Soba House Obuse

Cold soba noodles are perfect for the hotter summer months, serving as a great refreshing meal at any time of the day. I can just imagine being in Obuse in the summer, after spending a day roaming the town’s far out temples and quiet side streets and stopping in at this soba restaurant for a light lunch. The restaurant channels that zen vibe from the moment you walk in, with the bubbling water fountain at the entrance, the straw tatami mats in the seating area, the simple calligraphy based art, and the rustic, traditional hand crafted pottery pieces decorating the place. It’s like the perfect retreat.

Soba 2 Ways: Outer Buckwheat Shell, Middle

Soba 3 Ways: Outer Buckwheat Shell, Middle and Core

Tucked away in the tiny village of Obuse, this soba house is not only famous for its noodle making techniques but also for the ingredients they use. Utilizing the buckwheat grain in its entirety, the master chef takes the outer hull, the middle skin (for lack of a better term) and the core and transforms them into three uniquely different types of soba. As a result, the colours vary, ranging from a creamy white to a comparatively darker brown, while the textures remain similar. The dipping sauce is mixed with a touch of dashi and is served at a cool temperature, as it should be. Refined, sophisticated and subtle in taste, the soba we got that day was perfect and on point. It couldn’t really get any better than this.

Mixed Vegetable Tempura

The tempura was lightly fried. Crunchy and crispy on the exterior, every bite yielded a hot piece of shrimp, sweet potato or pepper. Even just looking at it, you can tell it’s a classic done right.

If you’re in town, there’s no way you can’t go here.

Soba 2 Ways: Outer Buckwheat Shell, Middle

Soba 3 Ways: Outer Buckwheat Shell, Middle and Core