Category Archives: Soba

Soba Restaurant: Iwa ichi!

Service: Very friendly and easy-going.
Facilities: Very clean overall. Excellent amenities
Prices: Reasonable
Strong points: Soba of course, but traditional Japanese gastronomy on the whole. Excellent all-rounder.
English spoken!
Non-smoking at tables.

Soba has always been a pillar of Japanese gastronomy. In Edo times soba restaurants were the place to patronize if you wanted to drink sake (in good company?).
There are many soba restaurants all over the City, Prefecture and country, but the very good ones need a little research and exploration, if not luck!

Iwa Ichi/岩市 is not easy to find tucked away along a main thoroughfare away from the centre of Shizuoka City.
Although I live nearby and for all its 4 years of existence I hadn’t noticed it. I almost cycled past it yesterday after I had decided to investigate this increasingly famous establishment for a first visit at lunch.

The menu, whatever the time of the day or night, is written in English.
But the owner speaks English! No worries, then!
On that day I chose the set menu (3,000 yen/~40 US$): Kuroge Wagyuu Amiyaki Gozen/黒毛和牛網焼き御膳/Grilled Black Hair Beef Lunch!

Served on a wooden tray, it certainly looked appetizing and beautiful!
A great balance which had already convinced me to return for dinner and a serious chat!

Cold soba in their soup with freshly grated wasabi.

Chyawanmushi/茶碗蒸し/ Japanese salted pudding and Chinese cabbage pickles in front of the beef.

Now, this grilled beef is truly extravagant for a soba restaurant! It is Shizuoka-bred Black Hair Beef under the name of Suruga Gyuu/駿河牛/Suruga (as of Suruga Bay off the Shizuoka shores) Beef. An absolute beauty that even Argentines (and Americans?)would run for!

Served with grated daikon mixed with soy sauce and freshly grated wasabi (from Shizuoka) it makes for the perfect way to savor grilled prime beef!

Madai/真鯛/Seabream sashimi! So tender and delicious!

And a cute salad of Shizuoka-grown vegetables. With plain white rice it makes for a complete, so well-balanced and absolutely delicious lunch!

The Japanese pottery certainly makes for another difference!

But being French (a tame excuse if there was one!) I wouldn’t leave without sampling one of their three desserts:
Soba tofu pudding with brown sugar sauce!
I caught your attention, didn’t I? A dessert made without dairy products or wheat flour!

For a closer view!

Alright, I’ll see you at dinner soon!
After all, I need to talk to the owners!

IWA ICHI
420-01816 Shizuoka Shi, Aoi Ku, Kutsunoya, 3-4-22
Tel.: 054-293-4151
Business hours: 11:30^14:00, 17:30~22:00
Closed on Mondays

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Soba Restaurant along the Ten-Hama Railway Line: Hazuki!

Service: Very friendly
Facilities: Very traditional
Prices: Reasonable
Strong points: Authenticity and great soba/buckwheat noodles!
Entirely non-smoking!

There would be many stops to choose from for lunch along the Tenhama Private Railway line running between The Cities of Kakegawa and Hamamatsu deep into the country up the Tenryuu River and around the Lake Hamana.
This is rural country in Shizuoka prefecture, and whereas the comfort of larger cities might be missing you are truly experiencing rural authenticity! And that of course applies to food, too!

A seat of local wood donated by the local citizens living by Futamata Honcho Railway Station!

One such place is a soba shop called Hazuki/葉月, just beside the entry/exit of tiny Futamata Honcho Station!

It was blistering hot outside and we were happy to find the place so near the station!

For the menu, look on the wall!

Two lions guard the place!

This is what I personally ordered: Goobou soba/Burdock root soba.
Served hot, yes! I was asked, “these are hot soba, are you ok!” by the surprised owner.
I learned a long time ago it is always better for your constitution to eat hot than icy in a great heat!

The Missus ordered cold “karami daikon oroshi soba”, cold buckwheat noodles topped with grated daikon.

There are no less than 4 signs clearing stating that smoking is most unwelcome!

The Missus’ cold buckwheat noodles!

You certainly cannot beat the freshness as the daikon and kawairedaikonn:daikon sprouts are local vegetables probably coming from a nearby garden!

My very generous gobou soba!

The burdock root is “Yokozuna Gobou” variety!
Very tasty and crunchy! A delicacy actually!

Soba must one of the best and healthiest ways to take a repast on a long trip!

HAZUKI (Te Uchi Soba Hazuki/手打そば葉月)
Hamamatsu City, Futamata Honcho, Futamata, 2396-19 (just on the right as you go out of the station!)
Business hours: 10:30~16:00 (unless the soup stock runs out before!)
Closed on Thursdays (except National Holidays)
tel.: 0539-35-9066

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Soba Restaurant: Soba Sake Kawakatsu

Service: Friendly
Equipment: traditional. Clean. Beautiful toilets
Prices: Appropriate
Strong points: Very fresh ingredients. Most ingredients not only local but sef-grown or self-raised! Local sake and shochu!
no-smoking-logoentirely non-smoking!

Mototsugu Kawabe/河辺基次, after graduating from the celebrated Kyoto University decided to go back to its roots and help with his parents’ soba shop in Fujieda City. But he did so with a remarkable difference!

Mototsugu and his parents.

First of all, like many young people of his generation, he decided to go “local” as much as possible.

Choose you cup for your sake!

But he went one and two steps ahead: The soba served at the their restaurant are all made with buckwheat he grows himself in Fujieda City!

Yamahai Junmai by Sugii Brewery in Fujieda City!

He also grows most of the vegetables used at their restaurant and all the chicken served there comes from an average of 240 Ikkoku Shamo Chickens, a very valauble species in the whole of Japan, as they also specialize in chicken served with their soba and also in yakitori. He must be a rarity not only in Shizuoka Prefecture but in the whole of Japan for taking the pains of using so many local ingredients!

Japanese and expats alike will grow fond of the place for its traditional Japanese atmosphere!

A bottle bag from Sugii Brewery, Fujieda City! Soba Sake Kawakatsu serves no les than 6 of their brews!

I’m sure you will get tempted to take the bottle out and ask it to be filled!

As it was my first (and certainly not the last!) visit, I knew what to ask for: Ikkokoku Shamo (Chicken) eiro (chicken in stock with large leeks) Soba!

The soba are made with 100% own buckwheat!

One dips his/her soba in the broth and eats the leeks and chicken in between!

The dashi Tamago Yaki/出し卵焼き is made with the eggs of the same chickens!

Beautiful both in looks and taste!
I know quite a few expat friends who would travel all the way for it!

The restaurant serves not only 6 different sake from Sugii Brewery in Fujieda but also 3 different shochu from the same brewery!
The above shochu was made with buckwheat grown by Mr. Kawabe!

Kawakatsu Buckwheat shochu private label bottle!

蕎麦酒 /sobashyu means buckwheat shochu!

An to appreciate and finish my shochu. a beautiful plate of “okamisan no nuka zuke”/vegetables pickled in rice bran by his Mother!

Next time, see you there for dinner!

Sake Soba Kawakatsu
426-0034, Fujieda Shi, Eki mae, 1-8-4
Tel./Fax: 054-645-1770
Business hours: 11:30~14:00, 17:30~22:00
Closed on Mondays, 1st & 3rd Tuesdays

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Soba Restaurant: Soba No Mi

Service: Friendly
Equipment: a bit old but clean
Prices: Appropriate
Strong points: Very fresh ingredients. Old-fashioned atmosphere
no-smoking-logoentirely non-smoking!

It’s been some time that a lot of friends have advised me to pay a visit to Soba No Mi, one of the most-established soba restaurants in Shizuoka City.
I finally managed to find some time on this afternoon lunch to check on the establishment!

It is a bit small in spite of the large entrance, but it certainly looks authentic!

I love the sober-looking nore/entrance curtain!

Another large noren inside makes for a clever partition between the guests sitting at tables (12) and those sitting on the tatami at the front of the establishment (~8).

The menu was larger than expected, and I chose a favorite I can find in all soba restaurants worth their name: Momioroshi Soba and Tempura.
Notice that all soba are over 95% buckwheat, a pretty high level by any standards!

For lunch (except on Sundays) you will be offered an additional small bowl of rice mixed with buckwheat seeds. Tasty! Of course you will also be served some o-shinko/Japanese pickles.

I do have a rule of the thumb for any soba restaurant worth reporting on: they must at least serve one local sake!
After all, in Edo times people drank sake at soba restaurants!

Masu Ichi, Junmai Ginjyo by Masu Ichi Brewery in Shizuoka City!

The buckwheat noodles were served with colorful buckwheat sprouts/hime soba, and dry seaweed, finely chopped thin leeks, and plenty of momijioroshi/grated daikon mixed with chili pepper.

The tempura consisted of beautifully fresh kogomi/Ostrich fern (sansai/mountain vegetable) and succulent shrimps!
I ate the tempura as it is first (it doesn’t need any seasoning) with the rice. Later I poured the soba sauce into the soba and mixed it with the seaweed, chopped leeks and momijioroshi. I finished my meal by pouring some soba dashi (stock soup) into the leftover soup to drink the lot as a beautiful soup!

Definitely worth a second trip!

Soba No Mi
Shizuoka Shi, Aoi Ku, Kawabe Cho, 2-2-3
Tel.: 054-251-8000
Business hours: 11:00~21:00 (or until soba are exhausted)
Closed on Tuesdays and third Wednesdays
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Soba/Buckwheat Restaurant: Yoshino

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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I love soba, and many Japanese and expats do too!
It is not only great for health (vegetarians, listen carefully), it is tasty and satisfying!
Unfortunately there is soba and soba. Meaning: a lot of places do have to be avoided…
What makes Yoshino special is that they are very exactting about their quality and serve only soba on the day. If they run out, they simply close the place!
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For the connoisseurs hey serve both ni-hachi (80%) and ju-wari (100% which tend to run out quickly!)
Although Mr. Hiromichi Yoshino opened his restaurant only in 1999 after serving his time in another famous soba restaurant, Kuromugi in Shizuoka, the place has become so popular you do have to choose your time of the day to enjoy the food. Actually, you ought to take your time as this is a real “slow-food” soba restaurant. As it sits only 22 plus a few at the counter, you will understand it could become a scramble sometimes.
The more for its side dishes (“tsumami”):
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The “tamagoyaki” (fine, some vegetarians might not agree!) and the:
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“yakimiso” (soba/buckwheat powder mixed with miso and cooked under the grill), a must in any good soba restaurant.
But people who really know me would not be convinced if I fail to mention that also serve Shizuoka sake!
They serve no less than 8 kinds!:
Fujinishiki/Arabashiri (Shibakawa Cho)
Hatsukame/junmai + Kame dai ginjo 3 year-old koshu (Okabe cho)
Isojiman/ dai ginjo + junmai ginjo (Yaizu City)
Kikuyoi/daiginjo (Fujieda City)
Onnanakase/Oomuraya-Wakatake daiginjo (Shimada City)
Kokkou/junmai ginjo (Fukuroi City)
Now, a little secret for the sake lovers, these high-quality sake certainly come cheaper than anywhere else!

Apart of the whole gamut of cold and hot soba, they serve exquisite tempura, satsumaage, oniage, yakimiso,and so on.

Last but not least it becomes a no-moking place at lunch!

Yoshino
420-0839 Shizuoka City, Aoi Ku, Takajo Machi, 1-7-10 (just behind Shin Shizuoka Center)
Tel.: 054-2553277
Business hours: 11:00~22:00 (or until run out soba)
“Kaiseki course” on reservations