Mizuno

We use a blend of 20% and 80% stone-ground buckwheat flour from Hokkaido's Okhotsk region to create a flavorful soba. Our Juwari soba is made with 100% stone-ground buckwheat flour from Okhotsk, resulting in a even more flavorful dish. For our dipping sauce, we use high-quality bonito flakes from Makurazaki, Kagoshima, carefully adjusting the amount to avoid bitterness and creating a fragrant and rich sauce. In addition to our lunch and bukkake soba, we also offer 'kombu salt' for cold soba. Dip a small amount directly onto the soba before eating to enjoy a different taste and aroma of soba. For our duck soba and duck nanban, we provide 'coarsely ground pepper' and 'yuzu pepper'. Dip a small amount onto the soba and enjoy with the dipping sauce. The spiciness enhances the flavor of the duck.

(Spring and Autumn seasonal item)

- Large serving of soba: additional 200 yen - 100% buckwheat soba: additional 200 yen

100% buckwheat soba cannot be served warm.

(Spring and Autumn seasonal item)

(Seasonal)

Market price

(One skewer)

(Produced in Kagoshima Prefecture)