A 1-minute walk from Exit 1 of Kayabacho Station in Tokyo, "Tara. Tokyo" is a restaurant that serves Yamaguchi Prefecture's local cuisine. The lunchtime menu is clean and you can choose "Kawara soba".

Kawara soba is made by placing tea soba and ingredients on a hot tile. You'll have it boiled in warm soup, and this is a crispy, mysterious texture that makes you addictive! I thought I was deceived and tried it once ...!

◆ Provided by "tile" per person

The lunchtime menu is "Kawara soba" only. Choose from regular serving, large noodle serving (+100 yen), and large meat serving (+80 yen) to order. You can choose from light, normal, and strong soup, but the manager recommends "normal". You can also add wakame rice as a service.

It seems that it will take some time to bake the tiles after the order is placed, so the wakame rice arrived first. The saltiness of the wakame seaweed, which is covered with plump rice, and the sesame seeds, which are fluffy, are appetizing. Well, you're all set for soba !!


"Tile is hot, so please be careful!", Kawara soba finally arrived. As you can see, tea soba and eggs, meat, green onions, seaweed, and lemon and grated maple are on top of the freshly baked roof tiles.

◆ How to eat delicious

Refer to the "Delicious way to eat Kawara soba" written on the back of the menu. First, add the lemon and grated maple on the top to the soup. This is a good job, so if you're not good at it, put it in!


Next, add eggs, meat, green onions, and seaweed to the soup. If you add soba first, the ingredients will spill, so let's start with the ingredients. Here, let's put the umami of the meat firmly in the soup.


And finally put the soba in your mouth ...!



The part that was in contact with the tile was a little burnt, and the crispy aroma and the flavor of tea soba spread and it was insanely delicious! When chewed, it has a chewy texture and looks like fried noodles, but the taste is a mysterious taste of tea soba. The correct answer is to fill your mouth with "Hamu" rather than "Zuzu".


The umami that comes out of the fat of the meat also adds mellowness and depth to the taste of the slightly dark soup. Even if you put a lot of meat in it, the taste is refreshing thanks to the lemon and grated maple.

If you eat halfway, be sure to add Yuzukosho on the table. The crisp spiciness tightens the taste, and the scent of yuzu is even more appetizing!


At the end, the small pieces of soba left on the tile are like a high-class vester, and there is a trap that makes you want to drink alcohol while pinching the polypoly, so please be careful.

A tile that awakens to the deliciousness of new soba that I have never known before. Tokyo. Lunch starts at 11:00 on weekdays, so why not stop by when you visit nearby and fill your mouth with hot soba?