I’m always standing in line for soba along Route 246.
I love ‘Yudetaro’, and often have the what’s called ‘tachi-soba’.
This ‘koromo-soba’ seems part of a series. The noodles felt soft, which was surprising, probably because of the preconception that ‘hiki-gurumi’ (whole flour) used in soba is quite strong. In short, Koromo is not really that different …
Then there Katsu-don with the title ‘kiwami’.​ ​
I wonder if there a soba shop here with the same feeling of meaty thickness? The queue is unrelenting but the store is never full. I don’t get the impression they can’t keep up with cleaning, but I do wonder if the steady flow of customers will all fit in. Something strange is going on.
Nevertheless, at this price I’m satisfied if both volume and taste are this good. It should be noted that it’s still good, if you don’t want to queue that is