Soba-dokoro Ogawa

A soba noodle restaurant located a five-minute drive from the Shinanomachi Interchange on the Joshin-etsu Expressway. Operated by the owner of the adjoining Ryuka bed and breakfast, the restaurant is renowned for its soba noodles made with flour stone milled from buckwheat grown on the Kurohime Plateau. The restaurant's juwari soba noodles, made with Indian pokeweed and 100% locally grown Kirishita buckwheat flour, are also popular; limited to just a few servings a day, many people make an advance reservation just to enjoy them. The establishment also offers a full array of sides, such as edible wild plant tempura eaten with just some salt; and spicy takuwan pickled daikon, perfect for cleansing the palate. Customers can savor the restaurant's tasty, old-fashioned noodles while enjoying the sounds of jazz played over the sound system.