Hiro 蕎麦 KITCHEN

2024年も残り2週間。東京も12月中旬に入り、ぐっと気温が下がってきました。我が家の「めんつゆ」は、実家向けの年越しそばと一緒にタレビンに入れて発送済み。残りもわずかになったので、年内にもう一度仕込む必要があります。「かえし」、利尻昆布、香信椎茸甲信椎茸の在庫は十分。あとは鰹節を買うだけです。

築地に出かける余裕はないので、Googleマップで三多摩地区の鰹節屋を検索。東伏見に創業50年を超えるお店が見つかりました。せっかくなので、武蔵関公園を散策し、近くの「たから」という蕎麦屋で昼食を取る計画を立てました。

当日は朝から冷え込み、電車にするか迷いましたが、澄んだ青空と暖かな日差しに誘われて自転車で出発。新青梅街道を東へ進み、伏見通りを越えてすぐ右折。西武新宿線の下をくぐって左折すると、東伏見稲荷参道に出ます。

参道を少し進むと、歴史を感じさせる老舗の店構えが左手に見えました。ところが、「11月閉業」の貼り紙が…。少し寂しい気持ちになりながらも、自転車と記念撮影をして次の目的地、武蔵関駅方面へ向かいます。

東伏見駅から線路沿いを進むと、武蔵関公園の入り口が見えてきました。階段を降りると、富士見池を背景に鮮やかな紅葉が広がっています。池の水面に映る紅葉は光を受けてキラキラと輝き、思わず見とれてしまうほど。

鳥たちのさえずりがあちらこちらから聞こえ、突然、別世界に入り込んだような気分になります。西武線の電車が頻繁に行き来しますが、不思議と気になりません。しばらく紅葉の写真を撮り、心が満たされたところで天祖若宮八幡宮に立ち寄りお参りをしてから、蕎麦屋へ向かいました。

　武蔵関駅の南口を過ぎると、「たから」の看板が見えてきました。窓越しに見える長身のご主人が、手際よく仕事をしています。戸を開けると、昭和の香りが漂う店内。おとなしい雰囲気のおばあちゃんが、お茶を出してくれました。腰が大きく曲がっています。

メニューを見て、「肉せいろうどんと蕎麦を一緒にした『あいもり』はできますか？」と聞くと、奥からご主人の声。「肉せいろ（豚肉）は蕎麦には合わないからね」。なるほどと納得し、普通の「あいもり」を注文しました。

運ばれてきたうどんと蕎麦は、どちらもコシがしっかりしていて絶品。うどんはほんのり黄色みがかり、甘めのつゆとよく合っています。昭和の風情漂う店で、心が温まる一品でした。

帰りは新青梅街道をひたすら西へ。1車線ですが道幅は広く、自転車でもストレスなく走れます。鰹節はどこで買おうか…。そんなことを考えつつ、最近ハマっている「真夜中のドア」を口ずさみながら自宅に戻りました。

寒い中のポタリングでしたが、美しい紅葉や昭和の香り漂う蕎麦屋での昼食、そして計画外の出来事を楽しむことができました。やっぱり旅は、こうした小さな発見と偶然の出会いが醍醐味ですね。

Pottering to Buy Katsuobushi Before the Year Ends

With just two weeks left in 2024, the temperatures in Tokyo have dropped significantly as mid-December arrives. The mentsuyu stock at home, which I had bottled and sent with soba noodles for my family’s New Year’s celebration, is now running low. It’s time to make another batch before the year ends. I have enough kaeshi (soy sauce base), Rishiri kombu, and Koshin shiitake (Dried Japanese Mushroom)—what’s missing is katsuobushi (dried bonito flakes).

Since I don’t have time to go all the way to Tsukiji, I searched Google Maps for katsuobushi shops in the Tama region. I found one in Higashi-Fushimi, a store with over 50 years of history. I decided to visit the shop the following day, combining the trip with a stroll through Musashiseki Park and lunch at a nearby soba restaurant called “Takara.”

Setting Off for Higashi-Fushimi

That morning, it was freezing, and I debated whether to take the train. But the clear blue sky and warm sunlight convinced me to ride my bicycle instead. Heading east on Shin-Oume Road, I passed Fushimi Street, turned right, and after going under the Seibu Shinjuku Line, I turned left onto the Higashi-Fushimi Inari Sando (approach road).

A little further along the approach, I spotted an old, historical-looking shop on the left. Unfortunately, there was a sign that read “Closed as of November.” Feeling a pang of sadness, I took a commemorative photo with my bike before heading toward Musashiseki Station.

The Autumn Leaves at Musashiseki Park

From Higashi-Fushimi Station, I cycled along the train tracks until I reached the entrance to Musashiseki Park. Descending the stairs, I was greeted by a stunning scene of autumn foliage reflected in the Fujimi Pond. The vibrant red and yellow leaves shimmered in the sunlight, creating a breathtaking view.

Birds chirped from every direction, and it felt as if I had wandered into a different world—calm and peaceful. The frequent passing of Seibu trains somehow didn’t disturb the tranquility. After taking a few photos of the scenery and fully soaking in the atmosphere, I stopped by Tenso Wakamiya Hachiman Shrine to pay my respects before heading to the soba restaurant.

"Takara’s Aimori: Udon and Soba Combo"

Past the south exit of Musashiseki Station, I spotted the sign for “Takara.” Through the window, I could see the tall owner diligently working. When I entered, I was welcomed by the nostalgic charm of a Showa-era interior. An elderly woman, likely in her 80s, quietly served me tea. Her back was noticeably bent, a testament to her age.

Looking at the menu, I asked if I could order a combination of niku seiro udon and soba (aimori). From the back, the owner’s voice rang out: “Niku seiro （pork）doesn’t pair well with soba.” Accepting his wisdom, I ordered the standard aimori.

Both the udon and soba that arrived were outstanding, each with a satisfying firmness. The udon had a slight yellow hue and paired beautifully with the sweet dipping sauce. Sitting in this old-fashioned soba shop, I felt warmth from the nostalgic atmosphere itself.

Heading Home Feeling Refreshed

On the way back, I rode west along Shin-Oume Road. Although it’s only one lane, the wide road made cycling stress-free. I mused over where I should buy katsuobushi while absentmindedly humming my current favorite song, “Mayonaka no Door,” feeling content as I pedaled home.

In Conclusion

Despite the cold, this pottering trip offered beautiful autumn foliage, a delightful soba lunch steeped in Showa charm, and a series of unexpected yet pleasant experiences. After all, the real joy of a journey lies in discovering the small wonders and embracing the surprises along the way.