It had started to get a little warmer, so I decided to visit a soba restaurant called "Teuchi Soba Ruan" in Kurume City. I am very grateful to the reviewers on Tabelog for introducing me to this restaurant, as I would have never visited it otherwise. I checked the COVID-19 measures beforehand and arrived at the restaurant on Saturday at 12:50 with a reservation. The entrance had hand sanitizer available, and the tables were being disinfected regularly. The interior of the restaurant was spacious and stylish, with various seating options. I ordered the Mori Soba Set for 2,500 yen, which came with delicious soba tea. The soba had a fragrant aroma and tasted excellent. The appetizers that followed were outstanding, showcasing the ingredients beautifully. The zaru soba that came later was made from soba produced in Ibaraki Prefecture, with a great texture and flavor. The meal ended with a chewy sakuramochi dessert and soba-yu. As I left, more customers were arriving. It was a delightful dining experience, and I will definitely visit again. After enjoying the cherry blossoms at Mount Takara on the way back home.

I apologize for not posting updates even though I have visited this restaurant multiple times. It was always crowded with customers, making it hard to take photos. But this time, I went in the morning and managed to take some pictures, so here is my long-awaited update. The menu has expanded since my last visit, and while prices have gone up, it's understandable. The food quality is excellent. Today, I want to highlight the parking situation. There is parking on the premises, but it may be a bit tight for larger vehicles. There are a few spots by the entrance on the main road that might be easier to use. The on-site parking is spacious, but there are obstacles, so I recommend backing in. For those who are not confident in their driving skills, it's safer to park along the main road. Pedestrians use the sidewalk there, so please be careful.

This is a restaurant called "Teuchi Soba Ruan" in Kurume City. When I visited Kurume the other day, I felt like eating soba and found this place. I ordered: Duck Soba (soba noodles with duck) a la carte for 2,100 yen, Duck Soba set for 3,600 yen, and Shrimp Tempura for 1,200 yen. It was my first time having soba in a while, and the Duck Soba here ranks among the best I've ever had. The duck meat was not dry, but thick and juicy, with a satisfying texture. It was so delicious. The set also came with 6 side dishes, all of which were tasty. The Shrimp Tempura had two large shrimp and I was very satisfied. I would love to go back to this soba restaurant again. Thank you for the delicious meal!

I came across "Handmade Soba Ruan" while searching online. The restaurant is located near the entrance to Takara Shrine, the number one shrine in Chikugo Country. It tends to get crowded with visitors at the beginning of the year, so I visited about a month later. I noticed 3-4 purple flags along the roadside with "soba" written in white. The restaurant is located about 50m down a narrow side road, which could be challenging for passing cars. I visited on a Sunday at 11:20. The building has a high ceiling and is designed in a renovated old-fashioned style. There are 4 counter seats, 2 tables for 4 people, and 1 table for 4 people. Since I was dining alone, the polite staff led me to a counter seat. It's located at the foot of Takarayama, a bit off the main road. Despite the old-fashioned exterior, the interior has a modern Japanese feel, creating a cozy hideaway atmosphere. I ordered the "Soba Set Meal (2,500 yen, tax included)" from the menu. It started with buckwheat porridge, followed by a platter of 6 appetizers. Each dish was beautifully presented, and the explanations during serving were appreciated. The restaurant offers unique dishes such as "green namako" and "oyster tofu," showing attention to detail and creativity. Just when I was ready to savor each dish, the soba noodles arrived. The noodles were made from buckwheat flour from Okayama Prefecture, with a sweet and refreshing dipping sauce that complemented the soba well. However, the timing of serving was a bit off, as the noodles arrived too soon, causing them to stick together. As I tried to enjoy both the soba and appetizers together, the soba soup was served next. It felt a bit rushed, especially when I noticed other tables also receiving multiple dishes at once. When I thought about leaving, dessert was served - soba yokan and kumquat. The delicious food and relaxing atmosphere made me wish I had more time to savor them properly, but the popularity of the restaurant led to a busy dining experience. At the checkout, I commented on the restaurant's success, to which the staff replied with a somewhat complex expression, mentioning that it's only busy on weekends. It's clear they want customers to appreciate their carefully crafted dishes properly. Outside, the parking lot was crowded with cars struggling to find space. I recommend visiting on weekdays. Thank you for the meal.

Visited a soba restaurant discovered through a map app. The atmosphere inside was charming, and the service was polite. Unfortunately, they were not serving tempura, so I ordered the soba set. Started with soba grain porridge, enjoying the aroma of soba. The set meal arrived beautifully and deliciously, with the soba having a firm texture that I liked! It's a shame that there are few reviews on Tabelog. It's a restaurant that shouldn't be missed. I had a delicious lunch.

Hidden at the entrance of Mt. Takarayama, this quaint soba restaurant is a gem. Due to a shortage of staff, they do not serve tempura dishes. The soba is freshly made in the shop, and the origin of the buckwheat flour varies depending on the day. Iwate? It seems to be Aosa. The soba was so covered in Aosa seaweed that it was hard to tell it was soba. The Shio Soba had dried seaweed placed on the side of the bowl, but once mixed in, it quickly blended with the broth! It would be a waste not to finish the soup, as it is so delicious. The Shin Soba, as shown, has a strong flavor. It can be eaten as is or mixed in. Although it may seem a bit pricey, after trying it, I believe it is worth it.

Delicious soba noodles made with carefully selected buckwheat flour and water. The owner personally prepares the soba using carefully selected buckwheat flour and spring water from Mount Takara. The sweetness of the soba, the deliciousness of the water, both are essential for creating a good soba dish. This soba brings out the best qualities of its ingredients.