Owner-chef Inoue inherited this kappo from his father. He learned the art of making soba from a relative, and welcomes customers with a selection of shuko, a product of his studies in Japanese cuisine. He adjusts the ratio of buckwheat flour in his soba based on the condition of the flour and the climate. The key factor in the dipping sauce is the generous amount of katsuo-bushi used in the dashi. As Inoue was born and raised here, his restaurant is a popular choice with local diners.