Tracked on 1 list across 1 authority.
A former pâtissière, the chef switched from pastries to the path of soba, determined to focus on doing one thing well. Thin-cut juwari soba from home-ground flour is fragrant with a smooth finish. Side dish selections focus on natural flavours that make fine companions to sake, such as boiled greens in bonito-flavoured soy sauce and pickled vegetables. On weekdays, the restaurant is generally open only at lunchtime. With an extensive collection of local sakes, guests can enjoy a leisurely afternoon savouring them at KOKAGE.
KOKAGE appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
