Super delicious soba.

I visited "手打ちそば そばしき (Teuchi Soba Sobashiki)" in Yotsuya. This time I ordered soba served with a warm dipping broth. The handmade soba had a nice aroma and just the right firmness, with a smooth texture that was easy to eat. The dipping broth had plenty of ingredients and a flavorful dashi. Dipping the soba in it gave just the right balance of flavor, and I enjoyed it to the very end. It's a simple place, but you can really taste how good the soba is, and I could eat leisurely in a calm atmosphere. I think it's a good place when you want delicious handmade soba around Yotsuya.

COMO-RE Yotsuya" towering in front of Yotsuya Station. Behind its stylish, glass-walled exterior lies a Japanese space where soft light spills out: "Teuchi Soba Sobashiki Yotsuya Store". Taking a step inside reveals a pristine interior enveloped in the warmth of wood, filled with a calmness that makes it easy to drop by even alone. I ordered the "Ankake Oyakodon and Homemade Ni-Hachi Soba" set. First, the warm Ni-Hachi soba. The thin noodles have a smooth, pleasant throat feel, carrying the aroma of buckwheat solidly despite their lightness. The broth (dashi) is exceedingly gentle and refined, offering a universally comforting stability as it smoothly settles into the stomach. And the highlight of the day was the "Ankake Oyakodon." A thickened sauce (ankake) condensed with the umami of the dashi is poured over the softly bound egg. With one bite, you are surprised by the exquisite balance that is deeply rich yet never too heavy. It is a brilliant bowl where you can fully appreciate the "power of dashi" unique to a soba restaurant. Overwhelming convenience near the station, a refined space, and a reliable taste. When seeking a "surefire" Japanese meal in Yotsuya, or when you want to quietly face your meal alone, it is an extremely versatile establishment that you can rely on first and foremost. "COMO-RE Yotsuya" towering in front of Yotsuya Station. Behind its stylish, glass-walled exterior lies a Japanese space where soft light spills out: "Teuchi Soba Sobashiki Yotsuya Store". Taking a step inside reveals a pristine interior enveloped in the warmth of wood, filled with a calmness that makes it easy to drop by even alone. I ordered the "Ankake Oyakodon and Homemade Ni-Hachi Soba" set. First, the warm Ni-Hachi soba. The thin noodles have a smooth, pleasant throat feel, carrying the aroma of buckwheat solidly despite their lightness. The broth (dashi) is exceedingly gentle and refined, offering a universally comforting stability as it smoothly settles into the stomach. And the highlight of the day was the "Ankake Oyakodon." A thickened sauce (ankake) condensed with the umami of the dashi is poured over the softly bound egg. With one bite, you are surprised by the exquisite balance that is deeply rich yet never too heavy. It is a brilliant bowl where you can fully appreciate the "power of dashi" unique to a soba restaurant. Overwhelming convenience near the station, a refined space, and a reliable taste. When seeking a "surefire" Japanese meal in Yotsuya, or when you want to quietly face your meal alone, it is an extremely versatile establishment that you can rely on first and foremost.

+3

I had ten-seiro and a beer. The tempura was delicious! It was shrimp, eggplant, pumpkin, and okra. I've had ten-seiro at lots of places, but here the batter is thin, crispy, and piping hot! The soba was thin noodles, just how I like it. Plenty of grated daikon, green onion, and wasabi, and I was also happy that they're open at odd hours. (Friday) The cold soba tea was delicious, and I also had piping hot soba-yu. It's a good place. That said, it's a bit tucked inside, so the shop might be hard to find.

For lunch. I was planning to go back to Kahin again, but it was temporarily closed for some interior construction, so I went in here to grab something inside COMO-RE. There were lots of refreshing-looking seasonal limited items, which made it hard to choose. Even at lunchtime there are plenty of drinking snacks; this day I chose eel and cucumber sunomono and dashimaki tamago. For soba, I had the one with yose-dofu and crushed ume. The soba is ni-hachi soba, and the sticky feel that lingers on your teeth is irresistible... but maybe it had been left sitting a while after boiling? It lacked freshness in flavor.

+2