"Stone-ground Nagano buckwheat, hand-cut, served within minutes. The slightly grainy texture from the mill is the point — it holds the tsuyu differently than machine-milled flour. The best zaru soba in Tokyo."
— Expert, 97/100 credibilityExpert Reviews
"Stone-ground Nagano buckwheat, hand-cut, served within minutes. The slightly grainy texture from the mill is the point — it holds the tsuyu differently than machine-milled flour. The best zaru soba in Tokyo."