I took over Midori-en from the previous owner. In the past, Lake Shirakaba was a haven for vacationers, including artists who would come to visit. That is why we have paintings from the artists of that era displayed on our walls. The name "Midori-en" originated during the time when highland vegetables were still grown around here. Initially, we offered a variety of dishes like curry and ramen, even operating as an inn. However, due to the high demand and the numerous customers, we decided to focus solely on the restaurant, narrowing down the menu to soba. We have also maintained the traditional way of preparing the soba.

The mushrooms used in our autumn mushroom soba are locally sourced from this area. We gather a slimy mushroom resembling nameko mushrooms, called "hanaiguchi," and serve the mushroom soba only when they are available. Since it is not something we grow ourselves, we only include it in the menu when we find them.

This is the best time of year. It is not too hot, and the weather is just right. Regarding the scenery, I feel that the summer greenery is a bit too lush, so I prefer the fresh green leaves (laughs). Is that too typical? (laughs) My least favorite season is winter because of all the snow shoveling (laughs).

When customers ask for recommendations, I typically suggest places like Kurumayama-kogen, the Yatsugatake Ropeway, and Utsukushigahara Highlands. I recommend exploring all the places we have pamphlets for. The people involved all know each other, you know (laughs). The children also know each other, so there are many familiar faces around here.

Since many tourists pass by here on their way to sightseeing spots, I often get a lot of questions about tourist attractions, directions, and more. That is why I created a map similar to a tourist information center.

If you ever find yourself lost around here, feel free to drop by and enjoy a meal.