The third-generation owner-chef decided to switch from machine-rolled to hand-rolled soba, so he learned the technique from a master. After thoroughly straining the soba, but without over-cooling it, he cuts the noodles neither thin nor thick, but just right. Dipping sauce is medium-salty to bring out the aroma of the buckwheat seeds, and the dish is arranged beautifully. A full range of snacks are on offer. We hope Japan will always have soba shops like this one.