Sobakeeri Suzu

After honing his culinary skills in Japan, the owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat.
Instead of following the typical buckwheat-to-flour ratios such as juwari or nihachi, the chef opted for sotoichi.
The soba features a gentle grain aroma and a pleasantly chewy texture.
You can enjoy classic zaru soba along with tasty braised dishes and crispy tempura, all great choices to pair with sake.