Sobamae Nagae
"The owner-chef studied Japanese cuisine and soba-making, aiming to open a restaurant where people could enjoy both food and sake. He visits breweries regularly to build dialogue with the producers. We recommend starting with an elaborate delicacy and sake and ending with nihachi or inaka soba. Grilled miso and itawasa are must-try appetisers for the soba. The rich, fermented flavour of the pickles made in bran paste and vegetables with salted rice malt goes well with sake." - Michelin Inspector
