Kyoto Danraku
京都 団楽
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Stone-milled soba flour from Biei, Hokkaido, using Hokuhoujo wheat without any binding flour, served as a Juwari zaru soba with two plump black tiger prawns and three types of vegetables freshly fried to a crispy texture!
Small tempura bowl + egg and rice bowl + pickles + small side dish * Soba can be changed to udon. Can also be changed to cold bukkake.
Two crispy-fried black tiger prawns served on top of fluffy rice, wrapped in a generous amount of dashi-infused scrambled eggs.
Comes with salad and hot spring egg. If you decide based on volume and price, this is the one. Of course, the taste is also GOOD.
Recommended for autumn and winter. Also topped with crab.
Recommended for winter. Plenty of ingredients. Boiling hot.
A recommended dish for summer. The presence of hot spring eggs adds to its charm.
Soba hot water split is recommended. Also available with hot water, on the rocks, or with water.
The name of a beer hall that used to exist in Roppongi, Tokyo. This beer is made from carefully selected 100% malt and 100% aroma hops, and is characterized by being a bottled beer without a label.
Kirin Beer Greens Free with a refreshing taste of 3 types of hops
Special Junmai sake from Sasaki Sake Brewery in Nishijin, Kyoto. Alcohol content: 15%
Marutake Ebisu, Sasaki Brewery, Polished to 65%
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