This famous restaurant was featured in the michelin guide bib gourmand hyogo. they purchase buckwheat seeds with husks from contracted farmers, grind them in a stone mill, and make their own flour, offering three types of richly flavored soba: finely ground, coarsely ground, and thickly cut. their specialty, sudachi soba, is a very impressive bowl filled with sudachi. the refreshing aroma of sudachi fills the air, and the light flavor lingers until the very end. they also have a selection of sake and shochu, so we recommend a glass of it before your soba meal.