Kintaro Soba Yamamotoya

Founded in 1978, this long-established soba restaurant has continued to preserve kurumi soba, a traditional way of eating soba in Ouchi-juku, where freshly ground walnuts are mixed into the dipping sauce. The walnuts used are wild mountain walnuts that grow naturally in the Aizu region. Compared to common Western walnuts, these native walnuts have less bitterness and a deeper aroma and flavor.

A highly recommended dish is the Hare no Hi Zen, a celebratory set traditionally enjoyed on special occasions such as New Year’s and festive events. True to its name, this generous set features walnut soba made with natural walnuts, tsuyumochi and sashimi konnyaku made with tochi mochi (horse chestnut rice cake), walnut ice cream, and more-lavishly arranged on a red lacquered tray for a truly indulgent soba experience.

In addition to walnut soba, the menu offers a wide variety of local dishes, including the Shukuba Teishoku, which showcases Yamamotoya’s carefully prepared handmade soba alongside char (iwana), tempura, mountain vegetables, and pickles. Another popular item is tsuyumochi, made by deep-frying tochi mochi infused with horse chestnut flour and soaking it in warm broth. With its rich selection of regional specialties, the restaurant offers a satisfying taste of Ouchi-juku’s culinary heritage.