Tracked on 1 list across 1 authority.
After honing his culinary skills in Japan, the owner-chef returned to reinterpret the beloved soba tradition using Korean buckwheat. Instead of following the typical buckwheat-to-flour ratios such as juwari or nihachi, the chef opted for sotoichi. The soba features a gentle grain aroma and a pleasantly chewy texture. You can enjoy classic zaru soba along with tasty braised dishes and crispy tempura, all great choices to pair with sake.
Sobakeeri Suzu 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.
