Soba-syubou ZEN is housed in a 100-year-old renovated traditional house. The restaurant serves handcrafted 100% buckwheat soba, as well as smooth, refreshing 80/20 soba.
Hakuba Valley In the evening, it transforms into an izakaya, serving a variety of dishes and local sake alongside its signature soba.
Nothing says Hakuba like a serving of soba made from 100% local buckwheat. At Soba-dokoro Riki, not only is the soba made from local buckwheat, but the flour is also stone-ground in-house, giving the noodles a rich aroma, firm texture, and natural sweetness. Paired with a delicate broth made from freshly shaved bonito flakes and a panoramic mountain view, it is soba heaven.
Soba Jin serves handmade soba made with Hakuba’s pure mountain water and locally sourced, organic buckwheat flour. The soba is stone-milled one rotation at a time, ensuring a rich flavor and smooth texture. Their original dipping sauce, crafted with organic soy sauce, perfectly complements the noodles.
Seasonal tempura made with local ingredients and the popular Soba Jin set make for a well-rounded meal.
