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本郷通りから細い路地に入ったところにあるお蕎麦処。石臼碾きの手打ち蕎麦に炭釜炊きのご飯とこだわりが感じられる。地鶏と焼葱・牡蠣・鮟鱇・天然猪のつけ蕎麦とめずらしいメニューが並ぶがどれもおいしい。最後に，つけ蕎麦の汁にゴハンを入れ，途中で頂く昆布と上鰹削りで取った一番出汁を注ぐ。すると，雑炊となりこれまた絶品でした。おすすめのお店！日曜・祝日は定休日なのでご注意を。UpvoteDownvote
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- 9.3
"Sashimi and tempura set is an ode to washoku, great ambience and a great place for a classy lunch"
Dan Castellano - 8.9
"Try foie gras soba and takikomi-gohan There are set menus featuring seasonal ingredients like hanasansho in spring, ayu and hamo in summer, matsutake in autumn, and matsubagani and fugu in winter."
JK - 8.9
"ものすごく携帯の電波の入りが悪いです。"
Kosuke Ishii
