Soba Ichi

Zaru Soba

Cold hand-cut buckwheat noodles served with chilled tsuyu for dipping — the purest expression of their freshly milled soba, nutty and earthy in a way that reframes what the grain can taste like

Hot Soba

Soba served in a clean, deeply savory dashi broth — a warming counterpart to the zaru that showcases the kitchen's restraint with seasoning

Soba-gaki

A rustic soba flour dumpling — dense, chewy, and earthy, served as a starter that doubles as a direct taste of the milled buckwheat before it becomes noodles

Seasonal Small Plates

Rotating Japanese-inflected vegetable and protein dishes that complement the soba without overshadowing it — quality tracks the same standard as the noodles