This is a traditional soba restaurant. They only offer non-soba menu items for those who drink alcohol. The duck and green onion soba sells out by lunchtime. They offer a special size at 1.6 times the regular size and a large size at 1.3 times the regular size. I tried the special size and the dipping sauce had a clear and delicious taste. The soba had a unique crumbly texture typical of 100% buckwheat soba. I want to try the spicy "torture soba" next, which many people leave unfinished. The soba broth is thick and creamy.

It's been a while since I last visited. This is a hidden gem where you can enjoy delicious 100% buckwheat soba without waiting too long. Today, I had the large serving of zaru soba. The fragrant soba was from Ibaraki prefecture, as I learned from the owner. It was delicious with the flavorful wasabi and green onions as condiments. I also enjoyed the rich soba-yu, unique to 100% buckwheat soba. It was a hot day, so the cold barley tea was perfect. Thank you for the meal.

On June 20, 2023, a little before 11:30 AM on a Tuesday, I arrived at the restaurant and waited outside until it opened. As soon as the doors opened, I was seated at a designated table and ordered the zaru soba. The barley tea was self-service. The zaru soba arrived in about 10 minutes, and it looked beautiful. The taste of the soba was good! The dipping sauce had a slightly stronger soy sauce flavor, which was nice. The chopped green onions and wasabi were also good additions. After finishing the meal, they brought out soba-yu, which was thick and delicious! It felt like I had found a really good soba place.

The 7th installment of casual drinking took place at a soba and sake restaurant after a long time. When I was living in Tokyo, I used to have soba at least once a week, but since coming back here, the frequency has decreased significantly. It might be because there are few places where you can enjoy authentic soba and sake together. I arrived at the restaurant while there was still daylight, and the atmosphere was quite nice. The restaurant had about 10 seats, but the cozy ambiance made it feel welcoming. The menu was well-suited for enjoying soba and sake. I started with a glass of junmai sake for 750 yen. It was recommended as the sake of the day, from Fukushima prefecture called Sharaku. It had a mellow sweetness at first, followed by a subtle spiciness, which was quite intriguing. Next, I ordered nori-wasabi for 400 yen and grilled thick tofu for 500 yen. The nori-wasabi was salty, which complemented the sake well. The grilled tofu was served with grated daikon radish and green onions, and it was quite salty, making it a good accompaniment for the sake. For my main dish, I had zaru soba for 950 yen. The soba had a firm texture and was served with white onions and fresh wasabi, which was a classic combination. The dipping sauce was on the lighter side in terms of flavor. Overall, the experience at this authentic soba and sake restaurant was enjoyable. The variety of side dishes was good, and I would like to try both zaru and kake soba next time to compare.

It's getting hot, so I decided to have some soba noodles at "Jyan". I ordered their usual large portion of cold soba noodles. The soba noodles at Jyan are hand-made with 100% buckwheat flour, giving them a great texture and aroma. The soba dipping sauce, with a strong bonito flavor, is also to my liking. The wasabi adds a nice kick when eaten with the soba noodles. I enjoyed drinking the thick soba broth that comes after finishing the noodles. Thank you for the meal.

Here, Jyan! Japanese soba! Soba with a strong aroma made from 100% buckwheat flour! The reputation is very good, it's wonderful! There is a sign in front of the shop. It's a great soba restaurant!

I was recommended by a friend and visited this soba restaurant for the first time! It is located a little away from tourist spots, so there were no tourists and I was able to relax. I ordered the zaru soba because I wanted to fully enjoy the taste of soba. After ordering, the soba was cooked and served to me. I tried eating it without any condiments first, and the surface of the soba had a smooth texture from the soba flour with a hint of sweetness. The soba was cooked perfectly with a nice firm texture. The broth had a strong bonito flavor and was delicious, but personally, I prefer it to have a bit more mirin. Towards the end of the meal, they brought me soba-yu (soba water) which had a thick texture from the soba flour, and when I asked the staff, they told me that the soba-yu is made separately to fully enjoy the original flavor of soba. I could feel the professionalism and love for soba from this restaurant.

Today I had the grated radish soba for ¥950 with a large serving for an additional ¥250. The dish came with a generous amount of grated radish and the soba was served with bonito flakes and pickled radish. The soba was made with 100% buckwheat flour, which gave it a fragrant taste even when eaten with the grated radish. I prefer my soba to be served ice-cold, but unfortunately, it wasn't as cold as I would have liked today. The soba broth was as rich and delicious as always, with a generous serving.

I had the Yamakake Soba for 1,000 yen with a large serving for an additional 250 yen. The soba noodles were made with 100% buckwheat and had a strong aroma, served freshly boiled. The wasabi was freshly grated and had a wonderful fragrance. The dipping sauce was rich and slightly spicy, so just a little on the soba noodles was delicious. The soba broth was rich and there was plenty in the teapot. I enjoyed it all the way to the end and was very satisfied.

I wanted to eat delicious soba noodles, so I went to "Ju-an" restaurant. I ordered the zaru soba, and this time I got the special size. They used buckwheat flour from Hokkaido today. The soba that came out first had a slightly green color, indicating that it was fresh. When I slurped the soba without adding anything, a nice soba aroma filled my nose. It was sweet and delicious. Next, I tried dipping the soba in the broth with a good bonito flavor. It was delicious as well. Then, I topped the soba with wasabi and it was amazing. I also got some grated daikon radish for the soba, and when I ate it together, it had a different deliciousness compared to the wasabi. Finally, I drank the thick soba broth and was completely satisfied.

For lunch today, I went to a soba restaurant called Jyan in Mibu. It was my first visit to this place that I had been curious about for a while. The hand-made 100% buckwheat soba had a firm texture and a unique taste that I had never experienced before with other 100% buckwheat soba. The zaru soba was delicious, but the egg and dashi soup soba had an amazing combination of egg, broth, and soba that was incredibly delicious. Thank you for the meal.

I visited a nearby restaurant after finishing work at the site because I was drawn in by the fact that they serve 100% soba noodles. I ordered the kake soba and a side of crunchy daikon radish, without any additional toppings. The soba noodles were served on a sieve, and I poured the soba broth over them, although the broth was quite thick. The daikon radish was a bit too heavily seasoned for my taste.

I heard from an acquaintance that this place is delicious, so I decided to visit for study purposes. I entered the restaurant on a Sunday afternoon and there was only one other group of customers. We ordered the "Zaru Soba" for 950 yen. It was a cold day and we were listening to nostalgic Yuming songs while sipping on roasted green tea, feeling warm. Finally, the soba arrived, elegantly presented in a Kyoto-style manner. I first tried it without dipping it in the sauce, and the slightly greenish, chewy 100% buckwheat soba was delicious. When I tried it with the sauce, it was also very tasty. The sauce was not too sweet, with a rich umami flavor that was refreshing and just right for an older gentleman like me. Thank you for the meal.

I revisited Jyan, where you can have the best soba experience! When it comes to soba, there seems to be a little bit of etiquette involved. First, order the plate of wasabi. Then, order the rolled omelette, sake, soba miso, and some snacks. Finally, slurp up the soba! It was a bit embarrassing, but well, enjoying this kind of traditional style is cool too. The wasabi here is delicious! As for the rolled omelette, I personally prefer it a bit sweeter. Nevertheless, it was very tasty. And as we sip on sake chosen by the owner while enjoying soba miso, it's a great experience. Lastly, the special serving of new soba! And it's a large serving too. It will make you extremely happy, so please give it a try. If you're going to have soba, definitely go in the fall!

Today's weekday lunch was at "Ju-an" where I had their 100% buckwheat soba. The restaurant is cozy with only a few tables, creating a nice atmosphere for enjoying soba. I ordered the zaru soba for 950 yen, which was decent. I particularly enjoyed the soba broth at the end. Thank you for the meal, I will definitely visit again!

A hidden gem of a local soba restaurant, a little walk from Shijo Omiya Station. The best thing to order here is the grated wasabi, followed by the dashimaki. These dishes really show the skill of the soba restaurant. The grated wasabi here is excellent, with a great texture and flavor that I would recommend to anyone. The dashimaki is also delicious and has a nice bounce to it. As for the soba itself, it is outstanding. The thickness, texture, flavor, and broth are all perfect in my opinion. I felt like I was truly enjoying something special. With this level of quality during the summer when flavors are at their peak, I can only imagine how amazing it will be during the new soba season. I'll definitely have to come back in the fall when the flavors deepen.

Delicious. It was made with 100% buckwheat, so it had a strong flavor. I had grated radish soba, and it was really delicious. The broth was rich and flavorful, just how I like it. The soba water was thick and I enjoyed mixing it with the dipping sauce. Although it was grated radish soba, I thought it would be nice if it also came with wasabi. I personally prefer green onions over daikon radish, but I'm sure the combination of bonito flakes, daikon radish, and grated radish is the best match. Thank you for the meal! See you again!

I walked from Hankyu Omiya Station. It was my first visit on a weekday night. It's a medium-sized, clean restaurant with four 2-person tables and one 4-person table. Pori Pori Daikon for 250 yen: Daikon soaked in tasty soy sauce with a spicy kick from red pepper. Ajimi Shichimi Daikon for 350 yen: Simmered daikon topped generously with shichimi pepper. Shishamo for 450 yen: Three soft shishamo fish with mayonnaise and shichimi. Thick fried tofu for 450 yen: Crispy on the outside, fragrant from grilling. Yuzu sake soda for 500 yen: Very yuzu-flavored. Zaru soba for 950 yen: Fragrant 100% buckwheat soba with medium thickness. Toppings of white scallions and wasabi. The dipping sauce is rich in flavor with more than just bonito. The soba broth is rich. The total for two people was 2950 yen. It was very delicious. The restaurant was quiet with elegant dishes and soba. The 100% buckwheat soba was fragrant and reasonably priced. I thought it was a famous restaurant in Omiya.

During the New Year's holiday, I went to "Jyan" and was torn between ordering the Torment Soba or sticking with the classic Zaru Soba. I ended up ordering the Zaru Soba. I really enjoy the Jyan's 100% buckwheat soba because you can really taste the flavor of the soba and it has a great texture. I first eat it plain and then add the strong bonito flavor of the soba dipping sauce. My favorite way to eat it is to add wasabi with a kick to the soba. I love the strong kick of wasabi at Jyan. The large serving of soba disappeared in an instant. And then, one of Jyan's unique features is the thick soba soup with green onions. Even the soba soup is delicious.

Located about a 4-minute walk from Shijo Omiya, there is a soba restaurant called Ju-an. They use 100% hand-made soba noodles, made with the best soba grains of the season. The menu offers a variety of soba dishes, and the restaurant is well-stocked with a wide selection of sake bottles. I tried the zaru soba, which is served with a warm ginger-flavored dipping sauce. The soba noodles were thin and had a nice texture, although the dipping sauce was a bit on the strong side. The condiments included wasabi and grated daikon radish. I also tried the soba restaurant's rolled cabbage dish, which was cooked in soba broth and filled with minced chicken, carrots, and bacon. It was surprisingly high-quality for the price of 450 yen. The soba broth was incredibly rich and creamy, almost like a potage soup. Overall, I found a new favorite soba restaurant.