The restaurant uses native buckwheat produced in Nagawa, Hokkaido, which has a strong flavor. The soba is smooth and refreshing, while the addition of coarsely ground buckwheat flour gives it a rich, thick flavor.
The dough is kneaded exactly the same way," says the owner, Mr. Yoshida. He is interested in ceramics, and the store is also lined with pottery vessels handmade by Mr. Yoshida. Workshops by Mr. Saito are also held at the pottery studio, so why not enjoy both soba and pottery to the fullest?