手打蕎麥麵處 土佐更科

Soba noodles with egg yolk and grated daikon radish. The founder, who trained in Nagoya where many soba shops from Nagano had relocated, developed the fragrance learned in the Chukyo region in our own way.

Duck broth soba with slices of duck breast and duck meatballs. Enjoy the rich flavor and umami of duck broth.

A perfect combination. Cold soba with mountain vegetables.

Soba noodles topped with scallop tempura. A luxurious dish.

Our specialty miso stewed udon (seasonally closed from April to September) 'Tosa Koshikari' originated from the founder who trained in hand-making soba, udon, kishimen, and miso stewed udon in Nagoya. Although we are now famous as a soba restaurant, our 'miso stewed udon' that we trained in the hometown has attracted many fans and has been loved since the opening. On cold days, more than half of the customers often order it... The combination of hot noodles, creamy eggs, and a blend of easy-to-eat and fragrant miso in the Kochi style is exceptional. It is a seasonal limited edition, 'miso stewed udon' that can only be eaten in winter. Please try it. Parent and child stewed udon, power stewed udon, duck stewed udon, scallop stewed udon, tempura stewed udon.