Buckwheat noodles with excellent aroma made from fresh ingredients
Hanamono was opened in 2010 in a renovated old Kyoto-style house to the south of the Imperial Palace. The chef is from Shinshu (Nagano prefecture area; the home of soba noodles) and trained himself for three and a half years at a soba restaurant in Yamanashi prefecture. From his knowledge of the importance of freshness and the area where ingredients are grown, he makes his soba using flour and buckwheat at a ratio of 2:8. To make soba, they use a stone mortar to grind buckwheat from Hokkaido, Ibaraki, and Nagano prefectures, which has been preserved fresh since its harvest in autumn. Wonderfully flavored Inaka-soba is recommended (the number of servings per day is limited). If you are a Japanese sake lover, you can’t miss buckwheat dumplings or smoked duck breast to accompany your sake. Soba can be served both hot and chilled. Zaru-soba (chilled soba) in the photo is 750 yen.
Translation to English by AD BRAIN INC.
|Name||Teuchi Soba Hanamomo|
|Address||398 Konbuya-cho, Marutamachi-dori Fuyacho-nishi-iru, Nakagyo-ku, Kyoto|
|Closed||Mon. (open if national holidays)|
|Recommended||Zaru Soba: 750 yen; Inaka Soba: 750 yen; Kake Soba: 750 yen; Kama-age Inaka Soba: 750 yen|
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