Subaru

We operate our own mill. I prefer soba over udon. Some people say that Jarusoba is bored at first, but you can see the true taste of buckwheat. If you pour a moderate amount of warm noodle water into the remaining tsuyu and eat it, it's still a refreshing taste, but its neatness... It's a bit pricey for a noodle restaurant. It is not enough for rice cakes, so if you order the side, you will come to eat a bowl of noodles, and you will get the price at a typical restaurant~ We also do milling ourselves, and we understand why the content of the material is higher than that of a typical house. However, the price is high by market standards. At first, it is located next to Seorae Elementary School~ I moved to Sinchon and then moved to this place. It is inside the alley and there seems to be about 3 parking spaces in front of the store.

It's delicious. It's a bit expensive, but... It's fine to eat duck with yuzu wasabi (?).

Bangbae-dong restaurant, Handa soba restaurant Subaru:SUBARU. Subaru, a Japanese-style soba restaurant in Bangbae-dong, is rumored to some people as the best Japanese soba restaurant in Seoul. There is a noodle making room right next to Subaru, and you can see bats used for making noodles here. It is said that only a certain amount of noodles is made a day, and if the amount of noodles is reduced, the buckwheat soba cannot be eaten that day. subaru early winter southern sky Ornately embroidered constellations. belonging to Taurus Japanese name of Poleades Cathedral (M45) Cemetery in Korea It is also called a starfish. It is located next to the constellation Orion. can be seen with the naked eye, It is about 400 light years away. Bangbae-dong restaurant and soba restaurant Subaru also have rice bowls and drink menus. Subaru has a wide variety of menus, and there are many high-quality dishes that can only be tasted in mainland Japan to the extent that even locals in Japan go there. It's a bit pricey, but if you like soba or udon, it's one of the most popular restaurants you must visit. When I first visited this place, my sister and I were looking for it, and I ordered Zaru soba and mini udon, and Mori noona ordered curry udon. Gang Young-cheol, the president of Subaru, a soba restaurant in Bangbae-dong, said he learned the technique of hand-made noodles in Tokyo. Here, noodles are made by mixing buckwheat and wheat flour in an 8 to 2 ratio and kneading it to a length of 70 to 80 cm. The soba made here is a faithful reproduction of Japanese style, and is called hand-made soba in the Kanto region. Among them, soba is also made in Shinshu region. Shinshu is the old name of Nagano Prefecture, which is known for its high quality buckwheat. Mini udon and tsuyu ordered together are also served. You can dip the buckwheat noodles on the Zaru soba ordered here and eat it with tsuyu. Unlike the soba in other places, the soba here does not have seaweed powder. It is said that this is because of the pride in buckwheat soba by the owner, Young-cheol Kang, who wants to “enjoy the taste and aroma of noodles themselves.” Page to take a break - The history of soba If you look at the history of jam soba, soba refers to Japanese soba noodles. It is said that soba was born when the millstone was passed on to the people. It was around 1600 when water was added to make dumplings and eaten in the current form. It is said that there is a record of “eating soba” in the documents of the Edo period. The noodles are made by mixing wheat flour instead of only buckwheat flour, and there are various types depending on the mixing ratio, but the famous nihachi soba is an 8 to 2 mixture of buckwheat flour and wheat flour. Recently, as the number of soba lovers increases, more and more people are looking for 100% soba, but in reality, 100% soba has a melty texture, so it is difficult for beginners to taste it easily. I also like the texture of buckwheat soba, which is usually about 8:2. Even quiet Japanese people make a loud noise and eat soba and udon. It is a dish that you can enjoy the taste of when you dip it in tsuyu and eat it all at once without cutting the noodles. It may be more accurate to say that you drink rather than chew, but among them, soba that is slightly soft and firm enough to hold is the best. The way we eat is also a culture. Warm soba oil is good for warming up quickly, but the flavor of wasabi and buckwheat and the sweetness of tsuyu remain soft, making it a great dessert. It is said that in Japan, it is often eaten as a comfort food.

Excellent udon noodles in Korea, Momil As soon as you enter the entrance, the millstone and noodle making machine catch your attention. The texture of the udon and buckwheat flour is also excellent. Doenjang udon is plentiful and the soup is salty. It's almost unbelievable to see it as a whole. The shrimp tempura of Momil is also excellent. Mr. Jeong Jeong-jeong comes to the table in the middle and asks if the food suits his mouth and gives tips on how to eat it deliciously.

It's not as expensive as it is in quantity. Even multiplied. Still, if you don't eat it often and want to get an exotic feel, you can try duck buckwheat. After I ordered the deep-fried sirloin, I was like, 'Isn't it pork cutlet?', but it felt more like meat. I have been eating well.

1. Fried Shrimp Zaru Soba This is not the moment you eat fried shrimp It reminds me of a poor taste, neither crunchy nor bursting in the mouth Noodles are personal preference, but the taste of buckwheat is also I can't even feel the smell 2. Tofu Udon The dough for the udon noodles was so tough that I couldn't feel the full taste of the Japanese-style udon noodles I felt in my mouth. Udon broth tastes burnt 3. Personally, it was difficult to find the reason why this house is famous.