Nature yeast and stone kiln bread bunga

A soba shop opened by his master, who trained for six years under the master of soba-tashi, Kunihiro Takahashi. Selected buckwheat fruits of domestic production are stored at low temperature, and the amount used is ground in a millstone the day before to finish with a fragrant finish. There are four items: Morisoba Nazaru, 1000 yen each in the countryside, 1200 yen for grated soba, and 1550 yen for duck. Sophisticated throat and crunchy, you can enjoy the crisp and savory tsuyu of the dashi. You can overlook the Northern Alps from the store. For the winter menu from December, Kake soba 1050 yen and Yenan Ban 1600 yen are also recommended.

Auberge stands in a location overlooking the city of Azumino and the mountains of the Northern Alps. Vegetables are spread at the foot of the terrace with plenty of pesticide-free summer vegetables and those purchased from local contract farmers. Prosciutto, bacon and sausage also stick to homemade. Daytime course 2860 yen, night course 4345 yen ~. Book required day and night.