【Ishiusuhiki Soba Kobo Yama no Mi】Bronze 2026, Soba EAST 100 Best 2026, Tabelog Score 4.07Finally made it to Yama no Mi, a place as challenging to visit as its elevation! I made a reservation in advance for a planned visit.The location and appearance give off a ski resort restaurant vibe. It seems they only serve soba during the green season, as they don’t operate in winter.The staff consists of young men and women, many of whom are quite sturdy. They must be winter athletes!Upon looking at the menu, the first thing that caught my eye was the course! The course is available even on the day of your visit. In fact, the Yama no Mi course seems to be the main offering, as most diners were ordering it. It includes an appetizer, sobagaki, soba, and soba pizza, all quite simple. You can choose from five different flavors for the pizza.■ Today's Order Yama no Mi Course with Seasonal Appetizer - JPY 3,000 Handmade Sobagaki Freshly Made Soba Stone Oven Baked Soba Pizza - 16 cm in diameter■ Alcohol Order Shiga Kogen Craft Beer - IPA JPY 800 Enki Junmai Ginjo - Miyama Nishiki, Nagano Sugiyu Tokubetsu Junmai Karakuchi Genshu, Yamagata Ippaku Suisei Sunday Back Nine, AkitaThe beer arrives first, accompanied by oven-roasted edamame. It’s essential to try the craft beer, which has a high level of carbonation.Today's appetizer features marinated Hachihachi melon, evening gourd, and Kurakake beans. Each dish is rich in umami and delicious. The Kurakake beans, in particular, are a perfect match for sake.The soba is fascinating. Even when you take a bite, the aroma is incredibly rich. When lifted with chopsticks, the soba feels very firm. It has a great texture, almost like it has a core. Despite being Ju-wari soba, it holds together beautifully and has a wonderful chewiness. The subtle green color is elegant. It’s no wonder people come from all over the country to enjoy this exquisite soba. The soba flour is sourced from Minotani in Nanto City, Toyama Prefecture, and from Shimosugakawa in Nagano Prefecture. It was a revelation to discover such delicious soba can be made in Nanto City.The dipping sauce is dry and bitter, yet it has a rich aroma that clings beautifully to the soba, enhancing its flavor.The selection of sake was fantastic, featuring all new options for me, and they were all delicious. I particularly fell in love with the soft and elegant sensation of the Enki sake. The dry sake from Sugiyu in Yamagata was also delightful.The owner is from Toyama, and it turns out his wife’s family is connected to this restaurant. When I mentioned I came from Toyama, everyone seemed pleased.Inside the restaurant, they sell soba, soba flour, Kurakake beans, and handmade folk crafts. I took home four bags of Kurakake beans to try cooking at home.Overall, this restaurant creates an incredible level of satisfaction with such a simple menu. It’s simply wonderful. If you love soba, you must visit! It was a great meal!