Soba Fukuakari

Board Wasabi, Seaweed Wasabi, Soba Miso

100% Nagasaki 'Eso' using Yoshikawa's kamaboko - additive-free manufacturing

Moroheiya, Tomato

Using natural cultivation ferns and bracken from Yahata Highlands, traditionally sun-dried and hand-processed.

Using Kyoto duck, cooked with soba shop 'Kaeshi' for a moist rose color, half portion 850 yen

Grilled with sauce, served with real wasabi, half portion 900 yen

Dried overnight using ume vinegar unique to Kishu, made with amago from the Hidaka River, additive-free method

100% Sanriku produced 'True Squid' - additive-free manufacturing

Using Awaji-grown new onions and Hamamatsu-grown soil-cultivated watercress

100% domestic 'Oki Bora' used - additive-free manufacturing method

Uses mushrooms from the Totsukawa region

Specially cultivated eggplant directly delivered from the eggplant specialty farm 'Ishida Eggplant'

Using Hamamatsu grown soil-cultivated watercress

Specially cultivated eggplant from the dedicated eggplant farmer 'Ishida Eggplant' is used. Available until 3 PM on Wednesdays, Fridays, and Saturdays.

The buckwheat seeds of traditional varieties are coarsely ground by hand using a stone mill, then mixed with the brewing water from the sake brewery and kneaded over high heat. Enjoy it first with salt and wasabi.

Thick omelette made with plenty of dashi, cooked quickly over high heat, using Seia healthy eggs from Toyama Prefecture.

Carefully prepared Kyoto duck hearts, cooked at low temperature, grilled on skewers with Hida sansho and soba shop 'Kaeshi'.

Directly sourced from Maitake farmers (Gunma Prefecture) using specially cultivated black maitake

Specially cultivated eggplant delivered directly from the eggplant specialty farm 'Ishida Eggplant'

Small serving seiro 900 yen

Tasting of two types of small servings of steamed baskets by region and variety

Preparation Date Uncertain

Available until 3 PM.

Available until 3 PM.

Warm dipping sauce made with Kyoto duck breast

Available until 3 PM.

Available until 3 PM.

Uses natural cultivated mountain vegetables from Jutugawa region and Yawata Highlands

Uses natural cultivated mountain vegetables from Jutsubawa region and Yawata Highlands

Using watercress grown in Hamamatsu

Uses Setouchi Sea dried grilled seaweed

Uses Shiso Plum from Kishu Takikawa Farm

Available until 3 PM.

Available until 3 PM.

Uses Akashi Kubonaka Charcoal Grilled Anago

This panna cotta is made with high-quality Oyama milk and fresh cream, luxuriously brewed with buckwheat tea, a specialty of soba restaurants. It is finished with homemade buckwheat tea syrup.

Made with precious authentic warabi powder, combined with lotus root powder and wasanbon sugar, kneaded slowly over time. This is not just soft; it features the elasticity of properly gelatinized authentic warabi starch. A true delicacy that can only be tasted on the spot.

This is a special zenzai made with homemade sweet red bean paste using Tanba-produced Dainagon azuki beans, kneaded with specially milled buckwheat flour and water from a sake brewery. It will take a little time to prepare.

A parfait unique to the soba shop, featuring soba tea jelly, soba tea panna cotta, sweet red bean paste, two types of ice cream (matcha and roasted soybean flour), and layered with hassaku citrus.

This warabi mochi is wrapped around sweet red bean paste and finished with high-quality Uji matcha.

This warabi mochi is wrapped around sweet red bean paste and finished with warm thick tea made from high-quality Uji matcha, prepared just before serving.