On the menu they have an introductory for each type of noodle which is quite informative.
Inaka soba noodle – countryside soba that is springy with soft tender texture
Etanbetsu soba - thin and sticky, made from centermost part fo buckwheat.
Sarashina sesame soba - made with premium buckwheat flour.
Shiretoko Zarusoba thin soba noodle served cold on bamboo basket made with centermost of part of buckwheat seeds together with kelps and seaweed.
It was a nice place to dine with fine decor.
Ordered the Chilled Shiretoko Zarusoba with sesame and black garlic oil sauce, Chilled sarashina sesame soba with natto.
Chilled Shiretoko Zarusoba with sesame and black garlic oil sauce
The sauce was interesting and tasted of sesame and black pepper. The menu does not say it has pepper on the English but the Chinese has.
Chilled sarashina sesame soba with natto
The noodles also had these delicious tiny crispy buckwheat seeds that looked like ultra tiny dried chick peas.