JIKYUAN Ishiusubiki Teuchisoba – 慈久庵 石臼引き手打蕎麦

Best Soba Restaurant Visit- 蕎麦屋名店訪問

One weekend in midsummer, I drove to this highly rated restaurant that I had always wanted to visit. This soba restaurant always has a long line and is hard to enter. Luckily this time I was able to get in right away without waiting.
I will introduce the dishes and impressions of the restaurant here.


Dishes I odered – 私が頼んだ料理

First of all, I should order soba, but since it was my first time, I wanted to try various things, so I chose the “Jikuan course 7 dishes”.


Number of dishes served first – 最初に出された料理の数々

Mountain ”Udo” – 山ウド

Sliced “Konnyaku” – 蒟蒻(こんにゃく)のスライス

Grilled Dried “Iwana” (Charr) – いわなの干物の焼き物

“Sobagaki” (Buckwheat Mash) – 蕎麦がき

Wild Vegetable Tempura – 山菜の天ぷら

Wild Vegetable Tempura with Salt

Several Kind of Wild Vegetables were used – いくつかの山菜が使われていた

The owner kindly taught us the names of all the wild vegetables used. Unfortunately I forgot all the names because I didn’t write them down. However, all the edible wild plants are harvested in this area, and the spirit of enjoying them as a gift of nature was transmitted through something invisible like the air, and I still remember it. Each of these edible wild plants has its own personality and taste. It was great to be able to cook and eat wild vegetables grown in the natural mountains and fields in this way, and each taste was delicious.


Closed up of tempura

Soba – 蕎麦

Soba was brought to the table. I was so moved and excited that I forgot to take a picture of the soba. First of all, I put the soba noodles in my mouth without dipping anything. It had the original flavor of soba, and a pleasant light sweetness that I had felt somewhere crossed my mind. It has an exquisite taste that cannot be expressed in words. As I savored the soba, the scenery of the field where the soba was made came to mind. As we can see on this soba restaurant’s website, there are fields with various stages until harvest, such as slash-and-burn fields, crops growing and growing, and flowers blooming. I felt like I could see it spread out. I was able to enjoy the moment of bliss as the soba told me a story about the process of harvesting the soba.


Dessert – デザート

About the plum for dessert, the shopkeeper explained me that it was laid for more than ten years. It had a deep flavor that made me feel the age, and it was a complex flavor that cannot be expressed in words. It was delicious. I was very grateful to have been able to eat such precious food.


”Ume” (Japanese Apricot) – 梅

Inside of the Restaurant – お店の中のようす

Served at the table – テーブルでいただきました

The restaurant had a very nice atmosphere.


Inside of the restaurant – 店内の様子

Equipment for making Soba Noodle – 蕎麦をつくる道具

The workshop was open, so I took a picture. All the tools were neatly arranged.


Equipment for making Soba – 蕎麦をつくる道具類
Workshop – 作業場

My impression – 感想

I would say it was “Greatest” and “Amazing”.

Information – 情報

Occasion I visited – 私の訪問状況

For Lunch. (Date of Visit: Aug. 2021)
On a weekend drive, I went out alone to this soba restaurant as a destination.


Location – 所在地

Location: Keganocho, Hitachiota, Ibaraki 313-0351 Japan
所在地:〒313-0351 茨城県常陸太田市天下野町

Access – アクセス

I went by car. It took about 2 hours and 30 minutes from Tokyo. I went through the Joban Expressway, got off at the Naka IC (Interchange), and headed north on the prefectural road. It might be a good idea to go to the Hitachi Central IC (Interchange) and drive west from there on the prefectural road.


Thank you for visiting.
I hope you enjoyed it. I’m happy if you got something even a little.