Teuchi Soba Restaurant Chojiya

In my shop, we mix buckwheat flour with binding flour, paying attention to the temperature, humidity, and dryness of the day. Based on years of experience, we determine how much hot water to add by feeling the flour. We pour in the water and knead the mixture repeatedly with strength until it is formed into a large fig-like shape. On the cutting board, we shape it into a large round form. Using three rolling pins, we roll out the dough thinly and then fold it before cutting it finely with a knife to finish the soba. In the past, we used boiling water to mix the buckwheat flour and binding agent. This method has been passed down by Teiji-ya, which is why we call it 'traditional.' The quality of the ingredients (using only domestically produced buckwheat flour) and the skill in making the soba are both important. Especially, a love and care for soba is absolutely necessary. On December 8, 1953, we received guidance from the master Naoto Minekichi from Matsumoto, Nagano, to open our shop. 'If it is soba, let it compete with the castle of Owari' has been our management spirit since opening. The most important thing about the taste of soba is 'not to lose the aroma of soba.' The aroma of soba is the scent of the fields, the taste is that of the mountains, and we strive for a chewy texture and good bite, aiming not to lose that essence. Although it is a great ambition, we wish to keep this feeling in mind and continue to work hard to preserve it. Teiji-ya Owner

We use buckwheat flour from Horokanai in Hokkaido and buckwheat flour from the Kaita Highlands in Shinshu. Both types are made from whole grain flour. Enjoy the aroma, flavor, sweetness, and strong texture.

We use sun-dried lake salt from Patagonia. This salt is also used in famous hotels in Kyoto. All the salt used in our dishes is sourced from this.

Our shop uses real wasabi from Izu Amagi. We also use soft alkaline reduced water. The oils we use are pure sesame oil and cottonseed salad oil.

Includes tempura, rice, and dessert

During lunch hours, it comes with a small rice for 850 yen. How about trying the taste of Aichi, 'Miso Stewed Udon,' which you crave during the cold season? Please enjoy the gentle flavor created by our carefully selected miso and our restaurant's broth.

We use shrimp caught in the flowing fishery of Mikawa Bay. We also have udon and kishimen available.

Reservations are accepted on weekdays. We use yuzu from Kochi Prefecture. The aroma of yuzu spreads in your mouth when you take a bite. We use rare, top-quality Sarashina flour from Hokkaido.

We use Shinano walnuts from the Shinshu region.

We use Iseimo, one of the traditional vegetable varieties of Mie.

One anago from Ise Wakayama, one shrimp, and three types of seasonal vegetables are used in the tempura zaru.

We use authentic duck.

We use authentic duck.

We use anago from Ise Wakayama.

We use anago from Ise Wakayama.

Includes one live shrimp from Mikawa Bay, vegetables, and dessert. Seasonal vegetables are used in the tempura zaru.

Live shrimp, vegetables, red miso soup, dessert included

This is a set meal that comes with tempura, zaru soba, rice, and dessert.

This is a set meal that comes with tempura, zaru kishi, rice, and dessert.

This is a set meal that includes tempura, kake soba, rice, and dessert.

This is a set meal that comes with tempura, kishimen, rice, and dessert.

Served with red miso soup

The anago served with red miso soup uses anago from Ise Wakamatsu.

Served with red miso soup

We use buckwheat flour from Horokanai, Hokkaido.

You can enjoy Nagoya's famous kishimen served on a zaru.

This is a bowl topped with spicy grated daikon, fried tofu, and seaweed.

A bowl with homemade curry, green onions, and chicken. *Can also be made with kishimen.

A bowl topped with Ise potato and egg yolk.

Shrimp, Anago, Vegetables Three Items

Anago is made using anago from Ise Wakamatsu.

We use real duck.

We use high-quality kamaboko from Odawara.

We are using Ise potato, one of the traditional vegetable varieties of Mie.

We use carefully selected grilled seaweed. Please enjoy it while grilling on our special charcoal grill.