
The Loyal
A soba shop standing on the side of the Miyama Bridge, west of Lake Okutama. The soba that is handed down to the owner's house is a 50% soba that uses buckwheat flour and ties in half, and is an old taste that has been handed down to the Okutama region. The 800 yen of hand-made zaru soba with a strong hit in the store is comfortable over the throat, and it is very compatible with tsuyu, which is made with bonito and kelp. Handmade sashimi konjac 450 yen using frozen conniaks is also popular. In the spring, wild plants are exquisite, so you can use the Yamame Mountain Vegetables Set Meal and the Mountain Vegetables Set Meal.