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Sobakiri Ishigaki

Sobakiri Ishigaki

Sobakiri Ishigaki

Freshly ground soba noodles and water refined in the deep mountains—A simple taste of the land's essence.

"Sobakiri Ishigaki" was opened by Yusuke Ishigaki, who honed his craft at the Michelin one-star restaurant "Naniwa Okina"—part of the "Okina-Daruma" lineage that popularized the practice of hand-made soba using flour milled entirely in-house. The restaurant upholds the traditional "Okina" style of *ni-hachi* soba (made with an 80:20 ratio of buckwheat flour to wheat flour) using house-milled flour, offering a space where guests can simply enjoy the pairing of soba and sake. Please savor Mr. Ishigaki’s refined soba—celebrated for its exquisite flavor and smooth texture—which draws out the full aroma of domestic buckwheat by harnessing the natural water of Yunoyama Onsen.

Commitment to Ingredients

Ishigaki Soba
and the Water of Yunoyama Onsen

Water is the key to the aroma and firm texture of soba noodles. Refined by the abundant nature of Yunoyama Onsen, the water brings out the full fragrance of the buckwheat flour.

A Commitment to Deliciousness

The rich, wholesome flavor of freshly ground
and freshly made noodles.

We source whole buckwheat grains from across the country and carefully mill them in-house every day, carrying on the craft while pursuing a delicate, translucent aroma.

A commitment to how it is enjoyed

Simply enjoy soba and sake.

Savor the wholesome, rich flavor of soba crafted from nature’s bounty, high-quality ingredients, and meticulous workmanship. Experience the true potential of this region in style through its soba and sake.