I had been wanting to visit this restaurant for a while, and finally made it to "Teuchi Soba Jiyu San."I arrived for lunch on a weekday, just five minutes before opening, and there were already three people in line, indicating its popularity. The restaurant is located near the boundary between Nerima and Nakano wards, along Mejiro Street, with a calm exterior that gives off a pleasant atmosphere.This establishment has been passed down through generations, now run by the third-generation owner, Mr. Sadatake Takahashi, who changed the name from "Chojuan" to "Teuchi Soba Jiyu San." He trained at the renowned soba shop "Takeyabu" in Kashiwa, Chiba Prefecture, and has since become a popular spot attracting soba lovers from afar.Every day, they grind whole buckwheat using a stone mill, adjusting the preparation method and thickness according to the condition of the flour. This dedication to soba is evident in their approach.I ordered the ◾️ Jiyu Course (JPY 2,900)• Cold Seiro Soba• Warm Small Herring Soba• Mizu Azuki(I changed the seiro soba to inaka soba for an additional JPY 300.)- Cold Seiro Soba (Inaka Soba) -The soba has a robust appearance and a firm texture. It has a nice chewiness without being too hard, and the aroma of the soba spreads with each bite!I first tried it plain, without dipping sauce.Then, I tried it with salt, which brought out the flavor of the soba even more! The deliciousness stands on its own without any extra ingredients, showcasing their confidence in the quality of the ingredients. Since it was lunch, I refrained from alcohol, but enjoying this soba made me crave Japanese sake naturally. It’s easy to understand why many customers enjoy their soba with drinks!- Warm Small Herring Soba -This was a very satisfying bowl! On top of the herring were green onions and yuzu. 【What stood out the most was the deliciousness of the broth.】It had a wonderful aroma and a flavor that smoothly enters the body. The harmony with the soba was excellent, making it easy to keep sipping!The herring was cooked to a fluffy texture, with a perfect balance of sweetness and savoriness. It paired well with the broth, resulting in a high-quality dish.I think one of the charms of this course is being able to enjoy both cold and warm soba.- Mizu Azuki -To finish, I had the mizu azuki, which was delightful.The sweetness was subtle and refined! It paired well with hojicha (roasted green tea), allowing me to savor the lingering taste of the meal.This was my first visit, and I can definitely see why it has such a great reputation!It’s clear that not only the soba but also the broth and sweets are made with care!The idea of adjusting the preparation method based on the condition of the flour is intriguing, and I look forward to experiencing different flavors each time I visit!I believe this restaurant is worth a visit for any soba lover!
We use cookies on this site to enhance your user experience.
