To convey the unique character of the soba, the owner-chef prepares juwari with no wheat flour. He made the stone mortar he uses to grind the flour himself, back when he was an apprentice. The entire shop reverberates with the sound of buckwheat being ground slowly so as to retain the fragrance. In addition to soba, Rojina offers items that pair well with alcohol. Tofu with yuba on top and manganji togarashi with jako are two typical Kyoto appetisers served before the soba.