Hitachi Aki Soba in Early Autumn Kimono

Entering October, the cold has intensified all at once.
The extreme temperature difference over the past few days... oh my... isn't winter going to arrive already?
As someone who hates the cold, I can't help but think that, but I must enjoy autumn before that, or I won't be able to get through the winter.

I went to a restaurant that serves home-grown and milled Hitachi Aki Soba.
It is a down-to-earth soba shop run by a peanut shop.
Rakkatei

When we went, it wasn't new soba yet, but it seems new soba will be out soon. I'm not a soba connoisseur, so I probably wouldn't know the difference even if I ate it... In any case, it's delicious.

My husband had a large portion of katsu-toji (pork cutlet simmered with egg) bowl in addition to his soba.
"Soba shop katsu-toji is delicious because of the dashi broth," he said. No matter how old he gets, he's still a big eater.

There are also Japanese-style sweet menu items.
The mochi is covered in plenty of sweet and salty peanuts. The cream behind the vanilla ice cream is a rich peanut cream.

The heat has passed, and I wore a warm-colored kimono for the first time in a while.
It's a hitoe (unlined kimono). I'll probably wear hitoe for a while.
On this day, I was a little torn between choosing wine red or ice blue for the color of my obijime, but since the temperature was a bit high, I chose a refreshing ice blue.

Both the kimono and the obi are modern.
The kimono is an unlined Shiozawa tsumugi with a strong texture that feels smooth.
The obi is a light, coreless hachisun obi embroidered with autumn grasses.