Long standing soba restaurant, founded in 1927.
You can try delicious soba using stone ground flour, made by the owner every morning.
The Kake-soba noodle soup comes with free seasonal toppings: Sansai (wild vegetables) for spring, Iwana (char) or Yamabe (landlocked masu salmon) for summer and fall, and Wakasagi (pond smelt) for winter. Other dishes such as udon or ramen noodles and rice dishes are also on the menu.
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