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.
We use cookies on this site to enhance your user experience.
