The owner-chef fell in love with soba, so taught himself how to make it. Using a stone mill, he grinds his “Rough-ground Soba” by hand to create wonderfully rustic juwari, or 100% buckwheat noodles. A shark skin grater and stick of wasabi are provided, so you can start grating your wasabi while you wait for your soba. Pre-soba snacks created with drinks in mind are on offer, including broiled miso, itawasa and dashimaki tamago. The ambience of the traditional wooden townhouse looking out on the verandah of an inner garden sets the mood.