Finally, during my summer vacation today, I went to visit the graves and on the way back, I stopped by two shops but one was closed and the other was sold out. As I was heading home, I saw a sign for a soba restaurant! Following the directions, I found the restaurant located in a somewhat remote area called Umenouchi. It is a soba restaurant that serves 100% buckwheat soba and is about a 20-minute walk from JR Ishigami Station. The restaurant has a traditional Japanese house atmosphere. When we arrived, it was full and they were closing (phew, lucky!). They serve soba, tempura, and other dishes along with alcohol. We ordered a set of soba and soba tofu with soba tea to drink. After a while, the food arrived. The soba broth was slightly warm (disappointing) and the taste was okay. The soba tofu, on the other hand, was delicious and to my liking. It's hard to describe the taste of the soba, but overall, it was pretty good.

I went to Ome for a driving practice with my son after he got his license, and we had lunch there. We tried the homemade soba tofu and assorted tempura. The soba tofu was soft and had a sweet flavor, very satisfying. The assorted tempura was refreshing on a hot day, and the cold soba was a great relief for our sweaty bodies. The 100% buckwheat soba had a nice texture and paired well with the light dipping sauce. The tempura included two young ayu fish, ginger, bitter melon, eggplant, Morocco beans, pickled plum, and pumpkin. It was a summer lineup, and the ginger tempura was a pleasant surprise, complementing the other tempura well. Overall, we enjoyed the meal and the generous portions disappeared quickly.

I had delicious soba noodles and crispy tempura at an old folk house. The soba noodles were authentic with a good texture and the dipping sauce was perfect. The tempura included unique plum tempura and seasonal vegetables, like a long carrot which was surprisingly tasty. The restaurant was popular, with around 20 people lined up by noon, so it's best to go early.

I visited Yoshinoume-kyo for the first time in about 10 years. I saw on the Ome City website that there was a "plum festival" going on, and since the plum trees had just started to bloom, I decided to go check it out. There were only a few blossoms here and there, still early in the season. As someone who knows the park when it's in full bloom like a paradise, it brought tears to my eyes. Anyway, I decided to have lunch at Ume no Uchi, a restaurant I had visited many times before and had always enjoyed. The winding narrow road leading up to the restaurant was nostalgic. It was around 11:30, which I thought was a good time, but to my surprise, the parking lot was almost full. There were about 10 people waiting outside. Come to think of it, I used to wait a lot here in the past. Finally, it was my turn and I was seated at a table by the hearth. I remembered sitting at the exact same table on a previous visit. The hearth was lit, with steam rising from the iron kettle. But it was still cold that day. Every time the waitress came in and out, a chilly breeze would enter. I was served soba tea, which was hot and delicious. I ordered the "tensoba" and the spicy daikon radish soba. I watched a video while waiting, so it wasn't too bad, but it felt like a long wait. The waitresses were efficient and polite, but there was a different atmosphere compared to before. My notes from the past mentioned that a couple ran the restaurant, but I wonder if that has changed now. The voice I heard coming from the kitchen sounded like a young man, so maybe there has been a change in ownership. The soba that was brought to me was served in a basket with a mound in the middle. In the Ome area, it seems common to serve soba in a mountain shape, and although it wasn't as high as usual, it looked like a substantial portion. I thought the presentation was quite good, but the noodles seemed a bit uneven compared to before. The water wasn't drained properly, with the tray underneath dripping. The noodles were cooked well, so the texture was not bad. The light and refined broth complemented the soba well and was delicious. The spicy daikon radish was served on a plate with chingensai leaves on top. It was a bit less than I expected. As predicted, it wasn't very spicy. Well, it's rare to find real spicy daikon radish, so it's understandable. The tempura included shrimp, as well as plum and apple tempura, which was unusual. The plum tempura was a large plum with the seed still inside, making it difficult to eat and not very tasty due to its saltiness. The apple tempura seemed to be made from a variety of apple that wasn't very flavorful, so it was just unique rather than delicious. I remember the tempura here being vibrant and made from colorful vegetables, so I was a bit disappointed this time. The soba water was just regular hot water, but it didn't have much of a soba flavor, perhaps because it had just been changed. The soba broth was thin but tasty, but when mixed with the soba water, the flavor disappeared quickly. I had high expectations based on my past good experiences, but this time I was a bit disappointed with many aspects.

I visited Ume no Uchi, a traditional Japanese restaurant in Ome, where you can enjoy authentic soba noodles. I tried the Tempura Soba Set (¥1,800), which includes soba noodles and a variety of tempura with condiments like real wasabi, grated daikon radish, and green onions. The soba noodles were delicious, but the highlight was the tempura, which included kisu fish, snap peas, pumpkin, broccoli, carrots, sweet potatoes, umeboshi (pickled plum), pear, and bamboo shoots. The tempura had a sweet flavor and the unique texture of bamboo shoots went well with the soba dipping sauce. Although there were no expensive ingredients like shrimp, I appreciated the use of local vegetables. The peaceful atmosphere of the restaurant made the soba noodles even more enjoyable. On a side note, the setting of the ghost story "Yuki-onna" is said to be in Ome, Tokyo, which is quite a remote and mountainous area. It might be challenging to visit during snowy weather, so I recommend going on a clear day. Thank you for the delicious meal.

As a fan of udon noodles, I went to eat soba noodles for a change. The restaurant I visited today had a traditional Japanese house style and served 100% buckwheat soba noodles. They opened at 11 am and customers started arriving one after another. There were not only locals but also people with license plates from distant places. The tempura mainly consisted of vegetables, but there were also options like shrimp, horse mackerel, and rare ones like plum or ginger tempura, totaling about 7 kinds. It took about 40 minutes from ordering to serving. The portion was small for me, but it's nice to have soba noodles once in a while. It was delicious.

Due to measures to prevent the spread of COVID-19, the restaurant had been closed for about 10 months, so it had been two years since my last visit. I arrived 10 minutes before opening and was the second group in line, with more customers arriving one after another. When I finished eating and left, I saw that the parking lot was full and there were about 10 people waiting outside. It was a sunny Sunday, so it seemed like there were a lot of tourists around. The soba noodles were made from 100% Hokkaido-grown Kitawase buckwheat. They had a greenish color that symbolized the freshly ground and boiled noodles, and the flavor did not disappoint. Handmade 100% soba noodles can vary in quality depending on the buckwheat flour, so it's always interesting to see how they turn out each year. This year's plum soba noodles are the best in the area, in my opinion. The menu has been updated, and I tried the oden, which was a new addition, but I wouldn't recommend it.

I had a set of sashimi konnyaku and soba tofu, along with soba noodles on the side. My companion ordered a mini tempura and yakudon set. The complimentary tea was soba tea. I was impressed by the presence of soba noodles at this restaurant! The taste of soba flour was luxurious. It felt gentle and good for the body. The homemade sashimi konnyaku had a unique texture with elasticity, and it was fresh and delicious. The soba tofu was amazing. I definitely want to eat it again and maybe even get some for takeout or delivery. The daikon radish and water dropwort as condiments were also homemade! The wasabi with stem was delicious, and my companion enjoyed the tempura salt, which was sweet and good quality. As a soba enthusiast, I enjoyed the taste of soba with this salt. The tempura was crispy, and the seasonal vegetables were very tasty! Above all, the cheerful and pleasant service from the staff's mother made the experience very enjoyable. Looking out at the garden from the old folk house and seeing the autumn leaves added to the great atmosphere, making it a happy time. I admire the husband who started making soba after retirement for his versatility. I purchased the umeboshi (pickled plum) that won a special award at the Tokyo Agricultural Festival, made by relatives. I enjoyed it as soon as I got home, and it was delicious, just like traditional umeboshi. I am curious about all the other menu items. Next time, I would like to try the herring soba or duck soba. I hope that the husband and staff will always be healthy and well.

The soba noodles were all perfectly cooked and delicious, but I felt like the portion of dipping sauce was a bit lacking. The tempura was made with plum, river fish, and summer vegetables, and it was crispy on the outside and chewy on the inside, very tasty. I would like to try the grated radish soba next time. I will definitely come back again!

After descending from the mountain where I had visited a shrine, I decided to stop by this place that caught my eye on the way up. I arrived right at the opening time of 11 am, but it quickly filled up with customers. I was tempted by the mixed tempura set with plum and young sweetfish, but I opted for the soba set and vegetable tempura to share with my child. I was amazed by the generous portion of the soba set, which also included a surprising amount of tofu and sliced konjac. The sliced konjac was incredibly fresh and lacked any unpleasant odor, making me question if it was really konjac. The soba, made from 100% Hokkaido wheat, had a mild and balanced taste with a good texture. All of this for just 1200 yen - amazing value. The vegetable tempura was packed with mountain vegetables and had a bold bitterness that was delightful. I discovered ginger slice tempura halfway through - oh, what a refreshing aroma. And what's left at the end? Apple tempura? How unique. I must try the plum tempura next time. Thank you for the delicious meal. I will definitely visit again in the summer.

Today's second soba restaurant is "Handmade Soba Umenouchi" in Ome City. I was planning to visit another soba restaurant called "Soushian" near Tsurutsuru Onsen in Higashimachi. The owner runs the restaurant alone, and I was intrigued by the retro interior. I called to check, but they were closed. Well, I was quite satisfied with the mini soba kaiseki at Dansaburo, so my belly was reasonably full. For now, let's head to Tsurutsuru hot spring. I stepped on the accelerator of the BM car and cruised through the winding roads, enjoying the pleasant speed. The deep greenery and serene blue of the river. Occasionally, interesting shops peeking along the road. While thinking about this and that, I pressed the accelerator and enjoyed the V6 sound. This is truly the joy of driving through. Relieved from stress and pressure, I am enjoying my summer vacation alone. As I passed a timid sign by the roadside, "Soba restaurant in an old folk house," I made a left turn without hesitation. The handling of the BM car responded instantly, which was excellent! Although the road was narrow, I managed to reach the old folk house. It may not have a thatched roof, but the size of the property, the surrounding greenery, it was definitely a country house. I parked in the gravel parking space and entered the restaurant. Inside, there was a hearth and a wooden floor. The restaurant was well done for a renovated old folk house. Just like Dansaburo, there was a veranda. In the back, there was a traditional fan. Further back on the wall, there was a photo of a 46cm iwana fish. But it wasn't a local iwana... I ordered the classic "mori soba." It was made with a blend of 9:1 Asahikawa soba flour, as written at the entrance. After a 5-minute wait, it was brought to me. The soba had a slightly yellowish-green color. The edges were firm, and the moment it was placed on the table, the aroma of the soba overwhelmed me. I tried a bite without dipping it in the sauce, and I was impressed by the rich aroma of the soba. Even when I ate it, despite being thin, it had a good chewy texture, and the authentic taste was evident. If the sauce had a bit more dashi flavor, it would have been even better. The soba broth was on the thicker side, allowing me to enjoy the collaboration with the sauce multiple times. After finishing everything, I felt the summer breeze from the fan and the soothing sound of wind chimes outside the window.

Soba set! Delicious‼️

In the mountains of Okutama, there is a restaurant that serves delicious soba noodles in an old traditional house. The nostalgia and taste go beyond imagination. It is definitely worth a visit. On this day, I was with some young people from a foreign business partner who came to Okutama for rafting. I was a little hungry, but wanted to be full before rafting. The young people wanted things like yakiniku, tonkatsu, tempura, which didn't really fit Okutama. I just wanted some soba at least (^ ^) Tough times... Sorry, young folks! So we went to this restaurant. Of course, the soba was waiting for me, sorry young folks. Oh, 100% soba (^ ^) and relatively thin noodles. The soba made by the couple is filled with love. There is a sense of work with heart put into the soba. It's delicious, no other words are needed. That's the kind of soba it is. On this day, with a temperature of 30 degrees, it's even hotter in the city, but for some reason this old traditional house felt cool. The open veranda, the sound of wind chimes, and the sun shining felt distant. It was still hot, so I tried fanning with a bamboo fan, amazed at how cool and powerful the wind produced by the fan was. Indeed, in Japan's summer, you don't need air conditioning. Rather, it's the absence of it that brings about things like the fan and wind chimes. I always have great respect for the ways of the past. It's a wonderful restaurant where you can experience soba with all your senses. I pray for the continued health and work of the couple. Thank you. I will come again.

About a 20-minute walk from Ishigami Station on the Ome Line, this soba noodle restaurant is located off the beaten path, across the Tama River from the Ome Kaido (National Route 411) and up a small mountain path off the Yoshino Kaido. The restaurant is housed in a renovated old farmhouse, with tatami mat seating on the left side upon entering the main entrance. There are both small and large table seats as well as seats around a hearth. The atmosphere is calming and peaceful, with a view of the garden from the dining area. I visited during a quiet time past the lunch rush on a holiday. There were groups and families dining. I was seated at the hearth-side table closest to the entrance, where I could relax and wait for my order. I started with a serving of room temperature Sawa-no-I (400 yen), which came with homemade bonito and kelp simmered in soy sauce. I leisurely enjoyed my drink while waiting for the soba. The soba set I ordered (1,100 yen) included mori soba (cold soba noodles) with soba tofu and grilled eggplant. The set was served all at once, so I began with the soba to prevent it from getting soggy. The soba, made from 100% buckwheat flour, had a strong soba flavor. The noodles were cut slightly unevenly, but were well-drained. The dipping sauce had a nice dashi aroma. After finishing the soba, I enjoyed the grilled eggplant and other side dishes. It would have been better if these were served separately before the soba, but considering the price and effort involved, it's understandable. I finished my meal with a bit of leftover sake and savored the soba broth. I noticed a group of elderly locals enjoying themselves with sake and soba during my visit. They seemed to be having a great time, and I couldn't help but feel envious. It was a heartwarming sight, and I left the restaurant feeling content.

Visited with a friend and their acquaintance for the first time, and returned a few years later. At the entrance, there were a few people sitting on benches, waiting. We were seated at a table with a hearth. That day, we shared the table with two couples, giving off a matchmaking vibe. The restaurant seemed like a converted private house, resembling a guesthouse meal. The staff seemed like they might be locals. The kitchen was bustling in this popular establishment. The parking lot was a short drive away, and if you're lucky, you can park for free at the municipal lot. Both the soba and tempura were delicious, though I may have been more impressed the first time I visited.