This teahouse is located in the grounds of manganji temple, known for being the grave of sakata kintoki. it serves authentic handmade soba noodles, a collaboration between manganji temple and the famous kobe restaurant "ichikoan." the noodles are made from homemade buckwheat flour, which is made by grinding carefully selected domestic unpolished buckwheat in a stone mill, and are smooth and flavorful. they go perfectly with the elegantly fragrant dashi stock, which is made with three-year aged soy sauce, natural hokkaido kelp, and plenty of dried honbushi. the restaurant is only open on saturdays, sundays, and holidays, and only 30 bowls are available per day, so it's recommended to come early.