Ishiusuhiki Soba Kobo Yama no Mi (石臼挽き蕎麦香房 山の実) Yamanochi

One of the Top 5 Soba Restaurants in JapanI’ve been exploring soba for about 2-3 years now. I’ve visited several incredibly delicious places across the country, but I believe this restaurant and "Fujioka" are truly in a league of their own.Soba is quite delicate, so it doesn’t have an overwhelming flavor or a taste that hits you hard. Instead, it’s all about comparing the pure taste of the soba, the flavor of the dipping sauce, and the balance when they come together. At Yama no Mi, everything is simply perfect. The way they prepare the soba is top-notch, resulting in a delicate yet supple noodle with a wonderful aroma. The texture and flavor are absolutely flawless.Even with just salt, it never gets boring. But when you dip it in the sauce, it evolves even further. That’s the kind of soba they serve here. The condiments are also of a high standard, with no shortcuts taken.The soba broth has an intensely roasted flavor, reminiscent of soba tea, and they even offer additional condiments to enhance it. The soba broth itself is evolving here at Yama no Mi.The pizza this time was a hit as well. The Sukagawa Soba Pizza was delicious, infused with the fragrance of sansho and miso. And looking back, the appetizers were outstanding too. The winter melon was incredibly tasty.If you’re serious about soba, this place is a must-visit. Even if you’re not, I still highly recommend it.(I’ve been exploring various food genres, so I gauge the level of each dish based on its taste.) Less

I finally visited the long-awaited Ishiusuhiki Soba Kobo Yama no Mi.Nestled in the mountains of North Shiga Kogen, it’s not the easiest place to access, yet it’s a popular spot that makes you want to go there. This time, I made a reservation before my visit.The interior has a calm atmosphere that reflects its mountain surroundings. Enjoying soba while gazing at the greenery outside the window adds a touch of the extraordinary to the experience.The star of the show, the soba, has a delightful aroma characteristic of stone-ground noodles. The flavor of the buckwheat is rich and well-defined, and the texture is smooth going down. It’s the kind of soba that you want to savor on its own, without any dipping sauce.What impressed me even more was the "Hand-Pulled Soba Cake." Simple yet comforting, it has a pleasant nuttiness and a gentle texture that evokes a sense of nostalgia, enhanced by the warmth of being enjoyed in the mountains.The "Soba Pizza" was also a unique dish. The toasted flavor of the soba crust paired surprisingly well with the richness of the cheese, creating a light yet satisfying meal. It was playful yet executed with high quality.Moreover, the charm of Yama no Mi goes beyond just the soba. The combination of the food and the location creates a delightful experience that makes you forget you’ve traveled all the way into the mountains just to eat.Although it’s a bit of a drive from Niigata, it’s definitely worth the trip. If I have the chance to visit the North Shiga area again, I would love to return to this place.It was a great meal. Less

Savoring the tranquility of the mountains, one dish at a time.Nestled in the mid-slope of the North Shiga Kogen and Ryuo Ski Park, Ishiusuhiki Soba Kobo Yama no Mi stands surrounded by clear air and magnificent mountain views.A true contender, it has won the Bronze award at The Tabelog Award.The soba is made fresh daily, ground from buckwheat seeds using a stone mill, and combined with the pure water of North Shiga to create freshly made soba.Additionally, you can enjoy a unique course featuring “Soba Pizza,” baked in a stone oven using 100% buckwheat flour.◼︎ Yama no Mi Seasonal Course with Appetizer (3,000 JPY)- Seasonal appetizer - Hand-ground soba dumplings - Freshly made soba - Choice of stone oven-baked soba pizza (Seasonal summer vegetable pizza)◼︎ Hand-ground Soba Dumplings The first dish to try is the hand-ground soba dumplings.With a fluffy texture, they deliver the rich aroma and sweetness of the buckwheat itself.The sensation is more like melting than chewing, leaving a lasting impression.Simple yet profound, this dish conveys the richness of soba’s flavor directly.◼︎ Freshly Made Soba Made from buckwheat seeds ground in a stone mill and combined only with spring water, this freshly made soba is a delight.As you take a bite of the thin, elegant soba, the aroma of buckwheat wafts up, followed by a gentle spread of natural sweetness.It is refreshing and glides smoothly down your throat, while the more you chew, the more the umami of the soba reveals itself, showcasing the quality of the ingredients.◼︎ Stone Oven-Baked Soba Pizza Seasonal Summer Vegetables Another highlight of this course is the soba pizza.The dough, made from 100% buckwheat flour, is rolled thin and baked quickly in a stone oven, resulting in a crispy, fragrant exterior and a light texture inside.The freshness of the summer vegetables combines beautifully with the aroma of the soba crust, creating a completely different experience from a typical pizza—"a pizza that celebrates soba."The fresh, juicy corn is particularly exquisite.Even as a soba restaurant, they have successfully created a delightful pizza, showcasing the playful spirit and skill unique to Yama no Mi.◼︎ The Allure of Yama no Mi ✔ A true contender, awarded Bronze at The Tabelog Award ✔ Carefully milled from selected buckwheat using a stone mill ✔ Freshly made soba finished with the pure water of North Shiga ✔ Fragrant soba dumplings unique to hand grinding ✔ Stone oven-baked soba pizza made from 100% buckwheat flour ✔ A one-of-a-kind soba course that allows you to experience the nature of the highlands◼︎ Next Menu to Try - Dry Salami Soba Pizza - Various seasonal soba pizzas ▶ Visit Information Located within North Shiga Kogen and Ryuo Ski Park / Free parking available Cards, electronic payments, QR codes, and cash accepted ⭐️ Reservations are recommended as they often sell out due to priority for reservations.◼︎ Overall Evaluation From the fragrant soba dumplings to the refreshing freshly made soba, and the stone oven-baked soba pizza, each dish offers a different perspective on the charm of soba.This course truly allows you to "fully savor soba." ☘️ Less

During my trip to Nagano, I visited Ishiusuhiki Soba Kobo Yama no Mi for my second soba experience. I made a reservation and was pleasantly surprised by how cute the restaurant was, not what you’d expect from a soba shop. I had a course meal, and I was amazed at the variety of dishes that can be made with soba! I’m not sure how to describe the sobagaki (soba dumplings)... I was truly impressed. The carefully crafted 100% buckwheat soba was smooth and beautifully presented. The pizza was light and sweet, almost like a dessert, and I finished it in no time. Everything was delicious. It was a great meal! Less

One of the highlights of my Obon holiday was visiting this restaurant. I made a reservation, and when I arrived, I saw that it was fully booked, so I was glad I did. After the appetizer, I tried the soba dumplings with salt and wasabi, and the flavor was indescribable—I just couldn't stop eating them. I also ordered some Japanese sake on the side. The soba looked light in color, but it had a strong aroma, and with each bite, I could really appreciate the fragrance of the buckwheat. The dipping sauce was not too strong, allowing me to enjoy the taste of the soba. The soba-yu (hot water used to rinse the soba) was uniquely smooth, and I was very satisfied with it. To finish, I had a pizza made with buckwheat flour and summer vegetables. It was crispy and felt like a delightful snack. It was a great meal! Less

This is a soba restaurant located in the Kitashiga Ryuo Highland. In winter, it operates as a restaurant adjacent to the ski slopes, serving soba from April to November. I made a reservation for my visit on a holiday, and upon arrival, I saw a sign saying "Fully Booked Today," so I was glad I had made a reservation! Since it's located on a mountain, you need to drive there, which shows its popularity. Truly a renowned establishment!I enjoyed the Yama no Mi Course for JPY 3,000.✳︎ Seasonal Appetizer Three types: Hachijo melon, evening gourd, and Kurakake beans. The gentle seasoning with a rich dashi flavor was comforting and delicious, with a depth that made it truly exceptional while still retaining the crunch of the vegetables.✳︎ Hand-Roasted Soba Dumplings These dumplings are made with just buckwheat flour and natural water. They are chewy and delicious, allowing you to enjoy the natural flavors of the ingredients!✳︎ Freshly Made Soba The delicate soba had a wonderful aroma and was visually appealing. I first tried it with salt! While the wasabi and dipping sauce were also tasty, I preferred the salt as it highlighted the soba's flavor even more.✳︎ Stone Oven-Baked Soba Pizza We could choose one type each, and I selected the Sukagawa Soba Pizza and the Summer Vegetable Pizza. The crust made from buckwheat flour had a crispy texture that was delightful!The course was filled with details that reflected the chef's dedication, and although simple, each dish was delicious and left me truly impressed. Less

I visited Ishiusuhiki Soba Kobo Yama no Mi, located in the northern Shiga Highlands, after making a reservation in advance.This time, I ordered a JPY 3,000 course featuring seasonal appetizers, hand-kneaded soba dumplings, freshly made ju-wari soba, and stone-baked soba pizza.We started with the seasonal appetizer, followed by the highly anticipated hand-kneaded soba dumplings.This was my first time trying soba dumplings. They are made from coarsely ground buckwheat flour and water, and when I took a bite, the aroma and sweetness of the buckwheat spread in my mouth.I first tried them plain, then with salt and wasabi. Their simplicity allowed the deliciousness of the soba to shine through, and I found them absolutely delightful! ⭐︎ I really enjoyed my first experience with soba dumplings! Next came the main dish, the freshly made ju-wari soba. Despite being ju-wari, the noodles were thin and beautifully crafted, with a strong buckwheat aroma. I first enjoyed them plain, then with salt, and finally with dipping sauce. I truly savored the deliciousness of the ju-wari soba! To finish, we had the stone-baked soba pizza. The crust, made from 100% buckwheat flour, was thin and had a crispy, light texture. I chose the Sukagawa soba pizza this time, but the combination of Shinshu miso and cheese also pairs well, offering a different way to enjoy soba.From the soba dumplings to the ju-wari soba and soba pizza, it was a soba-filled experience from start to finish. It’s no wonder this place is recognized as one of the top soba restaurants! ⭐︎It was a highly satisfying course that made the trip into the mountains worthwhile.It was a great meal! Less

【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! Less

I made a reservation and visited "Ishiusuhiki Soba Kobo Yama no Mi" for lunch on my day off, a place I had been curious about for a long time. I was drawn in by their recognition as a recipient of the "Tabelog Award 2025 Bronze," and upon arrival, I was impressed to see the latest "2026 Bronze" plaque displayed in the restaurant, confirming their outstanding skill and popularity! The restaurant was fully booked with reservation guests, so it was definitely a smart move to secure a seat in advance. From my table, I had a beautiful view of the lush summer slopes, which was incredibly soothing. Once seated, I was served warm hojicha (roasted green tea). The dishes were presented in exquisite tableware, showcasing a great sense of style right from the start. I opted for the 3,000 JPY course. The seasonal appetizer (with yugao, hachijo-uri pickled in moromi, and kurakake beans) was prepared with great care, instantly raising my expectations. Next came the "Handmade Soba Gaki," which had a lovely pale green hue. One bite revealed the natural sweetness and aroma of the buckwheat, leaving me in awe. The main dish, "Freshly Made Soba (Ju-wari)," also had a beautiful pale green color that was a feast for the eyes. The noodles were finely cut yet had a firm texture, providing a truly wonderful mouthfeel. Then came the much-anticipated "Stone-Baked Soba Pizza" made with 100% buckwheat flour. The crust was incredibly thin, allowing the nutty aroma of the buckwheat to shine through. We shared two varieties. The "Sugakawa Soba Pizza" featured Shinshu miso, green onions, and enoki mushrooms, with a hint of sansho pepper that created a unique and delicious flavor I had never experienced before. The texture of the ultra-thin crust, combined with the crunchy buckwheat groats sprinkled on top, added a delightful contrast. The "Seasonal Summer Vegetable Pizza" was vibrant with pumpkin, corn, asparagus, and zucchini. The acidity of the tomato sauce and rich cheese paired perfectly with the fragrant ultra-thin crust. Enjoying exquisite dishes while gazing at the beautiful scenery, I was truly moved by this renowned restaurant, which has received consecutive awards. It was a luxurious experience that satisfied all my senses. I would love to visit again. It was a great meal! Less

My husband and I ordered the course meal, while my parents chose a la carte soba. The soba dumplings from the course were fluffy, warm, and absolutely delicious. The soba itself was thin and smooth, making it very pleasant to eat. The local beer came with a thoughtful appetizer, so much so that we ordered a second round. The soba pizza was thin, crispy, and delightful, especially the one with a tomato sauce base, which I particularly enjoyed. The atmosphere was calm, making it a great place to enjoy a meal, and the reservation system provided peace of mind. It's also very convenient for a stop on the way to SORA Terrace. Less

On my way to Niigata, I was searching for a soba restaurant around Nakano and Iiyama, and I came across this place. It is located halfway up the Ryuo Ski Park, where it serves pizza as a slope-side restaurant in winter and operates as a soba shop from April to November. I made a reservation through their official website before heading out.The restaurant is right in the middle of the ski area. The exterior resembles a Western-style slope restaurant, giving no hint of a soba shop. I arrived a little before my reservation time of 11:30. Guests with reservations sign in on a list. There were already about six groups waiting inside, and when the time came, we were guided in order. The seating consists of around eight tables, maintaining a Western restaurant atmosphere.The menu features a JPY 3,000 course, which includes an appetizer, soba gaki, soba, and soba pizza. In addition to the course, a la carte ordering is also available. To be honest, I wasn't particularly interested in the soba gaki or pizza, but I decided to go for the course as an experience, and it turned out to be a great decision. They have a good selection of alcoholic beverages, including Japanese sake, wine, and beer.The appetizer was a simmered dish of Hachijo cucumber and Kurakake beans, along with pickled Yugo. The Hachijo cucumber, in particular, was flavorful, smooth, and truly delicious. Next came the soba gaki. This soba gaki was different from what I knew; it was coarse, fluffy, and sticky, with an exceptional aroma.The soba, which I was most looking forward to, was thin and made with 100% buckwheat. The owner handles everything from processing the buckwheat sourced from contracted farmers to cooking. The texture and mouthfeel were incredible, and the aroma wafted through my nose. It was exactly to my liking. The dipping sauce was a flavorful broth that paired perfectly with the soba.Finally, I had the soba pizza, which is made with buckwheat flour in the dough. There were several types to choose from, and I opted for the anchovy. The extremely thin crust was nicely toasted, and it was also very delicious; I finished it in no time.Every dish exceeded my expectations in terms of taste. The staff was well-staffed, and the service was smooth with very pleasant interactions. This place is definitely a must-visit. Although it’s a bit far, I would love to go back again. It was a great meal! Less

I'm so happy to have real wasabi! The appetizer had a simple yet careful flavor, and the winter melon was delicious. Everything was served cold and refreshing. Soba, soba gaki, and soba pizza. The soba is 100% buckwheat, but it's thin and mild in flavor. My companion said they could taste the soba's aroma, but I didn't really feel it that much. Despite our differing opinions, we both found it easy to eat and delicious. (Others have mentioned this too) It has a Tabelog Bronze rating, but it’s not mind-blowing! It’s just consistently good. What I liked even more than the soba was that they use real wasabi! I visited Soba no Mi during this trip as well (by the way, I wonder if the similar names are related?), and even though it’s a famous place, they used tube wasabi ( ; ; ). So, the real wasabi enhances the flavor of the soba and soba gaki. The soba gaki was completely different from the previous one… it was properly chewy, and you could really feel the tsubu-tsubu texture of the buckwheat. As for the pizza… I think a regular tomato-based one would be better than the white one. You might imagine it like a pizza made with gyoza skins that you find in izakayas. Less

I might have had my expectations set too high. This is a well-crafted soba restaurant that serves delicious food.With a Tabelog rating over 4 stars (as of August 2026), I was quite excited to visit and tried the "Yama no Mi Course," which included sobakaki, soba noodles, and pizza.The sobakaki was flavorful and truly delicious; it was my favorite part of the course.The soba noodles were indeed tasty, but they didn't evoke the level of excitement I had anticipated based on the high rating. Personally, I found them to be just "delicious soba."The pizza made with buckwheat flour was interesting, and I enjoyed the novelty of it, but I wouldn't say it surpassed regular pizza in flavor. I felt satisfied having tried it, but one serving was enough for me.Overall, it was certainly not bad, and I was satisfied, but given my high expectations, my impression was closer to around 3.3 stars. I think it's a great place for those looking to experience unique dishes. Less

After crossing Mount Shirane from Kusatsu Onsen and passing Shibu Nakano Onsen, we arrived at Ryuo Park in Yamanouchi, Nagano Prefecture. This renowned restaurant operates only during the off-season, located halfway up the ski slope.We made a reservation and arrived right at opening time, joining other guests who had also booked in advance. The interior has a cozy mountain lodge vibe, featuring a pizza oven as its centerpiece.My wife started with a glass of white wine, while I refrained since I was driving.We ordered the seasonal course meal at Yama no Mi, which included:- Today's appetizer: pickled Hachijo melon, evening face gourd, and Kurakake beans.• Hand-ground Soba Dumplings The slightly greenish coarse soba dumplings were sweet.• Freshly Made Soba Noodles The soba is sourced from:Toyama Prefecture, Nanto City, Minoya Nagano Prefecture, Takai District, Shimosukagawa.• Stone Oven-Baked Soba Pizza (16 cm diameter) Sukagawa Soba Pizza Topped with Shinshu miso, green onions, enoki mushrooms, buckwheat grains, and sansho pepper.• Seasonal Soba Pizza (Summer Vegetable Pizza) Topped with pumpkin, corn, asparagus, and zucchini.• BLT Soba Pizza Loaded with vegetables.• Anchovy Soba Pizza Topped with anchovies and oregano.We chose four different types of pizza so that our family of four could share.A refreshing gem in the highlands! Less

First VisitI took a 50-minute drive from Yokote Mountain Summit Lodge. The temperature was 32°C down below, creating a nearly 20°C difference, which left my dog exhausted in the shade.Upon arrival, I was guided to a seat in order of arrival, and I ended up at the front table. It turned out to be a great spot where I could watch the chef making soba through the gap in the noren (curtain).What I ordered was: *Tax Included* - JPY 3000: Yama no Mi Set 1. Assorted Pickles: Pickled Yuba Gourd, Pickled Hatcho Cucumber with Miso, Pickled Kurakake Beans 2. Soba Dango, Fresh Wasabi, Salt 3. Mori Soba, Fresh Wasabi, Salt 4. Pizza: Seasonal Vegetables - JPY 600: Non-Alcoholic Drink, Appetizer: Grilled EdamameI stayed for 60 minutes. Here are my impressions of the food, focusing on the soba: - Color: ◎ *A light yellow-green with sweet skin* - Aroma: ◎ *Incredibly fragrant and vibrant. I don't think this level of brightness can be achieved with just traditional soba... perhaps it's the power of the sweet skin?* By the way, it's from Toyama Nanto. - Umami: ○ *Faintly noticeable. If it were a ◎, I would have finished it without dipping it in the broth...* - Broth: △ *Strong katsuobushi flavor with a robust tare. It was chilled too much, which diminished the flavor.* Free refills... quite extravagant for this class of soba. Is it because many customers like to dip it heavily? Or is it just a broth without much character? - Noodles: Somewhere between thin and thick. With shiso and myoga (Japanese ginger).For the pizza: If it's going to be made with soba dough, I think a galette would be better. Overall, the composition was quite reasonable. Less

2026/07♥ Seasonal Appetizer Course for 2 at JPY 3000♥ Japanese Sake Tasting at JPY 1200Additional♥ Extra Soba❤ The ability to make online reservations is fantastic, allowing you to enjoy a meal at this super popular restaurant without waiting in line.I was impressed right from the appetizer!I usually don’t eat things like this, so it was refreshing, and the dashi flavor was rich and delicious!The Japanese sake tasting was also delightful!Soba GakiIt seems to be made with just hot water and 100% buckwheat flour, and the texture was great with a fluffy consistency that disappeared in an instant.Freshly Made SobaDespite being 100% buckwheat, it was white and thin, not broken, and had a wonderful texture that made it delicious!Sugagawa Soba PizzaThe sweet and fragrant Shinshu miso combined with the crispy crust was light and tasty!Seasonal PizzaThe tomato-based sauce was also delicious!Everything was unique and left me in awe.The service from the staff was excellent, allowing for a relaxed dining experience.This is a place I would love to visit again! Less

I had been looking for an opportunity to visit Ishiusuhiki Soba Kobo Yama no Mi, and finally decided to go when a gap in my schedule opened up. I called the day before and successfully made a reservation.I chose the two-course option, selecting "Soba + Sobagaki" and "Soba + Sukagawa Pizza." I think it was a good choice in terms of portion size.Both dishes were rich in soba flavor, but what really impressed me was the sobagaki! It was especially delicious when enjoyed with salt and wasabi. Of course, the soba itself was smooth and tasty as well.I hope to try day drinking there someday. It was a great meal! Less

"Ishiusuhiki Soba Kobo Yama no Mi"This restaurant offers stone-ground, freshly made soba and soba pizza, and is currently ranked 3rd in the national soba ranking on Tabelog. It operates from mid-April during spring. A visit by car is essential to reach this popular spot, which seems to have opened around 2010. The restaurant is located right next to a hotel just before the ski lift, after a long drive along winding roads, and is only open during the warm seasons from spring to early autumn. I made a reservation about a month in advance through their official website. Despite heavy rain and severe traffic on the day of my visit, I managed to arrive. On Tabelog, it has received the Bronze Award for 2022/2025/2026 and has been selected as one of the top 100 soba restaurants in 2017/2018/2019/2021/2022/2025. Originally a ski resort restaurant, the place doesn’t have the typical soba shop atmosphere; a stone oven for baking pizza greets you right at the entrance. I wonder if they serve regular Italian pizzas during the ski season. The staff were all warm and friendly, creating a cozy atmosphere. On my way out, I saw the owner, Tetsu Sudo, who learned to make soba on his own, baking pizzas in the stone oven. As for the special menu, the pizza is a highlight, and two of my family members ordered a menu that included it, sharing it along with the sobagaki (soba dumplings). Ordered items:- Seasonal appetizer course: JPY 3,000 - Edamame - Pickles - Hand-ground sobagaki - Freshly made soba - Stone-baked soba pizza (16 cm)- Shiga Kogen local beer, Miyama Blonde: JPY 800The types of soba pizza in the course (16 cm) were:- Sukagawa soba pizza ★- Seasonal soba pizza ★ (chosen by family)- BLT soba pizza- Anchovy soba pizza- Dry salami soba pizzaThe types of a la carte soba pizza (30 cm) included:- The five above- Egg and bacon soba pizzaFirst, the edamame and pickles arrived as appetizers. The soba pizza came out last as a finishing dish. The soba had a rich flavor with a deep broth aroma, harmonizing perfectly when paired together. Before the pizza, they served a special soba-yu (soba water) along with myoga (Japanese ginger) and shiso leaves as condiments, which was a hit among my family! There was even a discussion about making this the default option, as the combination of soba without the soba-yu and the condiments was perfectly balanced. The pairing with the rich soba-yu was also excellent. The soba pizza was light and had a snack-like texture, making it easy to enjoy. The Sukagawa soba pizza, featuring a light flavor of Shinshu miso, was particularly popular. The unique recipe using soba dough gives it a flavor that you wouldn’t find in a typical Italian pizza restaurant (laughs). The Sukagawa soba pizza included Shinshu miso, green onions, enoki mushrooms, buckwheat, and sansho pepper, while the seasonal soba pizza featured tomato sauce with corn, pumpkin, and zucchini at the time of my visit. Soba status (subjective and unrelated to quality):- Soba: Ju-wari - Flavor: Light ★★☆☆☆ Strong - Texture: Soft ★★☆☆☆ Firm- Dipping sauce: Karashi - Flavor: Light ★☆☆☆☆ Strong - Sweetness: Sweet ★☆☆☆☆ Spicy- Soba-yu: Special, not boiled water - Thickness: Light ★☆☆☆☆ ThickThis was my first experience with soba pizza, and I thoroughly enjoyed it! I also bought a lot of souvenirs. It was a great meal.---Visit: July 2026Rating at the time of visit: 4.08Number of reviews at the time of visit: 301Number of bookmarks at the time of visit: 20,844--- Less

This is a well-known soba restaurant in Nagano that truly lives up to its reputation. The effort it takes to get here is definitely worth it. The atmosphere is relaxed, and you can enjoy a course that includes soba, sobagaki (soba dumplings), and even pizza made from buckwheat flour. It's a unique place that can only exist at a ski resort. The pickled vegetables served with tea and the quality of the soba are simply perfect. The only downside is that, due to its location, you can't enjoy soba with a drink. Less

When you think of Nagano, you think of soba, and this restaurant is exceptionally popular among soba shops in the area. I visited before the summer rush, and I was able to secure a reservation for the same morning.【Yama no Mi Course】This menu includes appetizers, sobagaki, soba, and soba pizza for just JPY 3000, offering incredible value.You can enjoy soba in various forms from start to finish.Both the sobagaki and soba are made with 100% buckwheat flour and water, allowing you to fully appreciate the rich flavor of the buckwheat.The sobagaki, in particular, has a dense texture that highlights the subtle sweetness and strong grain flavor of the soba, providing a true soba experience.The soba pizza, featuring Sukagawa soba, is a must-try.The richness and sweetness of the miso pair perfectly with the soba crust, creating a unique flavor that you won't find anywhere else. Less

I visited Ishiusuhiki Soba Kobo Yama no Mi to enjoy some soba.It had been three years since my last visit, and I still believe it’s the best soba restaurant I know. There may be better places out there, but I haven’t encountered them yet.On this day, I arrived just around opening time without a reservation and was fortunate to get a seat.I ordered the Yama no Mi course for JPY 3000, which has increased slightly in price since three years ago—by about JPY 250. However, JPY 250 isn’t too much, especially considering the current economic climate where prices have risen more significantly elsewhere.First, I was served an appetizer: Uwabami-so with plum vinegar, Hachicho cucumber, and Kurakake beans. The Kurakake beans are a local specialty from Nagano, and their texture is quite interesting.Next came the sobakaki, which had a slightly greenish hue. One bite released the rich aroma of soba that filled my nose. I enjoyed it with salt, wasabi, and dipping sauce, and no matter how I tried it, it was delicious. This sobakaki truly stands out as the best.Then, the soba arrived. It had a faint green tint, and the texture, aroma, umami, sweetness, and chewiness were all perfect. With each bite, I felt the expansive world of soba unfold. It was genuinely delicious soba. I learned that the owner makes it all by hand, which is impressive.Finally, I had the soba pizza. I could choose from five types, and I opted for the seasonal pizza with bent bamboo and anchovies. The pizza, made with soba, had a thin and crispy crust. Surprisingly, it was quite refreshing and also very tasty.I left feeling extremely satisfied once again.The restaurant seems to operate with two seatings, so it’s important to arrive right at opening time; otherwise, the next guests are seated around 1 PM. Less

■Yama no Mi [Seasonal Appetizer Course] JPY 3,000 - Today's appetizer (Uwabami greens with plum vinegar, Hachihachido cucumber, Kurakake beans) - Hand-ground soba dumpling - Freshly made soba - Stone oven-baked soba pizza (16cm) * Today's seasonal pizza (Bamboo shoots and anchovy)First, the appetizer arrives, consisting of three types of pickles. All of them are delicious!Next, I enjoy the hand-ground soba dumpling with salt. It's fantastic! Normally, I would use wasabi and soy sauce, but salt works well too.The freshly made soba is cut into extremely thin strands, and it’s just as delicious! No wonder it’s rated BRONZE!Although this is a soba restaurant, it seems they really promote their pizza.The soba pizza has a crispy crust and is quite tasty.For JPY 3,000, the quality of each dish is high, and the course is well worth it.I will definitely come back! Less

As soft light filters through the window, the first dish served is a seasonal appetizer.The sweet, earthy flavor of Kurakake beans, the wild essence of the boiled Nezumi bamboo, and the refreshing aftertaste brought by the bracken in three-vinegar dressing create a plate that gently showcases the ingredients themselves rather than flashy presentation.Next comes the restaurant's signature hand-made Ju-wari soba.The soba, ground with a stone mill, has a delicate yet striking presence. As it reaches your mouth, the aroma rises, and with each bite, the sweetness of the grains and a hint of freshness unfold, as if capturing the very essence of the Shinshu landscape. This is not just soba to be enjoyed for its texture; it is truly "soba meant to be savored."Then, there’s the seasonal special: "Nezumi Bamboo and Anchovy Soba Pizza."The 100% buckwheat dough is surprisingly light and has a wonderfully toasted finish. The saltiness of the anchovy and the richness of the mozzarella create a solid base, while the fresh Nezumi bamboo of early summer dances on top. While the fusion of Japanese and Italian cuisine is a common phrase, this dish possesses a level of perfection that can only be achieved in a soba restaurant.There are no extravagant presentations.However, the care for the seasons and the sincere approach to the ingredients resonate throughout the dishes.It’s not just about being "delicious."After finishing the meal, you’ll find yourself wanting to return when the seasons change again—this restaurant leaves a lingering impression. Less

I made a reservation for 11:30 AM on Sunday and visited the restaurant. After renting a car at Iiyama Station on the Hokuriku Shinkansen line, I drove for about 30 minutes along mountain roads. I navigated through some narrow and challenging spots where cars could barely pass each other, and finally arrived at the restaurant. This area is bustling with ski tourists in winter, but during this season of fresh greenery, the surroundings are quite tranquil, creating a very calm and peaceful atmosphere.The interior of the restaurant is spacious and open. From the large oven installed at the entrance, I could see pizzas being baked, which heightened my anticipation. This time, I ordered a course that allowed me to enjoy both soba and pizza, choosing the "Seasonal Soba Pizza" for the pizza option. It seems that this pizza features "Nezumi Bamboo," a seasonal delicacy of early summer in Shinshu.After about 10 minutes from placing my order, we started with a seasonal appetizer featuring wild mountain vegetables. Next, the "Soba Gaki" arrived, and it was more substantial than I had imagined. The moment I took a bite, the strong umami and sweetness of the buckwheat flour spread in my mouth, and I savored it slowly with salt, wasabi, and a slightly sweet soy sauce to my liking.Then came the main soba dish. The delicate, pale noodles were impressively fragrant with the aroma of buckwheat. When I tried it with just salt, the high quality was immediately evident. The dipping sauce was slightly sweet, which paired well with the delicate noodles. For the soba-yu (soba water) served after the meal, the staff advised, "Please wait about a minute after pouring before enjoying it." Waiting a bit enhances the buckwheat aroma, and when I added the provided sansho leaves, I enjoyed a refreshing flavor and an exquisite aftertaste like never before.The course concluded with the highly anticipated "Soba Pizza." This luxurious dish featured a tomato sauce base topped with seasonal Nezumi Bamboo. The crust was baked very thin and crispy, allowing it to be enjoyed like a snack, and I finished it off in no time.Despite the extensive menu, the dishes were served quickly and efficiently, with a total stay of about 45 minutes. While accessing the restaurant can be a bit of a challenge, for soba lovers, it is definitely worth the drive to visit at least once. It was a great meal! Less

Around 2:00 PM on a Sunday,I visited a soba restaurant near Soraterrace.They are open from spring to the end of autumn, mainly on weekends. While they do not require reservations, I highly recommend making one.The soba is so fragrant and delicious that you don’t even need dipping sauce! I ended up eating about half of it with just salt. The 100% buckwheat pizza had a texture similar to galette and was also very tasty.Learning about the owner's dedication to soba makes it taste even better, so I encourage you to look it up! There was also a simple explanation on the table.The view was lovely, and all the staff were very kind, making for a wonderful experience. Less

The restaurant will reopen for the season starting April 18th. I’ve been eagerly waiting for this, as I look forward to visiting "Yama no Mi" every year.Here’s what I ordered:- Yama no Mi Seasonal Course with Appetizers- Roasted Negi BambooThe appetizers included:Negi bamboo, warabi (bracken fern) with sesame dressing, and kuratake beans.The sobakaki (buckwheat dumpling) had a delightful chewy texture, was fluffy, and had a wonderful aroma. It was truly delicious whether eaten with just salt or with soy sauce and wasabi.Personally, I might prefer eating the soba with salt and wasabi rather than dipping it in the sauce. The sweetness of the soba really stands out, and it’s amazing how delicious soba can be with just salt. The soba has such a gentle flavor that I feel it might get overpowered by a stronger dipping sauce.For the first time, I tried soba-yu (buckwheat noodle water) with sansho leaves. I was advised to pour the soba-yu over the dipping sauce and wait a bit before drinking it. The aroma infused into the broth was interesting and delicious.This was my first time trying the roasted negi bamboo at this restaurant. I was unsure how much to eat, but it was a delightful seasonal experience.Finally, I had the soba pizza made with 100% buckwheat flour. The very thin crust was incredibly tasty and disappeared in an instant. I’ve tried several varieties before, but the Sukagawa pizza is still my favorite. The saltiness of the Shinshu miso and the subtle fragrance of sansho were just perfect.The restaurant usually operates until late November, before the snow season begins. I wonder how many more times I can come this year…It’s not an easy distance to travel, but it’s definitely worth it.Today was also incredibly delicious. Thank you for the wonderful meal! Less

【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 Less

A return visit. This is my third time.Located in Yamanouchi, Nagano Prefecture.A hand-made soba restaurant.I planned this trip to Nagano specifically to visit this place.The soba here leaves a deep impression and is undoubtedly among the best in the country.This time, the soba was even more delicious!I never expected it to surpass that level. It was astonishing.The owner seems to have further honed his skills.The highlight is the refreshing aroma reminiscent of young grass, combined with a rich umami flavor.Soba that achieves both is rare nationwide,No, rather, it’s a unique taste that can only be found here at "Yama no Mi."If asked where the best soba restaurant in Japan is,I would answer "Yama no Mi" without hesitation.However, the access to the restaurant isn’t very good,So there’s a high chance people would be disappointed saying, "I can’t go that far,"Which is why I don’t mention the name "Yama no Mi" too often.I made a reservation for my visit.Course (JPY 3,000)And I added two extra servings of soba (JPY 1,300 for 2 servings).The total bill was JPY 5,600.The soba was so delicious that I considered ordering more,but I had plans to visit another soba restaurant right after, so I held back.The course included:- Seasonal appetizer- Hand-ground sobakaki- Freshly made soba- Stone oven-baked soba pizzaThe sobakaki is incredibly delicious.This dish might showcase the characteristics of the buckwheat flour even more clearly.It’s a wonderful sobakaki.By the way, on this day, they were selling "sweet skin" in the shop,I bought some and took it home to make soba-yu later,and it was also exceptionally delicious.My rating has gone up. Less

Located halfway up the mountain on the way to Ryuo Ski Resort.As soon as I sat down and tasted the water, I found it to be incredibly delicious.Where there is great water, there is great soba.My expectations were rising.The soba had a wonderful texture, and its aroma was delightful as it wafted through my nose.I could taste the same sweetness as the water I drank.Although it’s not officially recognized by the restaurant, I enjoyed the cold soba in a glass meant for drinking water.The fragrance of the soba was even more pronounced, making it sweet and delicious.It was truly some of the best soba I’ve had in a long time.The pizza made with buckwheat flour was crispy and fragrant, so tasty that I could eat it endlessly.I will definitely come back again! Less

I visited this restaurant for lunch on a weekday. It’s a place I’ve wanted to try for a while. I forgot to make a reservation, but I was able to get in without any issues. However, it seems that reservations are recommended as they might be required at times.Yama no Mi 【Course Meal】JPY 3000- Seasonal appetizer- Hand-ground soba dumpling- Freshly made soba- Soba broth- Stone oven-baked soba pizza (16 cm diameter) (Sugakawa Soba Pizza)The appetizer included:- Katakuri greens in soy sauce- Koshiabura with sesame- Kurakake beansAll of them were new to me, but they were delicious!Next was the soba dumpling, made with just spring water and buckwheat flour.The freshly made soba (Kikouchi Soba) is crafted using only freshly milled buckwheat flour and cold water. They are committed to making just enough buckwheat flour each morning for that day’s servings. The noodles are thin and have a wonderful aroma and flavor!The soba broth is infused with sansho leaves, adding a delightful fragrance. It seems they make the broth specially as well! It was thick and absolutely exquisite!The Sugakawa Soba Pizza is a thin pizza. The combination of Shinshu miso and cheese is just right! The crispy texture is also great.Overall, the portion size was a bit small, but it was a course meant to be enjoyed slowly with the soba. This is truly an adult soba restaurant that soba lovers should visit!The business period is from April 18th until around November. It was a great meal! (*´ω｀*) Less

During my trip to Nagano, I visited "Soba Kobo Yama no Mi." In short, the soba was at a level that could be considered the best in Japan. I started with the appetizers, and the sobakaki (soba dumplings) were exceptional right from the start, delivering the aroma and sweetness of soba directly to my palate, which raised my expectations significantly. The main soba dish was remarkable in terms of aroma, texture, and smoothness—simple yet unforgettable in taste. Additionally, the soba pizza was impressive. It was a playful dish, but the soba flavor was well-preserved, providing a high level of satisfaction. Even the soba-yu (soba broth) at the end was delicious, creating a complete and cohesive dining experience from start to finish. It's definitely worth the trip, and I highly recommend this renowned restaurant to any soba lover. Less

The rich aroma unique to stone-ground soba is truly remarkable.I was surprised by how fluffy the sobakaki (soba dumpling) was. It has a gentle texture that lightly crumbles in your mouth, allowing the flavor of the soba to shine through.For the soba, I recommend trying the first bite without any dipping sauce. The moment you bite into it, a subtle sweetness spreads, leaving a lingering aroma of soba. Eating it with salt offers a different yet delightful taste.The Sukagawa pizza was delicious as well. Less