1,998 characters ★The third generation, Mr. Sadao Takahashi, showcases his skills at this restaurant (4.05).After five years of honing his craft at Takeyabu in Kashiwa (3.76), he took over the family business in 2005 at the age of 26, changing the restaurant's name.Reservations are only available for dinner, and I made mine through the official website.The interior features a straight counter with three seats in front of the kitchen and three tables for four (totaling 15 seats).The couple runs the restaurant together.On the table, you’ll find a towel, chopsticks, chopstick rests, soy sauce, salt, cups, and a cold water pot.The restroom is equipped with an INAX Satis S type.I intended to order the Jiyu San Course (JPY 8,000), but due to the unavailability of the "Grilled Shrimp Marinated in Miso," I opted for a la carte as follows:Craft Beer (330ml JPY 1,200) Shiga Kogen Beer Kind of GoldJunmaishu (1 go JPY 900) from Kato Brewery in NiigataOtoshi (JPY 1,900) reservation fee / simple dish and one drinkZenmai (JPY 900)Whale with Ume (JPY 900)Tamago-yaki (for 2 JPY 1,800) JPY 900 per person / must order for the number of peopleDuck Breast (JPY 2,200)Soba with Grated Yam (JPY 900)Soba Gaki (JPY 1,600)Seiro Soba (JPY 1,200)Inaka Soba (JPY 1,500)Nishin Soba (JPY 2,700)Mizu Azuki (JPY 700)Bitter Caramel Pudding (JPY 700)Here are my impressions of the dishes I tried, with individual ratings in brackets. Prices include tax.【3.9】Otoshi (JPY 1,900) reservation fee / simple dish and one drink0. One drink1. Homemade Nukazuke (pickled eggplant, cucumber, carrot, daikon, kombu)2. Tataki Gobou (burdock)3. Shidoke (Mizuna) Ohitashi4. Mushroom Stew (nameko, enoki, shimeji, kikurage)For evening reservations, a JPY 1,900 otoshi is mandatory.You can choose from alcoholic beverages like beer or sake for the one drink.The simple dishes are all vegetables (including wild plants and mushrooms), but the seasoning is exceptional.The aroma of Shidoke was strong, and I enjoyed it more than at award-winning Japanese restaurants in Tsuchiura, Ibaraki, and Murakami, Niigata.The lightly seasoned mushrooms were more akin to a high-end kaiseki than a soba shop.【4.0】Zenmai (JPY 900)It looks like it was cooked whole, but the balance of tenderness and crunch is perfect, with exquisite cooking.The elegant seasoning elevates the ingredients.【4.3】Whale with Ume (JPY 900)This is whale meat mixed with plum paste.It reminds me of Koune (horse mane fat), but it’s softer and not as chewy.The marriage of acidity and fat was delightful, surpassing my expectations compared to specialized whale restaurants.【3.7】Tamago-yaki (for 2 JPY 1,800) JPY 900 per person / must order for the number of peopleFluffy and juicy, this is a type of dashi-maki served with grated daikon.【3.8】Duck Breast (JPY 2,200)It’s moist and cooked to perfection, surpassing the typical soba shop level.The accompanying carrot is subtly delicious.【3.8】Soba with Grated Yam (JPY 900)This dish consists of buckwheat groats, coarsely grated yam, rock mozuku, seaweed, and fresh wasabi.You could say it’s like a cold soba porridge based on a cold broth.【3.8】Soba Gaki (JPY 1,600)Topped with fresh wasabi, it has a chewy texture while remaining sticky.Eating it plain offers a rustic flavor.Adding salt enhances the taste, while soy sauce gives it an "isobe mochi" feel.【3.7】Seiro Soba (JPY 1,200)【3.7】Inaka Soba (JPY 1,500)The seiro comes with fresh wasabi and chopped green onions, while the inaka has purple spicy grated daikon and chopped green onions, with a common dipping sauce.While I felt the restaurant had award-winning sensibilities in its appetizers, the soba itself left something to be desired in terms of aroma, flavor, and texture.By the way, the best soba I’ve had recently, which I rated highly, was at Gensui in Nagoya (4.05).Gensui was last November, while this restaurant opened in May, so seasonal differences may play a role.I preferred the inaka for its stronger aroma, but it’s JPY 300 more, so I rated them equally.【3.4】Nishin Soba (JPY 2,700)1. Nishin with Kombu2. Chopped Green Onions and Yuzu Peel3. Shichimi (seven spice)4. Soba (hot soba)The nishin and hot soba are served separately.It’s said to be the same as the a la carte nishin, but the tenderly cooked nishin deserves a rating of 3.8.This is not just at this restaurant; I’ve noticed that hot soba tends to have less aroma, flavor, and texture compared to cold soba, even at Yabu Soba Miyamoto (4.29).I’ve never had a hot soba that I thought was better than cold soba at a specialty shop.Interestingly, the most delicious hot soba I’ve had recently was not at a specialty shop but at a Japanese restaurant called Miyazaki (3.86) in Fukui City, featuring wild boar soba.【3.8】Mizu Azuki (JPY 700)A smooth and creamy texture of mizu yokan.【3.8】Bitter Caramel Pudding (JPY 700)Topped with tonka bean.It’s a firm type but has a smooth mouthfeel.