Imoni, a stew of taro, meat, and other ingredients, is a “soul food” of Yamagata and representative of the local cuisine. It is a custom to add udon noodles to the soup after eating the other ingredients. Here, it is arranged with curry and buckwheat noodles, and called imoni curry soba (900 yen). It is a limited-time menu item served while taro is produced in Yamagata (until February). The thick, country-style buckwheat noodles match the spicy soup well, and together they make a delicious stew. The thick-cut taro is yummy.

Kei Agatsuma, the owner. The restaurant was opened on a residential street, which is a little distance away from the center of the city, because he wanted the customers to enjoy the food in a relaxed atmosphere. He is also actively seeking to spread the “soul food” of Yamagata all over the country.

Buckwheat noodles are boiled after receiving an order. The thick and square noodles match any kind of soup.

Tsuttai Nikusoba (750 yen), topped with roast chicken. Tsuttai means cold in Yamagatan dialect. Local people order tsuttai even in winter.