Sarashina - Nishitokyo

A long-established store located in the alley on the Hanakoganei side along the railroad track at the north exit of Tanashi Station. The amount of soba is also moderate. Bamboo steamer with plum tempura is 1,400 yen.

The shop is also clean and clean. I also went to the Nakano store, but this one is more comfortable for me personally. I like white Sarashina soba. Since the soba kaiseki is served, the front of the soba is substantial.

Founded in Nishi-Shinjuku in Taisho era (9th year of Taisho era), it has established stores in Yaesu, Nakano, and Tanashi, adhering to traditional buckwheat noodles and local soba. It seems that Soba was eaten by Shigekichi Saito and Ryotaro Shiba. A 3-minute walk from the north exit of the station. Turn around the alley and you will find a soba restaurant with a Japanese-style appearance. The kettle, the water bowl, and the flowing water stream are cool ... It's extremely hot today. There are about 7 customers. We have it at the counter seat in front of the soba stand. ◉ When asked for the color of country buckwheat noodles and Niha, I was asked "which one first." The countryside is raw-powdered and coarsely ground, and it is chewy and chewy, but the flavor is seasonal pattern or a little and there are few stars. It is important for the hospitality of a barley shop to be timely, but soba-yu also comes out at the same time. After finishing the buckwheat noodles at the buckwheat noodle mill in front of me, I started kneading the buckwheat flour in a mortar. ◉ Hell soba It seems that it was invented by Shigeru Niijima (founder). It is said that hell is soba that is raised from the kettle and not exposed to water. If you stir the egg yolk well, the work will disappear and your luck will rise. Katsuobushi, seaweed, spinach, egg yolk, etc. are topped, and there is a thick soup stock near the hot pot, but there is no soup. Eat it like a kamatama udon. This is pretty cool. Plenty of white onion and Japanese yam are also included, but it's reserved for soba. Most of the time, when the new year comes up, I'll come and do it to improve my luck. The founder seems to have studied old-style soba and local buckwheat noodles at the soba table from around 1955, but this store is described in the book of Morio Kita and his father Shigekichi Saito, Ryotaro Shiba. It seems that the scenery of the soba restaurant is introduced. However, it's not exposed to the local soba at Shinjuku West Exit.

When I ordered tempura, the lemon became tempura. Is it harassment?

Cold soba is delicious in both 28 and Sarashina. The side menus such as knobs and the acupuncture points of drinkers at the soba shop are also delicious. Personally, I don't really like the sweetness of warm soba soup stock and the thickness and elasticity of soba. If you want to drink, don't miss it. If you want only warm soba, go to the Jinshi at the south exit. By the way, Kamo Nanban soba is a greasy duck, but it's a little heavy. A duck that is better to grill.

In a very calm atmosphere The taste of soba is also wonderful. It is a shop where you can taste authentic Japanese soba. In a very calm atmosphere The taste of soba is also wonderful. It is a shop where you can taste authentic Japanese soba.

It is a soba restaurant with a nice atmosphere. It is easy to use because it is open all the way through the station. It's the "bleached" series of hiragana. I think Sarashina and sesame seeds are very delicious. When I went there for the first time, no one came out even if I called out several times in the large store, and it felt creepy. Nihachi and the countryside are gorigori noodles with the feeling that if you use the technique of connecting Sarashina, which is difficult to connect, with soba noodles. I wonder if it makes sense to add flour at 28. Those who are expecting a supple Inaniwa udon-like flavor will be surprised by Yoshida udon. Looking at the reviews, it seems that there are a lot of people who say it's delicious, which seems to be in demand, but I don't like it. It is a shop where you go to eat Sarashina.

It is a wonderful soba restaurant that has been around for a long time in Tanashi. This is a single-family house, and you can relax and drink on the second floor. Although there are restrictions due to corona, there are many snacks that go well with sake in addition to soba noodles. Now. After a long absence, I was excited about what to eat and settled down on the plum heavenly soba noodles. Ume is not a plum tempura, but a little less than usual. You can choose 28 udon noodles, but I'm definitely a soba sect, so I call soba noodles before being asked. (Noisy) What was brought in was a sample-like soba noodles ... This is this. Tempura is a king with shrimp tempura in the background, seasonal tara buds, pumpkin, eggplant, and I forgot something, but it's a good combination even though it's plum! It goes on and on with 28 buckwheat noodles that have a good throat. Soba is also a drink! … It was delicious.