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越後十日町は、「雪ときものとコシヒカリ」の町である。 織物（着物）には糸を強くする為、あるいは仕上げに海藻の布海苔を使う。布海苔は蕎麦のつなぎとしても使用され、十日町の蕎麦文化「布のり蕎麦」を生んだ。

 当地では「へぎ（片木）」と呼ばれる木を剥いで作った四角い器に、茹で上がった蕎麦を一口程度に丸めて（※手繰りという）並べる。これを「へぎ蕎麦」という。 

厳選した玄ソバを自家製粉し、つなぎには布海苔だけを使用した蕎麦の味は、味わっていただける皆様への感謝、当地への想いの味であると自負している。​

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Echigo Tokamachi is famous for snow, kimono, and Koshihikari rice. Tokamachi’s traditional kimonos are strengthened with Funori seaweed woven into the fabric. Funori was also blended with buckwheat to create the unique Funori soba of Tokamachi.

We love for our customers to enjoy their meal how they would at home with their family or at a party with their friends. To provide this experience, we have special soba containers made from the Hegi tree so that our cold soba noodles can be served in the middle of the table. We roll our soba into circular shapes and serve it in this container. This is called "Hegisoba".

Our family has mastered the difficult task of producing soba without flour. With only buckwheat and Funori as the two simple ingredients, our soba has a uniquely pure taste. We invite you to experience our family heritage through this taste.

Shigezou Tamugisoba is the best and soba noodle restaurant in this world. ​​