Hand-made soba with top-grade buckwheat flour with alkaline hot spring water

The “hand-made soba Hayama store” where a renovation did a building of real building a storehouse beyond chiku 140 years. I get first-class buckwheat flour from the producing center chosen every year, and the real hand-made soba with which that was hit using in kanagawa-ken kainan shrine “goshinsui” is offered. You assume that this soba is good for a body, and there are a lot of people who also come from Tokyo to eat, too. Tempura of the Miura vegetables gathered every season again and the place fish landed at Misaki harbor is also recommendation goods.

It can also be satisfied with in front of the soba, called various relishes taken with sake, sake, local MISAKIPOTOERUBIRU and wine in that’s famous Nakai Vin yard, not a just noodle shop. It’s how to eat a basic to drink alcohol by a relish taken with sake first by this store and eat soba by end increasingly. It’s said that the hand-made soba a craftsman strikes at a store from a daily morning is also effective in an accepted back physical condition adjustment.

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