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[3 minutes from Daikanyama Station] Enjoy the special products and space created by a unique collaboration between Japan and France that overturns the concept of a soba restaurant
With Nobuaki Fushiki as culinary supervisor, the theme of the restaurant is "vegetables and fermentation," combining vegetables delivered directly from farmers!
Homemade soba and duck dishes made with buckwheat flour ground in a stone mill every morning, featuring seasonal flavors. For entertainment and date banquets.
【A New Trend in the Media!】Enjoy the tavern experience with a selection of soba and sake that will help you feel even more refreshed after your visit. Perfect for your New Year’s party!