Soba Restaurant

The restaurant is composed mainly of counter seats and has a simple, warm design. All seats are non-smoking, and the space is clean and comfortable for everyone. The restaurant is suitable for everyday use as well as special occasions, as customers can casually come to the restaurant in casual attire. The atmosphere of the restaurant is appealing in that it is traditional Japanese chic, while at the same time creating a modern, relaxed feeling.

A native of Fukushima Prefecture, he is a master craftsman who specialized in the stone-ground handmade soba production method after training for about 15 years at a famous handmade soba restaurant in Jimbocho. His soba making technique involves adjusting the grind according to the season and drying conditions, and he mills his own brown buckwheat and wheat to provide a unique and aromatic soba. Hasegawa's soba is a gem of fine-tuning ability and respect for tradition.