手打蕎麥麵處 丁字屋

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 decide how much hot water to add by feeling the flour. We pour in the water and knead it repeatedly with strength until it is formed into a large fig-like shape. On the work surface, 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 it are both important. Especially, love and care for the soba are absolutely necessary. On December 8, 1953, we received guidance from the master Naoto Minekichi from Matsumoto, Nagano, to open our shop. 'If it's soba, let it compete with the castle of Owari'—this phrase has been our management spirit since we opened. 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, I 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 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 restaurant uses authentic wasabi from Izu Amagi. We also use soft alkaline reduced water. The oils we use are pure sesame oil and cottonseed salad oil.

Shrimp, Vegetable Tempura, Rice

During lunch hours, it comes with a small rice for 1100 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. Udon and kishimen are also available.

Reservations are accepted on weekdays. The aroma of yuzu spreads when it enters your mouth. We use rare, top-quality Sarashina flour from Hokkaido.

Using Shinshu region's Shinano walnuts.

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

Includes two shrimp and seasonal vegetables.

We use authentic duck.

We use authentic duck.

Served in half portions.

Served with one piece.

One live shrimp and vegetable tempura seiro made with seasonal vegetables.

Live shrimp, vegetables, red miso soup

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

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

This is a set meal that comes with tempura and kake soba, along with rice.

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

Served with red miso soup

Served with red miso soup

Served with red miso soup

Tempura with one shrimp and vegetables

We use buckwheat flour from Horokanai, Hokkaido.

You can enjoy Nagoya's specialty Kishimen served on a zaru.

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.

Two shrimp, three types of vegetables

We use authentic duck.

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