| soba noodles (90% buckwheat flour & 10% wheat flour) | 850 yen |
| soba noodles (100% buckwheat flour) | 950 yen |
| udon noodles (100% wheat flour) (we use high quality Inaniwa udon noodles from Akita Pref.) |
700 yen |
| large serving (soba, udon) | soba +200 yen udon +100yen |
| second helping without broth or condiments | 90% 550 yen 100% 650 yen |
Thank you for visiting Natsumegi's website!
To begin, let's talk about Japanese soba noodles made from buckwheat flour.
Washoku or traditional Japanese cuisine has come to be widely known since it was added to UNESCO's Intangible Cultural Heritage list. Many people in the world know what sushi, sashimi and tempura are like. They however know very little about soba. This may be partly because soba is rather a plain food. Its flavor is not very strong so I dare say it’s a food of “acquired taste.”
Buckwheat is grown in many countries such as Canada, the United States, Russia and China. People in each country have invented various cuisines of the flour, such as Galette, a style of cooking nature to Bretagne, France. I’ve also eaten buckwheat porridge in Central Asia but, to be honest, I didn’t like it very much.
Japan is probably the only country in the world where buckwheat flour is made into chopped noodles. The origin of handmade soba noodles dates back to the Edo era. Edo is the former name of Tokyo.
To make soba we use a big wooden bowl, two or three rolling pins, a long cutting board and a heavy soba chopper.
Soba is regarded as a healthy and nutritious food containing lots of protein and vitamins. You can find soba restaurants everywhere in Japan. I recommend you to visit one that serves handmade soba. The flavor of it is greatly different from that of machine-manufactured soba.
Our small soba restaurant “Natsumegi” is particular about natural ingredients and traditional cookery. We don't use food additives such as chemical amino acid, chemical preservatives or artificial coloring matters.
We don't use any genetically modified crops, either.
We use stone-mill ground buckwheat flour from farms in Hokkaido and other prefectures. We grind buckwheat seeds into meal with our electric ceramic mill each time we make soba. We use traditionally brewed soy sauce, authentic “mirin” or sweetened sake and brown sugar when we make stock. To make broth we use dried bonito, dried sea tangle, dried shiitake mushroom and salted plums.
As our house special we make tempura or deep-fried sea food and vegetables. Tempura is an excellent pairing with soba noodles. To fry tempura we use mechanically-manufactured sesame oil and rapeseed oil only. We also serve Barbary duck breast meat from France or domestic hybrid duck meat cooked in special soup. Duck meat goes well with soba noodles as well. When they are in season we use local vegetables.
If the weather is favorable Mt. Fuji is in view from inside the hall. You can see a photo of the graceful figure of the mountain taken through the windows of the hall at another page of this website.
We’re waiting for you to come and enjoy our soba dishes. We’re not very good at speaking English but, hopefully, will help you choose your menu.
Business days are Fridays, Saturdays and Sundays. We’re open on Monday too if it falls on a national holiday.
Business hours of lunch are 11:30 through 14:30.
Final order time is 14:00 but the restaurant may be closed even before 14:00 if soba is sold out. Business hours of dinner are 17:30 through 20:00.
It’s necessary to make a reservation the day before you're coming if you plan to come for dinner.
ADDRESS: 657-1, Yatanatsumegi, Mishma-shi, Shizuoaka Prefecture, Japan TEL: 055-971-0741
Seating capacity is 17.
Parking capacity is approximately 6.
Please refrain from smoking in the restaurant.
We do not serve any alcoholic beverages if you’re driving.
To begin, let's talk about Japanese soba noodles made from buckwheat flour.
Washoku or traditional Japanese cuisine has come to be widely known since it was added to UNESCO's Intangible Cultural Heritage list. Many people in the world know what sushi, sashimi and tempura are like. They however know very little about soba. This may be partly because soba is rather a plain food. Its flavor is not very strong so I dare say it’s a food of “acquired taste.”
Buckwheat is grown in many countries such as Canada, the United States, Russia and China. People in each country have invented various cuisines of the flour, such as Galette, a style of cooking nature to Bretagne, France. I’ve also eaten buckwheat porridge in Central Asia but, to be honest, I didn’t like it very much.
Japan is probably the only country in the world where buckwheat flour is made into chopped noodles. The origin of handmade soba noodles dates back to the Edo era. Edo is the former name of Tokyo.
To make soba we use a big wooden bowl, two or three rolling pins, a long cutting board and a heavy soba chopper.
Soba is regarded as a healthy and nutritious food containing lots of protein and vitamins. You can find soba restaurants everywhere in Japan. I recommend you to visit one that serves handmade soba. The flavor of it is greatly different from that of machine-manufactured soba.
Our small soba restaurant “Natsumegi” is particular about natural ingredients and traditional cookery. We don't use food additives such as chemical amino acid, chemical preservatives or artificial coloring matters.
We don't use any genetically modified crops, either.
We use stone-mill ground buckwheat flour from farms in Hokkaido and other prefectures. We grind buckwheat seeds into meal with our electric ceramic mill each time we make soba. We use traditionally brewed soy sauce, authentic “mirin” or sweetened sake and brown sugar when we make stock. To make broth we use dried bonito, dried sea tangle, dried shiitake mushroom and salted plums.
As our house special we make tempura or deep-fried sea food and vegetables. Tempura is an excellent pairing with soba noodles. To fry tempura we use mechanically-manufactured sesame oil and rapeseed oil only. We also serve Barbary duck breast meat from France or domestic hybrid duck meat cooked in special soup. Duck meat goes well with soba noodles as well. When they are in season we use local vegetables.
If the weather is favorable Mt. Fuji is in view from inside the hall. You can see a photo of the graceful figure of the mountain taken through the windows of the hall at another page of this website.
We’re waiting for you to come and enjoy our soba dishes. We’re not very good at speaking English but, hopefully, will help you choose your menu.
Business days are Fridays, Saturdays and Sundays. We’re open on Monday too if it falls on a national holiday.
Business hours of lunch are 11:30 through 14:30.
Final order time is 14:00 but the restaurant may be closed even before 14:00 if soba is sold out. Business hours of dinner are 17:30 through 20:00.
It’s necessary to make a reservation the day before you're coming if you plan to come for dinner.
ADDRESS: 657-1, Yatanatsumegi, Mishma-shi, Shizuoaka Prefecture, Japan TEL: 055-971-0741
Seating capacity is 17.
Parking capacity is approximately 6.
Please refrain from smoking in the restaurant.
We do not serve any alcoholic beverages if you’re driving.
