Founded about 50 years ago, Katsuyama is a traditional soba restaurant that serves distinctive dark-colored noodles with a strong nutty buckwheat flavor.
When working the dough, the master mixes it using hot water and knead it following the old-school method of treading on it with his feet (when it is done, the dough is sealed inside a bag for hygienic purposes).

The establishment is also a member of the Yatsugatake Soba Union and one of the places where you can eat Kanzarashi soba in summer. Kanzarashi is a regional specialty passed down from the Edo period, which consists of soaking the soba grain in a cold river during winter to preserve their aroma and taste untarnished until the green season.

In winter, we recommend trying the Nabeyaki udon, thick noodles made from wheat flour served with steaming hot broth.

Katsuyama is located opposite a city-run hot spring bath called "Kinkei no Yu," so if you have time, you can warm your body up in the onsen before or after your meal.