‘Imose’ refers to Mt. Imose in Wakayama Prefecture in the Manyoshu. The owner-chef chose it in tribute to his birthplace. This charming space with its sunken hearth recalls the rural scenes of his youth. Eager for customers to taste the differences in texture and aroma of soba types, he produces it in the nihachi, inaka and juwari styles. The kakinohazushi, sushi of shimesaba wrapped in a persimmon leaf, is hometown cooking in Wakayama ; order it with soba for a diverting pairing.