Edosoba Nishida

Recommended by the manager, limited quantity! This dish includes Edo soba, tempura, grilled duck, and a selection of fresh fish from the Goto Islands, all in one meal. [Contents] Small bowl / Sashimi / Grilled miso / Mini salad / Grilled duck / Seasonal tempura assortment / Bite-sized rice / Dessert. *The contents may vary slightly depending on the season and availability of ingredients.

This soba becomes addictive once you try it. It has a thick texture made from soba noodles simmered with ground pork, shrimp, and yam in a soba dipping sauce. Many customers finish all the broth. It really warms you up on cold days.

Whisk the eggs and natto vigorously until they become sticky. Drizzle the mixture over the soba, and sprinkle with tender soba sprouts, chopped nori, and pickled plum. Once you eat it, you'll win with the stickiness! The owner has also persevered in boxing. The texture of the 100% handmade soba creates an exquisite harmony.

This soba is inspired by a pasta dish created by Nishida, featuring duck fat infused with the aroma of garlic and chili, topped with a garlic-flavored sesame soy sauce. A hot spring egg is currently being added as a topping. Please try it as soon as possible!

We have enclosed flavored soba noodles with finely chopped green onions and seaweed inside the egg. It has a finish similar to an omelet soba. At the restaurant where the owner trained, there was no one else who could cook it, so it was put on the shelf. The soba emerges from the fluffy, hot egg...

The salad features deep-fried raw soba noodles placed on top of soba wakame, with daikon radish cut into thin strips and soaked in water for a crunchy texture. The soba is crispy and just right, with a sharp aroma of wasabi, making it a classic salad from Nishida. The daikon, cut into thin strips with a knife, has a smooth texture.

A winter limited dish loved by Heizo Hasegawa and Ryoma Sakamoto, made with Aomori Prefecture's shamo (Shamo Rock). This dish features the unique richness and umami of shamo, combined with the thickly shaved dashi that can only be experienced at Nishida. It is a delicacy that pairs well with sake and shochu, appealing to connoisseurs.

Highly praised by female staff. The Zao duck, which can be deliciously eaten rare, is tender and has no unpleasant smell, leading to many repeat customers. The special dipping sauce includes yuzu pepper, and the special sesame sauce has chili oil. For the finish, please boil either fresh soba or Inaniwa udon according to your preference. The result is a rich and creamy soba broth. Women should definitely try it. There are no worries about cholesterol.

A dish made with oysters from Hiroshima, quickly simmered in soba broth. This is a soba that can only be enjoyed in this season.