Cultivated in-house in Kirishita at an altitude of 1,000 meters, the hand-prepared soba here is made by combining homemade buckwheat flour with spring water from Mt. Azumaya.
Guests have been visiting this soba restaurant for 22 years to feast on its delicious soba and seasonal menu items. A meal here will surely become a great memory of your visit to Ueda!
We recommend trying a tasting set that will allow you to sample three types of broth: straight broth, broth with walnuts, and broth with grated yam, accompanied by tempura (fritter).
The miso-dare (broth) Sanada soba is a popular choice at this store that Shotaro Ikenami, a famous author, used to visit during his stays in Ueda to write a novel about the Sanada clan.