In operation since the 1780s, this widely acclaimed soba shop turns out two types of buckwheat noodles, one using ground buckwheat for a darker colour, and another using the polished buckwheat grain to create a whiter noodle that’s just so silky smooth.
If you’re getting seiro or dipping soba, you’ll be given spicy and sweet soba tsuyu separately so you can mix to taste. The shop also offers dried version of their noodles and packaged sauces for you to recreate at home.