn't it be necessary for the soba to cost 3,000 yen? It's also troublesome to think that. Today, I only came to eat soba noodles. However, soba-yu is in charge of the soup. After all, I like saltiness. If it's done once a year, it's no problem. The atmosphere is just right. If it's too formal, it will take time for the store to get things done, and I think you'll have to wait even longer. However, I don't want to eat while standing shoulder to shoulder with the person next to me like I do at a standing soba restaurant. I agree. It may be an expensive powder though! I want to at least go home with a full stomach. The prices are the same for large, medium, and small, and I don't think people will get angry even if the large size has twice the current amount. That's probably why buckwheat flour is so expensive. .

Juwari Dozuki Soba (1850 yen) and I had 28 zaru soba (1030 yen). "Dozuki soba is a precious 100% soba made by adding water to the buckwheat seeds and maximizing the fermented enzymes just before fermentation." "Juwari Dozuki Soba" was very delicious. It had a smooth texture and the scent of soba remained gorgeous, and it felt like eating it for the first time. Regarding the 100% dozuki soba, we provided soba noodles soaked in salt and water separately from the soba soup. The water alone was sweet and delicious. The salt gave a refreshing impression, and this was also delicious. In both cases, the soba itself was delicious, so I enjoyed the taste change. “Niihachi Zaru Soba” had a modest scent of buckwheat, but it had a smoother texture and was a very easy-to-eat soba with a sweet taste. When I come here, I want to stop by again.