The owner-chef orders unpolished buckwheat from all over Japan in order to familiarize his customers with the richly rustic flavour of soba. He then stores it at low temperatures in vacuum-sealed containers for several years to further enhance the flavour. The soba served on a bamboo mat, coarsely ground buckwheat flour, and coarsely ground husked buckwheat flour is all made into thin-cut juwari noodles. The rich sauce reveals a strong awareness of Edomae tradition.
- MICHELIN guide inspectors
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