Equipment: a bit old but clean
Strong points: Very fresh ingredients. Old-fashioned atmosphere
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
Business hours: 11:00~21:00 (or until soba are exhausted)
Closed on Tuesdays and third Wednesdays
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