Sasai - Musashino

Simply, the buckwheat was delicious. However, there are many other stylish menus that look delicious. I want to come back and eat a lot. The customer service was also good. When I visited, it was vacant because it was just before 15:00 of the last order at noon (due to the corona disaster), but it seems to be a popular shop, so be careful of the time.

Recently, I ate Nabeyaki udon, which I ordered at various soba restaurants. It is a thin, short and soft udon noodle.

At dinner, the store was almost full and I was immediately waiting outside. Customers are lined up around 11:00 in the morning, and we often see customers waiting outside at lunch. I received a bamboo steamer. The first bite of buckwheat noodles felt a little hard, but as I ate it, it turned into a firm body. The throat is not bad either. I am glad that the amount of soba is as large as that of other shops. Tempura is shrimp, kiss, eggplant, shishito. It was crispy and delicious, but the batter of Tentama was sparse. Salt is also attached to the small plate. I was also on the go, so I was informed that it would take a little time to fry the tempura, but it was served in about 10 minutes. Tsuyu is an Edo soba-style strong soy sauce that you can enjoy the aroma with a little bit of soba. Tempura is not included. It seemed to be very busy with about 4 people in the kitchen, 2 people in the store, accounting, and the delivery staff. In addition, around spring, the store was renovated as a measure against corona. We have a wide range of menus, including sake and rice. About 30 years ago, I found a menu that I sometimes asked for delivery, so I will post it. Next time, I would like to expect "20 meals of stone milled buckwheat flour 28 seiro" and "soba scent" at the time of new soba.

At the soba restaurant at the north exit of Musashisakai Station, you can line up during the daytime on holidays. It tastes good and is reasonably priced. It seems that many people use it for a little drink during the day, but families can also use it with confidence. Even though the clerk is a part-time job, it is a pleasant shop with a good sense of product knowledge as a clerk of a soba shop. By the way, it is called Soba-dokoro, but the specialty seems to be "Musashino Udon". Judging from the story of the chief priest of the Kaiganji Temple west of Koganei Park, the Musashino Plateau in the Tamagawa Aqueduct is generally well drained by the Kanto Loam Formation and is not suitable for cultivation by paddy fields, so wheat is the main ingredient. It seems that it was cultivated as a carbohydrate. It doesn't seem like this because it's just udon that can be eaten in Musashino City. By the way, the Jindaiji area, which stretches from Mitaka City to Chofu City, is famous for Jindaiji soba and wasabi cultivation, but the area around Jindaiji is blessed with water, and according to the shrine of Seibuchi Shrine at the eastern end, it was richer than it is now. As you can see, the Musashino Plateau in the Kanto Loam Formation is not simply disadvantageous in terms of water use. In addition, the area around Nishi-Shinjuku in the Kanda River basin is cultivated with abundant water, and the fact that the land of Tokyo has various regional characteristics is a proof that one of the soba restaurants' specialties is. It is a folklorically interesting theme.

Seiro was chewy and firm like Andante, and was delicious. I ate the tendon set, but it was much more delicious to eat with a bite of wasabi and wasabi and a side dish of pickled wasabi with only green onion in the soba soup. The soup was good because it smelled like bonito flakes. Tendon offers two fried shrimp. The shrimp are small but the tempura clothes are thick. The fries themselves were crispy though. The sauce was too sweet for me personally. Pickled cabbage and pickled radish are served as side dishes, and these cabbages were delicious. It is neither salty nor sour, but it satisfies the appetite while capturing all tastes, whether sweet, salty or greasy. The staff are friendly. If you go during lunch time, there can be a line. Oh, people in wheelchairs are allowed to enter and eat.

It may be a holiday, but the seats were almost full as soon as the store opened at 11:00. I ordered a bottle of beer (Yebisu) for a large serving of soba noodles and grated nameko, but they were all very delicious, and the hall clerk was polite, so I didn't have any unpleasant feelings. It's a common story to have a line at a ramen shop, but I think it's rare for a soba shop to have a line. It's such a good store.

I have a lot of reservations every day, so I have a little drink from 17:00 The soba noodles pushed by the shop are already sold out The price is also high It took about 15 minutes to order the half udon noodles I ate, but it was delicious. There are several types of sake, and both hot and cold sake are available, and the single dish was reasonable and delicious.

It is a famous soba restaurant near my house. At lunchtime, there are always about 5 groups in line. I had the impression that it wasn't lined up at night, so I went to dinner. This is mainly soba, but udon is also delicious. There is a little bit of it, so I think alcohol will go on.