A soba restaurant with lots of character, in a shop built to look like a traditional Japanese house from the late 1950s to early 1960s. The interior of the restaurant, which has been decorated with special care, has both table and tatami seats, and is so comfortable you’ll want to stay all day. The soba (buckwheat noodles) are made with whole grain buckwheat seeds from Hokkaido Prefecture, milled by hand on a stone mill then hand-kneaded, and are very aromatic. The soy sauce they use is also from Hokkaido Prefecture. The soba is offered in the form of thin or thick noodles. If you want to try both, we recommend the Two-Noodle Morisoba (chilled soba served with a dipping sauce, with the two different types of noodles), which is available in limited quantities. It’s a popular restaurant, so make sure to allow plenty of time when you visit.