Toki - Sayo District

A famous handmade soba shop that moved from Kobe to Sayo-cho last year. The old folk house is remodeled into a store, which is attractive. It's a tatami mat, but it's a set of a table and a chair, so it's easy to relax. It provides us with soba noodles made from two kinds of flour that are refreshing and easy to pass through. Lunch content Seasonal side dish, rice with mochi soybeans, two kinds of soba for pickles. Tenzaru is a set of two types of tempura with crispy shrimp and seasonal vegetables. Although it was simple, it had a menu structure that examined local materials. Also, the gentle personality of the shopkeeper and his wife was very nice. It is a store that you will want to visit again and again!

I read "time". On the way to Sayo, a soba climber of an old private house that I was always worried about. I haven't got any information yet, so I went to lunch for the first time while pounding. The chef's side menu, made of two-blocked gray hair, is as tasty as the chef's appearance, with sharp edges and a nostalgic feeling. A shopkeeper who wants to be called a chef, not a master, not a master. The buckwheat on this day was black and white with and without the skin of Hokkaido buckwheat. Both were really delicious! ! The soup was delicious as well. Also, I loved the soba noodles, and the shine of the gold splices and the soft, semi-matte touch were ridiculous. I heard that it was a mid-Edo era in Koimari. The couple next door have a sake and this time I would like to eat soba alone or soba miso or soba noodles with sake! I thought. Total, performance felt very cheap ^ _ ^

I had "Ohiru rice" from the lunch menu ♡ From chimaki with precious Sayo mochi soybeans to delicious small bowls, handmade soba noodles. I'm full! The shopkeeper and his wife are very nice people. Thank you for the meal.

I was worried every time I passed by car many times, but this was my first visit. The shop is a renovated old folk house and has a very calm interior. The soba seemed to be only cold. The recommended lunch is 1350 yen, which includes soba noodles and soybean okowa, which makes me full. Thank you for the meal.

I thought I didn't like soba, but the soba here is very delicious! !! !! !! !! !! The tempura and everything was delicious, it was a feast It seemed difficult to run with two people, but I definitely want to go again

My daughter found Battle Cry and went to lunch. We were happy to receive changes in the reservation time due to traffic jams. I had "Tenzaru Soba" for lunch. There are two colors of soba and it was delicious to eat with condiment horseradish! The tempura was also crispy. The burdock tempura was delicious with the first texture in Paris crispy (^^)

Favorite shop! It's soba for lunch, but I definitely want you to come here at night. It's hard to go to Corona these days, so it's a picture of when I went there before, but every time it makes me eat really delicious and happy food. At night, there is only one group, and reservations are required in advance. My husband and I have no particular likes or dislikes, so we ask the master to take the course. The menu at this time is • Vichyssoise of green onions and potatoes • Natural Takahashi River sweetfish baked for 2 hours on Bincho charcoal • Assorted delicacies (from top left, fried muscat pork, mixed with sesame miso, smoked cheese, okra bud tempura, mini cucumber with truffle sauce, okra buds and okra pickled in bran, tofu pickled in bran, okra Pickles, okra eggs pickled in balsamic vinegar sauce) • Wild boar spareribs, Bincho charcoal grill • Deer fillet sashimi • Tomato cocktail salad • Soba noodles without tightening It takes a lot of time and effort for each one, but they are all amazingly delicious! I can't drink alcohol, but I always think that it would be unbearable if someone who likes alcohol comes. All of them are delicious, but the most notable of these are sweetfish, pickled okra buds, spare ribs, and deer sashimi. Ayu is baked with Bincho charcoal for 2 hours, and the skin is crispy, the inside is fluffy, and there is no bitterness or odor in Harawata, and the taste of the body is solid. It's delicious enough to change the concept of sweetfish that I've been eating. Nukazuke of okra buds has a nice slimy taste but a little sweetness, and the scent of nukazuke is refreshing and incredibly good harmony. Boar spareribs are a bit spicy, but personally tastier than any beef, pork, bird or sheep. It's the most delicious meat I've ever eaten. The fat is assari, and every time you chew it, the strong flavor spreads, which is unparalleled. Venison sashimi is made by wrapping tenderloin in a cloth moistened with strong salt, changing the cloth every day, and aging it for a week. The sauce is made by soaking Japanese pepper in olive oil, and it goes well with the fruity scent and the soft venison like tuna sashimi. I was so full that I died, but when I got a bite of the soba noodles that my husband was eating, it was delicious and I remembered, "Oh, this was a soba restaurant." It's so delicious that it slips in. Horrible (laughs) Anyway, it's a taste that you can't imagine even if you look at the pictures, so why don't you come and eat at night. Personally, I don't think there are many shops that let you eat such stylish and delicious local foods. I think it will cost about twice as much if you eat it in the city. But it's worth it. It is not inferior to the one-star Michelin restaurant. But I don't want it if it's too popular to make a reservation. The hideaway of the connoisseurs that I want to keep secret, that is the battle cry of the night.

I arrived at this place by relying on Google Map ❗ A full-fledged soba restaurant ?‼ ️ Share a lunch set with various side dishes and a colander ✴️ It's delicious, full ? and makes you feel happy ? He has been running a soba shop in Kobe for 20 years. Now, please come and join us with plenty of time ☺️