Onigasoba - Fukuchiyama

It is a countryside soba shop with a hearth of Fukuchiyama. The soba was waist and fragrant. The amount is not so large.

It was a simple handmade soba noodle and it was delicious. The shiitake mushrooms were thick and very delicious.

I went to the refreshing weather for the first time in a long time. The splendid sweetfish, matsuba and shiitake mushrooms are served in the hearth, and the fried river shrimp is also excellent. Everything was very satisfying ?

You can eat rice in a relaxed atmosphere with a very calm interior! Tempura changes its contents depending on the season and it is a very rewarding restaurant! It is located in a very quiet place, so we recommend it for those who want to refresh and those who do not like noisy places! Please try it!

Not only soba but also fried river shrimp was excellent ... Shiitake mushrooms and Matsuba cannot be removed!

I was surprised at the location. Karami radish was really spicy but delicious.

[Visit on April 18, 3rd year of Reiwa] Weather: Cloudy after rain Temperature: 9 ° C Humidity: 61% I visited this shop because I wanted to eat spring wild vegetable tempura with soba. At this restaurant, you can also eat fresh mountain products and pine needle meat, and I was fascinated by the variety of menus. Today, I had Zaru soba, pine needle meat, grilled shiitake mushrooms, and edible wild plants tempura. ● Zaru soba 《Soba cutting》 Uses soba from Fukui prefecture. The specific production area of ​​Fukui Prefecture is unconfirmed. Raw powdered flat cut with a rectangular cross section. The touch on the lips gives a crude impression that is typical of raw flour, and when you start chewing, the scent of buckwheat begins to appear very slowly. Initially, the scent of buckwheat is weak, but when you eat three, four, and five mouths, a gentle scent passes from the oral cavity to the nasal cavity. The texture is very elastic and very chewy. It is a soba slice that is fun to chew and eat, and as you continue to chew, the scent will spring up again. And the more you chew, the sweeter the soba will exude. Although it was crude, I got a gentle impression, and some ginger slices were thin and some were thick (though some people may not like this), and the ginger slices were very handmade. Isn't the word "the countryside soba" the most appropriate expression? I love soba with this kind of atmosphere. 《Soba soup》 It is a soba soup that tends to be dry. Perhaps the maple is characteristic, I felt a great individuality in the soba soup as a whole. Perhaps the fermented feeling of the soy sauce used in the back (because soy sauce is a fermented food), the acidity, and the flavor make the soba soup unique. It seems that the feeling of fermented soybeans gives it a distinctive character. The flavor of the soup stock was moderately suppressed. I felt that it was a soba soup with the greatest individuality of the punching power of the maple. 《Condiments》 There are 4 kinds of green onions, wasabi, yuzu peel, and ground sesame seeds. Scallions are fragrant and have a crispy texture. Wasabi had a very fresh impression. It had a refreshing and peculiar spiciness. Only these two kinds were used to eat soba slices, and the yuzu peel and sesame seeds were put in the soba hot water later. 《Soba hot water》 Straight type soba hot water. It's a straight type right after the store opens, so I wondered if there was little bleeding of flavor ... I tried to say it, but it was completely the opposite. Probably, the buckwheat noodles were dipped only once or twice, but in addition to the firm buckwheat flavor, there was a moderate toromi feeling. This specification is amazing because it is a straight type at this timing. If you add the yuzu peel and sesame seeds to this soba hot water, this is already ... The yuzu peel matched the unique taste of soba soup, and the pure soba hot water was mixed in, and I was shocked to hear, "What is this soba hot water ...!?" I haven't had much of a shock to the straight-based soba hot water in the past. It can be said that it is a straight type soba hot water that will leave an impression for a long time. 《Pine leaf meat》 It is grilled over a charcoal fire in the hearth and eaten. Combined with the charcoal fire effect, the first mouth is a charcoal-grilled mouthfeel. In addition to the fragrant scent, the juicy gravy overflows even though it is small. And the rich chicken taste. I've had pine needle meat several times so far, but it's still sensual. 《Roasted shiitake mushroom》 Similarly on a charcoal fire. Although it is a very large shiitake mushroom at the time of provision, it gradually shrinks during the heating process. The taste of shiitake mushrooms is condensed by that amount, and when I say the joy of eating it ... I can't say anything other than straightforward movement. 《Spring wild vegetable tempura》 We were able to confirm the buds of cod, dust, maitake mushrooms, oyster mushrooms, and Japanese ginger (I wonder if they match ...). Spring wild vegetable tempura has a great scent. And moderate bitterness causes an electric current to run in the gustatory cortex of the brain. After all spring wild plants are wonderful ... I was able to enjoy the seasonal taste wonderfully. Access to this store is not confusing and you will arrive at the store smoothly. The parking lot is a parking lot without a line, and probably 7 to 8 cars can be parked. Since the width of the road from the nearby road to the front of the store is narrow, it is a good idea to park when you park, considering when you will return. I have to go to this shop again ... (^^)