Here, you’ll be spellbound by the various soba dishes, including the uni speciality, hamo and water shield in the summer and oysters in winter. Hiroshi Kouga’s creativity is driven by his inquisitive spirit. While training at an established restaurant, he was taught that combining raw seafood is strictly forbidden with Edo soba, and this guideline became a new turning point for him. The basic offering is toichi seiro and salty-sweet soup.