The owner, Taizo Hirokado, trained for over 20 years at a Michelin-starred restaurant in Osaka and Ginza. In 2021, he returned to his hometown of Beppu to establish his own restaurant. I had the pleasure of meeting him a few times when he worked at Shihara in Ginza, which made me eager to visit his restaurant. By chance, the day I made my reservation coincided with a special collaboration event featuring Chef Toshifumi Okada from Kizuki Odatama, where I enjoyed a delightful soba course.The course included:- Course meal: JPY 36,0001. Sarashina Soba (white buckwheat) - fresh2. Ju-wari Soba (100% buckwheat) - Kuzu3. Ebi Sarashina - Ise lobster4. Aosa Nori Soba - abalone/uni5. Three small soba dishes6. Inaka Soba - horse sashimi7. Natural Sansho Soba - eel8. Wan-gaki - duck9. Mori Soba10. Soba dessert - matchaThis soba event is held twice a year. I had never experienced soba in such depth before, and it was very educational. Everything was absolutely delicious. However, I started to feel quite full after the soba dumplings, and by the end, I was in a rather uncomfortable state. While the food was exquisite, being overly full can change one's impression of the meal, so I believe portion adjustments are necessary for the soba course.What left a strong impression on me was the warm welcome, as they waited with an umbrella for me, and the way they introduced the apprentices before serving the dishes—scenes you rarely see elsewhere. It was a restaurant that left a positive impression on me, showing great care for each customer. I think it’s a wonderful establishment that treats each guest with attention and respect.Next time, I would like to come back to try the regular menu.Thank you for reading! Your "likes," "follows," and "saving the restaurant" are greatly appreciated. I would be happy if you could also check out my posts on Instagram. Instagram → @gurume_sake_007
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