"Dokeya" is located about a 5-minute walk from Higashi-Murayama Station on the Seibu Shinjuku Line. It is a restaurant located in a quiet residential area, housed in a traditional old house. The evening service starts at 6:00 pm with only a set course menu priced at 11,000 yen. The restaurant has a counter with 4 seats and one table for 4 people. Today, the owner was managing the place alone. The sound of the owner's footsteps in zori sandals and the creaking floor added to the pleasant atmosphere. - White asparagus, sweet red snapper, and green seaweed chawanmushi: The gentle flavors of the asparagus were well highlighted, with salted sakura adding a nice touch. Sake: Ryusei (Hiroshima) - Sea urchin and new onion cold soup: The sea urchin enhanced the richness of the onion in this dish. - Soba dumplings with clams, bamboo shoots, and spring cabbage: Each ingredient was carefully prepared, creating a spring-like dish. Sake: Haru no Tsuki (Shimane) - Seasonal assortment: A variety of ingredients such as boiled firefly squid, yuba with soy paste, crab, duck terrine, mountain vegetables tempura, boiled ayu fish, sweetened flower beans, and more. Each dish was enjoyed thoroughly with a strong appreciation for the quality of the ingredients. Sake: Mutsu Hassen (Aomori), Takenoen (Saga) - Spanish mackerel salad: A well-balanced dish with plenty of vegetables and Spanish mackerel, complemented by a tofu-based dressing. Sake: Ten'on (Shimane) - Coarsely ground countryside soba: A remarkable dish with a rich texture and flavor, no soy sauce needed as the flavor was exceptional. Sake: not available - Sweetness: Water yokan with strawberries and dekopon: Water yokan with a sauce of strawberries, enhancing the gentle sweetness of the dessert. It was remarkable how the owner, working alone, managed the entire operation, which felt almost magical. The dishes were all meticulously prepared. I would love to visit again. Grateful for the delicious food.

The dishes at Tsuchiya-san Wa are delicious, both traditional Japanese and Western styles. The beef shank and eggplant stew was particularly outstanding, with each ingredient enhancing the overall flavor. Adding wasabi midway through created a new and delightful taste. The presentation of the dishes, including the cute watermelon chopstick rests from last month, was also appreciated. The seasonal assortment was a delightful mix of flavors and textures. The winter melon and evening glory soup was a highlight, with a hint of pepper adding a nice touch. The meal concluded with a refreshing dessert and a selection of sake to match. A fantastic dining experience overall.

The seasonal assorted jelly was too delicious. The combination of grilled eggplant aroma and sesame sauce was exquisite, with a hint of curry-flavored pumpkin adding a playful touch. Each dish was enjoyable to eat. The soba noodles were excellent, and the fried dishes that came later were incredibly tasty! From the isaki, zucchini, and tender eggplant to the slightly stewed tomatoes with the perfect balance of acidity and sweetness, it's a combination that makes you want to keep drinking. Despite being late, the chef was very kind, and I felt his good nature. I will definitely come back!

The seasonal assortment at Tofuya-san is as visually stunning as it is delicious, featuring a wide variety of exquisite dishes that incorporate all five flavors (salty, sweet, sour, bitter, umami). Many of the dishes pair perfectly with sake, making it a great choice for sake lovers and non-drinkers alike. The menu includes dishes like soba tofu with dashi and vinegar jelly, grilled eggplant with sea urchin and edamame, new potato cold soup, simmered duck breast, and more. The meal concludes with a dessert of Darjeeling tea ice cream with white dumplings, peaches, blueberries, and hojicha. Sake options include Kaiun, Ryoryo, Junmai Dosan, Junmai Yoru no Teio, Tokubetsu Junmai Sei, INDIGO Junmai Ginjo, Souno Kankiku, OCEAN99 Junmai Ginjo.

Since I started visiting soba restaurants, this particular place has been on my list to try. I tried to make a reservation before but there was no availability, with the staff advising me to contact them at the beginning of each month to secure a reservation. Finally, I got a reservation for May and visited the restaurant in Higashimurayama. The lunch course cost 8,800 yen and included various dishes like appetizers, soup, fried dishes, soba, and dessert, taking up about 2 hours. The flavors were well-balanced, although I prefer less acidity in my dishes. The soba soup with soba flour dumplings was particularly impressive, with a delicate and fleeting taste. The fried dish with sauced needlefish, white asparagus, eggplant, tomatoes, and deep-fried carrot leaves was light and the ingredients' rich flavors shone through. The soba noodles, though not my preferred style with a more prominent soy sauce taste, demonstrated a delicate balance with a strong core. The soba water had a thick consistency, possibly enhanced. The yuzu sake I tried as an aperitif was remarkably refreshing and enjoyable, even when the ice melted. The total bill for the course and drinks was less than 10,000 yen. The service was modest and unassuming, with a warm and gentle atmosphere created by the host couple. The restaurant, possibly a converted private residence, exuded a nostalgic charm. The dishes presented a rustic yet refined style that channeled the essence of Tama, Tokyo. I would love to revisit this place and explore its seasonal offerings again.

In Tofu-ya, you can enjoy a very flavorful dish called "sobagaki" which gives you a strong sense of eating soba. It is served in a bowl with delicious broth in variations such as soy sauce, white miso, turnip miso, and clam broth. The seasonal ingredients in the dish are delightful. The meal includes appetizers like tofu and new potato puree, and main dishes such as sweet snapper and thick-fried tofu. The dessert is a rich tea ice cream with rice balls and black honey syrup. Sake options include Junmai Daiginjo from Machida Sake Brewery and Junmai Ginjo from Shino Mine.

The more I visit a restaurant, the more comfortable I feel, but the feeling of deliciousness can sometimes decrease due to familiarity or boredom after multiple visits. At Tsuchiya, I find myself naturally saying things like "Ah" or "So delicious" more and more each year. The dishes include appetizers like soba tofu with mugwort, udo, and shiso flowers, followed by miso-flavored, beautifully presented dishes like grilled rockfish with spring cabbage and bamboo shoots. The seasonal menu also features items like vinegared mozuku seaweed with cucumber, and stir-fried firefly squid with tomato and snap peas. The meal concludes with soba noodles and a dessert of bamboo shoot jelly.

Tofu@Higashimurayama solo soba trip. This time I came all the way to Higashimurayama with a smile, but it was definitely worth it. Time to start right on schedule. I was seated at the counter. It's the beginning of a luxurious time with beer. Today's course is as follows: - White asparagus, sweet sea bream, seaweed chawanmushi - Mugwort kneaded soba tofu, dashi, pickled cherry blossoms - Clam, bamboo shoots, spring cabbage, soba scraps in a bowl - Seasonal assorted dishes (soba noodle vinegar, firefly squid snap peas, warabi and yuzu, duck meatball and bamboo shoot grilled dish, u-maki roll, fuki leaf pickles, rape blossom ohitashi, yomogi mochi, small turnip, koshiabura tempura, young sweetfish) - Black sea bream, bamboo shoots, tomorrow's leaf, potatoes, fried dish - Soba noodles - Strawberry ice cream and almond tofu It was a perfect soba kaiseki experience. This is exactly the soba kaiseki I was looking for! Everything was so delicious. I also tried the soba shochu Tamaki for the first time and it was delicious. The chef carefully explained each dish, and as I left, he and his wife (I think) saw me off with a smile. It was such a happy dining experience. I definitely want to visit this place again with friends. Thank you so much.

First, start with a delicious and comforting appetizer: Steamed white asparagus, golden eye snapper, and sea lettuce. A seasonal assortment that pairs perfectly with sake. The green vegetable and tofu in soy sauce are a favorite pairing. A dish of lotus root filled with crab, tempura of fiddlehead ferns, simmered broad beans, duck terrine, young sweetfish in vinegar, simmered plum and carrots, and more. The soba noodles have a fantastic flavor and go well with clams, bamboo shoots, fresh seaweed, and wood salad. The dressing is always so tasty that you'd want to take it home if possible. Main courses include filleted Spanish mackerel, arugula with wasabi greens, fried new potatoes, and coarsely ground carrots. The soba noodles are made using aged buckwheat, which makes a noticeable difference. The spicy radish goes well with everything. For dessert, there's water yokan with strawberry sauce and fresh fruit. The ambiance, the hospitality of the owners, the tableware, and everything else about this place is lovely. It's a peaceful and delightful establishment.

A few years ago, I heard rumors about a famous soba restaurant in Higashimurayama City. It was said that they offer soba kaiseki meals, so I decided to make a reservation with my family for a small celebration. The reservation was easy to get, which was surprising. When I made the reservation, they asked about allergies and preferences, which I appreciated because I have severe allergies. We arrived at the restaurant for the lunchtime opening. I started with a bottle of Heartland beer. The first course was a delicious soup with new onion and sea urchin jelly. The sweetness of the new onion and the sea urchin flavor blended nicely. Next was a seasonal assortment plate with various small dishes like steamed watercress, firefly squid with vinegar miso, yuba with sauce, rolled omelette with nori, white fish and butterbur tempura, young sweetfish and burdock simmered dish, duck terrine, herring roe, steamed rape blossoms, edamame, pickled carrots, and more. Each dish was tasty, but I particularly enjoyed the warm white fish and butterbur tempura and the duck terrine, which paired well with sake. I then tried a clear and flavorful soup with clams, bamboo shoots, new wakame, and buckwheat dumplings. The chewy buckwheat dumplings and the broth's taste were outstanding. For salad, I had horse mackerel sashimi with wasabi leaves, turnips, carrots, new potatoes, and crown daisies. The combination of horse mackerel and wasabi leaves was delightful. The main dish was grated soba with spicy daikon radish. The flavor of the soba was exquisite, and the spiciness of the daikon radish added a nice kick to it. To finish the meal, I had a dessert of strawberry, Dekopon citrus, and water yokan with strawberry sauce. The balance of sweetness and sourness in the fruits was perfect, and the water yokan with strawberry sauce was a unique and delicious combination. Overall, we had an enjoyable experience at the soba kaiseki restaurant. The service was excellent, and my family was satisfied with the food. We had a delicious meal. Thank you.

I had been curious about this restaurant with high reviews for a long time, and finally was able to go after making a reservation a month ago. It is located in a quiet residential area a 5-minute walk from Higashi-Murayama Station. The exterior and interior have an old Japanese house atmosphere. We were a group of four, so we were seated at a spacious 4-person table, which was very relaxing. Despite the small size, we were able to leisurely enjoy our meal without worrying about our surroundings. We ordered the Seasonal Soba Kaiseki lunch set for 8,800 yen, which included dishes such as a sea urchin and onion cold soup, seasonal assortment, soba grains in soup, cherry salmon salad, soba, and dessert. Each dish was beautifully presented with delicate and elegant flavors. It was evident that each dish was meticulously prepared. Everything we tried was delicious, and the combinations of flavors were fresh and made us want to come back again. The sea urchin and onion cold soup was the first dish we tried, with a smooth texture and a delicious combination of dashi, onion sweetness, sea urchin, and pickled cherry blossoms inside. The seasonal assortment was colorful and vibrant, making you want to take multiple photos. Each item had a different taste, allowing us to enjoy a variety of flavors. The rich and creamy duck terrine and the flavorful hot clam soup were particularly memorable! The soba grains in soup included large clams, bamboo shoots, and seaweed. The crispy seaweed added a unique texture that we enjoyed. The broth was gentle yet robust, and the flavors of the soba grains were a nice touch. The cherry salmon salad was served with onion sauce and soy milk dressing, offering a satisfying and fresh combination of fatty salmon and refreshing vegetables. The awaited soba was refreshing and had a good throat feel. The strong flavor of the soba made it delicious, especially when eaten with a small amount of dipping sauce and grated spicy daikon radish. The dessert was a water yokan with strawberry sauce, another unusual combination that worked well with the gentle sweetness of the yokan and the slightly sweet strawberry sauce. Every dish we tried was delicious and I was very satisfied. The staff were also friendly and the atmosphere was great. Since the menu may change with the seasons, I would love to go back again.

Taste: ★★★★ Delicious. The overall concept of flavors is consistent and well-balanced. I think it's fantastic. Service: ★★★★ Good. The staff is always smiling and provides attentive service, with quick responses when ordering something. Atmosphere: ★★★★ It has a homemade feel, and you can see their effort. Although I hope it becomes a traditional Japanese-style shop in the future. Cost performance: ★★★ The portion was just right for me, who eats lightly. It might be a bit small for an average man. I'd like to visit this restaurant according to the season.

[Content of December 2022 visit] ・Chawanmushi (steamed egg custard) ・Seasonal assorted dishes ・Kasu-jiru (sake lees soup) ・Pickled bonito ・Country-style soba noodles ・Dessert ・Soba shochu "Tamagotama" ・Heartland beer ・Nabeshima ・Hyakurakumon ・Nara Man ・Dokara [Details] New Year's Eve lunch on December 31, 2022☆ Grateful for the joy of being able to visit on this day! Starting with the dishes. "Chawanmushi" Steamed egg custard with cod milt, soba seeds, grated turnip, and ginger. It's hot, so blowing on it and gently scooping it up. Plenty of cod milt is delightful. "Seasonal assorted dishes" Daio burdock - softly simmered black beans - Datemaki (Japanese rolled omelet) - rich and creamy ankimo (monkfish liver) with ponzu sauce - yuba (tofu skin) and spinach with sesame dressing - miso-grilled Spanish mackerel - sweet and savory Moroko simmered in sweet soy sauce - crisp Santa-in turnip pickles - refreshing plum-simmered carrot - refreshing kombu roll - deeply satisfying nagaimo - crunchy mekusaikuai - crispy fried renkon (lotus root) - shrimp imo karintou (sweet and spicy fried taro) - child-carrying konbu (pickled kelp) - the delightful popping texture is irresistible. "Kasu-jiru" Sake lees soup with soba grains, sea bream, Santa-in daikon radish, katsuo-na (a type of greens), and abura-age (fried tofu). The deep umami flavor of this warming kasu-jiru is fantastic! "Pickled bonito" Pickled bonito with grated daikon and ponzu sauce. Served with crispy tempura spring onions, sesame and cabbage ohitashi (boiled and seasoned dish). It can be enjoyed in a refreshing way. "Country-style soba noodles" Served with spicy grated daikon. The perfectly chewy soba noodles are exquisite! "Dessert" Pear jelly, sorbet, and puree. Refreshing and light pear flavor. The drinks of the day. "Soba shochu 'Tamagotama'" and "Heartland beer in a small bottle" Let's start with a toast here! The shochu warms you up when mixed with soba-yu (soba noodle cooking water). After that, it's a lineup of assorted sake selected by the landlady. "Saga Nabeshima New Moon freshly squeezed Junmai Ginjo nama genshu" - "Nara Hyakurakumon Junmai Ginjo nama genshu" - "Fukushima Nara Man Junmai nama genshu origarami" - "Akita Dokara separation Secsy mountain yeast". Ah, it was delicious! The superb soba kaiseki meal made by the master, with the landlady's selection of Japanese sake flowing. The course price has changed from December, but it's still a fantastic meal. I wonder how many times I can enjoy it in 2023? A wonderful way to end the year☆ ===========

Hello everyone. ZMA here. This time, as December approaches, it's all about year-end soba noodles. Have you reached that time of year already? I visited "Do-ke" in Higashimurayama. It's my second time visiting, as I came here in the summer as well. The food, hanging scrolls, flowers, and furnishings have all been renovated, giving the place a fresh new look. Today, I am joined by @sawa who had been wanting to visit for a while. We are going to try the omakase course for ¥8800. First, a Heartland beer to quench our thirst. We started off with a unique soba mochi wrapped in crab sauce, offering a gentle and warming taste. Next, we had a chawanmushi with ikura, yuba, and country-style soba inside. It was a delightful surprise. The next course was a sweet sea bream and winter melon dish called Dansetsu, making us feel like we were welcoming the New Year. The hassun course was filled with various delicacies like duck liver and grilled kamasu fish eggs, perfect to enjoy with some sake. The simmered dish featured matsutake mushrooms and braised pork. Lastly, we had the soba noodles, even though the season for new soba has passed. The aroma, texture, and the chewiness of the noodles were just right. Being able to enjoy such delicious soba in my hometown is truly a blessing. Thank you for the wonderful meal, Do-ke. One point to note is that reservations are only accepted by phone, and you need to reserve for the following month starting on the 1st of each month. Do-ke is a restaurant that not only rejuvenates tired bodies and minds with its gentle hospitality but also brings smiles to the faces of its customers. Thank you to the proprietress for another great year. For those who love soba or want to experience it, I recommend giving Do-ke a try. Well then, see you next time!

About a 5-minute walk from Higashi-Murayama Station on the Seibu Line. The atmosphere in the town is calm and relaxed. Again, this is Tokyo. Today, I visited my favorite place, the old folk house soba restaurant "Do-ya", along the river. This is my third visit. I always go for the soba kaiseki course. I start with a beer, as usual, and when I finish it, they bring out the seasonal bento box. This time, I ordered chilled sake with it. The soup and other dishes were excellent. Then, I had my second glass of sake. Feeling nicely tipsy, the final course was the soba. The strong dashi and refreshing sauce with grated spicy radish were all delicious. I indulged once again in the delights of autumn. Thank you for the wonderful meal.

Today I visited the soba restaurant "Doke" in Higashimurayama. It is one of the top 100 soba restaurants in Japan for 2022 ✨ and won the Tabelog Award 2022 Bronze ✨ The owner used to work at my favorite soba restaurant "Musou" in Tachikawa. The restaurant has a high rating of 3.84 on Tabelog at the time of my visit. The atmosphere inside the renovated old Japanese house is very peaceful and relaxing. I ordered the seasonal soba kaiseki course, which included: - Appetizers: potato steamed bun, autumn salmon, soba tofu with ikura, mushrooms, and citrus jelly with chrysanthemum - Soup: soba noodles with matsutake mushrooms, oysters, and okra - Seasonal assortment (hassun): various dishes including persimmon and Shine Muscat salad, egg custard, fried ginkgo nuts, fried saury, grilled salmon, boiled peanuts, lemon simmered sweet potatoes, chestnuts, pickled turnip leaves with small fish, etc. - Tempura: cod milt, turnip, and fuki (butterbur) topped with miso sauce - Soba: grated radish soba - Dessert: chestnut yokan I also enjoyed some bottled beer and sake along with the meal. The appetizers were impressive, especially the potato steamed bun and soba tofu with ikura, which had a refreshing and delicate flavor. The soup with soba noodles and mushrooms was rich and flavorful. The seasonal assortment was a highlight of the meal, showcasing a variety of delicious dishes. The grated radish soba was a perfect way to end the meal. Overall, the experience at "Doke" was fantastic, with top-notch food and a relaxing atmosphere. I highly recommend this restaurant for anyone looking for a high-quality soba dining experience.

I visited Doiya-san, which is located about a 5-minute walk from Higashi-Murayama Station and has been selected as one of the top 100 soba restaurants. I made a lunch reservation about a month ago. I arrived at Higashi-Murayama for the first time on the Seibu Shinjuku Line. I was guided to the restaurant right on time at 12 o'clock. There are 4 counter seats and 1 table seat. I enjoyed a delicious meal while drinking soba shochu from noon. Thank you for the great time. Itadakimasu!

Hello everyone ☀️, ZMA here. Today, let me introduce you to my hometown. ZMA was born and raised in Tokorozawa City, Saitama Prefecture. Tokorozawa is like a neighbor to Higashi-Murayama. Today, I will be visiting a restaurant in Higashi-Murayama called "Dokeya". Not very well-known, but this place is actually in the top 10 of Tokyo soba restaurants on Tabelog. I have been wanting to visit this place for 2 years now, so finally, I am fulfilling my wish to visit Dokeya today. The building is a traditional Japanese house. There are reeds growing outside, giving a charming atmosphere. The interior furnishings also have a lot of charm. Today, I will have the Omakase course for ¥8800 (7 dishes). - Toyomaya Brewery's "Yanomori" sake: Made in Higashi-Murayama, this local sake is now seen in high-end restaurants. It has a crisp and elegant taste. - Nabeshima Brewery's "Nabeshima Hiyaroshi": A rare label. Oh (ﾟωﾟ) And the sake cups here are just amazing! - Chawanmushi: Steamed egg custard with hairy crab. A gentle and flavorful dish that is very comforting. - Soba tofu: Soba-scented tofu with a delightful texture of shrimp. - Wanmono: Sardine dumplings, winter melon, and matsutake mushroom. As soon as it was served, a smile involuntarily appeared on my face. The sardine was tender, the winter melon had a delightful flavor, and the broth was just perfect. - Yashoku: Duck roast. A rare Western-style dish with a unique charcoal-grilled aroma and tender meat. The side vegetables were also delightful. - Soba: A fragrant and delicious soba that can be enjoyed even without dipping it in sauce. - Dessert: Thank you for the delicious meal. It was a wonderful experience to dine at a great restaurant without having to go all the way to the city center. I once again felt proud of my hometown. The excellent attention to detail, service, and food quality at Dokeya left me completely satisfied. If you ever find yourself in Higashi-Murayama, make sure to visit Dokeya for a meal and maybe grab some manju as a souvenir before heading back home. Well then, see you later!

It's difficult to make a reservation for weekend nights, so I always ask my friends to make a reservation for me. This was my third time at this restaurant, which is located in Higashimurayama where parking is limited. The courses start at the same time, so it's recommended to arrive early to find parking. Mr. Tsuchiya's dishes always convey a sense of the season and meticulous work. What sets this place apart is the cute dishes that fit perfectly with the restaurant's atmosphere. The soba served after the kaiseki meal is different from traditional soba kaiseki, but it is very delicious. The coarse-ground soba has a strong flavor and a nice texture. You can add a bit of grated daikon radish and green onions to the soba dipping sauce. Even the dessert at the end was perfect! Tsuchiya-san runs the restaurant with his wife, a lovely couple with a gentle demeanor. I feel they are able to create a gentle taste and atmosphere. I would love to visit this restaurant more often if it were closer. Thank you for the wonderful meal. I will visit again.

On this day, I visited the soba restaurant "Tsuchiya" in Higashimurayama. It is a highly rated soba restaurant with a score of 3.84 on Tabelog. The chef is originally from my favorite soba restaurant in Tachikawa, "Soba Kaiseki Muian." Despite the high rating of 3.84, I still feel like it might be low, but that's just me. I couldn't make a reservation, so it had been 4 months since my last visit. The order for this day included the following: - Seasonal soba kaiseki course: - Appetizer: Cold corn soup with sea urchin, okra, and soba seeds - Soup: Conger eel and sobagaki with winter melon broth - Soba 1: Walnut soba with cucumber and tomato - Seasonal assortment: Various dishes including ginger and molokheiya, octopus, and more - Tempura: Swordfish, eggplant, zucchini tempura - Soba 2: Spicy grated radish soba - Dessert: Darjeeling tea ice cream with blueberries and mochi The atmosphere of the restaurant, converted from an old folk house, creates a nostalgic and relaxing vibe. Enjoying exquisite soba appetizers with sake in this tranquil space is a moment of bliss for me. The soba kaiseki course of the day featured summer seasonal ingredients and the soba appetizers were exceptional. Notable dishes of the day included: - Appetizer: Cold corn soup with sea urchin, okra, and soba seeds - Soba 1: Walnut soba with cucumber and tomato - Seasonal assortment: A variety of dishes with seasonal ingredients The corn soup appetizer had a rich flavor of corn and the sweetness of sea urchin, complemented by the crispy soba seeds. The walnut soba and other dishes were also delicious and showcased the skillful preparation of seasonal ingredients. The experience of enjoying these dishes along with sake in the old folk house setting was truly delightful.

One of the top-ranked soba restaurants in Tokyo, oddly located in Higashimurayama. It's a perfect day trip by rental car. It's quite a walk from Higashimurayama Station, so driving is a must, especially if you want to go food hopping. There is a parking lot about a three-minute walk from the restaurant, so make sure to check that out. The restaurant is called "Tsuchiya", located about a 5-minute drive from the station, housed in a traditional old Japanese house. The place is limited to 3 groups for lunch and dinner each, so reservations are a must. Reservations start on the first of every month, so if you're aiming for it, you'll have to battle it out on popular reservation sites or try your luck here. The gate opens promptly at 12 o'clock. The ambiance is charming with the traditional house setting. The owner mentioned that the building dates back approximately 120 years and is rented from the landlord as a tenant. It has been renovated in some parts, exuding a nostalgic aura. The only option is a 6000 yen course. We ordered plum juice to start, something different from my usual choice of oolong tea. The taste wasn't quite to my liking, so I waited for the ice to melt before sipping it down. The meal began with a corn soup containing okra and tomato, topped with dashi jelly and soba seeds. The combination of flavors was refreshing, with the mellow texture of corn, the lightness of tomato, and the dashi jelly creating a cool sensation perfect for the summer heat. The 12-dish course included various delicacies like okra and yuba with sea urchin sauce, grilled ayu fish, marinated sweetfish, and more. Each dish was meticulously prepared and showcased the chef's creativity. The highlight was the soba noodles with duck meat in broth, a unique combination that surprisingly worked well together. The presentation of the deep-fried sea bream with corn and tomato was a bit overwhelming, but the flavors were exceptional. Finally, the hand-cut soba noodles had a rough texture and a strong aroma, served with a flavorful broth. Dessert was skipped as it was too sweet, but it consisted of black sugar ice cream and shiratama. Overall, a memorable dining experience at this historic Japanese house; reminiscent of a bygone era. A visit here will surely leave a lasting impression.