ソバ店みずも
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A stone-milled handmade soba restaurant within Saiko Iyashi-no-Sato Nenba, run by an owner who trained at a celebrated Tokyo soba establishment for many years. Each morning, buckwheat is freshly stone-ground and combined with pure Mt. Fuji groundwater to produce glossy, fragrant noodles. The tearoom-inspired interior offers close-up views of Mt. Fuji. Tempura made from seasonal local vegetables and a warm cup of sobayu round out the experience. Village admission fee required to dine.
Address
Saiko, Fujikawaguchiko, Minamitsuru District, Yamanashi 401-0332, Japan
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Hours
Today
Open now09:00 – 17:00
Monday
09:00 – 17:00
Tuesday
09:00 – 17:00
Wednesday
09:00 – 17:00
Thursday
09:00 – 17:00
Friday
09:00 – 17:00
Saturday
09:00 – 17:00
Sunday
09:00 – 17:00
Features
Village admission fee requiredCash or invoice systemMt. Fuji view from dining roomTraditional tearoom interiorInside Saiko Iyashi-no-Sato Nenba villageStone-milled handmade buckwheat sobaFresh-ground soba with Mt. Fuji spring water
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Soba
Sides & Desserts
Soba
Seiro Soba
Classic cold buckwheat noodles served on a bamboo tray (seiro) with a chilled dipping broth. Made from locally sourced buckwheat, the noodles have a clean, nutty flavor and firm texture.
¥900
Tempura Seiro
Cold seiro soba accompanied by a selection of lightly battered and fried tempura — typically shrimp and seasonal vegetables. Served with separate dipping broth for the noodles and the tempura.
¥1,400
Duck Dipping Soba
Cold buckwheat noodles paired with a warm duck (kamo) dipping broth. The rich, slightly fatty duck-based stock with green onions creates an elegant and flavorful combination.
¥1,500
Saiko Soba
Signature soba named after Lake Saiko. A warm bowl of soba in a clear dashi broth with house-style toppings reflecting the local seasonal ingredients of the Fuji Five Lakes region.
¥1,000
Kake Soba
Simple hot buckwheat noodles in a delicate dashi broth seasoned with soy sauce. A timeless Japanese classic that highlights the natural flavor of the handmade buckwheat noodles.
¥800
Mushroom Soba
Hot soba in dashi broth topped with a medley of wild and cultivated mushrooms. Earthy, umami-rich toppings complement the noodles beautifully, especially in autumn.
¥1,000
Duck and Leek Soba
Hot soba in a hearty broth with slices of duck meat and Welsh onion (negi). A traditional winter soba variety with a rich, warming depth from the duck fat and savory broth.
¥1,200
Tempura Soba
Hot soba in dashi broth topped with crispy tempura, typically shrimp and seasonal vegetables. The tempura gradually softens in the hot broth, adding richness and texture.
¥1,400
Sides & Desserts
Vegetable Tempura
A side serving of assorted seasonal vegetables in light, crispy tempura batter. Pairs well with any soba dish or can be enjoyed on its own with tentsuyu dipping sauce.
¥500
Soba Dumplings
Soft mochi-style dumplings made from buckwheat flour, served on skewers. A unique local snack with a slightly nutty flavor, often enjoyed with a sweet soy glaze.
¥300
Soba Zenzai
A sweet dessert soup featuring buckwheat-based mochi or dumplings in warm azuki red bean soup. A comforting traditional Japanese sweet with a soba twist.
¥500