Ishigaki Soba-Kiri Ishigaki

We have started serving warm sudachi soba.

This menu was created to enjoy various flavors and textures from the same buckwheat. The first type is a refined 2:8 soba. The second type is made with a blend of sweet skin and slightly coarse flour. Please enjoy the second type with salt as well.

Our popular menu item using domestic duck! The duck is carefully prepared and sliced thickly, allowing you to fully enjoy the rich flavor of the duck.

In spring, enjoy firefly squid; in summer, Ise red chicken and summer vegetables; in autumn, Komonishiki pork and makomotake; in winter, oysters. Please enjoy the soba noodles of each season.

Soba, broth, green onions, and wasabi, all carefully selected for a straightforward menu. Everything in our restaurant is based on this.

Our proud herring, simmered sweet and savory with care in the restaurant!! The flavor cultivated during my training days remains unchanged!!

Enjoy fresh soba noodles served with Kyoto yuba, directly shipped from Kyoto, and mix the fresh yuba with the soba!

A popular menu item featuring nameko mushrooms cooked in soba broth, served with spicy grated daikon and can also be enjoyed as a cold dish.

Half serving 400 yen each, 800 yen

The parts used for soba are shaped into dumplings, degreased, and simmered sweet and savory. It is served with mustard, so please enjoy it together.

A dish made by mixing seasonal ingredients such as buckwheat seeds, yuzu, and perilla into miso and grilling it. This dish alone pairs well with sake.

A dish made with buckwheat, nameko mushrooms, and bonito flakes, mixed with soba dipping sauce and spicy grated daikon. A specialty of soba shops!!

This dish features kamaboko sourced from Yamaguchi Prefecture, served with wasabi from Shizuoka Yutoki and wasabi pickles. The firm kamaboko and the deliciously spicy wasabi enhance the enjoyment of sake.

Fresh yuba delivered directly from Kyoto. Please enjoy it with ginger soy sauce.

A dish carefully prepared with time and effort. It recreates the flavors from my training days.

The way to eat it is similar to zaru soba, where you dip it in soba sauce, but it is also served with an egg, so please mix the egg with the sauce and enjoy.

All zaru soba menu items can be changed to boiled soba. Please enjoy boiled soba during the cold winter.

Nishin prepared with care and time in the restaurant. Please give it a try at least once.

Soba with Wakayama Nanko plum and Hokkaido Rishiri tororo kelp. It warms the body during the cold winter.

This is an unwaveringly popular menu item made with duck from Saitama Prefecture.

Soba noodles made with high-quality nori from Kuwana and wasabi from Yuto in Shizuoka. The nori dissolves in the broth, creating a very fragrant soba.