The main restaurant is also in Abira, but the menu is completely different. Many people are fans of 寒ざらしそば, 鴨せいろ, 山わさびせいろ, and other dishes only available at the Toasa branch. The reassuring feeling of visiting your grandma's house is another very appealing feature of the Toasa branch. ☑菜の花冷やしたぬき, tax included 1200円 This is only available in the season when you can see beautiful fields of rapeseed flowers. The soba is handmade, 100% buckwheat 寒ざらしそば. Buckwheat harvested last autumn is naturally dried in the cold winter wind, then ground by hand. The soba, made with 100% of that flour, is rich in flavor and aroma, with seasonal rapeseed blossoms; there was warabi bracken that day too♩ The soba sauce here is delicious too. Pour it on and mix, mix〜 Now that it's getting warmer, this is perfect‍(*´-`*) They also sell seasoned rice, pickles, and the okara served as a small side with every soba dish. They're nostalgic and sooo delicious that most people end up buying one of them to take home. Today, as usual, I got the pickles and seasoned rice( ¯ᵕ¯ ) If the pickles or okara are sold out, try asking? There might still be some in the refrigerator♩ Even on weekdays, it's nearly full at lunchtime; weekends and holidays are very busy. If you don't want to wait, going right after OPENING or outside lunchtime is a good idea◎ Thank you for the meal ·͜· ᕷ ──────────────────────── ️Started on 食べログ; I'm on Instagram too♩ On Instagram, I only introduce restaurants I found delicious·͜· My account→ @hoshi__dukiyo

+3

I had 鳥ごぼうセイロ and maitake tempura. There was only 1 group when I entered, but customers kept coming in. The soba had a firm bite, and dipping it in the broth brought out the aromas of green onion and chicken. Delicious. The chicken was tender and flavorful. I rarely come across chicken this tasty. The maitake tempura was crispy, and eating it with salt brought out its aroma. It was too much for 1 person. Together with the okara and pickles, thank you for the meal.

+1

I came to try the soba with a reputation for being delicious. Almost all the seats were occupied even on a weekday. I ordered by looking at the menu posted on the wall. Soon, okara and assorted pickles were served, and I enjoyed them. The tableware had character and matched the restaurant's atmosphere beautifully. I ordered カモそば, 鶏ごぼうそば, corn kakiage, and maitake. Vegetables were also sold at the entrance, such as daikon for 100円. Packaged seasoned rice and red-bean rice were 300円 each, and tarako onigiri was 200円. The soba was on the thin side, and the broth was delicious with a gentle flavor. It goes down easily. The duck was roasted and had a good flavor too. The kakiage was crispy and well drained of oil, so I polished that off too. My stomach was completely full. You could feel the care put into every item served, and together they form the restaurant's quality. I'll go again.

+3

2025.1 そば哲 遠浅店 A soba restaurant in an old traditional house, both outside and inside. I ordered the Toasa branch's exclusive 寒ざらしそば, thick omelet made with fertilized eggs from こころ自然農園 in Abira, and mixed vegetable kakiage. The distinctive mouthfeel of 寒ざらしそば was pleasant, and I could taste the soba's sweetness and aroma. The kakiage was well drained of oil and crispy too. The thick omelet was simple, but the quality of the ingredients stood out. The restaurant's atmosphere and service were good too. My only regret… perhaps that I would have liked a drink if I hadn't been driving (lol). Thank you for the meal!

+3

The handmade soba with its firm texture was delicious. Even though it was a weekday, customers kept arriving until around 2 o'clock.