【Nagano Prefecture, Shiga Kogen】Original Japanese Style Tabelog Award Bronze 2022, 2025, 2026 Selected as one of the Top 100 Restaurants in 2017, 2018, 2019, 2021, 2022, 2025 Ranked 1st in the Soba category on Tabelog Nagano Open only from late April to November: Ishiusuhiki Soba Kobo Yama no Mi . ◾︎ What is "Ishiusuhiki Soba Kobo Yama no Mi"? The pinnacle of 1,055 soba restaurants in the fierce competition of Nagano Prefecture. A must-visit for soba lovers, located at the end of a beautiful mountain road. Not Michelin-rated, but worth the trip just for this. . The rich aroma of soba and its firm texture stand out. Each dish reflects the chef's dedication, featuring unique offerings like soba dumplings, local specialties, and even a unique soba pizza. The variety is impressive, and the soba is exceptional. . ◾︎ Open only on weekends and holidays from late April to November During winter, it operates as a ski resort restaurant, so it does not open during the season when fresh soba is available, showcasing its unique style. A hidden gem in a location where you can feel the rich nature. . ◾︎ Yama no Mi Course with Seasonal Appetizers ¥2,850 Primarily offers lunch course options with 2 or 3 dishes. Guests flock from all over the country to enjoy soba that can only be tasted here, featuring seasonal flavors from Nagano through local production for local consumption. . ◾︎ Today's Appetizers "Kogomi Ume-Ae" - wild vegetables harvested from spring to early summer. "Koshiabura no Goma-Ae" - known as the "Queen of Wild Vegetables" in Nagano. "Nagano Prefecture Kurakake Mame" - a rare find not commonly sold. . ◾︎ Hand-ground Soba Dumplings Ground only for the day's use, bound with spring water. The fresh soba made here is different from traditional soba found in this region! It has a wonderful aroma and texture. . ◾︎ Freshly Made Soba Made from buckwheat grown in the clear water and air of the North Shiga Kogen, this fresh soba is made only with spring water. The freshly harvested bounty of the mountains, this fragrant ju-wari soba is exceptional. . ◾︎ Soba Yu The rich and creamy soba yu is a noteworthy flavor. Not just the water used for boiling soba, but made separately as a dish, it is exceptional. The aroma of sansho leaves enhances its quality. . ◾︎ Stone Oven-Baked Soba Pizza, 16 cm Diameter Baked in a stone oven at over 300 degrees, the pizza dough is made with 90% buckwheat flour and 10% domestic wheat, rolled thinly. The soba dough has a light texture and a fragrant aroma, making it delicious. . ◾︎ Sugagawa Soba Pizza (Shinshu Miso, Green Onion, Enoki, Buckwheat Seeds, Sansho) Baked in the same oven as Nàpolipizza, it has a flavor reminiscent of a Jabonese pizza. The pizzaiolo is the owner. The dough is extremely thin and crispy. . ◾︎ Seasonal Soba Pizza (Spring: Fuki Miso, Wild Vegetables / Early Summer: Bent Bamboo / Summer: Summer Vegetables / Autumn: Apple) A perfect expression of Japanese uniqueness. The pizzaiolo is the owner. The dough is extremely thin and crispy. . ◾︎ Anchovy Soba Pizza Topped with tomato sauce, anchovies, oregano, and more. While reminiscent of Italian toppings, the dough has a Japanese twist. The pizzaiolo is the owner. The dough is extremely thin and crispy. . ◾︎ Dried Tomato Pizza Topped with tomato sauce, cheese, basil, and dried tomatoes. While reminiscent of Italian toppings, the dough has a Japanese twist. The pizzaiolo is the owner. The dough is extremely thin and crispy. . ◾︎ Junmai Ginjo Miyama Nishiki (Nagano Prefecture, Yamanouchi) ¥950 A pure rice ginjo sake made with self-cultivated sake rice "Miyama Nishiki" from Nagano and high-quality spring water from Shiga Kogen, characterized by its vibrant aroma and robust flavor. . ◾︎ Why is Shinshu Soba famous in Nagano? Due to its cool climate, well-drained land, and temperature differences, buckwheat cultivation is optimal, and a unique soba culture has developed, making it a renowned production area. . Particularly known as "Kirishita Soba," in high-altitude areas around 700m where morning fog occurs, the fog helps suppress frost formation, allowing for the cultivation of delicious soba. The climate plays a significant role. . ◾︎ When is the peak season for soba in Nagano? Harvesting times vary by variety and region, but soba harvested in the summer around July to August is called "Natsu Soba," and soba harvested in the autumn around October to November is referred to as "Aki Soba." . ◾︎ What’s remarkable about this place? On clear days, the night sky is breathtaking with incredible stars. Conversations with locals: "Be careful, bears come out around here." If bears are around, I’ll head down (please tell me beforehand). They seem to appear frequently, making eating soba a life-or-death situation. . ◾︎ Where is it located? From Nagano Electric Railway "Yudanaka" Station, take a taxi or the free shuttle bus to Solaterasu. . [Information] "Ishiusuhiki Soba Kobo Yama no Mi" North Shiga Ryuo Kogen, Yamanouchi Town, Takai District, Nagano Prefecture Open from 11:30 to 14:30, closed during winter (open only on weekends and holidays) 0269-33-7577