By around 11 o'clock in the morning, I had finished my work. I was near the station of Chiyotei Umayama on the Keio Line.
My favorite soba restaurant opens at 11:30, and I don’t like waiting for it to open.
I had lunch at the already open restaurant, 'Kitaemon Soba Takada-ya'. ♪
Located on the station front shopping street, just 1 minute's walk from the south entrance of Chitose Kumanai Station.
It was a noodle restaurant that I often visited for lunch when I worked at Chitose Uyama.
I visited this place for the first time in about 3 years.
“北前そば 高田屋”さんは、株式会社プロスペリティが運営するそばチェーン店です。
This set menu features "Miso Soba" and dake-mono, a specialty of Takada-ya, made with black sesame. It is a very attractive option.
Entering the restaurant, I found a vacant seat, so I sat down at the counter on the front side where I could see the area for preparing soba. It was my usual habit.
The buckwheat is not made by hand; there are machines used for production (laugh)
In chain restaurants, you almost always have to choose from a set menu.
This restaurant's set menus are extremely comprehensive and make it hard to choose.
The "seiro" of sesame soba costs 750 yen (including tax), and the "kake" costs 780 yen (including tax).
Another attractive feature is that the TKG set costs 180 yen (including tax).
The small bowl for the "Sesame Soba and Weekly Changing Small Dish Set" was a mackerel bonjitsuke small dish.
I was about to order the “Sesame Soba and Changing Small Dish Set”.
It turned out to be a mobile ordering process that requires reading my weak QR codes (sigh)
While I was watching the instructions and operating my smartphone in a daze, a young woman named Hanbara came flying over.
“Even if you order verbally, that’s also an option.” Such comforting words of reassurance were offered to me.
After ordering, we were served about 5 minutes later.
This is a set including sesame soba seiro, salmon hōgish small bowl, pickles, soba juice, and seasonings such as wasabi and sliced onions.
The soba sauce is said to be completely additive-free.
This dish was prepared by using natural broth extracted from this dried fish. To this natural broth, soy sauce, sugar, salmon dried fish, and mullet dried fish were added.
It seems that Takada-ya serves soba soup prepared with a special sauce.
It's also a pleasure to see pots containing soba soup placed on each table.
According to the restaurant's description, "The soba at Takada-ya is made with freshly ground, freshly cooked, and freshly pressed soba.
“自家製麵の本格蕎麦”と書かれています。
This segment is from part 28 of 62. Only translate this segment and keep the wording natural.
Source text:
The "miso soba" featured by Takada-ya is made with high-quality koji powder, to which black sesame has been thoroughly mixed in. This is something we are proud of.
The blackish-colored medium-sized buckwheat has spots where shrimp can also be seen.
“They focus on freshly chopped, freshly boiled, and freshly pressed ingredients.”
The cooked soba was warm, as if it had been rinsed with tap water. That was a disappointment.
It had a firm texture and an excellent chew. So when it was dried with cold water,
I thought it would be even more delicious.
I finished eating this mild soba soup with rich broth in just three portions of soup.
In the "Katsu Hōgish Chōdän," there are dribs of fresh ginger, sliced scallions, and sliced seaweed added to create a just-right portion of chōdän.
It feels like a version of "Abalone Rice" by Saga-tsuna, but with a more refined touch.
Eating a little of the leftover soba soy sauce during the meal made it even more delicious♪
Eating everything clean without leaving any leftovers, while using a toothpick to clean my teeth, I continued to drink the soba soup.
The kind-hearted Ms. Hana who spoke earlier removed the finished dishes, and served us warm soba tea♪
Even if it's a chain restaurant, such a considerate service from a person like Hana-san is really impressive.
I’m really tempted to come here again… (laugh)
Located in a shopping district, just one minute away from the south entrance of Chiyotei Uyama Station on the Keio Line. The restaurant is called "Kitaemon Soba Takada-ya".
We ate lunch♪
When I worked at Chitose Kuma Mountain, I often visited this soba restaurant. It’s been about 16 years since I last went there.
“北前そば 高田屋”は、株式会社プロスペリティが運営するそばチェーン店です。
The "miso soba" featured at Takada-ya, which is filled with black sesame seeds, is its own charm.
This set menu includes a variety of sesame soba and dōmen.
Of course, there is also a single-item menu for sesame soba (hot or cold).
There are also toppings such as seaweed, fresh eggs, fried tofu, custard, South Korean plums, and nori.
There are also pickled salmon small dols, duck meat miso small dols, and meat small dols. A large serving costs +110 yen (including tax).
According to the information provided, Takada-ya specializes in preparing soba noodles for each of its stores. They focus on using freshly ground, boiled, and tightly packed soba noodles.
Ordered for approximately 4 minutes, and it was served shortly after that.
This is a set including cold sesame soba, katsudon, pickles, and seasonings such as green onions and wasabi.
It's nice that there are soaker boxes of soba soup placed for each table.
This black sesame-infused soba noodles have a dark-colored, thick pasta.
It was tightly sealed, and it had a solid structure. It was delicious.
I ordered a mild soy sauce-based dish, served with four parts of broth.
Katsudon is a dish served in shallow bowls, so the amount of rice was less than what one would expect based on its appearance.
The meat has been thinly sliced, so it is soft and easy to eat.
Perhaps those who enjoy katsudon may find it insufficient.
As for me, I would prefer to eat a little more of the sesame soba in place of the mini katsudon.
It became a bit more spicy, but overall, the satisfaction was sufficient♪
