Teuchi Soba Nagayuki

Since it is handmade using only buckwheat flour without any binding agents, the soba is thick and short, but you can enjoy the original aroma and flavor of the soba. Other shops may refer to it as juuwari, juuwari soba, namakko uchi soba, namasoba, or nama ippon.

Our shop offers rustic soba. With less binding agent, you can enjoy the original aroma and flavor of the soba. This results in a thicker and shorter noodle. In other shops, it is referred to as mori, mori soba, seiro, seiro soba, seiro, seiro soba, etc. It can also be made with udon, known as zaru udon. In other shops, it is referred to as mori udon, seiro udon, seiro udon, etc.

The warm broth enhances the soba. It can also be made with udon. Kake Udon, Su Udon

The difference from kake soba is that it contains tempura bits, which adds flavor, richness from the oil, and texture. For those who find kake soba lacking, tanuki is a good choice. In other shops, it is referred to as tenkasu soba, agedama soba, haikara soba, or bakudan soba. It can also be made with udon, known as tanuki udon. In other shops, it is called tenkasu udon, agedama udon, haikara udon, or bakudan udon.

Our restaurant uses Yamato yam. It has a richer flavor than nagaimo, so we ensure it doesn't dilute the soba dipping sauce, allowing the tororo and soba to blend well together. Warm tororo soba. It can also be made with udon. Yamakake Udon. Warm tororo udon.

A dish where the combination of fried tempura bits and soba is perfect. Topped with fried tempura bits, cucumber, kamaboko (fish cake), nori (seaweed), and katsuobushi (dried bonito flakes), it is a beautifully colorful summer favorite. In other places, it is referred to as chilled Haikara soba, chilled tempura soba, chilled fried tempura bits soba, chilled bomb soba, bukkake, bukkake soba, bukkake Haikara soba, bukkake tempura soba, bukkake fried tempura bits soba, bukkake bomb soba, and so on. It can also be made with udon. Chilled Tanuki Udon. In other places, it is referred to as chilled Haikara udon, chilled tempura udon, chilled fried tempura bits udon, chilled bomb udon, bukkake, bukkake udon, bukkake Haikara udon, bukkake tempura udon, bukkake fried tempura bits udon, bukkake bomb udon, and so on.

At our shop, we use rich-flavored Yamato yam, which blends well with the soba, creating an excellent pairing. You can enjoy a different taste compared to Nagaimo. Other shops refer to it as cold tororo soba, dipping tororo soba, dipping soba, and tororo soba. It can also be made with udon, known as tororo udon. Other shops call it cold tororo udon, dipping tororo udon, dipping udon, and tororo udon.

The spices (turmeric, coriander, cumin, fenugreek, pepper, red chili, dried tangerine peel) are effective, so it makes you sweat when you eat it, but it has an addictive taste. It is a popular dish not only in the cold winter but also in the hot summer. The meat used is forest chicken. It can also be made with udon. It's called Curry Nanban Udon. It's referred to as Curry Nanban Soba.

The umami of forest chicken comes out in the broth, making it a good match for soba. In other shops, it is referred to as kashiwa soba, kashiwa nanban soba, kashiwa nanba soba, tori nanban soba, chicken nanban soba, chicken soba, and so on. It can also be made with udon. Free-range Chicken Nanban Udon. In other shops, it is referred to as kashiwa udon, kashiwa nanban udon, tori nanban udon, chicken udon, and so on.

Our proud handmade soba, a small bowl, pickles pickled in our shop's nuka, and local chicken mixed rice. A menu full of volume.

Loaded with shiitake, shimeji, maitake, enoki, and king oyster mushrooms, the umami of the mushrooms enhances the deliciousness of the soba. It can also be made with udon. Mushroom Udon.

The tempura has a crispy batter and the shrimp is plump, making it a perfect match with our specialty rustic soba. Unlike tempura seiro, it is served in a warm broth. (The flavor is rich due to the carefully simmered bonito broth. It can also be made with udon, known as tempura udon.)

The tempura has a crispy batter, and the shrimp is plump, making it a perfect match with our specialty rustic soba. At other restaurants, it is referred to as tempura seiro soba, shrimp tempura zaru soba, shrimp tempura mori soba, tempura zaru soba, and tempura mori soba. It can also be made with udon. Shrimp tempura seiro udon. At other restaurants, it is referred to as tempura seiro udon, shrimp tempura zaru udon, shrimp tempura mori udon, tempura zaru udon, and tempura mori udon.

The soft and juicy fat of the duck spreads in your mouth, perfectly complementing the handmade soba. You can enjoy a different texture of soba compared to duck nanban. Other places may refer to it as dipping duck soba, duck broth soba, duck seiro soba, or duck seiro soba. It can also be made with udon, known as duck zaru udon. Other places may refer to it as dipping duck udon, duck broth udon, duck seiro udon, or duck seiro udon.

The soft and juicy fat of the duck spreads in your mouth, perfectly complementing the handmade soba. It is also known as duck soba. It can also be made with udon, known as duck nanban udon or duck udon.

A slightly luxurious set meal featuring crispy tempura with plump shrimp, rice made from top-quality Koshihikari rice directly sourced from farmers, homemade pickles, miso soup, our proud hand-made soba noodles, and homemade buckwheat pudding.

Our shop makes udon by hand. It is thicker to match with inaka soba. Please enjoy the unique chewy texture. In other shops, it is referred to as mori, mori udon, seiro, seiro udon, seiro, seiro udon, and so on.

The difference from kake udon is that it contains tempura bits, which adds flavor, richness from the oil, and texture. If kake udon feels insufficient, tanuki is a good choice.

At our restaurant, we use Yamato yam. It has a richer flavor than nagaimo, so we ensure that it doesn't dilute the soba broth, allowing the grated yam and handmade udon to blend well together.

A dish where the combination of fried tempura bits and handmade udon is perfect. Topped with fried tempura bits, cucumber, kamaboko (fish cake), seaweed, and bonito flakes, it is a beautifully colorful and popular summer menu item.

At our shop, we use rich-flavored Yamato yam, which pairs excellently with our handmade udon noodles. You can enjoy a different taste compared to nagaimo.

The spices (turmeric, coriander, cumin, fenugreek, pepper, red chili, dried tangerine peel) are effective, so it makes you sweat when you eat it, but it has an addictive taste. It is a popular dish not only in cold winters but also in hot summers. The meat used is forest chicken.

The umami of forest-raised chicken comes out in the broth, making it a perfect match for handmade udon.

Packed with shiitake, shimeji, maitake, enoki, and king oyster mushrooms, the umami of the mushrooms enhances the deliciousness of the udon.

The tempura has a crispy batter and the shrimp is plump, making it a perfect match with our proudly handmade udon. Unlike the cold version, it is served in a warm broth. (The flavor is rich due to the carefully simmered bonito stock.)

The tempura has a crispy batter, and the shrimp is plump, making it a perfect match with our proudly handmade udon.

The soft and juicy fat of the duck spreads in your mouth, perfectly complementing the hand-made udon. You can enjoy a different texture of soba compared to duck nanban.

The soft and juicy fat of the duck spreads in your mouth, perfectly complementing the handmade udon.

It contains crab, mushrooms, local chicken, egg, kamaboko, wheat gluten, green onions, and shrimp tempura, which produce a good broth that blends well with the udon, enhancing its deliciousness. Nabeyaki udon warms the body and makes it hard to stop eating.

Since it's a hot pot, it warms you up from the inside when you eat it. We make the broth daily, bringing out the delicious aroma and flavor of the forest chicken. (October to March)

When you eat it, it is plump and fluffy, full of umami, and goes well with beer.

This is made by mixing ground buckwheat flour with soy milk and kudzu starch, cooking it until it thickens, and then cooling it in a mold. It's a new dish featuring buckwheat.

The braised pork belly, simmered for three hours, melts tenderly in your mouth. The daikon is simmered in our special broth, allowing the flavors to seep in, so when you eat it, the delicious taste of the broth bursts forth.

Recommended for those who want to eat something refreshing. It is a mix of octopus, squid, green onions, seaweed, and nori with a vinegar miso dressing. The vinegar miso gives it a refreshing taste. It pairs well with sake and shochu.

These pickles are made with love by the shop owner. Unlike commercially available pickles, they do not use chemical seasonings, making them healthy.

It has more fat than a kiss, so when you put it in your mouth, the fat spreads out explosively. It's more delicious than a kiss. by the owner

Recommended for those who want to improve their financial luck! Let's stand out by eating handmade soba at Nagayuki!! In feng shui, eggs symbolize 'birth', which brings money. Sweetness and yellow are said to enhance financial luck. Soba is said to 'attract money'. With all this, it's an amazing omelette.

It has a firm texture but is not tough. When you bite into it, the natural flavor of the chicken bursts in your mouth. It pairs well with shochu.

The tempura has a crispy batter, with shrimp that is plump and juicy, making it a great match for both soba and sake. At our restaurant, we combine white sesame oil and sesame oil to enhance the aroma and flavor. The quality of the tempura ingredients, the quality of the oil, and the temperature of the oil are the keys to frying delicious tempura. When these are good, you get delicious tempura.

Soba gaki spreads the taste and aroma of buckwheat in your mouth when you eat it. It has a simple flavor, but please enjoy the soba gaki.

Crispy tempura with plump shrimp that pairs well with the first-class Koshihikari rice sourced directly from farmers.

This is a dish that anyone who loves sweets must try. It is a buckwheat pudding from the handmade soba shop Nagayuki. It uses animal-based cream, giving it a rich flavor and a slightly firmer, dense pudding. It is flavored with buckwheat tea, making it a buckwheat pudding. (laughs)

Made with care by a sweet-toothed owner. It has a rich flavor because it uses animal-based cream.

Made with care by the owner. It has a rich flavor because it uses animal-based cream. For matcha lovers, it's irresistible.

Soba dumplings made from kneaded buckwheat flour. They are grilled, enhancing the fragrant aroma and flavor of the soba, making them irresistible. Highly recommended Japanese sweets.

Recommended for those troubled by relationships and marriage. Our shop's proud handmade soba can be taken home as a souvenir. You can enjoy the aroma and taste of soba at home.