🍜 Buckwheat Place UZURAYA蕎麦処 うずら家

Uzuraya, located in front of the Togakushi Shrine's middle shrine, is a popular local restaurant. They source buckwheat from local farmers and age it, then during the harsh winter months, grind it into flour using a stone mill and store it in a freezer at -20 degrees Celsius. This method preserves the deliciousness of the buckwheat, allowing it to be defrosted and expertly prepared whenever needed, resulting in rich-flavored, elastic, and moisture-filled soba noodles. Uzuraya's signature dish is the "Takezuri Soba," which allows you to enjoy the pure taste of buckwheat. The Togakushi tradition involves serving soba noodles in bite-sized portions arranged in a horseshoe shape on a round bamboo sieve, known as "bocchi-mori (ぼっち盛り)." The characteristic of serving five bundles of noodles is said to be related to the five shrines of Togakushi. It is also recommended to enjoy seasonal tempura made with Togakushi ingredients and carefully selected local sake alongside. Additionally, the menu features popular items such as cold soba noodles served with grated daikon, deep-fried vegetable tempura "Shin-Yama Oroshi" made with a variety of seasonal vegetables, and "Soba Geng" made from 100% local buckwheat flour, which has a soft and elastic texture.

Located in front of the Togakushi Shrine's middle shrine, this famous soba noodle shop has long lines. The buckwheat flour made during the harsh winter is frozen for later use, ensuring the soba noodles served are always of excellent flavor. The noodles are made entirely by hand by skilled artisans who knead, roll, and cut the dough. The signature dish is the "Take-sai Soba," presented with five bundles of noodles, which is related to the five Togakushi shrines. Dishes like "Shinzan Oroshi (深山おろし)" and "Soba Soup" are also quite popular.