Enjoying Echizen Soba: A Must-Visit Restaurant in Fukui - Sobanozen Sakuraba -

The joys of travel are food and drink.

Tonight, let's indulge in a full-course soba experience.

The restaurant I visited is "Sobanozen Sakuraba".
It's a stylish space where you can enjoy sake, local ingredients, and of course, Echizen soba, starting with the traditional 'sobamae' appetizer course.

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▼ Go by train!

The restaurant is 3km from Fukui Station, a 10-minute taxi ride.
However, since I'm here, I'll take the train. (When traveling, I prefer public transport over taxis.)

I got off at a station with a strong impact called Kaihatsu Station on the Echizen Railway. The station is an unmanned station that hasn't been developed... From there, it's a little over a 10-minute walk.

▼ A stylish space

I'm the first one here. It's still bright outside. (It's May now...)

Soon, customers started arriving one after another, and it was full in no time.

Walking for over 10 minutes from the station was...
also for this guy.

Yay!

The golden liquid poured into a perfectly chilled glass.
Today's reward is the best.

▼ Sobamae (Appetizers)

Fukui vegetable salad

The pink dressing is the restaurant's original. It contains the "three brothers" of red onion, shallots, and peeled garlic. It has a strong acidity, which is just how I like it. They also sold it as a souvenir, so if you like it, you should buy some. (I also saw it at a roadside station.)

Soba berry tororo (grated yam)

A three-layer structure of buckwheat kernels, grated yam, and dashi jelly. Topped with a crown of nori seaweed. The popping texture of the buckwheat kernels, the thick and sticky yam, and the jelly that releases its flavor as it melts—various textures and tastes mingle in your mouth.

Deep-fried Sobagaki (Buckwheat Dumpling)

A masterpiece that makes you think, 'I didn't see that coming.' The surface is crispy and fragrant, sealing in the piping hot, sticky sobagaki inside. Season it to your liking with soy sauce koji, yuzu shichimi, or yuzu soy sauce!

After eating something like this,

it has to be sake, right?

▼ Sake Tasting Comparison

Fukui is a land of rice and water. Naturally, the sake is delicious too.

From the back right, 'Echizen Misaki Stark Kaiser.' Leaving aside the question of why it's in German, Stark Kaiser means 'Strong Emperor.' It's a brand with a sharp, clean taste.
In the middle is 'Hakuryusen Hakuren,' a sake with a transparent, savory depth.
On the left is 'Bon En,' a mellow sake with a soft, multi-layered flavor. It reminds me of a new manager being lectured by executives for being 'too soft' (maybe you don't get it...)

▼ Sobamae (Appetizers) Continued

What? Is it too long? Yes, I apologize.
Eating a bit of appetizers, slurping down some soba, and dashing off in style. I'm just not that kind of adult yet.

By the way,

Native Varieties

A characteristic of Fukui Prefecture's buckwheat is the 'native variety' affectionately called Fukui Native.
There are over 20 varieties that have been rooted in the land since ancient times. This restaurant, Sakuraba, also uses 100% buckwheat flour made entirely from Fukui native varieties.

Because Fukui native varieties have not been selectively bred, their height and growth vary. As a result, they are expensive, rare items with low yields. The buckwheat kernels are small, but packed with flavor and aroma. They are delicious.

Grilled Thick Fried Tofu

It's hard to see in the photo, but it's soaked in dashi broth. Let's eat it while it's hot, using spicy daikon radish, myoga ginger, and chopped shiso leaves as condiments.
The savory flavor of the egg spreads directly across your palate.

Kuzuryu Maitake Mushrooms

Near the border between Fukui and Gifu prefectures, there is a dam lake called Lake Kuzuryu. Maitake mushroom cultivation is popular in that area. I once bought a whole cluster at a roadside station and was blown away by how delicious it was when I ate it at home.
I've encountered them again after a long time, so I had to order them.

Sprinkle a little rock salt and take a bite. From within the crispy, thin batter, the aroma and umami of the maitake mushroom spread out with a burst.

This is irresistible; it makes me want to dance with joy.

And, another round of sake, please!

I ordered the 'Fukuchitose Saba Junmai'.
It was a crisp, dry sake that didn't taste like a typical Junmai.

Since the brand name includes 'Saba' (mackerel),

Grilled Mackerel (half portion)

Speaking of Fukui, it has to be grilled mackerel. Piping hot and freshly grilled.
Yes, no explanation needed, right? It's the kind of thing that's bound to be delicious.

Hot, hot, blowing on it as I eat.

Washing it down with sake, ahh.

H-a-p-p-i-n-e-s-s.

▼ Sorry to keep you waiting

Spicy Sakura Daikon Grated Radish Soba

Of course, it's 100% buckwheat noodles made from Fukui native varieties.

Plop the grated daikon on top. Add green onions and buckwheat kernels, then lightly cover with bonito flakes. Pour the dashi broth over it.

Set complete!

The noodles have an excellent, firm texture. As you chew, the aroma of the buckwheat spreads throughout your mouth. The mild Sakura daikon and the bonito dashi wrap around the scent of the buckwheat. The popping texture of the buckwheat kernels was also a lovely accent.

▼ Even if you forget your lunch box...

With both my stomach and heart full, I leave the restaurant.

Well...

Huh? It's starting to sprinkle...

I forgot my umbrella.

"Even if you forget your lunch, don't forget your umbrella."

Whenever I come to Fukui, the locals always say this.

"Even if you're going out to eat, don't forget your umbrella."

Dash to the station!

I ran, shaking my heavy, alcohol-filled stomach.





(To be continued...)

I support Eijyo-san's efforts to promote domestic buckwheat.