Every year on the fourth of January, Shobei’s soba restaurant serves “Sanada Soba”; soba noodles topped with grated spicy daikon radish. Even regulars refrain from coming to the restaurant because of the extra spicy soba. But on year, a stranger comes in and finishes the bowl, announcing that it tastes familiar. The man begins to visit every year on the 4th of January to eat Sanada Soba. Shobei develops a warm feeling towards the peculiar customer he interacts with once a year.