Three ways to enjoy soba noodles！ Made fresh in-store using buckwheat flour imported directly from Japan

Text & Photos /Paperclip. Food Photography Joy

The western section of Fujin Street in Minsheng Community starts from Dunhua North Road, extends to just before Guangfu North Road where it is slightly interrupted, then continues eastward all the way to Fuyuan Street. Lined with shady trees and rich in local community character, after the café "Dor" (now closed) from the Gwei Lun-mei starred movie "The 36th Chamber" opened here, it gradually attracted many dining and cultural creative shops. Recently, there's a new addition: Tanga Tarou Soba.

Tanga Tarou Soba is a Japanese chain soba brand. Its first Taiwan branch opened in the Eastern District, and this Fuijin Street location is the second. My friend and I arrived at around 11:25 am, but perhaps because it had just opened, everything was still being prepared. Even when it was time to open at 11:30, the door wasn’t yet open to welcome guests. It was only a few minutes later that they finally let customers in.

Upon entering, on the left there is an area with large tables, as well as a small bar counter with seating for individual diners. Further inside, there are also larger tables suitable for two or more people.

Promoting their “homemade noodles,” Tanga Tarou has its own noodle-making room, using buckwheat flour imported directly from Japan to grind, roll, and make noodles right in the store. They grind the buckwheat flour to the finest degree, then mix it with wheat flour in equal proportion, and cut the noodles to a precise 1.4mm width before boiling them directly.

Just as I was about to take a closer look at the noodle-making room, a lady who appeared to be in charge suddenly asked, “May I help you?” with a rather cold expression. I was a bit taken aback—wasn’t the transparent noodle-making room meant for customers to observe? “Nothing, just looking,” I replied awkwardly with a smile, not feeling too great about it.

The menu is simple and easy to read, featuring à la carte options for both cold and hot soba noodles, and you can also pair them with small N<饭搭配成组合餐，价钱300元以内。N<饭也可以单点。此外也有唐扬炸物以及其他小菜、饮料等。

My friend and I both ordered cold noodles, along with chicken oyako N<（组合餐250元）以及炸虾蛋汁N<（260元）。另外还叫了一个综合炸物（140元）。由于混了面粉，汤太郎的荞麦面较一般看到的荞麦面来得白一点，天然荞麦的褐色杂点也比较少。

Cold noodles are naturally paired with bonito sauce, chopped scallions, and wasabi.

But don’t rush to eat just yet. Tanga Tarou recommends three happy ways to enjoy the noodles: First, eat the noodles plain to savor the original flavor of the soba; next, dip them in the sauce to eat; and finally, ask the server to pour the dipping sauce into the soba cooking broth and drink the soup.

For combo meals N<饭是小碗的，若为单点才是大碗。蛋汁炸虾饭附上两尾小炸虾，淋上洋葱蛋汁。

The chicken oyako N<。以上不论哪一种N<饭，我觉得当天的饭煮得有点软糊，口感普通。

The mixed tempura is a medley of fried vegetables, including two pieces each of eggplant, mushrooms, pumpkin, and sweet potato.

When you’re almost done eating, the server will proactively ask if you’d like to add more broth. I was quite full and originally didn’t plan to, but then I changed my mind. After one sip, I was glad I said yes—the bonito-based broth was smooth and delicious, making for a wonderful ending.

Just a few steps away is Café Showroom, which I’ve visited before—a nice café. The neighboring shops, Qingdao Dumplings and Dai Ji Cold Noodles, are long-established spots very popular with locals.

YUDETAROU Tanga Tarou Soba Fujin Shop
https://www.facebook.com/YudetarouFujin/
No. 448, Fujin Street, Songshan District, Taipei City
02-27677228
11:30-20:30

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