(Translated by Google) We were taken to a delicious and wonderful soba restaurant 🥢
"Jindaiji Soba Ikkyuan"
There are apparently about 20 Jindaiji soba restaurants around Jindaiji in Chofu⛩
Among them, ``Ikkyuan'' seems to be a popular soba restaurant🥢
This is because of our commitment to making the entire process of turning the purchased domestic ``soba'' into buckwheat flour in-house 👏
Soba lovers will love the seasonal soba menu and being able to compare the tastes of 100%, 90%, and 80% soba.
There are three types of Jindaiji soba offered at Ikkyuan: 100%, 90%, and 80%.
Among the recommended Jindaiji soba menus are ``Juwari Walnut Sauce Soba'' and ``Ikkyu Egg Sauce Soba''🥢
``Kurumi sauce'' is a dipping sauce made with walnuts blended in a blender.
``Ikkyu Tamago Dare Soba,'' for example, is a hot spring egg made with 90% soba noodles, and you can add your own soup to the flavor to suit your taste.
It’s interesting that there are so many different types of “sauce” 🤭
The soup stock is made by shaving bonito flakes and using mackerel as a secret ingredient.
I don’t think there are many soba restaurants where you can shave your own bonito flakes 🤔
Perhaps the fact that we don't leave everything to others is something we are particular about.
The base soy sauce is said to be from Kondo Jozo, a company in the upper reaches of the Tama River that he had a close relationship with, and apparently Kondo Jozo is a soy sauce shop run by a descendant of Shinsengumi Isamu Kondo. It is 😮
It was around 1971 that I started making homemade flour.
Unlike other soba shops, there is actually one extra step in the process of making homemade flour.
Domestic buckwheat is threshed in a homemade flour mill and turned into buckwheat flour using a stone mill located inside the store.
I think it's a good idea to go to the extra effort to use homemade flour🤔
I feel that the owner's desire is for customers to enjoy the taste of soba noodles made with homemade flour.
We want our customers to enjoy authentic soba noodles.
I think this feeling of the shop owner is connected to the depth of his commitment.
Ikkyuan was originally a Japanese sweets shop, so they make their own soba manju and soba dumplings🍡
There are quite a few cases where soba restaurants were originally Japanese sweets shops.
The same goes for Asakusa's famous soba restaurant, and I've heard that the soba restaurant in my neighborhood was originally a Japanese sweets shop.
Ikkyuan's soba dumplings had a heartwarming sweetness, and the gentle soba flavor was delicious.
Now.
Now it's time for the most important soba flavor🥢
I ordered the seasonal Sakura Soba🌸
And it’s so big🫣
Ikkyuan's soba had a strong aroma and was delicious.
The Sakura Soba I received was apparently made with chopped cherry leaves mixed into the soba noodles🌸🍃
The slightly fragrant cherry blossoms were very elegant and I enjoyed the taste of spring 🌸
What can I say🤔
I was able to feel the natural sweetness of soba with a touch of elegance, and I think I could also feel the wild, earthy aroma of the real soba flavor.
I sipped while savoring the taste of soba that can only be enjoyed here.
The soup has a very strong flavor of dashi 😮
I like the slightly thicker soup because it's still pure.🤭
It was delicious until the last sip🥹
The soba-yu is still simmering and you did a great job🥹
When I poured it into the soup, the aroma spread and I thought it was amazing that it was perfect until the end 👏
Why is soba so delicious?
I've reached the point where it's a large extra serving🫣
However, you can't even order a large serving (´・・`)
I would definitely like to visit Ikkyuan again🥢
Thank you for the meal😋
(Original)
美味しくて素敵なお蕎麦屋さんに連れて行っていただきました🥢
『深大寺そば 一休庵』
調布深大寺周辺には、深大寺そば屋が20店舗ほど軒を連ねているそうですが⛩
中でも『一休庵』は人気のお蕎麦屋さんだそうな🥢
仕入れた国産「そば」を、そば粉にするまでの全工程を自家製で行なっているこだわりの深さゆえ👏
季節限定のそばメニューや、十割、九割、八割そばの食べ比べができるのも蕎麦好きには堪らんことなのでしょう🥹
一休庵で提供される深大寺そばは十割、九割、八割の3種類。
中でもおすすめの深大寺そばメニューは「十割 胡桃だれそば」「一休玉子だれそば」なのだそうです🥢
「胡桃だれ」は、ミキサーにかけた胡桃を入れたつけだれでいただくもの。
「一休玉子だれそば」は、例えば9割そばを緩めにつくった温泉卵につゆを自分で加え、好きな濃さの味でいただくもの。
「たれ」の種類も色々あるの面白いね🤭
つゆの出汁は鰹節を削り、隠し味で鯖などを使っているそうです🐟
自分で鰹節を削るそば屋さんってなかなかないと思う🤔
随所を人任せにしないというのもおそらくはこだわりの箇所なのでしょうか🤔
ベースとなるお醤油は、もともとご縁のあった多摩川上流にある近藤醸造さんのものを使われているということですが、近藤醸造さんは新選組近藤勇のご子孫の醤油屋さんなのだそうです😮
自家製粉を始められたのは昭和48年の頃。
ほかのそば屋さんと異なり、自家製粉の過程が実は1つ余計なのだそうです💦
自家製粉所で脱穀した国産そばの実を店内に置かれた石臼でそば粉にする。
敢えて余計な手間をかけてまで自家製粉にこだわるのは思うに🤔
純粋に自家製粉のそばを味わっていただきたいとの店主の想いだと感じます。
来店されるお客さまに本物のそばを味わっていただきたい。
店主のこの想いがこだわりの深さに結びついているのではないかと。
一休庵は、もともと和菓子屋を営まれていたこともあって、そば饅頭やそば団子をご自分のところで作っています🍡
お蕎麦屋さんが元々は和菓子屋さんだったっていうケース結構多いよね🤔
浅草の有名なお蕎麦屋さんもそうだし、ご近所のお蕎麦屋さんも元は和菓子屋さんだったと聞いたことがあるから🤔
一休庵のそば団子はほっこりする甘さがあってそばの優しい風味も香り美味しかった😋
さて。
そろそろ肝心のそばの味ですが🥢
私はこの季節限定のさくらそばを注文させていただきました🌸
しかも大盛りヤダもう🫣
一休庵のそばはしっかりと香りがあり喉越しも良く美味しかったです👏
私がいただいたさくらそばは桜の葉を刻んでそばに練りこまれているのだそう🌸🍃
ほんのりと香る桜がものすごく上品で、春の味わいを楽しませていただきました🌸
なんというか🤔
上品にプラスされてそば本来の甘さも感じられたし、軸となる本物のそばの味は若干土の香りがするような野生味のある香りも感じ取れたように思います。
ここでしか味わうことのできないそばの味を噛み締めながら啜りました🥢
つゆはお出汁の風味を非常に強く感じ😮
やや濃いめのつゆもやっぱり潔くて私好きです🤭
最後の啜りまで美味しかったなぁ🥹
蕎麦湯がこれまたとろとろでして良い仕事しすぎ🥹
つゆに注ぐと香りが広がって見事に〆まで抜かりなしは流石だと思いました👏
お蕎麦ってどうしてこんなに美味しいんだろう🥹
もはや大盛りの特盛りまではいけたな🫣
ですが大盛りの大盛りさえも注文はできないんだって(´・・`)
また是非とも伺わせていただきたい一休庵でした🥢
ご馳走さまでした😋