This soba noodle restaurant was opened in 2006 by a chef who quit his corporate job because making soba noodles was his hobby. The restaurant, which the chef himself designed and constructed, is a traditional Japanese-style house with a hipped roof. Inside, where you can relax after taking off your shoes at the entrance, there are both table seats and tatami mat seats.
The owner, whose passion for soba is so strong he even founded a soba enthusiasts' club, is evident in the ingredients he uses for his soba. He serves only 100% buckwheat soba, hand-made from buckwheat grown in the Okhotsk region and milled in-house. You can enjoy two types: "thin soba" and "country-style soba" made with buckwheat hulls. He uses natural spring water from Abashiri Kiyoura, a local area. He makes no compromises when it comes to the dipping sauce either, using four different types of freshly shaved bonito flakes, and even changing the dipping sauce depending on the type of cold soba dish.
Particularly popular is the "Oyster Tororo Soba," which features hearty oyster tempura from Kushiro served with locally produced grated yam. This renowned restaurant offers soba noodles infused with the natural beauty of Abashiri and the passion of the owner.