Teuchi Soba Hanamomo

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    Teuchi Soba Hanamomo

    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.
    Fujin-gaho,February issue,2012


    Name Teuchi Soba Hanamomo
    Address 398 Konbuya-cho, Marutamachi-dori Fuyacho-nishi-iru, Nakagyo-ku, Kyoto
    Tel 075-212-7787
    Hours 11:00-18:30
    Closed Mon. (open if national holidays)
    URL http://www.adc-net.jp/hanamomo/
    Recommended Zaru Soba: 750 yen; Inaka Soba: 750 yen; Kake Soba: 750 yen; Kama-age Inaka Soba: 750 yen