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Our shop serves sarashina soba, and uses purely local buckwheat flour and spring water from Mt. Bandai. The texture is lively to chew, and smooth going down, because we put in just a hint of mountain yam.

The owner uses the famous spring water from Mt. Bandai, which he meticulously obtains every morning from Takigasawa, and begins making the soba only after the customers come and order.
You will appreciate the "soba-savvy master" taste prepared by our owner, a winner of many soba awards. (Please reserve by telephone)

*We grind only the white center of the buckwheat grains to make the sarashina flour for our sarashina soba.
The sensation on the tongue while chewing that sarashina soba gives, plus its lovely whiteness, make it so much in demand.

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