Kochian quit their business in Funabashi in 2018.
And after a while, he restarted in Narita in secret. (I found :p)
Dinner time is reservation only.
Open / 11 a.m. – 9 p.m. (Lunchtime until 2:30 p.m.)
Closed / Tuesdays through Thursdays
(February 9, 2019)
We Japanese have a custom of eating soba at the end of year. It is called “Toshikoshi-soba”. I always eat toshikoshi soba at home, but this year, I had it at soba restaurant in Funabashi area.
Kochian might be the most popular soba restaurant in Funabashi.
Many soba restaurants have long line on December 31. So, we got to there 45 minutes before the opening time. We were first comers. After about 5 minutes later, second group came. And there’re not much people gathered when their opening time.
Well, we didn’t need to come such a earlier time.
It’s close to Funabashi station.
Year-end special menu
They prepare year-end menu. There was were only 4 soba on the menu. Soba restaurants are too busy on December 31. So, they don’t serve much menu. It can’t be helped. But I wanted to eat warm soba 🙁
All soba was cold Seiro. Now is cold winter !
Seiro (Cold soba)
Seiro with Oroshi (Cold soba with grated daikon radish)
Seiro with Vegetable tempura
Seiro with tempura
*Seiro means soba without soup on bamboo sieve. Bamboo sieve for soba itself is called “Seiro”. So “Seiro soba” is correct name.
Seiro with tempura
I wanted to eat tempura, so I ordered a Seiro with tempura (天せいろ, 2000 yen).
We waited over watching such a cute ornaments and chef’s finger works.
At first, our tempura came.Two shrimps tempura, purple sweet potato and purple carrot.
This was the first time to see and eat purple carrot. I like this bitterness very much. Everything was crisp.
After that our seiro was served. This soba came from Iiyama (飯山) in Nagano.
The amount of soba wasn’t much.
There was a paper written about the ways of eating the soba on the table.
1.At first, eat without anything
3.With soba soup
The paper also said there is no condiments like green onion and wasabi because the chef want guests tasting his soba clearly.
After eating soba, Sobayu was served. Sobayu is basically, broth left over after boiling soba. But recently many restaurants don’t use left over broth. They boil soba powder and water for sobayu. Also this restaurant, too. So, we can enjoy such a thick texture of sobayu.
And night, I ate toshikoshi-soba again at night with my mother. Seiro with ducks meat.
It was my pleasure that many people read my posts this year.
I’m looking forward to you visiting my blog next year, too ! Greeting from last 2013 !
About Kochian (虎智庵)
Address / 4-37-19 Honcho, Funabashi-shi, Chiba
Phone / 047-424-7500 Open / 11:30 a.m. – 2 p.m., 5:30 p.m. – 9 p.m.
Sundays and national holidays / 11:30 a.m. – 2 p.m., 5:30 p.m. – 8 p.m.
Closed / Mondays, Tuesdays Reservation / Unavailable
Smoking / Not permitted
Credit card / Unavailable