Interview with Naoko Tamura, Floor Leader at Takenoya Nakasho
Commitment to Kurashiki
What led to the opening of Takenoya Nakasho?
Tamura (honorific omitted)
We opened Takenoya Nakasho as our third location because we wanted to contribute to the Okayama community and spread the culture of soba.
Both the president of the Takenoya Group and the manager of Trattoria Jikasei Soba Takenoya are biological brothers from Kurashiki.
Since both are from Sakazu in Kurashiki City, they are committed to opening Takenoya locations only in Kurashiki.
They also want to use local products as much as possible.
In fact, even our noren (traditional shop curtain), menus, and aprons are made from Kurashiki denim.
We want to contribute to the local community, so the yellow chives, hojicha, soba flour, and rice we use at the restaurant are all from Okayama Prefecture.
About Italian-style creative soba
Why do you serve creative soba dishes?
Tamura
Okayama is a region with a udon culture.
There are few authentic soba restaurants, and soba does not seem to be very familiar to people here.
We created Italian-style soba dishes to help spread the culture of soba in Okayama.
By making Italian-style soba, we hope that younger generations will become interested in soba and give it a try.
Are the ingredients proportioned differently for Japanese-style soba and Italian-style soba?
Tamura
The proportions are the same.
The noodles are cut differently, but the soba itself is the same.
We adjust the cut to suit each dish: thicker for hot soba, thinner for cold soba, and flat noodles for Italian-style dishes.
Cold soba is chilled in water, while the Italian-style soba is stir-fried, so the cooking process is certainly different.
Soba and obanzai
As of June 2023, about how many kinds of soba and obanzai are served at Takenoya Nakasho?
Tamura
We want our guests to enjoy the variety, so we offer a total of 15–16 kinds of hot soba, cold soba, and Italian-style soba.
The menu is slightly different from Trattoria Jikasei Soba Takenoya.
There are about 40 kinds of obanzai, including regular favorites as well as dishes made with seasonal ingredients and new menu items.
In spring, we had bamboo shoots. As summer approaches and the weather gets a little warmer, we use eggplant, and in the height of summer, I think we’ll also serve obanzai made with bitter melon.
What are your recommended soba and obanzai dishes, Ms. Tamura?
Tamura
For soba, I recommend the Genovese, the soba with yellow chives and egg, and the wagyu beef soba.
For obanzai, I like the nanbanzuke made with small horse mackerel.
The classic shrimp mayo is delicious, with a sweet secret seasoning.
I also recommend the vegetable namul.
So guests can enjoy a leisurely meal
How do you manage operations in such a spacious restaurant? Is it difficult?
Tamura
It’s true that the restaurant is spacious and that makes things challenging.
At busy times, we serve a total of 200 customers, so we coordinate with the staff to avoid keeping anyone waiting.
We share information over headsets about the obanzai being served and how guests are doing, so they can enjoy their meals at a relaxed pace.
What are your plans for Takenoya going forward?
Tamura
We want to expand the menu, including the obanzai.
We’d also like to focus on desserts made with soba.
People are always delighted by desserts made with soba.
I hope all the staff will learn to make soba flour chiffon cake.
We want our guests to enjoy themselves at their leisure, and all of us on staff will do our best to exceed their expectations, even just a little.
From the Writer
When I go out to eat authentic soba, just imagining “soba made with care” makes me happy.
“Wait, they have Italian-style soba too?” I’m a little surprised, but intrigued.
I couldn’t imagine what Italian-style soba would be like until I tried it.
And when you try it, it really is soba, and it goes very well with Western-style sauces.
Takenoya Nakasho is a place where you can relax and enjoy delicious soba and obanzai with friends, family, and loved ones.
You’re sure to be captivated by the Italian-style soba.
The carefully prepared obanzai and soba flour sweets also add to the enjoyment of good conversation.
Why not visit Kurashiki and try Italian-style soba?
Takenoya Nakasho details
| Name | Takenoya Nakasho |
|---|---|
| Address | 473-3 Shimojo, Kurashiki City, Okayama Prefecture |
| Contact | 086-464-0101 |
| Parking | Available Space for more than 100 cars |
| Hours | Lunch: 11:00 a.m. to 3:00 p.m. Dinner: 5:30 p.m. to 9:00 p.m. |
| Closed | Wednesday |
| Payment methods |
|
| Reservations | Accepted Reservations recommended on Saturdays and Sundays, when it gets busy |
| Seating | 150 seats, table seating |
| Smoking | Entirely non-smoking (outdoor smoking area available) |
| Restrooms | Western-style toilet |
| Families with children | Diaper-changing table Children’s obanzai Ages 3 to 6: 550 yen (tax included) Elementary school students: 880 yen (tax included) (Soba not included) Children’s chairs available |
| Website | Official Takenoya Nakasho website |
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