Azumino Okina's soba noodles are carefully hand-made using whole buckwheat flour milled in-house and sourced from contracted farmers in Hokkaido, Ibaraki, and Nagano.

Their broth is made with underground water from the Northern Alps and a special dashi stock made from dried bonito flakes from Makurazaki City, Kagoshima Prefecture, ma kelp from Minamikayabe Town, Hakodate City, Hokkaido, and chabana donko (sweet peanuts) from Izu.

The restaurant's interior has a tranquil Japanese-style atmosphere. From the restaurant, you can enjoy a panoramic view of the Northern Alps, cherry blossoms in spring, greenery in summer, autumn leaves in fall, and snow in winter while you dine on soba.

[Fun Facts]
The owner trained under soba master Kunihiro Takahashi and previously served as manager of Hakone Akatsukian in Tokyo.