Soba shop estalished in 1974. Keeping the millstone grinding method for homemade buckwheat flour.

Soba is a delicate living thing. We grind buckwheat seeds produced in Ako, still in chaff, slowly with a stone mill. This prevents the flour from being heated and flavorful soba with chewy and firm texture can be made. Especially in summer, we grind the buckwheat two times a day, in the morning and in the evening to avoid the flour from being affected by heat and humidity. We take pride in our "freshly ground, freshly made, freshly boiled" Ako soba.