そば処　神門（ごうど）｜江戸前そばののどごしと出雲そばの風味を融合させたそばを提供します : SANTATE KODAWARI

There are three type of Soba at the Soba restaurant

buy from the noodle factory
buy buckwheat flour and make a homemade Soba ( often seen in front of restaurant/ you are able to see sometimes a chef ( chef ) making Soba his own.
make an original homemade soba by buckwheat (seed)

Each soba has a different taste and own character so that it is used for different purposes by a restaurant.
In general it is said that soba “Freshly ground, Freshly made, Freshly boiled” is the best!
We want to everybody know how Soba is really tasty and share the happiness, we have opened own restaurant!

１．Gensoba At our restaurant basically we use Gensoba from a hometown. Gensoba usually stick with mud, a pebble, and dirt and so on.
２．A polishing machine A stone omission machine Polishing machine which removes a dirt and a pebble, Using a stone omission machine to take off all except only buckwheat
３．Take a crust with an ecdysis machine and a buck whole seed became a Gensoba.
４．stone mill Above processes will be done in noon of the day before and stone mill
５．make soba The morning of the day we freshly make soba for the day everyday

At our restaurant we offer the best soba, “Freshly ground, Freshly made, Freshly boiled”. At the restaurant which buying a buckwheat flour, not grinding and milling flour by themselves at their restaurant could not serve you such the best soba as we make!,

Specializing for Homemade milling / Self flour milling

１．Gensoba

２．A polishing machine A stone omission machine

３．Take a crust with an ecdysis machine

４．stone mill

５．make soba