Tabelog ratingThe chef works only with zairai-shu, heirloom buckwheat varieties that were never selectively bred, sourced from regions such as Fukui, Nagano and Gunma and never blended. Each becomes juwari soba, made from 100% buckwheat. Staff guide you through a small ritual: smell the noodles, eat a few strands plain, then with a pinch of Italian or Shizuoka salt, and only then with dipping sauce. The chef won the Shizuoka Best Chef award in 2026, and the shop has repeatedly been listed in Tabelog's Soba 100. Dinner is a creative course built on Shizuoka ingredients, served in a dim, bar-like room with a large kneading bowl on display.
Nearly every reviewer praises the aroma, sweetness and firm bite of the soba, especially with salt alone. The mori nishu tabekurabe, a tasting of soba from two origins, is a favourite. So are seasonal cold bowls such as hiyashi Shizuoka nori under local seaweed, soba with raw whitebait (nama-shirasu) and a citrus soba. Soba-gaki, a soft buckwheat dumpling, is called a must-order. Guests also mention the free iced green tea and attentive staff who ask about food dislikes.
Tempura is the weak spot: several reviewers found it ordinary or greasy. Some thought portions small, and a few found the experimental dinner noodles hard going. One visitor saw the queue called out of order, and on another visit the shop opened five minutes late.
Reviewers in 2024–2026 paid around ¥950–1,000 for plain mori soba, ¥1,500–1,700 for the two-origin tasting, ¥1,300 for hiyashi Shizuoka nori, ¥1,000 for soba-gaki and ¥1,100 for two shrimp tempura. The lunch set with two soba and tempura cost ¥2,000. Dinner courses were ¥5,500 or ¥7,000, and one diner spent ¥8,700 with sake. Typical spend is ¥1,000–2,000 at lunch and ¥5,000–6,000 at dinner. Reviewers call the ¥1,700–2,000 lunch excellent value for soba of this quality, and one called the ¥7,000 dinner of 11 small dishes and three soba a bargain.
- Getting there: 10 minutes' walk from JR Shizuoka Station or from Shin-Shizuoka Station (Shizuoka Railway Shizuoka-Shimizu Line).
- Booking: lunch is walk-in only. A sign-up sheet goes out around 11:00 for the 11:30 opening, and you can wait elsewhere until called. Soba can sell out by 12:30–13:00. Dinner booking is not strictly required but recommended; courses can be booked on Tabelog about a week ahead. Counter bookings may be moved to a table.
- Children: no age limit, but at dinner the restaurant asks that each adult can eat without attending to children; consult when booking.
- Payment: Visa, Mastercard, JCB and Amex; transport IC cards (Suica), iD and QUICPay; PayPay, d Barai, Rakuten Pay, au PAY, Alipay and WeChat Pay.
- Seats: ground floor has a 7-seat counter and one table for five. The upstairs sunken-kotatsu room (28 seats) is for private hire only. No private rooms.
- Smoking: non-smoking.
- Parking: 2 spaces about 50 m from the shop.
- Other: wheelchair accessible; BYO drinks allowed for a fee; staff speak little English, but foreign reviewers ordered without trouble. The lunch set arrives in stages, so do not leave after the first plate.
