First VisitI took a 50-minute drive from Yokote Mountain Summit Lodge. The temperature was 32°C down below, creating a nearly 20°C difference, which left my dog exhausted in the shade.Upon arrival, I was guided to a seat in order of arrival, and I ended up at the front table. It turned out to be a great spot where I could watch the chef making soba through the gap in the noren (curtain).What I ordered was: *Tax Included* - JPY 3000: Yama no Mi Set 1. Assorted Pickles: Pickled Yuba Gourd, Pickled Hatcho Cucumber with Miso, Pickled Kurakake Beans 2. Soba Dango, Fresh Wasabi, Salt 3. Mori Soba, Fresh Wasabi, Salt 4. Pizza: Seasonal Vegetables - JPY 600: Non-Alcoholic Drink, Appetizer: Grilled EdamameI stayed for 60 minutes. Here are my impressions of the food, focusing on the soba: - Color: ◎ *A light yellow-green with sweet skin* - Aroma: ◎ *Incredibly fragrant and vibrant. I don't think this level of brightness can be achieved with just traditional soba... perhaps it's the power of the sweet skin?* By the way, it's from Toyama Nanto. - Umami: ○ *Faintly noticeable. If it were a ◎, I would have finished it without dipping it in the broth...* - Broth: △ *Strong katsuobushi flavor with a robust tare. It was chilled too much, which diminished the flavor.* Free refills... quite extravagant for this class of soba. Is it because many customers like to dip it heavily? Or is it just a broth without much character? - Noodles: Somewhere between thin and thick. With shiso and myoga (Japanese ginger).For the pizza: If it's going to be made with soba dough, I think a galette would be better. Overall, the composition was quite reasonable.
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