Service: Friendly, attentive and informative
Equipment & Facilities: Very clean overall. Superb washroom.
Strong points: Only native buckwheat from Shizuoka and rest of Japan used. Great use of local seasonal ingredients. Great sake and shochu list.
Soba or buckwheat noodles is one of those underrated products in Shizuoka Prefecture which ought to deserve more attention especially when you take in account that it has produced its own soba for immemorable times well before Tokugawa Ieyasu came to love them so much when he retired to Sumpu/Shizuoka in the beginning of the 17th Century!
If one needed a single reason for patronizing Teuchi Soba Tagata would be that Chef Osamu Tagata/田形治さん not only uses exclusively Japanese native buckwheat/zairaishu soba/在来種蕎麦 from Shizuoka Prefecture and elsewhere in the country but also takes a rare pleasure extolling about his soba and other cuisine to whoever is interested or might ask!
Of course I ordered “mori soba” made with native buckwheat grown in the mountains of Iwata in Central Shizuoka prefecture!
But I can assure it is not all about soba but more true Japanese gastronomy!
You could always order a set menu but poring through the menu and choosing tidbits according to your whims is far more fun!
What I enjoy at soba restaurants is looking at all the utensils served a few at a time, a good indication of the level of the establishment!
On my next visit I will have to ask what secret brew is hidden inside that pot!
The “mori soba” have come!
Now, this lacquered box is a “mempa bento box” made only with cherry wood from Ikawa in the north of Shizuoka City!
Soba made with native buckwheat from Ikawa, Shizuoka City as a “juwari/100%”!
Actually, Teuchi Soba Tagata in Shizuoka City is not only famed for their soba and cuisine but also for the superb sake (including Shizuoka, of course) and its beautiful shochu which also includes a beauty from Shizuoka Prefecture!
The above is sake brewed by Haginishiki Brewery in Shizuoka City!
Deep-fried rekon/lotus roots grown in Asabata, Shizuoka City!
Now, this is a bit special: these sato imo/taro roots are a native variety grown for centuries in Ikawa!
Served as tempura with a special miso paste, a must try!
Soba yu/soba soup to mix with whatever soupstock/soba sauce you have left and drink to wash down your meal!
I had to try another favorite: soba miso yaki!
Buckwheat seeds grilled with miso paste!
Three different salts for the tempura!
The middle one is pure rock salt!
There were two items I didn’t have the stomach space to enjoy the last time:
Tamagoyaki made with dashi stock soup!!
And a great plate (for two!) of seasonal vegetables and seafood tempura!
And a great hot Japanese dessert with kinako, o mochi and beans!
The last details are so important!
Wine-stewed figs and ice-cream!
TEUCHI SOBA TAGARA
Shizuoka City, Aoi Ku, Tokiwa Cho, 2-6-7
Opening hours: 11:30~13:30, 17:30~22:00
Closed on Mondays and Thursday lunch
Credit Cards OK
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City