Soba made from 100% stone-ground buckwheat flour is delicate, highly technical, and rarely served—even in Japan. Partnering with a legendary flour milling tradition dating back to 1885, our 4th-generation culinary leadership crafts smooth, aromatic noodles with an unmatched texture and umami profile.

Unlike heavy, emulsified ramen broths, our signature dashi stock is delicate, clear, and rich in natural umami. Slowly simmered from premium dried bonito and kelp, our broth complements our hand-crafted noodles without overwhelming the palate.

Elevate your menu with our freshly prepared soba paired with light, crispy Kansai-style skewers and artisanal Japanese side dishes, bringing the full culinary atmosphere of San Francisco’s Japantown straight to your event.