Lovely little place that's a bit out of the way unless you have a vehicle. It's a restaurant within the owner's home so it's warm, cosy, and quaint all at the same time. Parking with 4 spots is right outside their front door Ordered the tsubukan for 1500 yen which is whelk wrapped in kelp/seaweed and then deep fried. Comes with your choice of cold or soup soba. The soba is hand made daily and the dipping sauce was light and refreshing. The kelp was crispy and went well with the soba. The whelk was a little on the tough side though. The highlight though was the warmth of the lady owner and the young man whom I assume is her son. She was incredibly gracious, making sure I ate the soba the correct way (and was reassured when I did already know how to). We had a great chat about food, locals, and life in general. I wished I could have conversed more with them given my limited Japanese. She even provided complimentary tea, dessert, and even a large grapefruit for me to takeaway as I left!

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I think it's best to use Google Maps to find the location😊 I visited after finding it by chance, so I was really lucky😊 The atmosphere was so homey that it didn't feel like a restaurant😊 We ordered tenzaru soba and tsubukon soba😊 The tempura was very generous! The whelk in the tsubukon was tender and there was plenty of kombu; both were sooo delicious😊 Today's price for tsubukon was １５００円😊 Next time, I'd like to try Shunbetsu Curry😊

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2025.09.07 ・A soba restaurant in a residential neighborhood near Zenibako Beach. The restaurant occupies the converted living room of a home and is probably run by a parent and child. ・It was right around lunchtime, and there were about 10 people including us, so it was almost full. ・In the homey interior, I had the 「small katsumeshi set」 for 1,200円. The katsu uses thinly sliced Sangen pork, and the soba is reportedly 1:9 soba from Horokanai. ・The handmade noodles are uneven and rather short, perhaps because of the high proportion of buckwheat flour. The katsumeshi uses thinly sliced meat. It is neatly cut, like at Big Kacchan. The nori sprinkled over the katsumeshi had a strong aroma, making me feel like I was at the sea. ・The soba dipping sauce and katsumeshi sauce were delicious too. Apparently 「tsubukon」 is their specialty. I'd like to order it next time.

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Ordinary soba. I like that it isn't Sarashina, but the water tastes bad. It's full of chlorine smell. It's a shame they're using the wood-burning stove incorrectly.

A soba restaurant where you can enjoy the specialty 「tsubukon」 made with sashimi-grade whelk from Hidaka, and Urakawa's soul food, 「katsumeshi」 The soba is handmade in a one-to-nine ratio using buckwheat flour from Horokanai The noodles are thin and slightly uneven, almost irregularly cut, which actually makes them appealing They have a firm bite and are a little chewy! There's proper flavor too, delicious The dipping sauce has a strong bonito aroma, isn't too salty, and has a little sweetness 「Tsubukon」 is sliced ma-tsubu whelk wrapped in thinly shredded kombu and deep-fried without batter The whelk has texture but is tender because it's fresh, and goes amazingly well with the kombu's umami! The kombu is thin and fried without batter, giving it an exquisite crisp, crunchy texture 「Katsumeshi」 is nori and katsu topped with a soy sauce-based sauce The katsu coating is moist yet crispy, with a sweetish sauce! The meat is a little thin, tender, and full of flavor 「Tsubukon zaru soba」 is listed at market price, but it was 1,500円 that day

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