Yabuya Sohonten

Tempura Soba and Mitsuya Cider" that Kenji Miyazawa frequented since the establishment of the restaurant

Morisoba or Kakesoba Five kinds of Tempura Three pieces of Sushi

Shirogane pork, a Hanamaki brand pork, is used. Katsu-don (pork cutlet served on top of a bowl of rice) is a staple of soba noodle restaurants, but Shirogane pork is a little different. It is a popular menu item among locals and staff alike.

Ishiguro Farm's "Horohorodori" chicken, raised carefully in the geothermal heat of the Hanamaki hot spring, is famous as the queen of edible birds. Its elegant richness and aroma go well with soba noodles and dipping sauce.

Please enjoy it with tsuyu (sauce) that is concentrated with the flavor of the tenderloin chicken.

Tempura, grated radish with salmon roe, Yamakake (3 kinds of soba noodles)

It is half the amount of mori-soba.

It is half the amount of kakesoba.

Tuna, white meat, raw shrimp

Tuna, white meat, raw shrimp, inari, cucumber roll

Tuna Kanpachi (white meat), raw shrimp, sea urchin gunkan, salmon roe gunkan

Hot rice, three pieces of tuna, scrambled egg, rolled egg

Half oyakodon and half katsudon