The marquee dishes here are hand-made soba and duck preparations. Seiro makes sparing use of filler to bring out the suppleness and flavour of the noodles. Osaka Kawachi ducks are used, a good fit for the dipping sauce thanks to their tender flesh and sweet fat. When you savour the kamo nanban or duck seiro, you can taste the affinity between soba and duck. In the evening, imaginative duck creations are on offer, not to mention soba sushi of chicken breast and daikon radish, or Japanese ajillo of gizzard and mushrooms.