| Store Name | Soba ASAHIYA |
|---|---|
| Genre | Soba(Buckwheat Noodle) Udon(Japanese Wheat Noodle) |
| Address | 6-32-6 Kinuta, Setagaya-ku, Tokyo 157-0073 |
| Phone Number | 0334171188 |
| Business Hour |
Mon., Wed., Thu., Fri., Sat., Sun. : 10:00-15:00, 17:00-20:00 We will be open on public holidays. During the declaration of a state of emergency, we will be open for reduced hours. |
| Regular Closing Day |
Tue. If Tuesday is a public holiday, the store will be closed. Hours and holidays are subject to change, so please check with the store before visiting. |
| Average Price |
Lunch Time：1,300Yen～1,500Yen Dinner Time：1,300Yen～1,500Yen |
| Available Language for Inquiries | Japanese |
・We will be a buckwheat noodle shop that continues to work together with our customers through a process of trial and error, aiming for better tasting buckwheat noodles while cherishing the tradition and goodwill of our 55 years in operation.
・We hope that everyone will enjoy our Nihachi Soba noodles made with domestic stone-ground buckwheat flour, and our special soup stock made with our own blend of Binchotan direct-heated dried bonito flakes, fermented dried bonito flakes, dried mackerel flakes, Rishiri kelp, and Japanese shiitake mushrooms.
・He told us that he always pursues daily improvements in order to make his customers happy for a long time. It is because they make changes according to the times that they can always provide delicious buckwheat noodles. At the time of the interview, it was February 2021, but after making major changes in the past few years, they are continuously making improvements multiple times a year.
・It seems to us that the restaurant has a strong will to evolve from a local buckwheat noodle shop that offers a lot of food at the lowest possible price to a buckwheat noodle shop that is loved by customers by offering delicious food made from the best possible ingredients at an honest and reasonable price.
・In the past, they rarely reported food allergies, but they decided to disclose information on food allergies in SmileMenu in order to meet the needs of various customers as much as possible.
・They serve not only soba but also udon and hiyamugi, but not with the intention of serving them to people with soba allergies, but with the intention of serving them according to their preferences. As a result of a detailed interview about the process of preparing udon and hiyamugi in the same workshop as soba and sharing the same cooking utensils, it was determined that the possibility of contamination was extremely high, so soba was included in their ingredients.
・The fried oil used for tempura contains the allergens "shrimp," "squid," and "chikuwa," so please be aware that there is a possibility that these may be contaminated even if they are not directly contained in the ingredients.
・Although not familiar with handling food allergies due to the lack of reported cases, they hope to learn through repeated communication. We, as the concerned parties, hope that if you can inform the restaurant of the type and severity of your allergen, and consult with them with good manners and moderation, you will be able to encounter a new joy of eating through such communication.
| Information Disclosure Policy | |
|---|---|
| Will provide information regarding use of allergic specific ingredients. (7 ingredients required for packaged products and 21 ingredients recommended for labeling) | |
| Unused / Removable Allergen Ingredients | Egg(Raw or Soft-boiled) Dairy Product Peanut Crab |
| Situation of Kitchen/Cookware | |
| Whether Allergen Ingredients are used at the same kitchen | Use |
| Cleaning Situation about Cookware | Not washing for each phase of cooking |
| Response Policy for Cleaning Cookware on Demand | Possible to wash if required |
| Cleaning Method | Hand wash |
| Detergent Type | Using a common neutral detergent |
| Employee Understanding | |
| Educating Serving Staff about Food Allergies | Implemented (level to talk about) |
| Educating Cooking Staff about Food Allergies | Implemented (level to talk about) |
| Rules between Serving Staff and Cooking Staff regarding Note such as Food Allergy etc | Having rules (by orally) |
| Self-recognition of Staff's Understanding of Food Allergies | Believe to have general understanding (Interested in FAJ’s service) |
| Bring-in | |
| Allowance about Bring in for Food Allergies | Accept |
| Supplemental Item | |
|
・We offer udon noodles, but please note that we do not offer udon noodles for those who are allergic to buckwheat noodles, but rather to accommodate our customers' preferences. Udon noodles are made in the same workshop as Soba (buckwheat) noodles, so there is a possibility that powder may be contaminated. If you have time, we can use a different hot water for udon, but basically, we share the same hot water with soba, and we use soba as the powder for udon, even though it may be boiled off during the boiling process. After boiling (even if it is separate water), the hot water drainage is shared with Soba, so residual Soba may remain there and be served. ・We share the same machines for making soba and udon. Soba and udon are used separately and disassembled for cleaning. ・The ingredients for tempura are prepared beforehand, so there is no cutting before serving (shrimp is cut with a special cutting board just before frying). We have separate cooking processes for meat, fish, and vegetables, and we clean cutting boards and knives. ・We use the same oil for all frying (separate oil is not supported), so there is a possibility that ingredients from all the frying of meat, fish, and vegetables may be mixed. ・Although we understand what it's like to live with food allergies because we have people close to us with food allergies, we have had little experience with food allergies as a restaurant because our customers have rarely reported them. We hope to learn more about food allergies, starting with SmileMenu. ・We would like to improve the operational flow when customers report food allergies (e.g., by enabling registration of allergies in the order machine). Through trial and error, we will continue to make improvements so that our customers can enjoy our food with peace of mind. ・If you have any food allergies, please call us and consult in advance, we will accept bringing your own food and soba sauce. |
|
| Dish Name | Possibility of Explaining Alternatives | Supplemental Information | Food Allergen Ingredients | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Egg(Raw or Soft-boiled) | Egg(Full boiled) | Dairy Product | Wheat | Peanut | Shrimp | Buckwheat | Crab | |||
| Soba Dipping Sauce | □ | □ | □ | ■ | □ | □ | □ | □ | ||
| Tempura Sauce | □ | □ | □ | ■ | □ | □ | □ | □ | ||
| Condiments (Green onion, Wasabi, Seaweed, Grated radish, Ginger) | □ | □ | □ | □ | □ | □ | □ | □ | ||
| Soba Noodles | □ | □ | □ | ■ | □ | □ | ■ | □ | ||
| Udon Noodle | Contains buckwheat for display because of sharing utensils. | □ | □ | □ | ■ | □ | □ | ■ | □ | |
| Hiyamugi Noodle | Contains buckwheat for display because of sharing utensils. | □ | □ | □ | ■ | □ | □ | ■ | □ | |
| Soba Set Meal (choose Soba) | □ | ■ | □ | ■ | □ | ■ | ■ | □ | ||
| Tenzaru (Seiro) : Cold Soba with Tempra | □ | ■ | □ | ■ | □ | ■ | ■ | □ | ||
| Curry Nanban Udon (choose Chicken) | Contains buckwheat for display because of sharing utensils. | □ | □ | □ | ■ | □ | □ | ■ | □ | |
| Curry Namban Udon (choose Pork) | Contains buckwheat for display because of sharing utensils. | □ | □ | □ | ■ | □ | □ | ■ | □ | |
| Soboro Eggplant Soba (choice of soba) | □ | □ | □ | ■ | □ | □ | ■ | □ | ||