On the way to Jindaiji, we walked through some really serene tree-lined brick streets. We passed by a lot of soba restaurants that all looked traditional and authentic, but not knowing the area, we opted for the restaurant with the longest line – Yasuian. It was after the lunch rush on a rainy day so the wait was only about 10 minutes.
All of their soba is made at the restaurant. If you’re lucky enough, you can watch them make soba while you wait in the kitchen next to the restaurant. If not, you can still amuse yourself with their selection of homemade cookies and snacks.
Their interior is simple and a modern take on traditional decor. Half of the restaurant is filled with tables, and the other half is tatami. There is also outdoor seating if the weather is nice.
I love the pendant lighting and chandeliers in the restaurant.
I ordered the soba and tempura set – their most popular item on the menu. It was perfectly cooked, and the tempura was light and crispy without too much oil.
For dessert, I had to try the soba yokan (pronounced: so-bah yo-kahn). It’s mildly sweet adzuki bean filling covered with a gelatin made from soba water. For a summer day, it was light, cool, refreshing. It goes well with green tea, and if you get tired of the flavor, you can cleanse your palette with the pickle bits served on the side.
I’m not sure if Yusuian is the best restaurant in the area, but the food was solid. There are definitely more atmospheric restaurants close by, but there weren’t any lines there!
Yusuian 湧水(ゆうすい)
東京都調布市深大寺元町5-9-1
0424-98-1323
What is soba? Noodles?
Morning! Soba are thin noodles made from buckwheat. It’s extremely nutritious and has less calories than udon or ramen. It’s especially good in the summer since it’s often served cold, but it can be found all across Japan in all seasons. Japanese eat soba to celebrate many occasions like New Years, birthdays, and housewarming. Although it’s best fresh, you can usually buy it dried in an Asian market :)
Is it gluten free? I know that buck wheat is gluten free.
There are versions of it that are gluten free. Some have some flour mixed into it when it’s made. Do you stick to gluten-free foods usually?
I always eat gluten-free food. I have to because I’m a celiac retard.
lol i don’t know what i would do if i had any allergies. i’m putting myself on a diet, which is already restrictive enough!
Nice Blog!!!!
Regards from Barcelona!
Thanks!! Ooo Barcelona! If I told my husband, he’d be so jealous. Barcelona is his favorite city!
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nice!!!
thank you! :)