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Ah, the aroma of homemade Edo-style buckwheat noodles that lingers as they slide down your throat, characterized by a fine rich flavor! At this time, we use highest quality stone-ground flour from buckwheat grown near the foot of Shinshu, Yatsugatake. A latticed tray contains 杜ori or zaru-soba・ made with coarsely ground buckwheat flour that reveals bits of the hull; and this is a rustic style. Soba for the changing seasons adds to the snow-white center of the buckwheat grain "sarashina ko" powder, also known as "sozen ko" the seasonal scent and color. April is "Sakura kiri" and from November "Yuzukiri" Other seasons are "Karashikiri"
In addition, soba dipping sauce uses real shaved bonito soup stock that goes so well with the soba.

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