Nakamura Menbei's commitment to "deliciousness that only Nakamura can offer." In order to enjoy the original aroma and taste of buckwheat flour, we are particular about using 100% buckwheat flour without using binders. At the shop, the dough is made by combining buckwheat flour and water many times a day, and the noodles are made and boiled after an order is received. We strive to preserve the flavor of soba by serving it as close to the 3 stages of ``freshly ground,'' ``freshly made,'' and ``freshly boiled'' as possible. We are particular about the soup stock, and every morning we make stock from several types of dried bonito flakes, mackerel flakes, etc., creating a fragrant soup with a strong dashi flavor, rather than a Kanto-style soup with a strong soy sauce.

【Recommended menu】
Soba restaurant's thick katsudon and soba