All buckwheat noodles are made from XNUMX% buckwheat noodles (homemade flour with shells).
Vegetables are exclusively affiliated with Keihoku and Okawa Farm, and seasonal vegetables grown in underground water at the headwaters of the Katsura River are rich in minerals and nourishment.
The owner himself is a connoisseur, and he takes home the harvested vegetables, cooks them, locally produces and consumes them, and returns them to the local community.

The chickens have an exclusive contract with Miyama and Toda Poultry Farm, and the Kyochidori bred for 160 days or more stands out for its deliciousness and moderate texture.
Because it is purchased as a whole chicken, it consumes precious life without waste by using chicken stock as a rare part and soup stock that are not on the market.

Sake has an exclusive contract with Haneda Shuzo in Keihoku, and Junmai Sake is also used for cooking.
Since the underground water of the Katsura River is medium hard water, the taste of rice is rich and it goes well with local vegetables and chicken.

"Thai-style raw spring rolls" made by "Soba restaurant not only soba" are seasoned with homemade miso using plenty of fresh vegetables from local Keihoku and local chicken from Miyama's Toda.


The owner used to wind more than 1 spring rolls a day at a Thai restaurant.
In the winter, you can go to Thailand and listen to various stories about Thailand, such as planning to teach Thai people to make buckwheat with buckwheat flour made by Japanese people.