Kachidoki Soba Yoshida / Shota Hata
A restaurant of buckwheat noodles and genuine Japanese cuisine created by a young chef who had studied at a buckwheat noodle cuisine restaurant in Ichiban-cho and a luxury tempura restaurant in Kagurazaka. Dishes especially particular about ingredients including fresh fish purchased from “Yama Sachi” in Toyosu, fragrant buckwheat flour from Hokkaido, and specially made sauce in which flavors of Rishiri Kombu (Laminaria ochotensis) are featured.
