Ryozantei's owner-chef is a committed soba artisan who does not settle for anything but the best when it comes to his cooking. With a reputation as one of the best 100 chefs in Nagano prefecture, he overlooks the entire production of buckwheat grains from farming to milling. His noodles are made with 100% buckwheat flour and have a smooth, springy texture.
His devotion to quality continues even after serving his dishes. There is a certain order that needs to be respected when savoring soba at Ryozantei- first, you take a bite of it as it is; second, you add a pinch of salt and ground spicy daikon radish; then, you dip the noodles in the shop's original sauce. Once these ritual steps are completed, you can eat up the rest whichever way you like.