After studying at a culinary school in Japan and honing his skills in Osaka, the young owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat. Instead of following the typical buckwheat to flour ratios like juwari or nihachi, the chef opted for sotoichi, a choice that clearly reflects his personality. The soba features a gentle grain aroma and a pleasantly chewy bite. You can enjoy classic zaru soba topped with different ingredients, along with tasty braised dishes and crispy tempura, all great choices to pair with sake.