The lights are on late at this restaurant in Kitashinchi, attracting soba lovers well after dark. The owner-chef prepares nihachi and juwari soba from buckwheat grown in Otoineppu, Hokkaido. Staple offerings are chilled curry in summer and yuba with mushrooms in winter. A full selection of appetisers to precede the soba is also available. It might be a nice to tip back a cup or two of sake, accompanied by snacks of sweetened and boiled herring and braised duck breast.