Chojuan

The finely cut soba made from Hokkaido's Kitawase flour, prepared in a 80/20 blend, offers a supple texture and rich aroma. The robust dipping sauce, made from thickly shaved bonito flakes from Yaizu, enhances the sweetness of the soba and leaves a remarkable aftertaste even in the soba broth served at the end. The kakiage tempura, featuring Suruga's sakura shrimp and night light shell, has a light batter that highlights the crispy texture and the umami of the ingredients. This handmade soba shop on the corner has a bright interior and a warm atmosphere.