Izumo soba is a local cuisine of Shimane. The family moved to this location from Shimane and opened this restaurant to introduce the taste of their hometown. Nana Nitta, who took over the restaurant from the father, mills the unpolished buckwheat. This is what gives Izumo soba its blackish colour. The thin juwari soba is served with broth poured over it. Another cultural tradition of Izumo is the three-tiered vermilion-lacquered serving dish called a ‘warigo’.