Every morning, the owner, Mr. ICHIHARA handmakes his own soba noodles from the best buckwheat seeds he can find from all over Japan, grinds them on a millstone, and uses Kyoto's famous water to make them in different thicknesses (nihachi, ninety percent, and juwari). When he moved from Tokyo to Kyoto, his wife's hometown, to set up his own restaurant, he really wanted to serve Kawachi duck. He repeatedly approached Mr. Yoshihiko Tsumura, a duck producer that chefs from all over Japan were begging to have in stock. His enthusiasm paid off and the duck seiro became a specialty of the menu.