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A dining hall located near the Showa Village government hall in Oku-Aizu. The recommendation is a sauce and rice bowl of 800 yen, which is made of cooked cabbage and freshly fried cutlet in the sauce on top of rice. The sweet and sour sauce is often entangled in the tonkatsu and the rice proceeds. The ramen type 550 yen, which uses homemade medium-sized curly noodles, is a soup made of pork bone base with vegetables and fish, a popular menu since its inception in the 1950 s. In winter, stewed rice bowls are also popular.

Along National Route 352, near Aizu-Kogen Station. Nihachi soba, made with buckwheat flour from Shimogo Ochiai, is whitish and strong. Seirosoba (Morisoba) 750 yen, mushroom grated 1000 yen. It features a rich scent of buckwheat and a subtle sweetness. Soba is limited to 30 meals a day.

A soba school that stands facing the roundabout in front of Aizu Tajima Station. The 1500 yen of wariko soba, which is eaten with five kinds of medicinal flavors: wild vegetables, nameko, quail eggs, tororo, and grated radish, is popular. It is characterized by a strong kosi soba noodle made from buckwheat flour, which has a sweet taste of tsuyu which complements the flavor of the soba.

A thatched dining place in the post town of Ouchi-juku on the Aizu-Nishi Kaido. The famous restaurant is bird-seirou 1100 yen. Tori Seirou is served by chicken drumsticks with heaped oil leeks and specialty dales on top of rice cooked in a furnace. The taste of the sweet-spicy homemade sauce is exceptional.

A restaurant using old thatched private houses that line up in Ouchi-shuku. There is also a nostalgic atmosphere in the shop. Onion soba, which is eaten with a single leek, is made of hand-made soba soba, which has a good reputation. You can choose warm buckwheat and cold buckwheat noodles, and eat them with leeks squeezed into your mouth. Soba set with green onion soba, a set of five-eyed rice, wild plants, etc.

The inside of the shop where simple local folk art is arranged is warm. You can enjoy freshly boiled soba noodles. A popular dessert is the Agetate Karintou bun. We also recommend a full range of fruit cuts that arrive from farmers in summer only. From early April to early November, there are also seats available with pets.

A good quality soba fruit from Minamiaizu is self-milled with a millstone; Kurumimori soba, which is eaten by melting natural walnut into a soup, and a fine day set of 2200 yen with fried Tochi mochi soup, sashimi konjac and natural walnut ice cream.

A soba place that makes use of the thatched-roofed house of Ouchi-juku as it is. Takato [Takatoo] soba 1320 yen, which is made of hand-made soba made with ground flour and is eaten using long onion as a piece of chopstick, is popular. Water soba is 1430 yen for underground water pumped from the deep well in the courtyard, which is made into RO water (pure water) by a reverse osmosis membrane method, and the soba hit with the water is eaten with grated juice. There are also river fish dishes such as Kozuyu 440 yen, which is one of the traditional dishes of Aizu using dried shell columns, and char and ayu.

It is located in Ouchi-juku, where there are many famous soba shops, and the soba place has an impressive thatched roof and curbside. The soba noodles made with millstone buckwheat flour are made with the texture of mochi. Soba noodles are also recommended. Soba noodles 495 yen, soba 880 to 1155 yen.

A local dish of Minamiaizu, Shingorou, including hand-made soba noodles using locally produced buckwheat flour. We also recommend the old-fashioned local food, which is made by skewering half-baked fusuchi rice and smeared with miso made with a local specialty, Jugoma. In addition, it is possible to taste curry made from Aizu chicken from Shimogo-cho, which has a low fat texture. From December to March, you need to visit the store.