Our Commitment

About Our Soba

Thank you very much for visiting our restaurant.

Our soba is made using buckwheat grown in contract cultivation with producers in the Boshiri area of Horokanai, Uryu District, Hokkaido, a region known for its extreme cold. The buckwheat is sent directly from the farm to Kuzuma Flour Mill in Odawara, where it is ground using traditional stone milling methods.

We carefully knead the soba, preserving the unique characteristics of the buckwheat flour, which can change with temperature and humidity, to create a truly special soba.

Please enjoy the natural aroma and rich flavor.

Lake Ashinoko Product, Presented to the Imperial Household Agency
Smelt (Wakasagi)

Lake Ashinoko Fisheries Cooperative Association

Wakasagi is a fish of the Osmeridae family, typically found in lakes like Lake Kasumigaura, which connects to the sea via rivers. It was not originally found in Lake Ashinoko. Since being transplanted from Lake Kasumigaura to Lake Ashinoko in 1918 (Taisho 7), the propagation of wakasagi in Lake Ashinoko has continued to this day.

Wakasagi from Lake Ashinoko are caught using gill nets. After World War II, as a commemorative event for the construction of the Peace Torii, built by Hakone Shrine with the handwritten calligraphy of then-Prime Minister Shigeru Yoshida, wakasagi were presented to the Imperial Household Agency by Hakone Shrine. This annual tradition continues on the opening day of the gill net fishing season on October 1st. Gill net fishing continues until April of the following year, with an annual catch of about 3,000 kilograms, making wakasagi a high-end fish. It is also very popular as a target for fishing.

Surrounded by beautiful mountains and filled with pure water flowing from the mountains, Lake Ashinoko nurtures high-quality zooplankton. The wakasagi, having feasted on these plankton, offer a rich flavor that captivates those who taste it.

Please enjoy the hot tempura and fried wakasagi, freshly caught in the morning and plump.