A restaurant where you can taste dishes that make use of nature-rich regionally. With the intention of the owner who values the sense of season, there are plenty of menus to feel the season, such as autumn-spring amago, Nijisyu (required to make a reservation), spring-autumn ayu, etc. In summer, you can also grab the Ayu. Mini bowl set that you can choose 2 rice bowls of your choice. Handmade pizza, udon noodles and soba are also popular.

The small mountain hut-style shop, which stands surrounded by coppices and tea plantations, was built by the master as a self-build. In the store, where the cedar boards are fresh, you can taste ten-ten soba noodles, which are beaten only with buckwheat flour. Such as Zaru soba 750 yen and plum-grated soba 1100 yen, all of which are self-milled with a millstone and have a discerning taste hit with mountain spring water.

It is an old private house that has been built for more than 120 years and boasts a specialty of 10 warri soba noodles, which are boiled with a wood-fired furnace. You can enjoy aged wine and soba at the "Hamamatsu Wine Cellar" utilizing a phantom tunnel represented by the owner. Rustic desserts such as matcha bavaroa for adults and soup flour with buckwheat noodles dumplings are also exquisite. Popular are the dishes of wild vegetables that can be picked up locally, as well as the duck-pot dishes that surround the hearth during the cold months. The gallery also features displays of ceramic works by local artists, as well as paintings, old folk implements and antiques.