[Oimachi] A Quiet Evening of Handmade Soba — Sobamichi

I found myself back in Oimachi after a long while.

Stepping out of the station and walking a short distance, an unfamiliar large building came into view. “Oimachi Tracks” — this is where the Shiki Theatre Company once had its stage, where audiences clapped their hands red at every curtain call. Now, a commercial complex stands in its place. Restaurant floors, lifestyle goods shops, a bookstore. Anchored by the food select shop “Akomeya,” it’s a collection of stores rooted in everyday life. No high-end brands like Azabudai Hills, and very few fashion boutiques. It feels more like a neighborhood destination — a place for families and homemakers to spend their time at leisure.

My destination within Tracks: Sobamichi, a handmade-soba restaurant. Stepping through the noren curtain reveals a warm, wood-accented interior with soft lighting and quiet music. It has the unhurried air of a proper soba shop.

Starting Slowly with Soba-Mae Appetizers

At a soba restaurant, I always start with soba-mae — small bites to enjoy with a drink before the main course. First up: long yam served with soba dipping broth. Thin slices of nagaimo, dipped in the savory broth with a touch of wasabi. The crunch gives way to a rich umami finish, with the wasabi adding a sharp, clean accent. The pairing of long yam and wasabi works surprisingly well — the plate was empty before I knew it.

Next came the chicken slow-cooked at 55°C. Gently prepared with low-temperature cooking, the texture was almost tremblingly soft — not a trace of dryness. The natural sweetness of the chicken came through beautifully. We enjoyed it alongside non-alcoholic beer, taking our time. This kind of evening is what dining out is all about.

The Main Event: Handmade Soba with Tendon

After the appetizers, the main course: zaru soba with a side of tendon. The moment I lifted the noodles with my chopsticks, I could feel the strength in each strand. That slight irregularity in thickness unique to handmade noodles, the silky surface — it’s a different creature from machine-made soba. Dipped briefly in the broth and drawn to the lips, a gentle soba fragrance blooms. A refreshing, deeply satisfying experience with every bite.

The tendon, compact but carefully crafted, featured shrimp and vegetables fried to a crisp golden batter. Alternating between soba and tendon, my chopsticks never wanted to stop. The handmade soba left the kind of satisfaction that lingers — the feeling of having truly eaten soba.

After the meal, I wandered through Tracks for a bit. Akomeya’s shelves held a curated selection of condiments and specialty foods — the kind of things you reach for when you want to bring something special to your everyday table. The overall feel is grounded in daily life, a place where you might discover something new with every visit.

On the way out, I looked up at the building one more time. To think that the Shiki Theatre once stood here — that space where audiences trembled with applause as the curtain fell — now transformed beyond recognition. A city renews itself while carrying memory forward. Slurping handmade soba at Sobamichi, these thoughts drifted through my mind on a quiet evening.

Visitor Tips

• Access: Approx. 2-minute walk from JR Oimachi Station, inside Oimachi Tracks
• Style: The classic soba-ya experience — small bites first, then soba to finish
• Recommendations: Long yam with soba broth and wasabi, slow-cooked chicken at 55°C, zaru soba with tendon
• Tracks overall: Family- and homemaker-friendly tenant mix. Akomeya and other food select shops are worth exploring
• Memo: Built on the former site of a Shiki Theatre. A new chapter in Oimachi’s story.