A handmade soba noodle shop that stands alone in the residential area of NakajimaSoba Restaurant Oomori"Mr. Omori. The owner's smile remains unchanged, visible through the noren (curtain). I've tried to visit several times recently, but unfortunately, I've encountered temporary closures, so it's been a while since my last visit. The restaurant is closed two days a week, Monday and Tuesday, and Mr. Omori, who is busy with his soba-related work (lol) all over the country, often attends soba competitions and meetings, so he frequently takes temporary closures on weekends, Saturday and Sunday. If you are coming from far away, I recommend checking the website for closure notices or calling ahead to inquire♪
This warm and inviting restaurant, run by a loving elderly couple, has a small tatami room that seats about 10 people and a counter that seats about 4. Even on weekdays, it's often bustling with regulars, but the turnover at soba restaurants is relatively quick, so if you're not in a hurry, you can usually get in if you allow yourself a little extra time and wait.
These are the owners, Mr. and Mrs. Omori. My husband and I enjoy watching from our counter seats as Mr. Omori's dedication to soba noodles clashes with his wife, Saeko's attentiveness and efficient assistance in the kitchen, creating a delightful rhythm.
"Taste Comparison" 1,000 yen
The tasting set allows you to compare two types of soba noodles: steamed soba and country-style soba made with whole buckwheat flour. The steamed soba in the foreground uses Maruoka heirloom buckwheat from Fukui Prefecture, resulting in a vibrant green color and a delicious sweetness. The country-style soba in the background uses Hitachi Aki buckwheat. This one has a richer buckwheat flavor due to the whole buckwheat flour. Enjoying it with salt offers a different taste experience!
"Warm Tororo" 1,000 yen
Finally, the weather is starting to feel like autumn, and it's the perfect season to enjoy warm soups. Slurping down soba noodles softened by the gentle broth and freshly grated yam will warm you right up on a chilly day!
Pouring plenty of soba water into the remaining broth and taking a deep breath is pure bliss. The balance between the broth and the soba water is perfect!
"Buckwheat porridge zenzai" 800 yen
Many people enjoy sobagaki (buckwheat porridge) as an appetizer with wasabi and soy sauce, but personally, I also recommend Oomori's sobagaki zenzai (sweet red bean soup with soba noodles). It uses buckwheat flour from whole grains and has an elegant flavor with a slightly subdued sweetness. It's so delicious that you'll easily finish it even after having both hot and cold soba noodles. Oomori will be introducing new menu items from next month in November, and Mr. Oomori asked me to take some photos. Please look forward to the new menu items!
Soba Restaurant Oomori
1-31-1 Nakajima, Naka-ku, Hamamatsu City TEL: 053-463-2879
Opening hours: 11:30-14:00 Closed: Mondays and Tuesdays (Evenings are by reservation only)
http://www12.plala.or.jp/sobaya/
