Foodies Asia (en)For "foodies" who are particular about food.

Located one turn off from the prefectural road leading from Hakuba to Amakazari Kogen Campground, this standalone soba noodle restaurant is rich in fragrance and made in the old-fashioned style of boiling the noodles in a kettle after they are handmade with their homemade flour.

The noodles are made fresh daily, and rotating one cycle around, you get the sense that they are at the forefront of the industry.

Ave. Budget: Lunch 1,000-2,000 JPY, Dinner 1,000-2,000 JPY

Restaurant features

From National Route 148 that connects Hakuba and Itoigawa, head towards Amagikogen Campsite.

Along the Nakatani River on a prefectural road, look for a sign that says “Freshly made soba” and turn off a little ways to find a solitary soba restaurant.

Its appearance is like stepping back in time to the Showa era.

On the third day of the Golden Week holiday, we arrived about 30 minutes after opening, but the first seating was already full.

After putting our name on the waiting list, we took a walk around the area and found the soba processing plant.

They grind the soba using a stone mill only for the amount needed that day.

Moreover, they primarily use local soba from Otari.

“Seasonal Tempura” for 690 yen

First, we ordered a random assortment of tempura, and it came in an impressive volume with about 15 kinds of mountain vegetables and others included.

This richness at this price point is a great deal compared to the tempura in the soba shops I’ve eaten at so far.

The batter is crispy, and the excellent frying doesn’t detract from the quality of the ingredients.

This is a must-eat menu item when you come here.

There are two types of soba.

While the deliciousness of the tempura is undeniable, the main attraction is soba.

They offer only two types of hand-made soba: “Hotaru no Midori,” made solely from soba seeds, and “Fukazato,” which incorporates soba husks.

“Walnut sauce” for 180 yen

As the menu specifically lists “walnut sauce,” we thought it must be worth trying, and it came out as actual walnuts.

While waiting for the soba, you grind the walnuts yourself.

A detailed instruction manual is also included.

First, you crush the walnut kernel, and then you rub it until it becomes smooth, steadily producing the sauce.

“Hotaru no Midori” (small serving) for 870 yen

It looks greenish and finely cut.

Made solely from soba seeds, you can smell the scent once you roll the soba around in your mouth.

The broth has a slightly sweet and subtle aroma of “iriko” (dried sardine).

“Fukazato” (small serving) for 780 yen

Compared to “Hotaru no Midori,” it has a slightly greenish color.

The firmness and aroma are a little stronger than “Hotaru no Midori.”

The soba-yu (the water in which the soba was boiled) is on the watery side.

Menu

【Soba】
“Ho no Midori” 920 yen
“Fukazato” 830 yen
*Small serving is 50 yen off, large serving is 240 yen extra

“Walnut Sauce” 180 yen
“Cold Buckwheat Noodles with Spicy Daikon Radish / Cold Noodles” each 140 yen

【Cuisine】
“Seasonal Tempura” 690 yen
“Hotaru no Ippin” 590 yen

【Drink】
“Bottled Beer” 600 yen
“Sake” 1 cup: 520 yen ~
“Shochu (Potato / Wheat)” 1 cup: 600 yen
“Non-Alcoholic Beer” 360 yen

*Menus and prices are for reference only. Please note that they may change depending on the season and the availability of ingredients.

How to make a reservation

Reservations not accepted.

Map/Access

<Public Transportation>
From JR “Minami-Kotani Station,” take the Kotani Village bus bound for Amakazari Kogen and get off at “Kochisaka-shita” (about 25 minutes) then walk for 5 minutes.

<Car>
Approximately 30 minutes from JR Hakuba Station. Take Route 114 from Route 148 towards KOTANI ONSEN. Follow the signs of the shop along the way and turn onto a side road.

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