Since its establishment in 1938, this community-based restaurant has been familiar to the people of Kyoto, with the aroma of dried bonito dashi (bonito soup stock) wafting along the Shinmachi Street in front of the restaurant. They make their own udon and chasoba, go to Kameoka to buy vegetables, and use high-grade Rishiri kelp. The proprietress, Misuzu, says that she insists on using the best ingredients because she wants to use things that are good for everyone's health, even if only a little.

The reason why they started kneading matcha green tea from Uji into their soba noodles was also for its nutritional value. The proprietress continues to search for better ingredients while maintaining the common people's price of udon (610 yen and up), which is also very energizing.