Handmade soba restaurant located in Shuzenji Onsen
A soba restaurant, opened in April 2021, located near the Shuzenji Bamboo Path. Selected buckwheat seeds from all over the country are carefully grinded in their own stone mill and then hand-kneaded their noodles. Choose between finely ground hand-made 100% buckwheat soba and coarsely ground hand-made 91% buckwheat soba.
Central Izu, Izu city
¥1000~¥2000
Koko's Commitments
Commitment
Stone-ground homemade flour
Soba noodles changes depending on the place of origin, the season, and how well they are aged. The only way to serve them at their best is to grind them ourselves.
The aroma and flavor are strongest right after milling, so myself, the owner chef, feels that it is good to mill the flour myself and serve it in a "fresh" state.
Summer Limited Menu
Oroshi Bukkake
Topped with grated Japanese radish and radish sprouts.
A refreshing dish even when you don't have much of an appetite due to the hot weather.
Sudachi Citrus Bukkake
A fragrant dish made with plenty of carefully selected sudachi (citrus) from Tokushima Prefecture.
Yuba Bukkake
Enjoy carefully selected yuba, made using well-water from the foot of Mount Daruma in Shuzenji. Spreading out the yuba in the bowl and mix it together with the soba noodles.
Winter Limited Menu
Kamo (duck) and Leek Soba
Warm tsukesoba noodles (dip soba in broth) made with the owner's carefully selected, mild, high-quality duck meat
Shuzenji Shiitake Soba
A fragrant, warm tsukesoba made with brand-name shiitake mushrooms from a long-established shiitake mushroom shop owned by a friend of the owner in Shuzenji.
About the Owner
About the Owner
Chef：Manabu Igarashi
From interest to immersion and independence.
He worked part-time as a side job at a famous soba restaurant as a kitchen assistant and waiter, and when the chef there decided to become independent, the owner suggested he learn soba from the head chef of a sister restaurant. Becoming interested in soba from his part-time job, at the age of 37, he pursued this path and became absorbed in it. He was put in charge of making the main soba noodles, and began to be fully "committed", and so at the age of 47, he opened his own soba restaurant called "Koko" in order to test his own potentials.
A word from the owner
We value communication with our customers in our open kitchen concept restaurant. At first glance, I may seem like a craftsman, giving you a feeling that it be hard to talk to me at first, but if you have any questions, please feel free to ask! Although my English is not so great, I would love to try my best and communicate with you.
We deliver the latest seasonal information in the area. Information about seasonal attractions, foods, and other seasonal information about Izu Peninsula as early as possible.
The annual Hina Doll & Tsurushi Kazari Exhibition is currently being held at Hanakomichi, a historic ryokan located in the heart of Shuzenji Onsen, in the elegant second-floor hall, built during the Taisho era.
Every year on August 21st, the "O-Kobo-san Fireworks Festival" is held at Shuzenji Onsen to honor the spirit of Kōbō Daishi. This fireworks display is a beloved tradition among both locals and tourists, illuminating the summer night sky with vibrant colors.
Every year on April 21, the "Yukumishiki" (Hot Water Drawing Ceremony) is solemnly held in Shuzenji Onsen. This traditional event is dedicated to expressing gratitude to Kobo Daishi, who discovered "Tokko-no-Yu", the birthplace of Shuzenji Onsen, approximately 1,200 years ago. It is an annual spring ceremony that honors the blessings of the hot springs and shares their significance with the community.
Prior to the Spring Kōbō Daishi Memorial Ceremony and Yukumishi Ritual on April 21, the "Mantō-e" (Ten Thousand Lanterns Ceremony) lights up the night in Shuzenji Onsen. Event Time: 19:30 at Tokko-no-yu Park, Shuzenji Temple, and around Shuzenji Onsen. Event fee: free
