Four famous soba noodle restaurants recommended in Aizu Wakamatsu
Fukushima Prefecture is known as one of the best soba (buckwheat noodle) regions in Japan. The Aizu region in the western part of the prefecture has long been active in soba cultivation, and aromatic soba noodles made from "Aizu-no-Kaori" and "Yamato soba," both native to Aizu, are very popular. Aizu Wakamatsu City, the center of the Aizu region, is dotted with soba restaurants. Here are some of the locally recommended restaurants.
1Kiriya, Gongentei
Soba made with a millstone and home-made flour.
Founded in 1971 (Showa 46). Using high quality Aizu-grown brown buckwheat, stone-ground, homemade, and thoroughly handmade soba noodles are characterized by their aroma and elasticity. The specialty, "Kochidosoba Sanburi Soba Sammai (Three Kinds of Soba)," allows you to taste three kinds of soba noodles at once: "Iide Gongen Soba," "Aizu Ganko Soba," and "Aizu no Kaori" to enjoy the different aroma and throat feel. The aroma of soba can be enhanced by dipping it in fresh wasabi instead of soba-tsuyu (buckwheat sauce).
Relaxing space overflowing with warmth of wood
Located in a downtown area lined with restaurants, the restaurant attracts the eye with its atmospheric tiled roof, which was taken over from an old warehouse. The large signboard at the entrance was hand-carved by the owner, and its tasteful font seems to convey his personality.
The interior of the restaurant is made of old timber from an old private home, and the lacquered pillars, beams, and window frames create a relaxing atmosphere. The semi-circular tables made from sake barrel lids, walls filled with buckwheat hulls, and staircase railings made to look like rolling pins are just a few of the playful touches that can be seen throughout the restaurant. Soba tastes even better when enjoyed in this carefully designed restaurant.
- Kiriya Gongentei
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2-34 Uemachi, Aizuwakamatsu City, Fukushima Prefecture MAP
6 minutes drive from JR Aizuwakamatsu Station
Take a bus from JR Aizuwakamatsu Station, get off at "Aizuwakamatsu Shiyakusho-mae" (Aizuwakamatsu City Hall), and walk about 7 minutes.
11:00-15:00 17:00-21:30 (L.O. 21:00), Sundays and last day of consecutive holidays 11:00-15:00, Holidays 11:00-15:00 17:00-19:30 (L.O.)
Wednesday
0242-25-3851
Free of charge
2KAMISHIROYA
Craftsmanship in pursuit of aroma and texture
Aiming for "buckwheat noodles that you will never get tired of even if you eat them every day," the restaurant is known for its buckwheat noodles made from a blend of two different types of buckwheat flours ground differently. Yamato soba, a native breed of soba representative of the Aizu region, is ground so that its aroma and texture stand out, and then patiently kneaded by hand using water so as not to lose its aroma.
The most popular "Tenzaru Soba Kami-Sen" comes with two different dipping sauces, one with grated spicy daikon (Japanese radish), which is the Aizu way of eating "Takato-o Soba," and the other with warm duck soup, offering a completely different taste.
Convenient location for sightseeing in the city
The restaurant, run by a couple, has a homey atmosphere. The restaurant, run by a husband and wife team, has a homey atmosphere, with both tatami rooms and table seating available, making it easy to dine alone.
Every year, for a limited two-week period starting around March 20, the restaurant offers Sarashina-soba, a pure white buckwheat noodle made from only the core of the buckwheat plant. The elegant taste that goes down your throat is very popular. The restaurant is conveniently located next to the Fukushima Prefectural Museum and a 1-minute walk from Tsurugajo Castle. It is a must-visit restaurant where you can stop by in between sightseeing tours.
- Kamishiroya
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- 1-1 Jotomachi, Aizuwakamatsu City, Fukushima Prefecture MAP
- Approximately 9 minutes from JR Aizuwakamatsu Station by car
- Approx. 3 min. walk from Bunka Center-mae bus stop after taking a bus from JR Aizuwakamatsu Stn.
- 11:00-15:00, 17:30-19:00
- Mondays (open if Monday is a national holiday, closed the following day)
- 0242-26-8648
- Free of charge
3Soba Restaurant Wada
Fresh and aromatic home-grown buckwheat noodles
Aizu-no-Kaori" grown in-house in a field in the Minamiaizu region is used. You can enjoy the Jyuwari soba made from buckwheat flour ground slowly and coarsely over time using a traditional stone mill, and launched without using any binding agent. The most important point is that brown buckwheat is stored in a low-temperature warehouse, and only the amount used each day is taken out and used up. Soba made with freshly ground flour has an exceptional fresh aroma and sweet taste.
The style of serving soba in china is also unique to this restaurant. The Aizu way of eating soba is to dip it in soba-tsuyu (buckwheat sauce) and enjoy it.
Elegant dining in a historic old house
The building, which was moved from an old private house in the Minamiaizu region, has a stately structure with pillars and beams that give a sense of history. The spacious seating area creates a relaxing atmosphere. The store sells fresh soba, buckwheat flour, buckwheat miso, and buckwheat tea, which are popular as souvenirs.
On the first Saturday and Sunday of December every year, the restaurant holds the "New Soba Festival," an annual event that attracts a large number of visitors who come to enjoy all-you-can-eat and all-you-can-drink fresh soba for ¥3,000 for two hours from 11:00 to 20:00. It will be fun to participate in this event as a memory of your trip.
- Soba Restaurant Wada
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- 2-2-9 Wada, Aizuwakamatsu City, Fukushima Prefecture MAP
- Approximately 8 minutes from JR Aizuwakamatsu Station by car
- Take a bus from JR Aizuwakamatsu Station, get off at "Wada" and walk 3 minutes.
- 11:00-15:00, 17:00-20:00 (L.O. 19:30) *Reservations required for night hours from January to February.
- Tuesdays (open if Tuesday is a national holiday, closed the following day)
- 0242-28-1001
- Free of charge
4Teuchi Soba/Udon Tokuichi
Tenzaru, a dish filled with Aizu's culinary culture, is a specialty.
The popular nihachi-soba is made from Aizu's native "Aizu no Kaori" brown buckwheat milled with a stone mill and then pounded in the restaurant. Soba is prepared twice a day, once for lunch and once for dinner, to preserve the aroma and texture. The owner recommends the "Aizu Tenzaru," which is Aizu's "Takato soba" served with squeezed daikon radish juice and spicy daikon radish. It also comes with migaki herring, dried squid, manju, wild vegetable tempura, and pickled herring with sansho (Japanese pepper), all rich in local flavor. Only during the season of new buckwheat noodles, visitors can enjoy 90% buckwheat noodles made with only 10% glue.
Dining Area with a Wide Variety of Local Favorites
Founded in 1980 as a Dining Area for local people. As such, the restaurant offers a wide variety of menu items other than soba noodles, including local dishes such as "Aizu Kozuyu," a soup stew combining mountain and sea foods, and "Koi Tempura" (carp tempura).
The owner also has experience training at an udon specialty restaurant, and his handmade udon is also a hidden favorite. The restaurant also proposes ways to enjoy soba noodles and sake, and offers six different levels of heated sake, ranging from a sunny-side up temperature of about 30°C to a crisp 55°C. The flavor of the sake varies depending on the temperature. Different temperatures give different flavors of soba, so we recommend that you compare the different temperatures.
- Tokuichi
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- 1-5-17 Higashi Sengoku, Aizuwakamatsu City, Fukushima Prefecture MAP
- 7 minutes drive from JR Aizuwakamatsu Station
- From JR Aizuwakamatsu Station, take a excursion bus. 6 min. walk from Wada bus stop.
- 11:30-14:30, 17:00-20:15
- Mondays (open if Monday is a national holiday, closed the following day)
- 0242-28-5681
- Free of charge
Local Guide who was in charge of this article
- Hiroko Ono Sake connoisseur
