“I have always liked interiors and architecture, and I went around many times because of my love, and this time I decided to do nothing. The correct answer may be a space that looks like it's not being used." The two counters with an impressive presence are works of art by ceramic artist Tomonari Hashimoto. The utensils used are not the same as those used for standing-up soba noodles, but ones that have been remade at a workshop in Shigaraki.

The reason why I started to move toward the soba stand is that if there is a stand-up soba restaurant in Kyoto that young children want to go to, it will be interesting! That was my intuition. “After opening [sour] in Tokyo, I started going to Tokyo a little. Of course, I visited quite a few stores, and for two or three years I kept thinking about what kind of store would be good in Kyoto, and finally [Suba] was created.”

[Suba] Homemade soba made at the noodle factory on the second floor is served with so-called udon dashi. Stand-up soba, which pleases Kyoto's discerning taste buds of all ages, is sure to be a success no matter where you try it. “I would like to open a store in New York or Paris someday. I also want to revive the number of night cafes in Kyoto, which has decreased considerably due to the coronavirus.” In fact, Mr. Suzuki is the driving force behind the Kyoto cafe boom that took off about 20 years ago. It may not be long before we can relax at a cafe at night, something that never seemed possible in the Reiwa world.