There is a hidden soba noodle shop in a residential area about a 3-minute walk from Nakano-Sakaue Station's A3 exit. There's no sign, just a regular old house. When the outside light turns on, you open the door and step inside. Take off your shoes and you'll find a space that feels like a living room, with a counter seating for three and two low tables. The shop is filled with the strong passion of the owner, who loves soba noodles. Every day, they spend over an hour grinding the soba flour they'll use that day with a hand-operated stone mill. "Adjusting the grind according to the type and size of the soba seeds, hand-grinding is the best way to achieve the perfect texture," they say, emphasizing their dedication to the manual stone mill. The menu consists only of an omakase course, starting with 10 small dishes paired with sake, followed by their homemade, hand-cut soba noodles. They are said to have around 40-50 varieties of rare sake, adding to the excitement of dining here. Their popular homemade dishes, meticulously prepared with bonito flakes and kelp broth, have a gentle flavor that pairs wonderfully with sake. You can also enjoy comparing different types of soba flour, from un-sifted coarse grind to fine powder, and different noodle thicknesses, from flat to thick, to explore the unique characteristics and delicious ways of enjoying soba. It's the kind of place that leaves you wanting more, eager to return for endless repeats.

I visited my beloved restaurant, which I frequent roughly every season. It's a unique place where I can truly enjoy dashi, vegetables, sake, and, of course, the main soba dish. This time, I encountered new vegetables, discovered delicious sake, and enjoyed the blissful taste of soba, making my holiday truly meaningful. Thank you for the wonderful meal!

Seasonal small dishes gradually appeared, followed by 4 to 5 types of soba noodles, each served in small portions, which is irresistible for women. The owner selected summer-appropriate delicious Japanese sake to accompany the dishes, and the drinks were delightful! Although all were delicious, the coarse-ground thick soba noodles were particularly impressive with their robust flavor! The interior of the restaurant was very warm, so I thought it might be a bit challenging in midsummer...

I can't seem to settle down at my parents' house, so I decided to spend some well-deserved time at Last Rada in Gunma Prefecture, Akagi. In summer (2nd picture), the aroma is fleeting, with a delicate sweetness to savor. In Kyoto, Miyama, 2021 (3rd picture), the taste is incredibly delicate, allowing for a gradual appreciation. Moving to Hokkaido, Mashu (4th picture), there's a slightly thicker aroma, but the mellowness is well-defined. In Yamagata Prefecture, Tsuruoka, Genbiki (5th picture), there's a slightly plump sensation, with a smooth texture and a uniform taste. From Kagoshima Prefecture, in Kanetsuki-cho, 2022 (1st picture), there's a well-balanced sweetness and umami that left me entranced by Hibiyasan's soba ♡ For the chilled serving (6th picture), the soba permeates through every fiber, with a satisfying essence of dashi and soba. This was my first time at the counter, where I had the pleasure of enjoying Hibiyasan's world with Sennin-sama. We discussed various topics including recent events, soba shops, and the artisans themselves. Having developed a fondness for soba and soba-tsuke in Sapporo, meeting esteemed soba artisans like Hibiyasan has enriched my life, alongside Sennin-sama and the gods. It was a day where I truly felt that soba weaves connections among people. To everyone I've had the pleasure of meeting, I look forward to our continued journey together. #Nakano Ward #Last Rada #Hard-to-reserve Shop #Popular Shop #Hand-ground #Gen Soba #Reward #Soba #Soba-tsuke #Together #Enchantment #Mesmerizing

Everything was delicious, especially the flavorful broth and hearty soba noodles. However, the background music was from Final Fantasy XIV, and the owner's T-shirt was from FF7. When I asked, turns out they're a big fan. It was amusing, but personally, I found it a bit too much! It didn't quite fit the atmosphere for soba, but that's just my personal opinion.

It was my first visit. Despite a bit of chaos, we managed to settle in smoothly and start our meal. However, due to the loud chatter at the table nearby, I couldn't hear the explanations about the dishes. Don't you just hate it when you can't learn about the origins and ingredients of the delicious food you're enjoying? It left me feeling a bit frustrated. Overall, the experience lasted a little over three hours, but it didn't feel like we were kept waiting. The dishes were served in small portions, allowing us to enjoy them leisurely. It began with a clear broth, followed by a series of dishes gradually intensifying in flavor. There was tofu made from locally sourced Mizukuguri beans in Shiga Prefecture, yellowtail and fuki no to (butterbur sprouts) with yuzu miso dressing, and a miso-dressed potato and spinach dish featuring Raclette cheese from Yoshida Ranch. Each dish was bursting with flavor and absolutely delicious. After enjoying a tomato aspic and a delightful soup with celery, we indulged in a variety of soba dishes. The "Hiroshima-style thin noodles" had a rich aroma and a tender sweetness, perfect with either salt or dipping sauce. The "Kyoto-style wide noodles" offered a satisfying chewiness that released a gradual sweetness with each bite. The "Gunma-style thick noodles" had a slightly firm texture reminiscent of al dente pasta, with a hint of core. The "Hokkaido-style thin noodles" from Asahikawa had a subtle aroma and paired well with dipping sauce over salt. The "Yamagata-style chilled noodles" came with grilled eggplant and aromatic vegetables, using leftover soba scraps to create an uneven texture that provided a delightful variety of mouthfeel. The food and soba were all incredibly delicious, leaving me eager to return with friends for another delightful experience.

Two kinds of ohitashi: finely sliced mixed vegetables ohitashi with light soy sauce and spinach ohitashi with soba dipping sauce. Simple yet flavorful, allowing the essence of the broth to shine through. The beets, adding vibrant color, are balanced with the fragrance of kabosu. Creamy Mizuku-guri tofu from Shiga Prefecture's indigenous variety. The tea-cup steamed egg custard from Yoshida Ranch in Okayama, with cheese, was innovative yet surprisingly delightful. Each small dish, whether adorned with Sichuan pepper sprouts or resembling mashed potatoes rather than grilled miso, was a delightful surprise. The tomato simmered in broth was truly fresh, and the piping hot, chewy soba finally made its appearance, following the courses. Saitama's Sanjo fine noodles, Hiroshima's thick noodles (personally enjoyed with each chew), and Miyazaki's thick noodles from Takachiho were fragrant. The Gunma Akagi coarse-ground lamb keema resembled Trofie pasta with ragu sauce and was enjoyable.

Soba! Soba! Soba!!! I visited Rastara for a soba course. It's a place where soba enthusiasts can enjoy various types of soba with differences in origin, types of buckwheat, grinding methods, and noodle-making techniques. The course includes around 15 dishes, allowing you to savor different soba experiences. In addition to soba, there are delicate side dishes that enhance the overall dining experience. It's simply delightful to progress through each dish. Despite the simplicity, the depth of flavors makes you appreciate soba in a whole new way. Rastara is a small restaurant located a 3-minute walk from Nakano-Sakaue Station. With about 7 seats, it's advisable to make reservations early! #NakanoSakaueDinner #NakanoSakaue #NakanoSakaueGourmet #NakanoGourmet #NakanoDinner #HigashiNakano #Soba #SobaDinner #BuckwheatNoodles #HandmadeSoba

I had been curious about this restaurant after hearing rumors for a while, so when an older acquaintance had a reservation slot, I was able to join. The place might be a bit hard to find, so be cautious if you're not good with directions. I was surprised that the soba course takes about 3 and a half hours to finish, but it's understandable since this restaurant is known for its difficulty in getting reservations, indicating the chef's passion for soba. The dashi broth served at the beginning is truly delicious; I wish I could have it every day at home. The combination of the natural flavors of the ingredients and the dashi in dishes like the lightly pickled vegetables and the ohitashi is exquisite. The homemade tofu was excellent, and the chawanmushi with cheese was unexpectedly delightful. Starting with soba noodles served with karasumi salt, the soba course began. Every type of soba dish was outstanding, with variations in flavor achieved simply by changing the soba flour or the thickness of the noodles, immersing me in the profound world of soba. The last dish, warm soba noodles in dashi broth, was so delicious it almost brought tears to my eyes. Every soba dish here is superb! I'm looking forward to the next visit.

Celebrating a friend's birthday with nearly 20 years of friendship, to Restaurant Ada-san: ● Miyazaki Prefecture, fine strands, 2020, smoothness is enchanting, with a smooth and alternating sweetness and richness of flavor. ● Regretfully forgot the source (tears), refreshing taste with the amazing power of sweetness from the stars. ● Hokkaido, flat noodles, the sensation of grains pops and jumps ♬, conveying a lively tempo. The robustness of grains is pleasantly comforting ☺︎ ● Hiroshima, fine strands, aroma with a subtle weight, sweetness with a sharpness that makes one appreciate Hibiya-san's greatness ☺︎ ● Saitama, wide noodles, the way of healthy flavor, long lingering sweetness, truly feeling the greatness of Saitama's soba. Enchanting ♡ ● Undisclosed origin, slightly chewy texture and deep flavor, harmony with the hot soup of seasonal ingredients makes the cheeks loosen ♡ Before the soba, savoring the unique world of Hibiya-san ♡ Throughout the selection of ingredients, pairing, and composition of flavors, my heart continued to swell ♡ Will visit again ☺︎ Wishing you a great year ahead.

Visited with 4 colleagues. Located in the city with no obvious sign, we hesitated if we were at the right place until we found a renovated house-like shop. With only a few tables in tatami rooms and a small counter, reservations are hard to come by. Started with beers and enjoyed the course meal. When we tried to ask for a drinks menu, we were told they pair drinks with the dishes, so choosing wasn't an option. It seemed like they preferred suggestions like "we want sake!" As for the soba, there were various types and warm options, but the quantity of each type was small, which might not be enough for those craving soba. We were quoted about ¥9,000 for the course when we reserved, but ended up spending ¥12,000 after indulging in drinks. Perhaps they threw in a little extra. Overall, it was a treat!

I visited "La Strawda," selected as one of the top 100 soba noodle restaurants on Tabelog. I had made a reservation and arrived at 18:30. The place is a 3-4 minute walk from Nakano-Sakaue Station, exit 3. It's a bit tricky to find as there's no sign, but I assumed it was the right place and chuckled when I got there. The lights above the door turned on at exactly 18:30, signaling the opening. Inside, there are 3 counter seats and 2 tables for 2, with a possibility to squeeze in 4 at one table. Although I was alone, I was seated at a table, and I started with a Shiga Kogen Pale Ale since they didn't have draft beer. Then the food began! - Clear broth with thinly shaved bonito flakes - Ohitashi (blanched greens) with broth using vegetables from a Yamagata farm - Thickly shaved ohitashi greens used in soba - Homemade tofu using local Shiga soybeans - Warm ohitashi with mushrooms, delightful aroma - Chawanmushi with Yoshida Farm raclette inside - Tachiuo (belt fish) with homemade yuzu miso - Homemade XO sauce with Kagoshima ham - Simmered vegetables (tomato) in a jelly-like style - Karasumi (bottarga) - Ham - Soba-gaki (soba dumplings) They use soba from Saitama with a coarse grind. Then came the soup with beef tripe, offering a nice balance of richness and sweetness. After that, the soba was served with an explanation. You can choose normal or large servings based on your appetite. I went with normal and also enjoyed choosing my soba dipping bowl. - Saitama-sourced finely cut soba with a sweet flavor - Hokkaido-sourced thickly pounded soba, chewy with excellent flavor - Yamagata-sourced soba with an incredible aroma - Tottori Daisen-sourced (2021 harvest) finely cut soba, excellent texture - Tottori Daisen-sourced soba with varied thickness, enhancing the flavor Finally, warm soba from Iwate with Holoholo chicken. The soba was thick-cut, and the soba-yu (soba water) was smooth. The closing dessert was coffee-flavored blancmange, sticky and smooth. The course lasted about 2 hours and 30 minutes. The pre-soba dishes were small, and the overall soba quantity was just right. It's a place where you can try various soba, and I'm looking forward to coming with friends next time. Thank you for the wonderful meal!

I visited Rastoraada-san again, the seasonal kaiseki master♡ This time, I had another splendid soba kaiseki (*´꒳`*) Since I hadn't been diligent about listing the menu before, this time I'll include it♪ And for the starting drink, since it's lunchtime, beer! First, we had a light and comforting clear soup. It immediately warms you up and prepares your palate for the flavors of the upcoming dishes♡ Next, we enjoyed a variety of vegetables from Yamagata's Kanagawa, simmered perfectly: three types of daikon radish, green beans, cauliflower, carrots, and broccoli. The dashi-infused leafy greens were served with a gelée made from the dashi, accompanied by mushrooms. The wood ear mushrooms were delightfully crisp, bringing out the best in each ingredient. Following that, we had steamed egg custard with flaked grilled horse mackerel. The addition of the mackerel enhanced the dish without overpowering its delicate flavors (*´꒳`*) We also enjoyed a dish of Pacific saury with yuzu miso dressing and sprouts of Japanese pepper, stir-fried eggplant with XO sauce, and simmered tomatoes. These were all exquisite dishes that I've come to love. Then came the flavorful soup with meatballs and pork belly from Saitama's Miyoshi-cho, alongside creamy and perfectly textured soba noodles from Saitama. We enjoyed them with either salt or karasumi. The first soba noodles were also from Miyoshi-cho, with buckwheat shells included, providing a delightful chewiness, aroma, and smoothness. We also had soba noodles from Hokkaido's Mashu, which were medium-thick and had a satisfying firmness. Finally, we savored the extremely thick soba noodles from Miyazaki's Shibaya, which might have been the thickest I've had at this restaurant! They were also exceptional! We finished with warm soba noodles served with tender pieces of chicken and fragrant vegetables, including intentionally large pieces of soba noodles, adding an element of surprise♡ And, as usual, we checked the soba-yu. Rastoraada-san's soba-yu is clear rather than cloudy, but it's packed with the essence of soba. For dessert, we had tiny but intensely sweet tangerines. It's truly a luxurious and delicious kaiseki experience. I believe this is a must-visit for soba lovers ( ¨̮ )

Two months prior to the visit, I made a reservation for the initial visit soba course, which seemed to start promptly at 19:00. Arriving at 18:50, I found the place nestled inconspicuously in a residential area near Nakano-Sakaue Station on the Marunouchi Line, with no signboards to guide the way. After confirming the establishment's appearance through Google photos, I arrived to find a typical residential house both inside and out, with shelves in the corridors and stairs filled with sake bottles. The counter had three seats, while there were four regular tables and two sunken kotatsu tables, but most regulars were dining in a special seat near the kitchen. The course was priced at ¥8,800 with no additional options. At 19:00, the owner, who had been making soba on the second floor, came down. However, just as we expected to start, a noisy group of three arrived late without any apology, delaying the arrival of the first dish until 19:25. To pass the time, I indulged in salt and ponzu. The dishes presented were as follows: [Soba Appetizers] 1. Dried bonito flakes aged for 3 years, thinly shaved, served with dipping sauce 2. Assorted vegetables (cauliflower, green beans, burdock, asparagus, okra, turnip, carrot) in the dipping sauce 3. Three types of vegetables (chives, arugula, edamame) soaked in the dipping sauce 4. Chawanmushi (savory egg custard) with homemade yuzu pepper 5. Homemade tofu made with Mizukuguri soybeans from Shiga Prefecture 6. Assorted mushrooms (shiitake, shirobuna, brown mushroom) and thickly shaved dried bonito in a lemongrass-flavored dashi jelly 7. Okara stir-fried with keema curry and taro 8. Tomato compote 9. Akagi soba topped with homemade squid ink pickled in Saitama's ponzu, served with red snapper 10. Wanko-soba with hairtail and vegetables (bell pepper, golden lace) [Soba] ※ The numbers in brackets denote the umami rating. All have a rich aroma. 11. Akagi fine-cut soba [3.7] ★ Slight umami but strangely sweet when combined with spicy daikon radish 12. Mashu thick-cut soba [3.9] ★ More umami than No. 11 13. Sanbeiyama flat-cut soba [4.1] ★ Even more umami 14. 2017 Hokkaido Blend (Amoryu + Otoineppu) fine-cut soba [3.9] ★ Umami slightly diminishes 15. Flat-cut soba of No. 14 [4.1] ★ Umami maximized once again 16. Beef hormone soba (blend of Akagi + Amoryu + Otoineppu) [3.7] ★ Soba flavor masked by the fat, but the broth is excellent [Sweetness] 17. Black sugar blancmange with ponzu (accompanied by 2.5 servings of sake) The bill came to ¥10,850. Here are my impressions: - The course consisted of two parts: soba appetizers and soba. The soba appetizers offered a refined experience, with dishes showcasing various aspects of bonito broth. As someone who enjoys the appetizers in a soba course the most, I particularly appreciated the variety presented in dishes 2, 3, and 6. [+0.2] - The use of pressed sake lees (okara) from dish 5 in dish 7 was an interesting and sustainable approach. [+0.2] - The use of five types of soba was surprising, akin to the crazy soba craftsmen who meticulously select their buckwheat flour in Nara's "Gen" and Hyogo's "Roan". There must be around ten varieties in their possession. - It's impressive that even aged soba from five years ago can still maintain its aroma and umami. - The dipping sauce was left untouched, highlighting the intent of the owner to maximize umami with No. 15... quite a remarkable presentation. It makes me wonder how many customers truly understand it. If even 1% get it, it would be considered good. There seems to be no mention of it in any reviews. [+0.2] - The only downside was the portion size of the soba. It was probably less than a standard serving; perhaps even less than wanko-soba... [-0.2] 【Average soba rating: 3.9】 + 【Additional points: 0.4】 - 【Deduction: 0.2】 = 【Overall rating: 4.1】

This was my first time visiting for lunch! I got to enjoy a fun menu featuring dishes like steamed rice with Raclette cheese and a delightful exchange of various items. The soba noodles were as delicious as always, making you want to go for seconds with just salt! The darker soba noodles made with plenty of buckwheat husks were also delicious.

It's been five years since I last posted, even though I've been here several times. I wonder how many small dishes there are from the beginning with bonito dashi to the arrival at the soba restaurant. Considering it's the peak of summer, there are various refreshing and cool small dishes. Each dish, such as eggplant with edamame sauce, chawanmushi, and soup with minced meat, uses dashi (Japanese soup stock) deliciously and carefully. There are a total of six types of soba noodles, including those from Toyama and Takachiho, prepared in various ways such as thin-cut, thick-cut, and country-style soba, which are all delicious and thoughtful, never getting boring. Even though it's a cold soup dish, the final soup is delicious and finished completely. It's always delicious, but today the deliciousness of the soba noodles was particularly outstanding. I'm impressed by the restaurant owner who serves such a variety and quality of dishes alone.

The soba here is always delicious! I regularly make reservations when I feel the craving for soba (sotrada cravings). Although the wait can be long, I eagerly anticipate the day. I haven't found anywhere else that serves soba kaiseki as delicious as here. I leave the choice of sake to the staff, and it's always delicious. Thank you for the wonderful meal! ♥

My friend made a reservation for me to visit this place for lunch in Tokyo, and I met up with two followers from Tokyo whom I hadn't seen in a while. The location is a standalone house as per Google Maps, with no signboard; we identified it by the ladybug depicted on the porch light (see photo). Inside, it feels more like a home than a restaurant. We sat at the counter, which has just three seats, with a view of the kitchen. There's a huge pot there; perhaps they boil the soba noodles in it? We started with a tasting of the course dashi broth. Here's what we had: - Assorted pickles: daikon radish, carrot, turnip, burdock root, green beans, and asparagus, thinly sliced bonito flakes on top. - Blanched vegetables: spring greens and edamame with thickly sliced bonito flakes. - Shiitake mushrooms, corn, and enoki mushrooms with bonito dashi jelly. - Chawanmushi (savory egg custard). - Yellowtail fish marinated in homemade yuzu miso. - Prosciutto with homemade XO sauce. - Coarse-ground soba noodles (from Kagoshima, Kagoshima) served in three ways: small portion, regular portion, and large portion (I chose regular). - Soba noodles from 2019 harvested in Saitama, Sobayoshi region. - Flat soba noodles made from the same batch. - Soba noodles from 2021 harvested in Fukui and Shimane prefectures. - Soba noodles from Kagoshima, same as the coarse-ground variety. - Chilled soba noodles with a blend of thinly and thickly sliced bonito dashi, served with black sugar panna cotta. We enjoyed both the side dishes and the soba noodles little by little. They were simple yet deeply flavorful. The coarse-ground soba noodles were especially delicious. I regret not ordering the large portion for the soba tasting; the flavors were captivating, and I found myself appreciating the texture and taste variances as I chewed. While I felt slightly unsatisfied in terms of portion size, there's nothing to complain about regarding the taste. Overall, it was a rare and valuable experience, and I'm grateful to my friend for making the reservation.

Nestled in a back alley of Nakano-Sakaue stands "La Strada," a traditional soba restaurant where only cold soba, ground with a manual stone mill from various regions, is served as a course menu. "La Strada," meaning "The Street" in Italian, is an ordinary two-story house without any signage or nameplate. Instead, a porch light adorned with a ladybug serves as its marker. The owner, Yoshihiro Hibiya, entered the world of soba at 27 after attending soba-making classes and working at various establishments like "Gin-Hachi-Tei Yaza-Wa" in Kameari, "Scarecrow" in Shiba, and "Nemuan" in Kanda before going independent. The menu boasts a selection of soba made from carefully chosen buckwheat grains from different parts of Japan, each ground by hand to create three varieties of soba noodles of varying thickness. The combination of buckwheat flour and soba shape offers endless possibilities, ensuring a unique experience every time. Their dishes include meticulously sourced pesticide-free vegetables directly delivered from farms in Kanagawa's Sagami River and Yamanashi's Yatsugatake. The meal starts with a dashi broth made from aged bonito, followed by assorted appetizers such as boiled vegetables and homemade yuzu miso-marinated yellowtail. The soba course features six types of soba noodles served with dipping sauce, salt, and spicy daikon radish, each with its own texture and flavor profile. The dessert, a black sugar blancmange, perfectly complements the soba experience with its refreshing sweetness and excellent texture. Despite the slight nervousness from dining at the counter, the company of friends made the experience enjoyable. This culinary journey highlights the nuances brought about by different soba varieties and cutting techniques, making it an educational and delightful experience worth trying at least once.

Led by a celestial worm, I found myself in the bustling city after a long time. The title is pretentiously in Italian hiragana, but "Stoaria" apparently means "path" in Italian. Just so you know, or rather as expected, I don't know any Italian at all. Totti, Buffon, Gattuso – names from the good old days. Recently, my Japanese isn't up to scratch either (laughs). Hand-ground cold soba and homemade dishes. First, the broth, then a dish awaited eagerly. The moment of truth: Soba noodles - coarse-ground Kagoshima deer soba, salt. From 2019, from Saitama's Miyoshi, from 2021, from Fukui's Ono, from 2021, from Shimane's Sanbe, to Kagoshima's Kaya. Cold, with a mysterious sensation. The straightforwardness from start to finish was deeply conveyed.

Towards the end of April, when I tried to make a reservation, Saturdays seemed busy, and it ended up being about a two-month wait until late June. So, when I finally went amidst the heavy overcast of the rainy season sky, it had an unassuming appearance, unless you knew about it. Nowadays, you can tell because of the rainbow-colored sticker of Tokyo. They opened the shop promptly at 12:00, and the people waiting outside went in. There were three counter seats, two seats with cushions laid out, with a maximum capacity of seven people. Only omakase course is available. It's no wonder reservations are hard to come by. The course started with a tasting of dashi, followed by simmered vegetables, simmered dishes, mushrooms with jelly, chawanmushi (with shredded cod inside), chicken meatball soup, tomato simmer, and soba noodles to be eaten with salt or tangy squid ink. Then came five types of cold soba noodles (two thin, one thick, two flat) and warm soba noodles. On this day, they served hormone soba made with hormone meat, and dessert was black sugar blancmange, all for a total of 10,350 yen. While waiting for the food to be served while sipping on sake, there was a bit of a wait until the initial dishes arrived. Once they started, they came out quite promptly, and after finishing the soba noodles, there was a moment to catch your breath and savor the lingering flavors before the next dish was brought out. As a soba restaurant with a reputation in various places, the deliciousness of the soba noodles stood out. However, they also placed equal emphasis on the dashi, as evidenced by the way the thin soba noodles, served at the beginning, enhanced the flavor of the soba itself when dipped in the broth. It was judged to be an extension of Edo-style soba, based on the balance between the soba and the broth. The "flat" soba noodles, which can be considered synonymous with this restaurant (from Hida Takayama and Saitama's Miyoshi), were also recommended, saying "they go well with salt", but of course, the broth was not bad either. However, the broth seemed to suit me better. The chewy texture and unique flavor of the soba noodles, distinct from wheat flour, were charming. They showcased a variety of soba noodles from different regions, and the final "soba journey" was also splendid, but the leisurely progression leading up to it, though not explicitly called "pre-soba" (as they put it), was equally well-executed. Dashi determined the flavor of everything other than soba noodles. It was exciting to see how the dashi transformed, and above all, all the sake recommended went well with the dishes. After the warm hormone soba noodles served as the last, they said "here's some kama-yu (kettle water)" and brought out soba broth, which was indeed clear and light. It's good to finish by diluting the broth. In terms of service, there was nothing particularly special. Payment is cash only (which I don't consider a negative). However, both the owner and the woman mainly responsible for service showed glimpses of their good nature in their responses. The appearance of the restaurant, reminiscent of a renovated residence, matches the rustic yet individualistic nature of this place. However, the dining experience itself is special. Dashi and soba noodles. You can experience a unique journey unfolding around these two main components of "soba". It's understandable why reservations are difficult to come by.