Takase - Nasukarasuyama

Name: Takase - Nasukarasuyama
Address: 776-2 Sanga, Nasukarasuyama, Tochigi 321-0531, Japan, 321-0531, Japan

4.2/5 ★ に基づく 8 レビュー

Contact Takase

住所：

776-2 Sanga, Nasukarasuyama, Tochigi 321-0531, Japan

電話：

📞 +8878878

Postal code :

321-0531

Opening hours :

Saturday	11AM–2:30PM
Sunday	11AM–2:30PM
Monday	11AM–2:30PM
Tuesday	11AM–2:30PM
Wednesday	Closed
Thursday	Closed
Friday	11AM–2:30PM

カテゴリ：

そば屋 ,

776-2 Sanga, Nasukarasuyama, Tochigi 321-0531, Japan

Best Soba noodle shop in japan

夏	夏なつお on Google ★ ★ ★ ★ ★ なかなかのわかりづらい場所にありました。用がないと通らないですね。蕎麦はかなりのかたさと歯応え‼️ これはこれで美味しい蕎麦でした。 It was in a place that was difficult to understand. You can't pass without a need. Soba is quite firm and crunchy! ️ This was delicious soba.
鈴	鈴木定光 on Google ★ ★ ★ ★ ★ もりそば（自家製粉ニ八手打ち）600円もりそば（同上十割）800円たぬきそば（同上）800円 2012年開業した「手打ち蕎麦屋」さんです。手挽き十割手打ち蕎麦も提供。店内は座卓、テーブル、カウンターで居酒屋風。席間狭くバスケット無く、カウンター利用時にはバックを抱えて食事なので手ぶらで訪れたい。従って居心地は〇〇。 2021年11月下旬の平日昼間に訪問しました。「たぬきそば（800円）」「だしまき玉子（300円）」を頂きました。温蕎麦トッピングは、かき揚げ、天かす、小口切り葱、ワカメ、蒲鉾とボリューミーです。かけ汁の旨味が消されているのが残念… 「だしまき玉子」はフワフワ感無い普通の玉子焼きで、作り置きなのか…冷めてます。蕎麦屋さんで、こんな〇〇を提供されたのは初めて。練り山葵は不要…辛み大根が一般的ですが… 「もりそば」だけをサクサク食するのがお勧めです。 2020年9月中旬の平日昼間に訪問しました。かき揚げ十割蕎麦（1,000円）を頂きました。手打ち蕎麦は粗挽きの中太、短め堅く噛みしめるタイプ。香り旨味とも普通かな…つけ汁は鰹節風味少々のちょっとつけるタイプ。徳利提供ありません。かき揚げはべっとり感で素人レベル。開店時には順番通り注文聞かないので、抜かされても怒らないように。ホールスタッフ対応イマイチ! ♯手打ち蕎麦 Morisoba (homemade flour, eight-handed) 600 yen Morisoba (same as above 100%) 800 yen Tanuki soba (same as above) 800 yen It is a "handmade soba shop" that opened in 2012. We also offer hand-ground 100% hand-made soba noodles. The inside of the store is like an izakaya with a table, a table, and a counter. The seats are narrow and there is no basket, and when using the counter, I have a bag to eat, so I want to visit empty-handed. Therefore, the comfort is 〇〇. I visited during the daytime on weekdays in late November 2021. I received "Tanuki soba (800 yen)" and "Dashimaki tamago (300 yen)". The hot soba toppings are kakiage, tenkasu, chopped green onions, wakame seaweed, kamaboko and volumey. It's a pity that the taste of the soup has been erased ... "Dashimaki Tamago" is an ordinary omelet that doesn't feel fluffy. This is the first time that a soba restaurant has offered such a 〇〇. No need for wasabi paste ... Spicy radish is common, but ... It is recommended to eat only "Morisoba" crispy. I visited during the daytime on weekdays in mid-September 2020. I received Kakiage 100% Soba (1,000 yen). Handmade soba is a coarsely ground medium-thick, short and firm type. I wonder if the aroma and umami are normal ... The soup is a type with a little bonito flavour. There is no sake bottle provided. Kakiage is sticky and amateur level. When the store opens, we don't ask for orders in order, so don't get angry if you are pulled out. Not good for hall staff! ♯ Handmade soba
K	Kokufuda Emiko on Google ★ ★ ★ ★ ★ のどかなロケーションの中に佇むお蕎麦屋さん。夏にいただく寒ざらし蕎麦、珍しくて美味しいです。自家菜園の野菜によるかき揚げも美味しい。 A soba restaurant nestled in a peaceful location. Cold soba noodles in summer are rare and delicious. Kakiage with vegetables from home garden is also delicious.
ら	らーめん大好きでれくさん（でれく） on Google ★ ★ ★ ★ ★ 私の家から遠いですがいつも美味しくいただいてます。 It's far from my house, but it's always delicious.
さ	さくらばし on Google ★ ★ ★ ★ ★ 天ぷらのお野菜がとてもおいしかった。蕎麦豆腐も珍しいのでおすすめです。 The tempura vegetables were very delicious. Soba tofu is also rare, so I recommend it.
ジ	ジョニーデップリ on Google ★ ★ ★ ★ ★ 蕎麦はちょと太めかな蕎麦の香りがして美味しかったですただ二八そばと寒ざらし蕎麦を食べ比べてみましたが違いはわかるが、美味さの違いがわからないかな Soba is a little thick It smelled like soba and it was delicious. I just tried comparing Nihachi soba and cold soba, but I can see the difference, but I wonder if I can tell the difference in taste.
T	T KOGUCHI on Google ★ ★ ★ ★ ★ 出かける度に蕎麦屋で昼食したり、口コミを聞けば又出掛けてみたりと蕎麦通とは言いませんが蕎麦が好きで夫婦で良く出掛けてます。その中でも『高瀬』は、個人的にはここ以上の蕎麦屋さんには出合った事がないと言えるほど美味しい蕎麦を提供してくれます。観光地でもなく田舎の田んぼの中にある普通の蕎麦屋さんで、殆どのお客さんは口コミで来てるように見えます。メイン道路からは見えませんし目立つ程の大きな建物の蕎麦屋さんでは有りません。昼食時メインの営業なので土日は店外で３０分は待つ覚悟が必要でしょう。でも、蕎麦を食べれば待った甲斐が有ったと感じると思います‼️ 食べる物は十人十色と言いますから、絶対とは言いませんがかなり美味しい蕎麦と言えます。二八蕎麦に十割蕎麦が有り、注文時に普通の蕎麦と寒ざらし蕎麦が選べます。寒ざらし蕎麦は、１月の寒の時期に蕎麦の実を麻袋に入れて山間の谷川に１週間ほど浸して乾燥し挽いて蕎麦粉になります。毎日限られた分の蕎麦しか打たないので寒ざらしの方は早めに無くなるようです。是非一度は騙されたと思って訪ねてみても損の無い蕎麦屋とお進めします。 Every time I go out, I have lunch at a soba restaurant, and if I hear a word of mouth, I go out again. I'm not a soba connoisseur, but I like soba and I often go out with my husband and wife. Among them, "Takase" offers delicious soba that I can say that I have never met any more soba restaurant. It's not a tourist spot, but an ordinary soba restaurant in a rice field in the countryside, and most of the customers seem to come by word of mouth. It is not a soba restaurant in a large building that cannot be seen from the main road. It's mainly open for lunch, so you'll have to be prepared to wait 30 minutes outside the store on Saturdays and Sundays. But if you eat soba, you will feel that it was worth the wait! ️ It is said that the food to be eaten is ten people and ten colors, so it can be said that it is quite delicious soba, although it is not absolute. There are 100% buckwheat noodles in 28 buckwheat noodles, and you can choose normal buckwheat noodles or cold soba noodles when ordering. Cold buckwheat is made into buckwheat flour by putting buckwheat nuts in a jute bag and soaking it in a mountain valley river for about a week to dry and grind it during the cold season of January. Since I only hit a limited amount of soba every day, it seems that those who are cold will disappear early. By all means, I think that I was deceived once and I will proceed with a soba shop that will not hurt even if I visit it.
ク	クニーズ on Google ★ ★ ★ ★ ★ ソバ師匠に教えてもらって、行って来ました。ニハ蕎麦は甘みがあり美味しく頂きました。かき揚げは普通に美味しかったです。 I went there after being taught by Master Buckwheat. Niha soba was sweet and delicious. The kakiage was usually delicious.