Kinaseya is located next to the Akasaka Biz Tower and serves Hegisoba. It seems to be a restaurant that serves hegisoba from Niigata, and although I knew it existed, this is the first time I’ve actually come to eat it! When I went inside, there were not many customers, and I felt like I was the first one on the train. I was let through to the edge of the counter.
For lunch, you can enjoy a hearty bowl of rice and soba.
However, since we wanted to eat Hegisoba, we decided to have the Kinaseya set, which is named after the name “Kinaseya,” with a large serving of soba.
The soba noodles here are not made with water but with nori (seaweed).
The buckwheat noodles are made with buckwheat flour and the sticky texture of cloth seaweed.
It is called “Hegisoba” because it is served in a big bowl called “Hegi”.
After a while of waiting, the Kinaseya set appeared.
It’s a big bowl of soba, which is quite a lot when you look at it like this!
The volume is full. Fair enough. And two pieces of inari sushi. Since it’s so hot these days, cold soba noodles look very tasty.
I decided to try it right away, but to my surprise, there was a chili pepper in addition to the wasabi!
Hegisoba is eaten with red pepper, isn’t it?
As soon as I tried it, the soba noodles were good.
The cooled buckwheat noodles had a slippery texture and were more elastic than regular buckwheat noodles, with a chewy texture. Soba noodles which can be eaten lightly. Compared to ordinary buckwheat noodles, the impression of buckwheat noodles is very different. It’s very tasty. It goes well with the broth.
When I tried the chili pepper, the zing in the nose was just like wasabi. I thought that there is a chili pepper too. In the area where Hegisoba was born in Niigata, they couldn’t pick horseradish, so it became red pepper, which is totally true.
And this is Inari Sushi. I think the picture looks really good, but the actual inari sushi is also delicious with the tare soaked in well! The combination of Onari-san and Soba is pretty good. At the end of the day, I can be satisfied with Onari-san and Soba without a large portion.
I think I’ve had hegisoba a few times before, but I didn’t know that unlike regular soba, they use nuno seaweed for the connection, so I learned a lot. It’s easy to eat and it’s full of food, so it’s pretty good for the upcoming hot season!