A small soba shop in the Takeura district near Kojohama Hot Spring along Route 36. Proprietor Kimio Yamada is a former company employee who opened his own restaurant in 2013. He is particular about handcrafting noodles and uses local Hokkaido-grown ingredients whenever possible.

The soba is made from stone-milled buckwheat flour produced in Kuromatsunai or Mashu and blended with white udon flour in a ratio of 8 to 2. Dark soba and 100% buckwheat soba are also available in limited quantities. Asahikawa "Kikko Nihon" white soy sauce is used to flavor soup based on stock made with dried shiitake mushrooms from Shiraoi's "Takeda Farm". Mr. Yamada thinks it is important to use Shiraoi-cho ingredients wherever possible, and he incorporates "Takeda Farm" shiitake mushrooms into vegetable tempura, "Mother's" eggs into rolled omelets, and "Shiraoi Porot Pork" into meat soba and curry soba dishes. He has his own vegetable garden and uses freshly harvested vegetables in tempura. "Handcrafted all the way! Locally sourced all the way!" This philosophy has made his shop beloved among locals. The "Homemade Soba Pudding" made by his wife Kumiko is also renowned as an unusual item.