Their soba was absolutely delightful! I got the cold soba with fresh mushrooms, which is one of their specialties. The restaurant follows a traditional design; and you dine cross-legged on a tatami mat. 👍🏼
Owner Tatsuru Rai is widely-recognized as one the best soba masters. With only 12 bar seats in and two small tables in Rakuichi, you have a prime spot to witness him knead, roll, and cut dough. The noodle’s mellow broth is made with the immaculate spring water abundant in the area. Choose from either plain soba or duck soba noodles, prepared hot or cold and with a side of scrumptious vegetable tempura.
Rai, his wife Midori, and their two sons built the patchwood building that houses the restaurant with their hands. Much like a family welcoming visitors into their abode, the family dons their kimono and hosts guests with exceptional hospitality.
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