Located beside the historical Genchi Well. Genchi No Soba serves 80% buckwheat, 20% wheat noodles made with stone ground buckwheat from Hokkaido. The dipping soup is made from katsuo (skipjack tuna) stock and naturally produced soy sauce. The noodles are boiled in the spring water from Genchi Well. The manager, Mr. Seki, ran a vegetarian restaurant in downtown Matsumoto for the last several decades.
He served his apprenticeship under a soba master in Togakushi. He uses buckwheat made in Hokkaido and prepares stock with only dried bonito and additive-free soy sauce. The pure well water is used for boiling the soba. All vegetables are produced locally.
