For owner-chef Yuto Kuroda, the ideal soba has a smooth texture and pleasant aroma. After much trial and error, he says, he struck on the combination of flours for the nihachi soba he serves today. By blending buckwheat groats ground to different degrees of fineness, Kuroda hit upon a soba with both of the qualities he sought. The menu offers cold soba only, so customers can experience the true flavour and texture of buckwheat. They also often order the char-grilled sabazushi.