Soba-yu: The Ultimate Aftertaste

Lately, when lunchtime rolls around, I find myself invariably heading toward the noren curtain of a soba shop. A while back, I used to enjoy lunches from a variety of genres, but now it has become exclusively soba.
I used to be conscious of the time, entering quickly and eating something that wouldn't take long, but now I have come to enjoy my lunch at a leisurely pace. I don't mind the wait, and I look forward to seeing what kind of soba will be served. Soba is simple, yet I am fascinated by its profound world where there is no room for deception.

The three soba shops I have visited recently are as follows.

Aotaya in Hanno City, Saitama Prefecture
Shinshu Soba Musashino in Nagaoka City, Niigata Prefecture
Nonaka in Tokorozawa City, Saitama Prefecture

These are all famous shops, each with its own unique charm, but no matter which one I visit, there is a moment I look forward to the most. That is the time for the final "soba-yu" (soba water).
After finishing the delicious soba, I pour the thick, creamy soba water into the remaining dipping sauce. Steam rises gently from the bowl, and the aroma of the dashi spreads softly once again.
The moment I slowly bring it to my lips, I feel a gentle warmth spreading from the bottom of my stomach, and the tension in my body simply melts away.
It is a moment of heartfelt relief.

Which town will I visit next, and what kind of noren will I walk through? My little pleasures while out and about seem far from exhausted.