At Soba Suzuki we only use soba flour made by us every morning in our kitchen i.e. grinding buckwheat seeds on a millstone

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In case you are wondering how we make soba everyday, and just a reminder to everyone: –

  1.  at Soba Suzuki we only serve soba flour made by us every morning in our kitchen using the traditional method of grinding buckwheat seeds on a millstone.
  2. our soba noodles are handmade daily by our chef using traditional Japanese culinary skills and techniques.

As a result our ‘soba’ is always perfectly fresh and full of flavour. All other dishes are also freshly cooked to order and most soba choices are offered in both warm and cold throughout the year.

Looking forward to serving you soon at Soba Suzuki in Shima City, Mie Pref.

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