大村庵

Soba made by hand using Bongpyeong buckwheat flour It is the basic type of soba.

Soba made by hand using Bongpyeong buckwheat flour, served as cold soba with tempura.

Soba made by hand using Bongpyeong buckwheat flour. This is the representative menu of Omuraan where you can taste all three: mentaiko, yam, and tempura.

This is a cold soba made by hand using buckwheat flour from Bongpyeong, served with mountain yam.

Cold soba made by hand using Bongpyeong buckwheat flour, served with natto.

This is a cold soba made by hand using Bongpyeong buckwheat flour, served with cod roe.

Soba made with a homemade dipping sauce that is fermented soy sauce, which is the basic hot soba.

Soba made with homemade kakejuyu using fermented soy sauce, served hot with tempura.

Soba made with homemade dipping sauce using fermented soy sauce, served as warm soba with shrimp and beaten egg.

This is a hot soba made with a homemade kakejuyu using fermented soy sauce and curry brought directly from Japan.

Soba made with a homemade kake tsuyu using fermented soy sauce, featuring hot soba with chicken thigh meat.

Soba made with homemade kakejuyu using fermented soy sauce, served hot with mountain yam. * The hot soba can be substituted with udon noodles.

A hot pot dish using homemade kakejyu made by fermenting soy sauce, featuring various vegetables, chicken thigh, and tempura shrimp.

A hot pot dish that uses homemade kakejyu made by fermenting soy sauce, featuring various vegetables and seafood kimchi.

A rice bowl made with pork cutlet using Jeju black pork loin.