(10) TAMANO-YA

Juwari soba made only from buckwheat flour and water served at TAMANO-YA

Juwari soba made only from buckwheat flour and water served at TAMANO-YA

TAMANO-YA is a soba restaurant located near Jindai Botanical Gardens and the gate of Jindaiji Temple.
“Hosouchi Seiro” and “Futouchi Inaka,” both of which are “juwari soba” made only from stone-ground home-made buckwheat flour, can be enjoyed to your heart’s content.
Please have a relaxing time at cozy tables inside the restaurant with the cedar bark roof or outside seats that provide an opportunity for you to appreciate the seasonal scenery.

A wide variety of other menus are also available, such as home-made amazake made from malted rice, alcohols, soft drinks, side dishes, and sweets.
Shaved ice limited to the summer season can’t be missed, either!

TAMANO-YA: Recommended soba menus

“Hosouchi Seiro” and “Futouchi Inaka” are “juwari soba” made from only stone-ground home-made domestic buckwheat flour, which is made with the cooking techniques worked out by the second restaurant owner of TAMANO-YA, who trained himself at a well-established restaurant in Tokyo!

○ Hosouchi seiro 1,050 yen

○ Futouchi Inaka 1,050 yen

The best buckwheat flour suitable for the time of year is carefully selected and purchased from particular farmers located from Uryu-cho, Hokkaido, to Sakai-machi, Ibaraki.
“Tsuyu (soba sauce)” boasts a well-balanced favor, made from kelp, kamebushi, and sodabushi. It goes best with soba noodles of TAMAMO-YA.

Although any binding agent is not used, juwari soba of TAMAMO-YA goes down smoothly and has a delicate yet strong taste.
You can enjoy a good texture of soba, its sweetness that becomes sweeter as you chew it more, and its original rich taste.

Cherish Soba Diligently Cultivated by Farmers

【A message from TAMANO-YA】

Before anything else, TAMANO-YA places importance on “serving soba diligently cultivated by farmers to customers in the best taste.”
The moisture percentage of buckwheat when it is milled is based on detailed study and experience.
TAMAMO-YA produces good buckwheat flour by working together with millers and farmers.
We purchase “nukimi,” which is buckwheat that doesn’t yield chaff immediately before milling, and grind it on a stone mill.
The more you wait for soba to grow, the more buckwheat you can reap. However, the ratio of buckwheat becoming black increases and soba loses its tastes.
So, we dare to ask the farmers to harvest buckwheat “early” when there is not yet much yield.
When buckwheat berries are dried too much for easier milling, they become mealy.
TAMANO-YA asks the farmers to make them keep about 16 % moisture.

If the moisture percentage is too high, they become sticky, making it impossible for them to be milled by machine. But a stone mill can do it.
The reason why we can make such a selfish request is that we work together with the millers and farmers and make us understood well by them.
It is mutual trust and cooperative relationship that allows TAMANO-YA to make soba noodles.

Information

【Tel】
042-485-0303

【Opening hours】
Monday to Friday 11:00 to15:30 (last orders)
Saturday, Sunday, and national holidays 09:30 to 16:00 (last orders)
*We close when the soba runs out

【Regular holidays】
Monday (if a Monday is a national holiday, then the next day)

【Address】
5-11-3 Jindaijimotomachi, Chofu, Tokyo

【Payment methods】
Cash only

【Pets】
Allowed at outside seats only

【Wheelchair】
Accessible restaurant

【Website】
https://chofu.com/units/36243/tamanoya/


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