Commitment

We make our soba fresh in-house using buckwheat grown in Horokanai, carefully crafting each batch with the same dedication as generations before us.
Our dipping broth follows the original recipe passed down from the first generation, made generously with Yaizu bonito flakes and Hidaka kelp, and finished with a delicate balance of soy sauce, sugar, and mirin.
This rich, layered broth brings out the full flavor of the soba.

Our wish is simple: to share truly delicious soba with the people of Sapporo.
That heartfelt commitment remains unchanged to this day.