It is adjacent to the roadside station "Kaze no Ie". The interior of the restaurant is spacious and made of wood, and the windows offer an open space with a view of the four seasons of the Hiruzen Plateau. The restaurant uses whole grain buckwheat grown on the Hiruzen Plateau, milled in a stone mill, and serves freshly made 100% buckwheat soba every morning. The fragrant soba has a firm texture, and can be enjoyed in a variety of dishes such as locally grown mountain vegetable tempura, grated radish soba, and duck nanban.

[Trivia]
The soba at "Hiruzen no Ajikaku Kobo Soba no Yakata" is made from Hiruzen soba, a brand of soba grown in the climate and soil of the Hiruzen Plateau. This area has a large temperature difference between day and night, making it suitable for growing buckwheat, so the soba grows well and is fragrant and of high quality.

[Concerns]
The restaurant can be very crowded and there may be waiting times during lunchtime on weekends and during the tourist season (especially during the autumn foliage season and summer vacation). In addition, the restaurant is often used by group customers, so depending on the time of day, it may feel noisy inside the restaurant. If you want to have a relaxed meal, it may be best to go just after the restaurant opens or just before it closes.