Soba-Dokoro Takean

This small restaurant, converted from a private home, offers freshly made soba and aromatic perilla udon while overlooking a field. The 100% buckwheat soba, ground using a unique preservation method that enhances its sweetness in winter, boasts a robust aroma and distinct sweetness. When paired with spicy daikon radish and yuzu, the umami flavor expands even further. The skills honed in soba-making classes are evident in each serving, and the friendly conversations with the owner add to the charm. The presence of a flag indicates that the restaurant is open, making it a well-kept secret for those in the know.