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築250年以上の趣ある建物内で、長野県産そば粉を使った手打ちそばが味わえる。そばは十割と二八があり、わさびは風味を逃さないよう客自身が自分でおろす。そばきりなど、そば会席やそばを使った甘味もある。そばプリン、そばソフトクリームが人気。
The restaurant is located in the upper dan district, where the image of Nakasendo Fukushima-juku remains dark. Although it is small, many customers carry their feet from a distance with the aim of seasonal local cuisine and char dishes made by a master of fishing for over 60 years. Fresh char is fried and sashimi and can be tasted all year round. The budget is around 3,000 yen per person by drink and drink.
It boasts a variety of wild vegetable dishes and seafood dishes from the Sea of Japan, which the shopkeeper picked up. Handmade soba noodles with a connection of local traditions of bokchi, and a variety of local dishes, such as the specialty Sasazushi, are available for a seasonal lunch of 1900 yen.
The sweetener is located near JR Komoro Station. All the sweeteners are handmade, and they are elegant in sweetness, so men can eat them deliciously. Uji Kintoki Parfait 660 yen and Shiratama Anmitsu 550 yen are popular.
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