Izumi married into TSUCHIFUKU as the wife of the third-generation owner, and has been working there for a long time. In fact, she is also called the "third and fifth generation," and is a very important person for the restaurant. My father, the third generation, passed away 18 years ago. After that, my mother stood in the store every day to take care of it. I was a high school student at the time, and seeing my mother standing there was the first time I decided to take over the store," says Yoshinori.

At Tsuchifuku, the same additive-free broth that has been made from scratch since the restaurant's establishment can still be enjoyed more than 100 years later. The restaurant also offers a wide variety of dishes such as set menus and rice bowls, which is hard to believe for a soba restaurant, and attracts many fans from all over Japan.

The second and third generations added more items to the menu, and here we are today. In my generation, we have offered some dishes that have been reissued in response to customers' requests, such as "Naruto Soba" (Nishin Soba with grated yam) and, only at the end of the year, "Kombu Maki" (kelp rolls). I hope to keep the same taste even in my generation," said the young owner with a smile.