I learned about the deliciousness of soba when I became a chef. I want everyone in Kansai to know how delicious it is," says the owner, Hiroyuki Ishibashi. The chef, who has honed his skills at numerous famous restaurants over 35 years of Japanese cuisine, has opened a restaurant where you can enjoy soba and Japanese a la carte dishes. I first became aware of soba's appeal through my experience at a Japanese restaurant that served soba as part of its courses," says Ishibashi. I was so impressed by how delicious soba was that I decided to go to the Kanto region to train at a soba restaurant! I was so impressed that I went to the Kanto region for training." Before his excitement was over, he spent about five years training at a restaurant in Saitama and mastered the art of soba making. He now makes soba for seiro (buckwheat noodles) using buckwheat flour produced in Katsuyama, Fukui Prefecture (flour changes from time to time) and rustic buckwheat noodles using whole wheat flour every morning in the store's workshop.