When kneading soba, start with the raw ingredients: that is the credo here. The chef tills his own fields and harvests his own grains. Focusing all his efforts on soba, he populates his menu with soba mash and soba only. His disdain for compromise extends even to kneading the soba dough only after the guest has been seated. Juwari soba, made from 100% buckwheat, are thick-cut so that chewing can bring out their flavour. Determined to spread the gospel of soba to the world, the chef actively travels overseas, spreading the techniques and culture of soba.