Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Jiyu San
(手打蕎麦 じゆうさん)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Sunday、Public Holiday
Specialities
Chef
Sadao Takahashi - An honest soba craftsman of the new era
Food
Facing the soba head-on, he determines how to knead the noodles depending on the condition of the flour.
Review
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Review 186casesFollower 123PeoplePick-up reviews
辿り着いた「叩いた鴨肉」という形 絶品の 「ぞろりこ蕎麦」
東長崎駅、または新江古田駅より徒歩10分ほど。大きな通りに面した場所にあるお蕎麦屋さん。 ランチは予約ができないので平日の開店10分ほど前に伺ったところ、記帳だけ出ている状態。ギリギリで一回転目に入れましたが、結構な人数が並んでいてビックリしちゃいました。 ゆったり、落ち着いた雰囲気の内装で、カ...Find out more
2023/12 Visitation
1times
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Review 453casesFollower 662PeopleA stylish soba restaurant near Higas...
I went alone for lunch. This restaurant is located on Mejiro-dori, a little over a 5-minut...Find out more
2024/05 Visitation
1times
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Review 85casesFollower 55People昼呑みに最適な蕎麦百名店「手打蕎麦じゅうさん」
じゅうさんの店主は祖父母の代からつづく蕎麦屋の３代目。千葉県柏市の名店『竹やぶ』で研鑽を積み、2005年に受け継いだ『長寿庵』の屋号を『じゆうさん』に変更。今や押しも押されもせぬお...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Jiyu San
|
|---|---|
| Categories | Soba |
| Phone number (for reservation and inquiry) |
03-3951-3397 |
| Reservation Availability |
Reservations available
夜は完全予約制 水・金・土曜日 |
| Address |
東京都中野区江原町3-1-4 |
| Transportation |
7 minutes walk to the right from the A1 exit of Shin-Egota Station on the Toei Subway Oedo Line 8 minutes walk from the south exit of Higashi-Nagasaki Station on the Seibu Ikebukuro Line 561 meters from Higashi Nagasaki. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 ￥2,000～￥2,999 |
| Budget（Aggregate of reviews） |
￥6,000～￥7,999￥2,000～￥2,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB） Electronic money Accepted （Transportation electronic money(Suica)、Rakuten-Edy、nanaco、WAON、iD、QUICPay） QR code payment Accepted (PayPay、d Barai、Rakuten Pay) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4810461214382 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
Seats/facilities
| Number of seats |
15 Seats （ 3 seats at the counter, 4 x 3 tables） |
|---|---|
| Maximum party size | 16people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about vegetable,English menu available |
Feature - Related information
| Occasion |
With family/children |Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| With children |
Kids are welcome |
| Website | |
| The opening day |
2005.11.3 |
| Remarks |
夜は完全予約制。 |
Environmental and social initiatives
環境保護への取り組み
蕎麦殻を堆肥として利用してもらってます。
製粉時にでた使えない蕎麦の甘皮は、鶏卵農家に引き取ってもらい、鶏の餌にしてもらってます。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefSadao Takahashi - An honest soba craftsman of the new era
Born in Tokyo. Grew up in a family whose grandparents had run a soba restaurant. Helped out at the restaurant from the time he was old enough to understand, and decided to become a soba restaurant when he was in elementary school. After graduating from Tsuji Culinary Institute, he trained for five years at the famous restaurant "Takeyabu" in Kashiwa, Chiba. He took over the family business in 2005, becoming the third generation owner at just 26 years old. He changed the name of "Chojuan," which had been protected by his grandfather and father for two generations, to "Teuchi Soba Juusan" and revamped the menu. He grew it into a popular restaurant that soba lovers visit from far away.
Food Facing the soba head-on, he determines how to knead the noodles depending on the condition of the flour.
With the desire to "express what I really like and desire," Takahashi continues to evolve in pursuit of the deliciousness he desires. He says he arrived at the current flavor after ingenious efforts to stabilize the flavor, such as water circulation and kneading the water. He purchases unpolished buckwheat from producers all over Japan, including Nagano and Fukui, and grinds only the amount he will use on the day in a stone mill. The strong broth, with a strong dashi flavor, further enhances the flavor and umami of the buckwheat noodles, which are made according to the condition of the flour on that day.
The joy of a once-in-a-lifetime experience where no two tastes are the same. The lingering aroma of the soba noodles and the refined sake snacks will make you drink more.
"Teuchi Soba Jiyu-san" is located on the border between Nerima and Nakano wards, along Mejiro-dori, formerly known as "Jusan-ken Road". The buckwheat flour is ground in a stone mill in the shop only f
...or the amount needed that day, and the method of grinding and the fineness of the flour are changed depending on the condition of the flour, so the soba of the day is determined by the buckwheat flour. They also pay careful attention to how they use water, using mineral water for sprinkling and soft water with fossilized shells for boiling. Enjoy the encounter with the soba that is hand-made with great care by the third-generation owner.