(Source: 食べログ)
The traditional soba are handmade every morning from locally grown soba flour and clean water of Hida. Because it is made of 70% soba floor and 30% flour, it is called 70 percent soba. In fact, the well-trained soba specialist makes these noodles in the same way as the first owner of this restaurant used to make.
(Source: 食べログ)
The most popular dish on the menu is "Tenzaru soba" (1,660 yen) set menu with zaru soba (served in a bamboo draining basket) that enhances the taste and smell of soba and freshly fried tempura. The traditional soba soup is made of seafood-based stock, such as bonito or kelp, cooked slowly. Its elegant taste goes so well with great smell of soba.
(Source: 食べログ)
"Kamo namban" (1,660 yen) is also a very popular dish which is only available from the middle of November when duck hunting starts! The soup with great taste of duck meat has grated radish and ginger inside. It will warm your body in cold winter.
(Source: 食べログ)
(Source: 食べログ)
The traditional soba are handmade every morning from locally grown soba flour and clean water of Hida. Because it is made of 70% soba floor and 30% flour, it is called 70 percent soba. In fact, the well-trained soba specialist makes these noodles in the same way as the first owner of this restaurant used to make.
(Source: 食べログ)
The most popular dish on the menu is "Tenzaru soba" (1,660 yen) set menu with zaru soba (served in a bamboo draining basket) that enhances the taste and smell of soba and freshly fried tempura. The traditional soba soup is made of seafood-based stock, such as bonito or kelp, cooked slowly. Its elegant taste goes so well with great smell of soba.
(Source: 食べログ)
"Kamo namban" (1,660 yen) is also a very popular dish which is only available from the middle of November when duck hunting starts! The soup with great taste of duck meat has grated radish and ginger inside. It will warm your body in cold winter.
(Source: 食べログ)