The owner pays attention to every detail of the soba, and the soba, which has been made with a unique character, shines with four different colors and is crystal clear when you look closely.
The brown buckwheat produced in Fukui Prefecture is stored at low temperature for one year and milled in-house. 70% of the buckwheat hulls are left and coarsely ground on a stone mortar, which gives it this complex color.
The buckwheat noodles are handmade in cold water without using any *Tsunagi(flour.)
The buckwheat noodles are coarsely ground to give them their original aroma and texture.
The Japanese radish used for "Oroshi soba" is a blend of three different types of Japanese radish with different spiciness.
No two Echizen ware serving plates by the artist are alike.
*Using only buckwheat flour, you can taste 100% of the deliciousness and flavor of the buckwheat.

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