Nagahata was part of the land of Nikko Toshogu Shrine during the Edo period (1603-1868). The area was esteemed for its soba, which was even given as an offering at Nikko Toshogu Shrine.
Our founder had the strong desire to “make the best-tasting soba in Japan, for which our area is known.” With this, Santate Soba Nagahata-an was born.
Nikko city boasted the greatest amount of land in Tochigi prefecture for planting buckwheat.
In Nagahata, morning mist is a common sight during the summertime.
Commonly referred to as “Kirishita Soba” (“misty buckwheat”), the buckwheat is believed to earn its great taste from the tremendous temperature extremes responsible for the morning and evening fog.
The “santate” (“three steps for freshness”) of Santate Soba are:
- Freshly milled (“hikitate”)
- Freshly made (“uchitate”)
- Freshly boiled (yudetate”)
This is what “santate” means.
At Nagahata-an, we work hard each and every day to preserve these three steps and keep our customers satisfied.
“Hikitate (“freshly milled”)
As buckwheat flour is very quick to lose its aroma and flavor, using freshly-milled buckwheat flour is crucial to making great-tasting soba noodles.
“Uchitate” (“freshly made”)
If you let noodles sit out for too long right after they are made, they lose their aroma and flavor.
However, it’s not a good idea to boil freshly-made noodles right away. Letting them sit for just the right amount of time before boiling will make for delicious noodles.
“Yudetate” (“freshly boiled”)
Freshly-boiled soba goes stale quite quickly. “Yudetate” is also a precaution that one must take to skillfully strain the noodles and serve them as quickly as possible.
“Taste Nagahata soba as it is meant to be tasted”
According to our founder’s wishes,
we have never served soba with tempura since the shop first opened.
We hope you will enjoy the taste of Nagahata soba, in and of itself.
*All prices shown include tax
|Morisoba (cold soba noodles) (1 serving)||￥500|
|Omorisoba (50% bigger serving of morisoba)||￥700|
|Kakesoba (soba served in hot broth) (1 serving)||￥500|
|Okakesoba (50% bigger serving of kakesoba)||￥700|
|Zarusoba (cold soba noodles topped with shredded dried seaweed) (1 serving)||￥550|
|Ozarusoba (50% bigger serving of zarusoba)||￥750|
|Nigo-uchi (2 servings of morisoba)||￥1,000|
|Ni-tengogo-uchi (2.5 servings of morisoba)||￥1,200|
|Sango-uchi (3 servings of morisoba)||￥1,400|
|Yongo-uchi (4 servings of morisoba)||￥1,900|
|Gogo-uchi (5 servings of morisoba)||￥2,350|
|Rokugo-uchi (6 servings of morisoba)||￥2,800|
|Nanago-uchi (7 servings of morisoba)||￥3,250|
|Hachigo-uchi (8 servings of morisoba)||￥3,700|
|Kyugo-uchi (9 servings of morisoba)||￥4,150|
|Issho-uchi (10 servings of morisoba)||￥4,600|
*Except Kakesoba served with dipping sace.
|Kenchin-jiru (vegetable soup)||¥200|
|Nama-soba(Raw soba)||2 servings ¥1,000 and up|
Please call to order Nama-soba(Raw soba).
The phone number to order is +81 0288-27-2488
*Please boil raw soba before eating.
*Please ask if you would like broth included.
As the soba is raw, please eat as soon as possible.
635-1 Nagahata, Nikko-city, Tochigi, 321-1108 Japan
TEL +81 288-27-2488
Open 11:00-16:00 (15:30 L.O.)
*The shop will close if the soba has run out.
Closed on Tuesday and Friday.
*Open on national holidays.
Parking area:For about 20 cars.