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Local buckwheat is ground in the middle of winter and preserved in a freezer, which adds a special flavor to their soba noodles.
This beloved restaurant in front of Togakushi Shrine’s Chusha Hall often has customers standing in line. They get buckwheat from local growers, grind it in the middle of winter when it is matured and flavorful, and preserve it in a freezer at -4°F. The savory flour is brought out on-demand and made into fresh soba noodles by skilled chefs. Customers commend the fresh taste and chewy texture.
The restaurant recommends the simplest form of tasty buckwheat, Zaru soba for 880 yen. Noodles are separated into bite-size pieces in the hoof shape on a round plate - a traditional Togakushi serving style has 5 pieces according to the Togakushi Shrine’s five halls. Enjoy them with the tempura made of seasonal ingredients and local liquors.
Other popular dishes include Miyama-Oroshi, cold noodles with grated daikon radish and tempura, and fluffy and chewy Sobagaki made of 100% local buckwheat.
Zaru soba
Miyama-Oroshi
Sobagaki
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