Osoba no Kouga

Owner Hiroshi Kouga has been making soba for over 20 years. The restaurant’s small size is deliberate as it enables Kouga to have better control over the quality and consistency of his food, while allowing him to pay more attention to his customers. The buckwheat is brought in from farmer mills in Iruma (Saitama Prefecture), and the restaurant uses a careful ratio of buckwheat to wheat flour to create that ideal texture. Popular items on the menu include the decadent uni soba; their lunch sets are also noteworthy.