The chef tours the regions in search of the highest-quality buckwheat and kneads his noodles with reverence to the producers he has used for years. You can compare buckwheat from different regions, tasting the unique character the terroir imparts. The spring ‘Wakatake’ with bamboo shoots and wakame is fragrant with the aroma of young pepper leaves; in summer, ‘Hiyakaki’ includes the luxury of large oysters. Tasting the soba of each season is one of the pleasures of eating here. The mood of the restaurant and the charm of the dining vessels are part of the flavour.