Edosoba Hosokawa

With pickled plum

The flavor of the oysters permeates the soba and the dipping sauce, allowing you to fully enjoy the charm of the oysters from Sapporo, Hokkaido. After the rich umami of the oysters, a subtle aroma of yuzu spreads. This is a masterpiece that reflects the pride of artisans, woven together with skilled techniques and dedication.

The rich aroma of buckwheat seeds blended into the savory miso, the texture of coarsely chopped green onions, and the refreshing citrus notes. One is surprised at how refined a classic snack from a soba restaurant can be. This is a must-try dish for those who enjoy drinking at soba shops.

※There may be times when it cannot be made during busy hours.

The anago (conger eel) is plump and thick, with a rich flavor that even hints at sweetness. It is fried using only two types of sesame oil: pure white and roasted, which enhances its fragrant aroma and elegance. It pairs perfectly with soba or can be enjoyed as a luxurious accompaniment to sake.