The owner-chef is fond of the culture of enjoying sake and snacks before the soba comes, so serves various snacks and tempura. In addition to shrimp and anago, there are seasonal tempura items such as wild vegetables and young ayu. Lightly fried, they set the stage for the soba. The emphasis with the thin juwari soba noodles is on the kind of texture that makes them go down smoothly. ‘Meoto’ is a dish he learnt at the restaurant where he trained. You can enjoy both soba and udon here.