"Yamashina (山品)" - Soba Restaurant in Omachi, City, Nagano:

“Yamashina (山品)” – Soba Restaurant in Omachi, City, Nagano:

2023.05.06

Omachi, Nagano: "Yamashina (山品)" - Soba Restaurant｜Foodies Asia

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Opened in 1970, this local soba restaurant in the Miasa area of Nagano Prefecture has been serving the deliciousness of Shin-gyo soba, known for its rich aroma and sweetness, for over half a century.

長野・大町『山品（やましな）』蕎麦

Ave. Budget: Lunch 1,000-2,000 JPY

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Restaurant features

In the northern part of Chushin, from Omachi to Hakuba, if you want to experience the current state of soba, you have options: “Sobaya Hotaru” in Otari if you want to feel the essence, “Tonegawa Sobatei” in Hakuba for a refined experience, and “Yamashina” if you want to immerse yourself in tradition.

These are the kinds of choices you can make.

“If you want soba, go to Shingyo.”

The restaurant is located in the Miasa area, which is about a 20-minute drive from Shinano Omachi Station.

If you decide to walk from the nearest JR Oito Line station, Inao Station, it will take about an hour. Along the way, you’ll also encounter the beauty of Nakayama Kogen, known for its rapeseed flower fields, so enjoying exquisite soba as part of a trekking adventure isn’t a bad idea.

長野・大町『山品（やましな）』蕎麦

The restaurant is situated in the Shingyo district, known for its soba production within Miasa. It has long been famous for its aromatic and sweet soba, so much so that people used to say, “If you want soba, go to Shingyo.”

“Yamashina,” opened in December 1970, also gained popularity for its hand-cut soba made from Shingyo soba flour.

Their popular menu items are the “mor soba” and “sobausuyaki

But to avoid redundancy, I decided to order only the “mor soba” this time.

長野・大町『山品（やましな）』蕎麦

As a side dish, I chose the “kinoko-sara,” which is also popular and served with the “usuyaki” (thinly grilled soba).

長野・大町『山品（やましな）』蕎麦

It’s a precious experience to enjoy fresh, rustic mushrooms that are full of natural flavors.

長野・大町『山品（やましな）』蕎麦

Since it’s a region known for soba flour, they could have gone with a rustic style emphasizing its characteristics, but this soba had a fine texture with a smooth throat-feel.

Perhaps it’s because of the delicious mountain water, it tasted exceptionally clean and pure. The soba broth, made with aged “kaeshi” (soba dipping sauce) and carefully selected kelp and bonito flakes, is also transparent and light.

長野・大町『山品（やましな）』蕎麦

Given that it’s a soba restaurant in the mountains, I expected a rustic flavor, but I was pleasantly surprised by its refined taste with a sense of transparency.

Since the side dishes were delicious too, I’d like to come back next time to enjoy a set where I order a variety of small plates while finishing with “usuyaki soba.”