Omakase set meals showcase the appeal of soba in all its glory. An assortment of stone mortars used to make different types of soba flour attest to the chef’s attention to detail. Buckwheat dumplings are kneaded from freshly ground flour. To keep an eye on the flour and ensure that no heat is added, buckwheat is slowly and carefully ground. Soba topped with nori seaweed is rich with the aroma of broth and nori, while mori soba is placed in the hands rather than on the table so you don’t miss any of the pure fragrance of buckwheat. Through the aroma and act of slurping rediscover the essence of soba noodles.