The area around Machida Station, where the Odakyu and JR lines intersect, is crammed with many restaurants and izakayas. It's less than a five-minute walk away from the hustle and bustle.

In a quiet residential area, you will find a historic gate. This is Sobadokoro Kunisaku, where you can enjoy carefully made 100% buckwheat soba noodles while admiring the Japanese garden.

The owner of the restaurant is Momoko Nishiyama (maiden name: Ishikawa). In 2021, she took over the restaurant as the second generation owner, after it was opened by her mother, Yasuko Ishikawa, 11 years ago. The land on which the restaurant is located has been passed down through the Ishikawa family for generations. Nishiyama was also born and raised in a house on the premises.

"When my grandmother, who lived with us, passed away, my mother, who was left behind, was thinking about how to utilize the land and came up with the idea of opening a soba restaurant."

The name "Kunisaku" comes from Nishiyama's grandfather, Kunisaku Ishikawa. He worked for Tokyu Corporation and was instrumental in the opening of the Tokyu Denentoshi Line and the JR Limited Express "Odoriko," and also contributed to the development of the Machida area. Kunisaku's home was always bustling with visitors.

"My grandfather, who was loved by many people, passed away when I was about 10 years old. I think my mother had a desire to turn this place into a space where people could gather again."

"To make good fortune come true" - making soba noodles with care

Yasuko, the founder of Kunisaku, is a talented woman with a diverse career, including a doctorate in immunology in addition to her work as a translator. She was also well-versed in nutrition, and chose soba, a traditional Japanese food that is also good for your health.

The buckwheat flour used was from Yuza Town in Yamagata Prefecture, a town famous for its buckwheat. The decision was made without hesitation, as the owner was enchanted by the aroma and flavor of buckwheat grown in the meltwater from Mt. Chokai, a famous mountain overlooking the Sea of Japan.

"In Yamagata, there is a culture of "ita soba," where people gather around a plate to eat soba. The bond between the people you eat with is "attached to the plate" -- with that thought in mind, we serve Yamagata ita soba."

Enjoy 100% buckwheat soba noodles and seasonal tempura

Kunisaku offers "100% buckwheat soba" that does not use any binders. This method is difficult to handle because the dough is hard to hold together and tends to stick when boiled, but it allows you to enjoy the original aroma and flavor of the soba. They say that the best time to eat soba is when the water shines after boiling and rinsing in cold water.

The dipping sauce is based on a carefully made stock of kelp and bonito flakes and comes in two flavors. One is a simple one that makes the most of the umami of the ingredients. The other is an original version invented by Yasuko that adds crushed almonds and walnuts. The vitamin-rich nuts mix well with the soba noodles, making for a fun texture.

Popular tempura include the classic shrimp and pumpkin, as well as the "seasonal tempura" that Nishiyama started serving after he became the second generation owner. We want our customers to enjoy seasonal foods while gazing at the garden, which changes with the seasons. This thought is also reflected in the selection of ingredients.

As the second generation, I will protect and pass on the tradition

When Nishiyama took over the store, it was in the middle of the COVID-19 pandemic. Although he struggled with a lack of customer traffic, he gradually got things running smoothly. Now, many people, from the elderly to the young, visit the store.

There are three generations of family members who visit the restaurant, office workers who drop in alone on weekdays, and people who come from far away to try the "ita soba" (a type of soba noodles) that are rare in Tokyo. Pets are allowed on the deck seats in the garden, and the number of customers who enjoy soba with their beloved dogs is increasing.

"Last year, former Prime Minister Fumio Kishida came to our restaurant when he was inspecting an elementary school in Machida. It was an event that I can be proud of as a restaurant owner, to have such a delightful person, the prime minister of a nation at that time, say, 'It's delicious.'"

"It would be easy to turn this place into a parking lot or apartments, but my mission is to continue to protect this shop and its garden," says Nishiyama.

As the place name "Morino" suggests, this area was once covered with lush greenery.

Even as the city develops, Kunisaku continues to create connections today, with a quiet space where you can feel nature and enjoy fragrant soba noodles.

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