Noto Toto Teuchisoba Tabiki

There are only three tables in this soba joint: one seats four, another three, and a smaller one accommodates two. Nestled in a traditional house among Ikoma’s residential row near the Fujinoki Tomb, the day drags peacefully in Noto Toto Teuchisoba Tabiki. The atmosphere is akin to dining in the owner’s home, and the reality isn't far off, either. Inside, Seiji Matsushima dons multiple hats: potter, farmer and chef. In a genuine farm-to-table fashion, he cultivates his own buckwheat berries and does the soba kneading himself, resulting in thin juwari noodles imbued with a delicate sweetness and hints of bonito. During the summer, he plucks fresh basil from the field, while the tableware may even be his own pottery creations. Despite the secretive disposition (Matsushima imposes a no-photography rule inside the store), trust the good word of mouth and your gut instinct. The mori soba stands out as a canvas for appreciating the thin noodles' quality, served cold with a rich dashi sauce. Instead of the usual wasabi, Matsushima opts for grated daikon radish, adding a refreshing twist.