Chef Kang Yeong-cheol has for long studied and developed the soba-making craft, with the sole aspiration to serve the same outstanding soba as can be tasted in the birthplace of the dish, The chef spent many years in Japan, where he became enamored with the pure taste of soba; and it is this love that propelled him on his culinary journey. In Subaru, soba for the day’s meals are freshly made in the traditional Edo-period way. He sticks to the classic ni-hachi-style version, which consists of two parts wheat and eight parts buckwheat. The signature dishes include zaru soba, which boasts a clean and pure taste; soba with umami-rich duck meat and green onion; as well as soba with perilla oil. Additionally, diners can enjoy foot-kneaded udon noodles, crafted in-house for a satisfyingly chewy texture.