The owner, who was fascinated by handmade soba, trained and opened his own restaurant, is known for the soba he makes by hand every morning. at lunchtime, the popular set menu includes rice bowls such as tendon and seared mackerel sushi, as well as "mori soba" or "kake soba." you can choose between 28% or 100% soba. many fans choose "mori soba" even in winter to enjoy the rich aroma and smooth texture of thin soba. in the evening, you can enjoy a la carte dishes such as sake and shochu selected by the owner, as well as game meat.