{"id":44082,"date":"2025-12-28T21:15:36","date_gmt":"2025-12-28T12:15:36","guid":{"rendered":"https:\/\/agatajapan.com?p=44082"},"modified":"2026-01-27T11:44:59","modified_gmt":"2026-01-27T02:44:59","slug":"jumiya-juan-chuzaemon-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/jumiya-juan-chuzaemon-en","title":{"rendered":"Sumiy a \/ J uan Chuzaemon"},"content":{"rendered":"\n<p>Meiji 6 (1873)<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u3010\u4e94\u3064\u306e\u5965\u7fa9\u3011\u6691\u3044\u65e5\u306b\u98df\u3079\u305f\u3044\uff01\u30b7\u30f3\u30d7\u30eb\u3059\u304e\u308b\u305d\u3046\u3081\u3093\uff01\u300e\u5bff\u7f8e\u5c4b\u300f\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/IRgbNEX2j8Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\t<div class=\"ark-block-slider -media\" data-direction=\"horizontal\" data-option=\"{isAuto:1,isLoop:1,isCenter:1,showArrow:1,showThumb:1,effect:slide,direction:horizontal,speed:1000,delay:4000,slideNumPC:1,slideNumSP:1,spacePC:4,spaceSP:0,pagination:bullets,isClickable:0,isDynamic:0}\">\n\t\t<div class=\"ark-block-slider__inner swiper -main\">\n\t\t\t\t\t\t<div class=\"swiper-wrapper\">\n\t\t\t\t\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09782-scaled-e1685448848346.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41725\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09768-scaled-e1685448879399.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41727\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09753-1-scaled-e1685457020746.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41729\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09782-1-scaled-e1685457050312.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41731\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<\/div>\n\t\t\t<div class=\"swiper-pagination\"><\/div>\t\t<div class=\"swiper-button-prev ark-block-slider__nav -prev\" tabIndex=\"0\" role=\"button\" aria-label=\"Previous slide\">\n\t\t\t\t<svg x=\"0px\" y=\"0px\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-hidden=\"true\" focusable=\"false\">\n\t\t<path d=\"M16.4,2.6l-0.8-0.7c-0.2-0.2-0.5-0.2-0.7,0l-8.7,9.7c-0.2,0.2-0.2,0.5,0,0.7l8.7,9.7c0.2,0.2,0.5,0.2,0.7,0l0.8-0.7 c0.2-0.2,0.2-0.5,0-0.7l-7.7-8.3c-0.2-0.2-0.2-0.5,0-0.7l7.7-8.3C16.6,3.1,16.6,2.8,16.4,2.6z\"\/>\n\t<\/svg>\n\t\t<\/div>\n\t\t<div class=\"swiper-button-next ark-block-slider__nav -next\" tabIndex=\"0\" role=\"button\" aria-label=\"Next slide\">\n\t\t\t\t<svg x=\"0px\" y=\"0px\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-hidden=\"true\" focusable=\"false\">\n\t\t<path d=\"M7.9,21.4l0.8,0.7c0.2,0.2,0.5,0.2,0.7,0l8.7-9.7c0.2-0.2,0.2-0.5,0-0.7L9.4,2c-0.2-0.2-0.5-0.2-0.7,0L7.9,2.6 c-0.2,0.2-0.2,0.5,0,0.7l7.7,8.3c0.2,0.2,0.2,0.5,0,0.7l-7.7,8.3C7.7,20.9,7.7,21.2,7.9,21.4z\"\/>\n\t<\/svg>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<div class=\"swiper -thumb\"><div class=\"swiper-wrapper\"><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09782-scaled-e1685448848346.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41725\" alt=\"\" decording=\"async\"><\/div><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09768-scaled-e1685448879399.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41727\" alt=\"\" decording=\"async\"><\/div><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09753-1-scaled-e1685457020746.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41729\" alt=\"\" decording=\"async\"><\/div><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/S2_09782-1-scaled-e1685457050312.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-41731\" alt=\"\" decording=\"async\"><\/div><\/div><\/div>\t<\/div>\n\n<h2 class=\"wp-block-heading\">Authentic hand-cut soba enjoyed together with the history of the region<\/h2>\n\n<p>When you get off at Musashi-Itsukaichi Station, the final stop on the Musashi-Itsukaichi Line, a peaceful landscape spreads out before you.\u201cSumiya\u201d and \u201cJ uan Chuzaemon\u201d stand along the Hinohara Kaido road, which runs east\u2013west in front of the station.They have a farmhouse-style entrance with white walls combined with solid wooden beams.<br\/>Since the Edo period, this family ran a charcoal business here while also serving as a guardhouse, and later began noodle making using the clear waters of the Akigawa River, establishing \u201cSumiya.\u201d\u201cJ uan Chuzaemon\u201d operates as the dining place for those noodles.Chuzaemon, the origin of the shop name, also worked as a politician while running the noodle business, devoted himself to local development, and was praised as the \u201cFather of Itsukaichi.\u201d<br\/><br\/>The direct sales shop offers souvenirs centered on Sumiya\u2019s traditional dried noodles.<br\/>The owner himself, a certified dried noodle craftsman, strictly checks the humidity suited to each noodle and the drying time that changes with the seasons every day.Carefully selected flour and salt, and water from the local clear Akigawa <a href=\"http:\/\/River.Us\" class=\"autohyperlink\">River.Us<\/a>ing no additives at all and only minimal ingredients, the noodles are praised for their honest taste that lets you feel the flavor of the flour.The lineup is impressive, showing the pride of 150 years of tradition in \u201cmaking any kind of noodle into a first-class taste.\u201dStarting with the oldest \u201ckan-somen,\u201d there are about 30 varieties in total, including udon, soba, and ramen.From long ago<br\/>In addition to the traditional \u201cItsukaichi udon,\u201d they have created new local specialties such as udon kneaded with \u201cnorabo greens,\u201d an Edo\u2013Tokyo traditional vegetable, which are also chosen as hometown tax return gifts.<br\/><br\/>The attached dining area is a relaxing space made with reused wood from old traditional houses.Many customers come all the way here specifically to enjoy the soba and udon served here.<br\/>The hand-cut soba, made following the teachings of the former proprietress who mastered the Issa-an style, is a masterpiece even connoisseurs admire.The dipping sauce, made by combining a secret kaeshi continuously added to since opening with broth from top-grade Makurazaki bonito flakes and Rausu kelp, further enhances the aroma of the soba.There are three types of soba: the classic \u201coseiro,\u201d the medium-thick \u201cinaka soba\u201d made from whole-ground buckwheat, and \u201cshirayuki,\u201d which uses only the core of the buckwheat grain.With a refreshing smoothness and a fragrant aroma that passes through the nose, it is well worth a visit for soba lovers.The sake paired with the soba is also<br\/>\u201cKisho\u201d from the local Nozaki Brewery, conveying the hospitality of wanting guests to \u201ctaste this land.\u201d<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center\">History<\/h3>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/image-79-1024x683.png\" alt=\"\" class=\"wp-image-41733\"\/><\/figure>\n\n<p class=\"has-text-align-center\">This family, which ran a charcoal business while also serving as a guard post since the Kyoho era, began making somen in the late Edo period using wheat gathered through barter with charcoal.In Meiji 6, Chuzaemon put up the Sumiya signboard and started modern machine-based noodle production, expanding to soba and udon as well.From the time of the former proprietress who mastered the Issa-an style of hand-cut soba, \u201cJ uan Chuzaemon\u201d was also launched with a focus on hand-made soba, passing down their dedication to noodle making to this day.<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center vk_block-margin-0--margin-bottom\">We want you to taste the entire Itsukaichi area<\/h3>\n\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\" style=\"background-color:#fff5f5\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-columns gap-0 gap-md-2 is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column vk_block-margin-0--margin-bottom is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"641\" height=\"641\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2025\/01\/S1_00270-scaled-e1685447909164.webp\" alt=\"\" class=\"wp-image-42486\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column p-3 is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading vk_block-margin-0--margin-bottom has-black-color has-text-color has-link-color wp-elements-004ad62373541a6d192ed1490d81e4e4\">Mr. <strong>Tadashi Kishi<\/strong><\/h4>\n\n\n\n<h6 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-a73e7ae246a69d9c0a686b9e3a0fd975\">Fourth-generation owner of Sumiya<\/h6>\n\n\n\n<p>Protecting the basics, never cutting corners, and valuing ingredients.Because noodles are simple, we have continued to make them sincerely and earnestly.We hope people will enjoy traditional, delicious noodles that they can eat with peace of mind.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading has-text-align-center\">This Notable Item<\/h3>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/scaled-e1685448603204-1024x1024.webp\" alt=\"\" class=\"wp-image-41735\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Dried noodles: Itsukaichi Udon<\/h4>\n\n\n\n<p class=\"has-small-font-size\">270 yen<\/p>\n<\/div>\n<\/div>\n\n<p class=\"vk_block-margin-md--margin-bottom\">\u201cItsukaichi udon,\u201d which is also a registered trademark, is Sumiya\u2019s signature product and a local specialty.<br\/>It features a perfect balance of saltiness and a strong bite with a smooth texture, finished through low-temperature, long-time drying.<br\/>It is.<\/p>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/1-scaled-e1685494361457-1024x1024.webp\" alt=\"\" class=\"wp-image-41737\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Hand-cut soba \u201cOseiro\u201d<\/h4>\n\n\n\n<p class=\"has-small-font-size\">900 yen<\/p>\n<\/div>\n<\/div>\n\n<p class=\"vk_block-margin-md--margin-bottom\">\u201cOseiro\u201d is the most popular dish at J uan Chuzaemon.If it is your first visit, this is the basic hand-cut soba to start with<br\/>We recommend it, and many people compare it with \u201cinaka soba\u201d and \u201cshirayuki.\u201d<\/p>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/scaled-e1685448760404-1024x1024.webp\" alt=\"\" class=\"wp-image-41739\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Dried noodles: Norabo Udon<\/h4>\n\n\n\n<p class=\"has-small-font-size\">370 yen<\/p>\n<\/div>\n<\/div>\n\n<p class=\"vk_block-margin-md--margin-bottom\">A relatively new udon made by kneading in \u201cnorabo greens,\u201d an Edo\u2013Tokyo vegetable and local specialty.The vegetable itself<br\/>Has a mild, unobtrusive flavor, and when boiled, it turns a pale green like jade noodles, praised as pleasing to both the eye and the palate.<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center\">Spot Overview<\/h3>\n\n<div class=\"ark-block-notice -alert is-style-simple\"><div class=\"ark-block-notice__head\"><svg class=\"ark-block-notice__icon\" height=\"20\" width=\"20\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" data-icon=\"LsInfoOutline\" viewBox=\"0 0 48 48\"><path d=\"M24 47C11.3 47 1 36.7 1 24S11.3 1 24 1s23 10.3 23 23-10.3 23-23 23zm0-42C13.5 5 5 13.5 5 24s8.5 19 19 19 19-8.5 19-19S34.5 5 24 5z\"><\/path><circle cx=\"24\" cy=\"15.8\" r=\"3.5\"><\/circle><path d=\"M28 31.8h-1.5v-9c0-.6-.4-1-1-1h-5c-.8 0-1.3.9-.8 1.6l1.8 2.4v6H20c-.6 0-1 .4-1 1v2c0 .6.4 1 1 1h8c.6 0 1-.4 1-1v-2c0-.6-.4-1-1-1z\"><\/path><\/svg><\/div><div class=\"ark-block-notice__body ark-keep-mt--s\">\n<p><\/p>\n<\/div><\/div>\n\n<figure class=\"wp-block-flexible-table-block-table pt-3\"><table class=\"has-fixed-layout\" style=\"border-style:solid;border-width:1px;border-color:#666666\"><tbody><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Address: <\/strong><\/th><td>64 Itsukaichi, Akiruno City, Tokyo<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>phone<\/strong><\/th><td><a href=\"tel:0425960018\">042-596-0018 <\/a> \/ Phone: <a href=\"tel:0425952438\">042-595-2438<\/a> (Juen direct)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Business hours: <\/strong><\/th><td>Shop 9:30\u201318:00<br>Juen: Weekdays 11:00\u201314:00 (last order), Saturdays, Sundays, and holidays 11:00\u201315:00 (last order)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Closed: <\/strong><\/th><td>Wednesdays (open on public holidays)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Payment methods: <\/strong><\/th><td>Cash<br>Credit cards (AMERICAN EXPRESS, VISA, JCB, Diner\u2019s Club, Mastercard)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>External Link:<\/strong><\/th><td><a href=\"https:\/\/www.sumiya-men.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Official Website<\/a><\/td><\/tr><\/tbody><\/table><figcaption>Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Meiji 6 (1873) Authentic hand-cut soba enjoyed together with the history of the region When you get off at Musashi-Itsukaichi Station, the final stop on the Musashi-Itsukaichi Line, a peaceful landscape spreads out before you.\u201cSumiya\u201d and \u201cJ uan Chuzaemon\u201d stand along the Hinohara Kaido road, which runs east\u2013west in front of the station.They have a farmhouse-style entrance with white walls combined with solid wooden beams.Since the Edo period, this family ran a charcoal business here while also serving as a guardhouse, and later began noodle making using the clear waters of the Akigawa River, establishing \u201cSumiya.\u201d\u201cJ uan Chuzaemon\u201d operates as the dining place for those noodles.Chuzaemon, the origin of the [&hellip;]","protected":false},"author":4,"featured_media":41733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4085],"class_list":["post-44082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-minato-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/44082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=44082"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/44082\/revisions"}],"predecessor-version":[{"id":44874,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/44082\/revisions\/44874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/41733"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=44082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=44082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=44082"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=44082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}