‘Mori soba’ means ‘soba piled high’, and it is. Soba is served on seiro (bamboo or wicker baskets) because in the days of the Tokugawa shoguns it was common to steam the noodles. Piling soba into a mountain is another practice rooted in history. Made from buckwheat grains stripped of their black husks, this mori soba has a delicious finish. Inaka soba, made from husked whole buckwheat grains, is gloriously fragrant. Dipping sauce brightened with kombu kelp reflects the dashi stock culture of the Kansai region. We love the generous portions—one plate fully satisfies.