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Contribuisci feedbackDelicious appetizers and a restaurant owner called "Master" despite being a soba shop. In the winter, you can relax in a kotatsu. The lunch is good, and at night it turns into an izakaya. If you're lucky, you can enjoy homemade soba from cultivation, milling, to hand-making.
The handmade soba was excellent. The texture of the soba was firm, and the tempura was crispy!
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