The owner-chef studied the texture of soba and how it goes down the throat, which led him to toichi soba. He uses two buckwheat varieties, one native to Yamagata and the other to Saitama; for the filler he mixes two kinds of wheat. He makes soft noodles, udon-style, because he’s from Osaka. The flavouring includes grated yam, nameko mushrooms and grated daikon. Order the ‘Miiro Soba’ and you can choose two toppings; it comes with duck soup, so you can enjoy a variety of flavours.