In mid-January, the first snow was observed in Tokyo, and it's getting colder. I hope everyone is doing well. And when it gets cold, what you crave is the exquisite Oyster Nanban Soba from Shoen♡ It's been a while since my last visit, but looking at the menu, the prices have not changed since November 2017. I can't wait to order the Oyster Nanban Soba! It may be a bit over my lunch budget, but indulging in a little luxury once in a while is nice, right? The plump and juicy large oysters are sent directly from the hometown of the landlady, Kesennuma, where her brother grows them, and they have a commitment to only use those oysters. The Oyster Nanban, made by combining these oysters with the hand-made soba noodles by the master, has a rich and deep flavor with the intense umami of the oysters blending well with the broth. Oh, this warms both the body and soul. I enjoyed it deliciously once again, and I am completely satisfied. Ah, what bliss (laughs). Since there may be a wait for the hand-made soba, it is recommended to visit when you have some extra time. Some changes have been made to the business days and hours, so I have updated the store information section.

Tuesday 12:00 Ostrich Minami Ban (hot): 1700 yen I was captivated by the photo of Ostrich Minami Ban and decided to visit the restaurant. As I was wandering around looking for the place, I happened to arrive just as the owner was opening the shop. I ordered the Ostrich Minami Ban, of course. I waited quietly in the calm atmosphere of the restaurant while sipping on soba tea. Here it comes, the soba with plenty of oysters on top. I counted 6 oysters within my sight. The amount of soba was just right, not too much, and the broth was slightly salty. The tempura looked delicious, so that's my homework for next time.

I had been curious about the oyster Nanban soba since seeing it on the previous menu. When I visited this time, I eagerly ordered the oyster Nanban soba, served with warm tea. The dish arrived with five large, impressive oysters sourced from the owner's hometown of Kesennuma. The handmade soba noodles combined with the oyster's salty flavor, creating a rich and flavorful broth. The plump oysters were a delight to savor, and I couldn't help but smile as I enjoyed each bite. I savored the last oyster before finishing the dish. This exquisite oyster Nanban soba will only be available until the owner can no longer source suitable oysters, so oyster lovers should visit soon.

The place is located in the middle of a residential area between Higashi-Nakano and Nakano-Sakagami. The soba restaurant is run by an elderly couple, with the husband believed to be the owner of the property. The restaurant was opened as a retirement project by the owner who learned soba making at "Issa-an" soba making class. The atmosphere is calm and there are 20 seats arranged neatly in the small space. I ordered the "Tenseiro" soba, which came with a variety of tempura including shrimp, vegetables, and ginger. The soba noodles were firm and had a good texture, although the broth was a bit on the salty side. The restaurant has a relaxed and welcoming atmosphere, and I enjoyed my time there. I recommend calling ahead before visiting as the restaurant operates on a reservation-only basis in the evening.

Actually, it's been a while since my last visit, it's been a few years. There were days when the restaurant was closed or the owner was unwell and had to take a break for a while. So this time, I called ahead before visiting because I really wanted to eat their soba noodles. They cook the soba noodles and tempura after taking orders, so the wait time is long, but it's a special treat to hear the sound of tempura being fried and the soba noodles being rinsed in cold water coming from the kitchen. The owner brought over my order, and it looked delicious just by looking at it. The hand-cut soba noodles had a firm texture, and the tempura consisted of two large prawns, making it a luxurious version. The vegetables included eggplant, myoga ginger, bitter melon, thick shiitake mushrooms, eringi mushrooms, green peppers, large leaves, sweet potatoes, and pumpkins, all fresh and in season. When you dip the soba noodles in the slightly salty dipping sauce, the umami of the bonito broth and the aroma of the soba noodles dominate your mouth. On the other hand, the slightly sweet dipping sauce enhances the deliciousness of the tempura, especially the prawn tempura and vegetable tempura. The amount of soba noodles may not be much, but the generous serving of tempura makes up for it with its ample presence. I thoroughly enjoyed the satisfying soba noodles. The total price of 1,980 yen, including tax, was a bit of a luxury for my lunch, but I was completely satisfied. The owner was genuinely delighted when I couldn't help but say, "It was delicious!" After settling the bill, I left the restaurant with a warm feeling.

Located on the west side of Miyanoshita intersection, two blocks south of Okubo street, along the road, there is a restaurant called "Shoan Soba" on the basement floor of a condominium. I tried the lunch tendon set for 1,100 yen. The restaurant is quite hidden, and you wouldn't notice it from the main street. You have to go down the stairs next to the entrance of the condominium to find it. The interior is simple, with classical music playing in the background. I ordered the tendon set, which came with soba noodles, tempura, miso soup, and pickles. The soba noodles were slightly flat and had a gentle aroma and sweetness. The tempura was old-style, with a variety of ingredients like shrimp, fuki (butterbur), udo (mountain asparagus), kabocha (pumpkin), satsumaimo (sweet potato), and shiso (perilla leaf). The rice was slightly soft, and the tempura was not overly soaked in sauce. Overall, it was a satisfying meal. The restaurant also serves alcohol, with a selection of drinks available. The owner, who used to work as a salaryman, is a graduate of Ichian-an's soba-making class. Despite the slightly long wait time, it is a good place to enjoy a leisurely lunch or have a drink in the afternoon.