MICHELIN GUIDE

The owner-chef opened in the suburbs, so knows his customers have made a point of coming to dine there. He only serves a set menu so they can enjoy the different flavours that come from how the buckwheat is ground and kneaded. He is so thorough in his preparations that he uses different buckwheat, from different production areas, depending on whether he is making thick or thin noodles. Be charmed by soba all over again on the outskirts of town in a natural setting.