【丹波篠山市】秘境にポツンと極み日本食！3種のそばと四季を味わう絶品の数々丨Japanese Soba Restaurant
Tamba-Sasayama City, Hyogo Prefecture 33 years in business, Roan Matsuda Owner: Matsuda Shinnosuke (40) We’re making mori soba. We make it by blending four types of flour that we mill ourselves
. Natural hot spring water (Mr. Matsuda) It is said that if you make Japanese food with soft water
the taste will change. (Mr. Matsuda) (The dough is) Roughly grip even if you bend it like this if there are few cracks, it’s okay Mori soba Next, we’ll make the coarsely ground soba. (Mr. Matsuda) The outer husks are also ground together (The sieve) The mesh is also a little rough
We use a 1mm mesh There are also black shells
and a little dark part in it. Coarsely ground soba (Mr. Matsuda) (The dough) dries out quickly
and cracks easily, so I’ve been told to be careful (by the previous owner) We’re trying to make sure the dough doesn’t dry out too quickly. Finally, we’re going to make the soba noodles. The three types of soba are finished. (Mr. Matsuda) As I thought, the first soba I’m thinking about the balance. The texture is also important. the way it goes down your throat the taste, the aroma, the aftertaste – it’s all there I thought it was the first bowl of soba, and I chewed the coarsely ground soba well to bring out the flavor The third type of soba is grated daikon soba, so when you mix it with the condiments it’s made thin so that the condiments can easily be mixed in but it’s also got a good bite But the number one priority is
to have a good texture and Firm and springy texture. The third one is what we’re aiming for. We’re preparing the vegetables Pumpkin Small chrysanthemum-shaped pumpkin (Mr. Matsuda) It’s a pumpkin that has been in Japan for a long time. We’re going to steam the pumpkin. Daikoku shimeji We’re going to heat the Daikoku shimeji in the oven (Mr. Matsuda) This is a butternut squash It’s a pumpkin, but
it’s really smooth green beans We’re going to put the charcoal in now We’re grilling the vegetables over the charcoal fire Shiitake mushrooms The owner’s wife
Matsuda Masako Mirin White soy beans Cooking thinly sliced egg Raw peanuts Checking the saltiness Making Japanese sweets
“Glutinous rice and buckwheat rice” Figs The rice and buckwheat have finished cooking. Chestnut paste (Mr. Matsuda) The smaller one is honkare-bushi. The larger one is yakibushi.
It’s a broth made with katsuo-bushi. Roast venison (Mr. Matsuda) It’s the soup stock. For making Japanese Rolled Omelette 11:30 Opening time Reservations only (reservations required by the day before)
Lunch is served in two sessions (11:30 / 14:00) and dinner is served from 18:00 onwards The people from
Kira Farm, who supply vegetables to Roan Matsuda, came to the store. Buckwheat tea (Mr. Matsuda) This is buckwheat tea.
We use domestic buckwheat tea. You can also eat the seeds inside. (Mr. Matsuda) Non-alcoholic beer,
sake and plum juice. Homemade ginger ale Sparkling water Appetizer (fig) Roasted venison Peanuts Please try it!
It’s mostly vegetables from Sasayama (Tamba). (Male customer 1) (There are) no seasonings.
(Female customer) You said there was nothing on it. (Male customer 1) It’s delicious! Assorted dishes Homemade hishio Cooking duck soup Preparing the broth for the duck soup Duck meat Next, I’ll bring you some Mori Soba. The part of the buckwheat flour that is closest to the center is white.
This is soba made from that flour. Mori Soba (Male customer 2) It’s got a great springiness to it. (Mr. Matsuda) I have brought you the best sake. This is a dry sake, isn’t it? (Male customer 2) Stop saying that, or it’ll just keep pouring in.
(Female customer) Around there is fine. (Female customer) Thank you. (Female customer) Let’s eat! (Male customer 1) Is it delicious? (Female customer) It’s delicious!
(Male customer 2) Is it spicy? (Female customer) But it’s refreshing
and relatively easy to drink (Mr. Matsuda) It’s komatsuna and shiitake mushrooms. The shiitake mushrooms are
We use shiitake mushrooms grown on logs in Tanba Sasayama. Coarse-ground soba Yuzu pepper Excuse me.
This is coarsely ground soba. The outer husk is also coarsely ground. Coarsely ground soba Preparing the Kakiage (Mixed Tempura) Preparing the soba sushi Grilling the conger eel Soba sushi (Mr. Matsuda’s wife) It’s a turnip called Kuretsubo turnip. (Mr. Matsuda) There’s a small village called Kuretsubo in Tono City, Iwate Prefecture. This turnip can only be found there. Cooking Kakiage (Mixed Tempura) Kakiage (Mixed Tempura) Soba-Yu (Male customer) Of course the food is delicious The dishes that come out
(on the menu) change with the seasons That’s what I look forward to (Mr. Matsuda) I have brought you some Soba-Yu. The pickles that go with the Soba-Yu The one on the right is a Chayote It’s pickled in salted rice bran The pinkish one is red onion For the umeboshi, put them in the soba water only
and try eating them after you’ve loosened them up The first cup has soup in it, so when you have the second cup, put this umeboshi in it and eat it after you’ve broken it up Please try it. Matcha The aroma of the (chestnut dumplings) is completely different. (Mr. Matsuda) It’s almost all chestnut (the original flavor),
and we don’t add much sugar either. Because we carry them around, we have to add sugar to them to make them last longer. I have brought you some Mori Soba. We remove the outer husk of the buckwheat seeds
and use the center of the buckwheat seeds. Please enjoy. Mori Soba Coarsely ground soba (duck soup) Grated daikon soba Sweets (Matcha + chestnut rice cake)
店名 ろあん松田
地図 https://maps.app.goo.gl/gUHdChKYEvNJLmuW7
住所 兵庫県丹波篠山市丸山１５４
※完全予約制（前日までの予約が必要）
昼は2部制（11：30～／14：00～）夜は18:00以降
メニューは季節によって変わります
0:00 ダイジェスト
0:36 本編
1:14 店主紹介
1:22 ３種類のそば打ち
12:01 コースで提供する野菜の仕込み
15:15 野菜を炭火で焼いていく
16:28 奥様出勤
22:15 店内の飾り付け
27:15 だし巻き玉子の調理
29:01 開店
30:56 コース料理① 前菜（イチジク）
31:42 コース料理② 丹波篠山のこだわり野菜の盛り合わせ
33:06 コース料理③ 盛り合わせ
36:20 コース料理④ もりそば
38:30 コース料理⑤ 小松菜と椎茸
39:30 コース料理⑥ 粗挽きそば（鴨汁）
43:18 コース料理⑦ そば寿司
45:42 コース料理⑧ おろしそば（かき揚げ）
49:24 コース料理⑨ 香の物、お客様インタビュー
50:19 コース料理⑩ おかし（抹茶、栗餅）
52:10 実食① もりそば
52:55 実食② 粗挽きそば
53:58 実食③ おろしそば
55:00 実食④ おかし（抹茶、栗餅）
うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA
#手打ちそば #日本料理 #丹波篠山 #asmr
23 Comments
Good 👍 👍 👍 👍 👍
I love your videos!!!
一流ホテルの高級肉コースやワイン、高級老舗寿司屋とかで賞味するのは私では経済的に無理です。でも蕎麦はそんなに高くない。私は蕎麦が好きなので姫路から出石に時々出かけるが、ここまでこだわり極めた蕎麦を一度は賞味したいです。必ず行きます。
Yum
このビデオだけでも、私が日本を愛する理由がたくさんあります。 🥺
絶好のロケーション、母なる自然に隣接した静かな場所、最高のレセプションを提供する優秀なスタッフがいるレストラン
この素晴らしい場所を管理するディレクターとオーナーの皆様に、2025 年の良い新年とご多幸をお祈り申し上げます。🙏 🙌
🖖🙂👍
山の中のそば割烹料理店、盛り合わせ、焼き野菜、自家製ひしお、鴨汁、もりそば、日本酒、野菜炊き合わせ、粗挽きそば、かき揚げ、そば寿司、そば湯、ハヤトウリのお漬物、抹茶、栗餅、おろしそば、美味しそうですね。
カボチャの切り方に感動しました
蕎麦の打ち方 炭を焼いたり
カボチャを蒸したり大黒しめじ
感動しました ありがとうございます 素晴らしいです ありがとうございます 日本の技術は素晴らしいです😊素敵なご夫婦をありがとうございます😊
Incroyable,cette culture Japonaise. J'adore le respect mutuel de ces gens,le soucis du moindre détail. Ne changez rien!
😮 amazing
29:39 what a beautiful way of greeting customers… much respect, Chef!
I have never seen all-hand-made Soba. What a skill. He put 100% effort into it. Hat off to the chef!
本編の始まり方がホラー映画なんよ・・・
素敵すぎるお店、年明けにでも行ってみたい
absolutely outstanding! mindblowing!!!
色香味 素晴らしいと思います😊👍
昔、安倍総理時代に菅官房長官が来たと思うけど、この店や無かったらごめんなさい。
お懐かしい。もう何十年前になりましょうか。当時としてはかなりハイレベルな御蕎麦のコースを何度かお世話になりました。帰りには近くでは竹の子堀りも・・・。
こちらでいただいたお蕎麦が絶品で今でも忘れられません。職人技に感動しました。これからも応援しています。
この動画をみて行きたいと思った方はぜひ一度行ってみて下さい。行けば全てわかります。味はその方の人柄をそのまま映し出してます。同じ蕎麦職人として尊敬するお店です。また私もお伺いしたいな。
是非お邪魔して蕎麦味わいたいです弥栄❤
🍜🍤🥟🍚🍱🍙🍥🍢🥠Lezat🤤👌🏻
癒しの動画でした。職人技は素晴らしい､、丁寧な営業の準備見たいたら気持ち良かったです🙏
So oisshi! Oh I'm so in love with my Japan