Last Updated on November 25, 2025
Lunch with My Parents After a Long Time
Recently, I enjoyed a leisurely soba lunch with my parents. Since it had been a long time since I went out with my father, we decided to have a delicious meal together. Normally, I go out just with my mother; therefore, this lunch felt like a special occasion.
Suzume An
The restaurant sits tucked away from the tourist areas in a peaceful, quiet spot in Chiba. We drove there by car, and upon arrival, we immediately noticed its building. It is relatively new, yet the design follows a simple, traditional Japanese style. Moreover, the interior feels very clean and welcoming.
In addition, near the entrance, plants were arranged. On that rainy day, the delicate raindrops made them look especially beautiful. In fact, we even took a photo, and it now appears on the homepage of this website.
Tasting the Soba and Tempura
In Japan, people classify soba noodles based on the ratio of wheat flour to buckwheat flour. This restaurant offers two varieties. One is nihachi soba, made with 20% wheat and 80% buckwheat. The other is juwari soba, which uses 100% buckwheat flour.
I chose the juwari soba set, which came with a side of vegetable tempura. The tempura included carrot, eggplant, shiitake mushrooms, pumpkin, and green peppers, allowing me to enjoy a bit of each vegetable. The dishes were arranged beautifully on a tray, which enhanced the colors and textures of all the ingredients.
The juwari soba we enjoyed that day felt truly special because it used buckwheat flour harvested during this year’s peak season. In Japan, people often add the word “shin,” meaning “new,” to seasonal foods like rice, potatoes, or chestnuts to show appreciation for their fresh, just-harvested flavor. This time, the soba was called “Shin-soba.”
Juwari soba, made entirely from buckwheat flour, can sometimes feel a bit crumbly since it contains no wheat flour as a binder. However, this restaurant’s skill made it surprisingly smooth and easy to swallow, and I could also enjoy the rich flavor of the buckwheat.
Condiments (Yakumi)
The soba came with green onions and wasabi, and the tempura was served with a small portion of grated daikon (Japanese raddish). These additions let us notice subtle changes in flavor throughout the meal. At the end of the meal, we poured sobayu—the hot water used to boil the soba noodles—into the dipping sauce. This is the typical way of enjoying soba, it made a warm, nutrient-rich soup.
Where We Sat
Our seats were in the tatami room at the back. The table had a cozy, Hori-gotatsu style.
A kotatsu is a low table with a heater underneath and a blanket draped over it to keep your legs warm in the cold season. A hori-gotatsu is a type of kotatsu with a sunken floor, allowing you to stretch your legs comfortably underneath. Nearby, we noticed a baby lying peacefully on the tatami floor.
Overall, it was a delicious and relaxing lunch. We were satisfied with the portion, but if you need more, you can simply order extra soba. They also seem to offer Japanese-style desserts, which I’d love to try on my next visit.
The restaurant was a bit crowded, so I decided not to take any photos inside. For your reference, I’ve included the Google Maps information and Instagram below.
Restaurant Info
Price: Tempura with upgraded soba – 11.49 USD / 9.97 EUR
(approximate conversion from JPY)
Access: 1.2 Km / 0.75 mi from Nagareyama-Ootakanomori Station
Opening hours: Please check before visiting
Instagram: @suzumean
All info is current as of my visit.
