玄そば 文石庵

There are a lot of boiled leek on Pori Nyara. If you make it a lot, this is it! The garnish of the double order is on it ^^ The soup is knotty and delicious! Price is a little expensive, but it was hearty and delicious.

Soba restaurant near Kanuma interchange. There is a large parking lot, and there is a large store in the area with a tatami room and table to the hearth seat. There are a lot of things to see, such as a single table, wall clock, hearth, and carved wood. The buckwheat noodles are like the thin and firm representatives of Kanuma Soba. Nira soba is firm, sweet and delicious when eaten with soba noodles. The amount of leeks is amazing when you make it big. So desperately not enough soup. I want to leave a little for soba-yu. Tempura is a good maiko and the sauce is a bit sweet.

First of all, I like soba. And I don't think the green onions match the condiments. I also hate the sweet soup that is pickled in dobu. As you'll notice soon, I don't think Nira will bring out the soba. That's why I basically don't go to shops that have garlic soba on the menu. It's obvious that the taste is different. But this time, the opposite idea, isn't it a way to eat garlic deliciously? I chose this restaurant for the first time, trying to make people feel that the garlic soba is delicious. However… My values ​​were never overturned. First of all, the soba itself is not good, and the juice is thin enough to be used for somen noodles. Garlic chives seem to use relatively good food, but I feel that there is a more delicious way to eat it. Regarding the garlic soba this time, it is best to eat at least the garlic with salt only, so it is best for me to taste only the garlic first and wash the remaining soba with juice only when hunger is not satisfied. It was a plan. Another special note is that the timing of provision is abnormal. The two of us went and only the heavens came out, and after a while, the garlic soba was served. The photo seems to have been provided at the same time, but the face-to-face meeting is just that the soba-loving son has not been able to make progress with his chopsticks. The point that can be evaluated is that if you believe what the shop staff says, the whole amount is ground flour and you do not use imported wheat. I didn't understand the feelings of people who like garlic soba.

Neither taste nor service is recommended. Meal ▶ ︎ It took some time to loosen the soba. A friend who likes soba also said that the taste was not good. I also ordered tempura, but the batter was thick and crispy rather than crispy. I felt that it didn't match the price. Service ▶ ︎ The hall is unfriendly, There was no guidance on where to sit, and when I went to ask him, he told me and took a seat. When I was in line, I was asked about how many people there were about three times. We were taking our order, and even though we were still talking, we were told "yes, yes" and went to get another person's order. The one-plate desk was excellent.

A well-known store in Kanuma Soha that offers raw soba to Nikko Toshogu. Real handmade soba noodles made from buckwheat flour locally grown in Kanuma Uenagano. ・Mori nira ・Mori Nira (Large) ・Nikko Sasareso (Mori) ・Hazel tempura Soha, masuha, and next. It is delicious. The scent and taste of the soybeans are very wide. No, but the amount of leek isn't enough. It seems that one bundle is being used. From the beginning to the battle with Nira, from the middle to battle yourself. Tochigi native, life in Tokyo, long things, ai-sumimasen... Hazama's tempura has a slender and elegant white meat and is quite delicious. The quality of the tempura is high, so it seems okay to ask for that and the tempura. If you're in the neighborhood, you'll want to enjoy some snacks and sake at night. I was satisfied with the taste of the famous restaurant.

This is my second visit. The first time I ordered summer soba two years ago, and this time I ordered a large serving of garlic chives for 1,300 yen. It was delicious with a lot of crispy garlic. Nira's claim is a little strong, so if you want to enjoy the aroma of soba, soba only may be better.

The soba noodles are so dry and lumpy that you can say, "Is it boiled?" It's too smooth to slurp (laughs) I don't know why it's so popular. I remember it was quite delicious when I visited it about 10 years ago. .. .. The soup stock isn't good enough, so I wonder if I'll come back again.

I will ask about a famous store The inside of the store is also dignified in terms of equipment The quiet atmosphere of the customers People waiting outside the store ... How long do you have to wait while being worried ... I wonder if I'm doing it from the point where I hit soba. Waiting time to look into the kitchen many times I can't even talk to my companion ... I am convinced that the quiet atmosphere is this Both soba and soba soup are light To put it better, it's elegant Soba hot water comes out at the same time as soba, so there is almost no sliminess and thickening. Tempura is crispy and delicious I wonder if it will be upgraded if it is shishito or seaweed instead of peppers The food itself was normal, good or bad I wonder if the amount of soba could have been a little more squeezed One thing I'm really worried about as a restaurant that offers food Noren between the kitchen and the store I was surprised when the shop staff went through the curtains. I'm touching the food directly! I think that is absolutely useless If you see this review, please improve it.