In my fourth month of pregnancy, my morning sickness had finally settled down, so I happily went in to try the “ちゃんこそば” I'd been curious about for a while. It was around 17:30 on a Wednesday, so the place was very quiet. The menu photo showed plenty of toppings, but I couldn't picture what the broth was like. I asked a young female server who seemed to be a part-timer whether it was soy-sauce-based, and she said, “I'll check.” She went to ask the kitchen, but it was directly behind my seat, so I could clearly hear the cook repeatedly saying, “Obviously it's not salt-based, haha. Of course it's soy sauce, haha.” I'm paying 1650円 including tax, which certainly isn't cheap, so why should I be mocked? I've never had a restaurant make me feel unpleasant before I'd even eaten. The long-awaited chanko soba was, to put it kindly, like Kanto-style ozoni with soba added. To put it unkindly, like soba added to yesterday's leftover hotpot. Since it's called chanko, I thought there might be meat or fish, but the only protein was fish cake and tofu. Honestly, it's something any ordinary household could make. Also, the mochi melted in the warm broth and stuck to the soba, which was awful. It melts easily, so be careful, as elderly people and young children could choke on it. As others have written, they seem arrogant because they're a long-established restaurant, and the part-time staff apparently don't even know the menu. If you visit, it might be safer to avoid experimenting and just order regular soba. Be careful, because trying to talk to them can leave you feeling upset. I will never come back. Despite being pregnant, I came home with nothing but stress.

【As in days gone by　Its appearance unchanged　Beyond the noren curtain　The family business　Continues even now】 A place that has presumably been beloved by locals for many years. Apparently family-run and rooted on land they own (presumably), this soba restaurant has a palpable sense of history. The good-value weekday-only set caught my eye, so I ordered it. ◆ Lunch set (weekdays only)　1,375円 ・Kakiage rice bowl ・Half seiro or half kake (choice of soba/udon) This time I chose the half seiro soba. The thinly made soba lacked aroma and wasn't memorable. Although the dipping sauce used bonito stock, it had neither depth nor a crisp finish, leaving a flat impression. The soba cooking water was almost tasteless too, providing no lingering finish. With the kakiage rice bowl, the smell and heaviness of the oil bothered me, leaving a somewhat heavy aftertaste. There was also too little sauce on the rice, and its sweetness seemed overly prominent. It was a little disappointing that the food felt somewhat complacent, as though relying on the restaurant's long-established reputation.

+3

This old traditional house-style restaurant really has the atmosphere of a long-established place loved for many years. I came in for lunch and had the kakiage rice bowl and soba set that day. It tasted just as you'd expect from a long-established restaurant! But someone who came in afterward ordered curry soba, and it looked so appetizing that I left thinking I'll definitely order curry soba next time!

+3

There is parking for 4 cars right in front of the restaurant. Visited with 4 people around 12 on Sunday. We got in without waiting. There aren't many seats, so you might have to wait when it's busy. We ordered 1 hot soba, １ hot udon, 2 cold soba, and a tempura rice bowl. Everything arrived in about 15 minutes. The kenchin miso-stewed udon also comes with white rice. I recommend the duck soba (hot). The plum and grated radish soba has a strong wasabi kick, so opinions may be quite divided. If you don't like wasabi, ask them to leave it out beforehand. The tempura rice bowl had little sauce, 2 pieces of tempura, and 1 shiso tempura. I'll visit again.

+3

A lovely restaurant with a charming appearance, tucked into a residential neighborhood just off the street. It has a long history and plenty of customers. A dependable soba shop. This time I had an oyakodon as the main dish with a half portion of seiro✨ First, the seiro. Very carefully prepared, with a lovely aroma and smooth texture going down. So delicious~. Then the oyakodon, also sooo good! The stock is fantastic~😃 I was satisfied~

+1