Tachikawa City – Takaya
Pursuing genuine taste through meticulous preparation, Takaya, a soba restaurant with a charming atmosphere and 49 years of history, offers an authentic experience to savor the true deliciousness of soba.
Run by a second-generation owner with refined expertise who was born into a soba-making family and has been involved in the craft since age 17, Takaya offers a unique soba experience. Unlike typical soba, which is enjoyed for its “freshly milled, freshly cut, and freshly boiled” qualities, Takaya’s soba undergoes a two-stage aging process.
First, freshly milled buckwheat flour is mixed with water and wheat flour to form a dough, which is left to rest overnight as large balls. The next day, the dough is rolled out into flat sheets, cut into noodles, and rested for an additional half day to allow the flour to absorb and the gluten to reform. This meticulous process creates the restaurant’s signature smooth, elastic, and aromatic “aged and matured soba.”
The restaurant prepares three types of soba based on the coarseness of the grind: “seiro,” “arabiki,” and “inaka,” each differing in texture, color, and aroma. The recommended dish is the “Soba Three-Kind Platter” (1,780 yen including tax), which allows you to sample all three varieties. Considering the effort required to cook each type separately, this offering is a rare and connoisseur-friendly service that is typically available only for two or more servings.
Enjoy "Sake Appetizers" with Course Meals in a Stylish Space with Jazz Music
At Takaya, the soba is made from buckwheat flour sourced from the best seasonal regions, with the buckwheat kernels hulled and ground using the restaurant’s traditional stone mill. By blending different grinds of flour, the soba offers a distinctive aroma and flavor. Complementing the soba are irresistible tempura made with seasonal vegetables, such as the brand vegetable Mitsusekiseri (Japanese parsley) from Akita Prefecture. The crispy texture of the tempura pairs perfectly with the soba.
In addition to tempura, tempura don, and oyakodon (chicken and egg rice bowl), the restaurant offers an array of seasonal menus, including Hiroshima oyster nanban soba, yuzu soba (limited to 10 servings), and seri duck soba. There are also three course options that include dishes like duck hot pot and duck teppanyaki, and an extensive selection of “sake appetizers” for those who enjoy soba with drinks. Located just a 5-minute walk from Nishikunitachi Station on the JR Nambu Line, Takaya provides a sophisticated setting with jazz music in the evening, where you can savor the essence of Japanese culture and meticulously crafted soba.
| Restaurant Name | Tachikawa Aged and Matured Soba Takaya |
|---|---|
| Address | 3-15-27 Hagoromo-cho, Tachikawa City, Tokyo, Japan |
| Parking | Equipped with space for 5 cars |
| Phone | +81-42-595-6922 |
| Lunch | 11:30 AM – 3:00 PM (Last order: 2:30 PM) |
| Dinner | 5:30 PM – 9:00 PM (Last order: 8:30 PM) |
| Closed | Mondays and Tuesdays |
| Languages Supported | Japanese & English |
| Menu | Available in Japanese & English |
| Official Website |
