We visited as a party of two.It was easy to get in.Reservation only.We made a reservation for 2 PM on a weekday.Lunch is served in two sessions, starting at 11:30 AM and 2 PM.Since the 11:30 AM slot was fully booked on the day we wanted to go, we opted for the 2 PM reservation.The restaurant is located in a remote area.I think it would be difficult to get there without a car.There are narrow paths to drive on, so I recommend a smaller vehicle.It was a bit nerve-wracking when we encountered oncoming cars.The restaurant is situated at the foot of a mountain, where you can hear various birds singing.There was no music; only the sounds of birds filled the air.We were the only ones who made a reservation.You take off your shoes before entering.The lunch course, including extras, was JPY 12,000 per person.We chose plum juice and grape juice for our drinks.We started with Tamba black soybean tea.The appetizer was kogomi (fiddlehead fern), which had a crunchy texture similar to that of a Japanese radish.I was delighted to try ingredients I had never tasted before.Next, we had seasonal vegetables, dried enoki mushrooms, and Japanese dandelion as a starter.For the hassun (seasonal platter), we enjoyed venison served with a miso-like sauce, along with asparagus and dashimaki tamago (Japanese rolled omelet).The venison had no gamey taste and was elegant and tender.The first serving of soba was made from the center of the buckwheat, without the husk.It had a soft texture and a refreshing soba aroma.The soba dipping sauce was well-balanced with a rich bonito flavor, not sweet at all.We took a short break with a dish of simmered pickled plum and butterbur.Then, the second serving of soba was made from coarsely ground buckwheat.This thicker soba had a rich buckwheat fragrance.We enjoyed it with the soba dipping sauce and the duck broth we ordered as an extra.The broth was rich and flavorful, with both duck and duck meatballs.The soba sushi was a refreshing sushi made with soba, anago (conger eel), and kinshi tamago (shredded egg).The third serving of soba included the outer husk of the buckwheat.We crumbled the shrimp tempura we ordered as an extra and enjoyed it together with the thin soba.To finish, we had pickles and a dessert of mugwort rice cake dusted with buckwheat flour.The rice cake was lightly sweetened and refreshing, paired with matcha to conclude the meal.We added duck broth and shrimp tempura this time.Since the portions are quite generous, I think it’s sufficient to add just one of the extras.The soba kaiseki (multi-course meal) that captures the essence of the current season was truly impressive!The two-hour course left us completely satisfied.I will definitely come back!It was a great meal!