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筑北村で採れたそば粉を100%使い、一本ずつ手で打つ田舎そば。「そば処さかい」の器に、刻み海苔とねぎがそっと寄り添う。奥には彩りの天ぷら。だしの香りが立ちのぼるこの一杯には、山あいの土と水、そしてこの土地で過ごす時間そのものが溶け込んでいる。まず訪れてほしい、村の味です。（@soba.dokoro.sakai）
English
At Soba-dokoro Sakai, the buckwheat is grown here in Chikuhoku and the noodles are pulled by hand, one length at a time. They come in a blue-and-white bowl, threaded with shredded nori and green onion, a plate of bright tempura set just behind. Steam carries the scent of dashi up into the hush of the room. In a single bowl you can taste the soil and water of these mountains, and the slow hours of a place that asks nothing of you but to sit a while. Come hungry, and come here first. (@soba.dokoro.sakai)
