Soba to Tempura Ishiraku Otemachi

A refreshing dipping soba for early summer, featuring smooth yuba tofu with crushed large and thick Kishu Nanko plums. Topped generously with perilla leaves and green onions, it offers a perfect balance of refreshing aroma and umami from the broth.

The soba broth is rich in flavor, made with premium Katsuo-bushi from Makurazaki, Saba-bushi, and Soeda-bushi, combined with kelp, and is enhanced by the refreshing flavor of sudachi. It's so delicious that you'll want to drink it all up to the last drop.

The rich-flavored artisan pork is combined with fried eggplant, steamed pumpkin, mitsuba, and yuzu to create a dipping sauce. Enjoy the soba thoroughly coated in the dipping sauce infused with the richness and umami of the pork.

Soba noodles mixed with chopped okra, a summer vegetable, and plenty of tororo. The combination of the fragrant bonito broth and the rich tororo is outstanding. The crunchy texture of the okra also stimulates the appetite, making this a limited summer soba dish.

Soba noodles with crispy tempura made from two plump shrimp and early summer vegetables like pumpkin and eggplant. The refreshing grated daikon stimulates the appetite. (The types of vegetables may vary depending on availability.)

A seasonal tempura soba topped with crispy tempura of plump shrimp and seasonal vegetables. Enjoy it with our restaurant's special broth.

Early summer tomatoes with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish captures the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, allowing you to experience the blessings of the season.

A local dish from Yamagata called 'Dashi', made by soaking finely chopped summer vegetables such as eggplant, okra, and myoga in dashi with natto kelp. The rich texture of the dashi is enhanced with the umami of soba broth. This dish pairs perfectly with chilled tofu.

Manganji pepper, which is in season from early summer to summer, is characterized by its size and slight sweetness. We have prepared it as tempura with eggplant, a representative of early summer vegetables, using the broth from our soba shop. The broth, which has thoroughly soaked into the ingredients, enhances the deliciousness of the seasonal early summer vegetables.

Yanaka ginger, a symbol of early summer. The fresh and refreshing spicy seasonal leaf ginger enhances the deliciousness of vegetables when enjoyed with the rich and flavorful Kaneyama Temple miso. The refreshing aroma of ginger and the deep sweetness of Kaneyama Temple miso blend perfectly.

By grilling fresh early summer eggplants whole, we retain their juiciness while achieving a fluffy finish. We add the rich flavor of creamy yuba combined with the broth from a soba shop in a sauce. This dish captures the essence of early summer with its creamy texture and robust umami.

A refreshing dish of early summer featuring Yanaka ginger wrapped in juicy pork. It has a fragrant aroma typical of early summer that lightly wafts through the nose, along with a crunchy texture and a perfect balance of the savory flavor of the pork.

The conger eel known as summer conger has less fat and a mild flavor during this season. It is served as a refreshing vinegar salad with thinly sliced cucumber. The aroma of myoga enhances the deliciousness of the seasonal conger eel.

Namero, a fisherman's dish made with fresh seasonal mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you want to savor it until the end, is a must-try in early summer, especially paired with junmai sake. The rich aroma and flavor of the rice, the depth of the miso, and the umami of the fresh fish create a perfect marriage. The refreshing condiments make you want to keep drinking sake.

A fisherman's dish called namekatsu, made with fresh seasonal horse mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you want to savor it until the end, is a must-try paired with junmai sake. The rich aroma and flavor of the rice, the depth of the miso, and the umami of the fresh fish create a perfect marriage. The refreshing condiments make you want to keep drinking sake.

The first bonito of the season, which comes into season in early summer. It is said that Edoites, who love seasonal foods, must eat this dish during this time. After briefly searing the surface to enhance the aroma, it is mixed with plenty of fragrant vegetables such as myoga, kaiware, and green onions. The refreshing ginger soy sauce perfectly enhances the crispness of the vegetables and the umami of the bonito.

Seasonal corn that has absorbed plenty of early summer sunlight, enhancing its sweetness. By finishing it as a lightly battered tempura, the natural sweetness is tightly sealed. Enjoy the crispy texture and the sweetness of early summer.

Light tempura made with shrimp and seasonal vegetables, enhancing the flavors of the ingredients. Enjoy the crispy texture along with the colors of the season.

A dish harmonizing the roasted aroma of buckwheat and the fragrant yuzu miso. Enjoy it with soba or sake.

Soba tofu with a smooth texture. You can enjoy the aroma of carefully selected buckwheat flour, making it a perfect dish for pairing with drinks.

Grilled crispy, perfect for a quick drink. A casual yet addictive snack.

Somehow nostalgic, yet with a unique twist. Perfectly suited between soba and sake, this is a quietly confident creation. Enjoy the contrast in texture with the fried soba added.

This dish has been prepared with a gentle flavor that can be enjoyed by everyone from children to the elderly. It is not too sweet, and the saltiness is exquisite. It is also a perfect dish for pairing with sake.

Rich flavor of duck and the sweetness of grilled green onions. A classic dish before soba, also recommended as a sake accompaniment.

A refreshing accompaniment to a cup before soba. A light palate cleanser.

A dish of beef tendon and tofu slowly simmered with the sweetness of miso and the umami of soy sauce. Perfect as a side for soba or as a snack with alcohol.

Homemade tsukune, packed with the umami of chicken, is grilled to perfection and served with a rich egg yolk. The creamy egg yolk adds a smoothness to the flavor of the tsukune, making it a delightful dish before soba.

Grilled chicken with a savory flavor of soba shop kaeshi added. Perfect as a companion for drinks.

We have prepared our homemade buckwheat noodles finely cut for a fragrant and smooth texture, finished as a classic 80/20 soba. The rich and thick dipping sauce is a staple of Edomae soba.

The scent of the tide, the scent of the mountains. Ground soba in a stone mill, with the quiet aroma of Setouchi seaweed. Enjoy a pure taste that evokes the scenery with every bite.

This is a bowl that highlights the contours of soba, highly recommended for soba enthusiasts. It features fragrant soba made from stone-milled flour, served with spicy grated daikon. It is also recommended to enjoy it with a modest amount of dipping sauce along with condiments.

Grated domestic Yamato yam with excellent stickiness and flavor. Smooth texture that is perfect for days when you lack appetite or as a finishing dish after drinking.

The combination of duck and green onion is a well-known golden pair. The fragrant grilled green onion adds depth to the soba dipping sauce. Enjoy the cold, thinly cut 2:8 soba with the piping hot duck broth. The temperature difference enhances the flavors of the ingredients, making it never boring to eat.

A classic and profound bowl from the soba shop. The carefully prepared broth is lightly fragrant with mitsuba and yuzu, making it a comforting soba dish.

The softness of the gently cooked egg enhances the aroma of the soba, creating a flavor that spreads a gentle aftertaste. It is a dish that warms the heart.

Yamato yams, also known as the king of tororo, have a smooth texture and elegant flavor. They pair perfectly with Edo-style thin soba, creating a delightful and rich umami experience.

The spicy curry-flavored dipping sauce pairs perfectly with the soba. This dish is enticing with its sharp spiciness and rich umami.

The elasticity and flavor of Kyoto duck, combined with the fragrant grilled green onions, add depth to the overall taste. Enjoy the thinly cut 2:8 soba noodles with hot duck broth. The aromatic soba and duck stock blend perfectly.