A soba restaurant where you can enjoy local cuisine and handmade soba. "Soba can be cut, but soba and sake are inseparable" Our restaurant was founded in 1980, and this year marks our 37th year. We have been making soba for well over 10 years. I started making soba after coming into contact with Edo culture through classical rakugo and historical novels, so naturally I have a strong preference for Edo soba. While the so-called local soba in the provinces developed mainly from buckwheat seeds and buckwheat flour dishes, it seems to have developed in a slightly unique way in Edo, where white rice was the staple food. Various snacks and toppings were devised as snacks and luxury items. While waiting for the soba, enjoy some sake with itawasa and tamagoyaki, and finish off with a nihachi or kamo nan? However, Kitakyushu is a treasure trove of ingredients, and we have a wide selection of snacks to go with your soba, including our specialty grilled sardines, bamboo shoots from Ouma, seasonal vegetables from Hiraod