Savoring the Serenity of Green — A Tasting Note from “Soba Tsubaki”

The other day, I visited “Soba Tsubaki,” a restaurant in Hirao, Fukuoka’s Chuo Ward, recently reopened after renovation.

That day, I tried their matcha soba.

The noodles, elegantly served on a celadon plate, shimmered with a green hue — as if the essence of an early summer forest had been captured within.With the first bite, a gentle aroma of matcha rises to meet the senses.Its bitterness is subtle, embracing the savory depth of the soba with grace.The noodles, thoroughly chilled in cold water, have a delightful firmness, leaving behind a faint sweetness and the quiet aftertaste of matcha.

The harmony between the nutty aroma of the buckwheat and the refined fragrance of matcha reveals the chef’s thoughtful craftsmanship.It is not merely “soba with tea added,” but a dish that possesses the dignity of a complete culinary creation.

Even the aroma of the soba-yu (hot soba water served after the meal) was gentle and soothing.

The beauty of the plate, the tranquility of the presentation, and the delicate green of the noodles—all these elements came together to create a moment of pure calm,as if one’s heart had been quietly cleansed.