Sobayoshi Kyobashi
『Soba SuehiroAfter eating at ``, I headed to the next restaurant on foot.
Just over 5 minutes walk to your destination.Sobayoshi Kyobashi” has arrived.
『Sobayoshi” is a stand-up soba restaurant run by a bonito flake wholesaler.
This restaurant is famous for its soup stock made with plenty of freshly shaved bonito flakes, and is said to be the best standing soba restaurant in Japan.
Access was not a problem, but the fact that it was closed on Saturdays, Sundays, and holidays made it difficult to get there. .
I came here just after 7:30 on a weekday, just after it opened, and there were only a few customers in the store.
Although it wasn't full, it was so popular that people kept coming in and out.
Kakiage Soba (Mixed Tempura Soba)+half rice
In addition to cash, Suica, ID, and some electronic money such as nanaco could be used at the ticket machines.
After purchasing a meal ticket, hand the ticket to the counter at the back of the store andSoba or udon” I will tell you.
Of course 'Soba” I told him.
At that time, from the season,hot or cold” was also asked, so “warm” was selected.
You will be given back your meal ticket stub, so sit down and wait.
When it is ready, you will be called by the number written on the ticket stub.
Service was a little slow, taking about 5 minutes.
This time, we will introduce the standard “Kakiage Soba (Mixed Tempura Soba) (550 yen)” and the famous “Half rice (150 yen)” was selected.
Let's get it then.
Tsuyu (Dipping Broth)
I usually mention the soba first, but at this store I would like to start with the soup.
The soup is really delicious.
You can smell the flavor of the soup even before drinking it.
When you drink it, the bonito stock is strong and rich, and at the end you can smell the faint aroma of kaeshi.
If you look at the soup alone, I think it's top-level delicious.
Soba Noodles
The soba noodles are thin and easy to slurp, but I didn't really notice much flavor.
This is because the aroma of the soup stock is so strong that the soba was overpowered by the aroma, and it felt like I was slurping the soup stock instead of slurping the soba noodles.
Kakiage
The main ingredients are green onions, onions, and sakura shrimp.
It is a fluffy and large type with a low density.
It was quite easy to crumble, and the second half looked like crumbs. .
Rice
The rice itself is just regular rice, but if you order rice or half rice, you will also be provided with powdered bonito flakes.
Add as much of this as you like, drizzle with soy sauce, and serve as rice.
The texture was crumbly, probably because I was too greedy and put too much flour on it, or because the notice before eating said to use soy sauce sparingly.
I only felt that the taste was powdery, to the point where I would choke if I ate it the wrong way.
Next, I tried adding a little more soy sauce, but it was too salty. .
Is it correct to use less flour and less soy sauce? .
This time, I added too much flour, so I ate it with a soup that had rice in it.
I wish the flavor of the soup stock could be emphasized more. .
This is good with just the soup. . !?
Impressions
The soup is delicious.
Actually, only the soup is delicious.
There is no dispute that Tsuyu is called the best in Japan.
However, the soba noodles, kakiage, and rice were a bit disappointing.
It's difficult to adjust the amount of flour to sprinkle on rice, so while I appreciate the all-you-can-sprinkle service, I think it would be better if the restaurant would put the best amount on the rice in advance.
My wish is that they only sell the soup because I don't even need the soba noodles. .
Since you can't do that, I think the correct answer is to order something simple that allows you to enjoy the flavor of the soup, such as kake soba.
