The 3rd and 4th generations both work in the restaurant. The 4th generation trained at a soba restaurant in Shinjuku and returned to the restaurant in 2019.
長岡屋 · Established 1927
About 長岡屋
Nagaokaya (長岡屋), a soba restaurant in Arai, Nakano, was founded on 1927/4/18 (Showa 2) and will celebrate 100 years in business in 2027. It is operated by 株式会社長岡屋.
Our history
Making soba
The soba at 長岡屋 is made in-house. Using a noodle machine we have had since the restaurant's early days, we do every step here, from working the flour into dough to cutting the noodles. Our buckwheat flour is from Japan, mainly from Hokkaido, and depending on the time of year we also use flour from other regions.
Our dashi broth is made from kombu and shiitake and takes 1 day and 1 night to prepare. Our kaeshi seasoning base has been topped up in the same barrel since the restaurant opened.
Tempura & rice bowls
We serve tempura made with seasonal ingredients. Over the course of 1 year, we use about 100 different ingredients for our tempura. For our tempura rice bowls, we use a secret sauce that we have kept topping up since the restaurant opened.
The 3rd generation mainly makes the soba, while the 4th generation handles the tempura, evening small dishes and sashimi. We use wheat flour from Gamagori, Aichi Prefecture, for our udon, and fry our tempura in a blend of cottonseed oil and Yokkaichi sesame oil.
Press coverage
Nakamani “The 4th generation talks about the long-established soba restaurant ‘長岡屋’ | 100 years in business next year” (published 2026/5/10)