[Honke Owariya] was founded in 1465 (Kansei 6) as a confectionery shop. Soba began to be made in the middle of the Edo period. It is said that the technique of cutting buckwheat noodles was introduced by Zen monks in China (Song Dynasty), and that they began receiving orders for soba noodles. Since then, Honke Owariya, a confectionery shop, has also operated as a soba restaurant, and has frequented Zen temples and imperial palaces. In 1702 (Genroku 15), the first head of the family, who continues to the current 16th generation, opened a soba restaurant along with a confectionery shop, and later became the ``Gyoyo Soba Tsukasa'' (purveyor to the Imperial Household Agency). Since then, 320 years later, while walking along with the history of Kyoto, it has continued to protect the two goodwills of a long-established confectionery shop and a soba shop.

The restaurant uses fragrant soba grown under contract from Otoikofu in northern Hokkaido. In order to bring out the deliciousness of the soba, underground water from the Mt. When they opened a branch on the 7th floor of Takashimaya in Kyoto, they dug a well 50 meters deep in search of high-quality water. All of the ingredients used for the dashi stock are carefully selected, and the finest soba noodles have been loved in Kyoto to this day. The buckwheat confectionery devised by generations of owners is also very popular, such as soba mochi from the 13th generation, buckwheat board from the 14th generation, roasted soba warabimochi and soba bowls from the 15th generation, and soba karinto and soba crunch from the 16th generation.