I visited on 1月4日, their first day open in the New Year. Although it was close to closing time in the evening, they welcomed me with smiles, and I had kuruma ebi tempura seiro, dashimaki tamago, and more. The 2 piping-hot, crispy shrimp tempura and soba were delicious. Thank you for the meal‼️！😉👍️🎶🎍

+3

On my second visit, I tried the young ayu tempura I'd passed on last time for the first time, and it was delicious. I also ordered the homemade warabimochi advertised on the wall, which I hadn't noticed before. It took a while to arrive, so I wondered if it was freshly made. When I tried it, it was slightly warm, so I think it really was just made. The shrimp in the tempura seiro were large and delicious too, and I felt the food was high quality, so I'd like to return.

What first surprised me was how quickly the hand towel and tea were brought after I entered. The food also arrived very smoothly after ordering. I had yuba egg-drop soba. The soba arrived piping hot, and the gentle texture of the yuba and fluffy egg were wonderful. The dashi had a pronounced aroma too, and it was very delicious. The interior is spacious, clean, and calm. There's parking for several cars, so it's easy to visit by car too. I'd like to try other dishes as well.

I went for dinner on Sunday. It's within Nerima and not far away, but it was my first visit. I had the two-tier seiro. They said, “We have new-harvest soba,” but it didn't have an especially wonderful aroma. The soba wasn't cold or chilled with ice either. Soba at other chain restaurants is very cold, so I thought that was what restaurant soba was like. Is that not how it's supposed to be? There was also too little dipping sauce for two trays, and when I asked for more, I got a puzzled look. My companion was satisfied with the duck nanban soba. The restaurant was clean and had atmosphere, so I enjoyed it. I'd like to try something different if I go again.

+3

【Visited 2024.12】 Visited for dinner on a day off. The entrance really has the feel of a long-established restaurant, and my son, who lives in this neighborhood, was curious but found it hard to go alone… so we came here together. There are tables and tatami seating, with a glass-covered decorative feature containing flowers at floor level, and the interior is clean and spacious. I ordered the two-tier duck seiro. I thought the broth tasted a little strong, but since it's a dipping sauce, perhaps that's just the right strength. Tea and soba cooking water were also served at appropriate times. The three-variety seiro my son ordered let us compare the soba flavors, with each one different, which was a fun experience. After paying, as we were leaving, the craftsperson in the soba-making area made smiling contact, actually with a child who happened to be leaving at the same time, but it was heartwarming. If our timing had been a little different, might we have seen the soba being made?