Otaru Soba Yabuhan

From February to March, during the Herring Festival in June, local flour 2,600 yen, regular flour 2,400 yen

Local flour 1,800 yen, Regular flour 1,600 yen

Local flour 2,650 yen, Regular flour 2,450 yen

Closed from June to September, Local Flour 2,150 yen, Regular Flour 1,950 yen

Local flour 2,650 yen regular flour 2,450 yen

Local flour 2,250 yen, regular flour 2,050 yen

Local flour 2,050 yen, Regular flour 1,850 yen

Local flour 1,700 yen, Regular flour 1,500 yen

Local flour 1,300 yen, regular flour 1,100 yen

Local flour 1,450 yen, regular flour 1,250 yen

Local flour 2,000 yen, regular flour 1,800 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 1,200 yen regular flour 1,000 yen

Local flour 1,400 yen regular flour 1,200 yen

Local flour 1,450 yen, regular flour 1,250 yen

Local Flour 1,350 yen Regular Flour 1,150 yen

Local Flour 1,450 yen Regular Flour 1,250 yen

Local flour 1,300 yen regular flour 1,100 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 1,220 yen Regular flour 1,020 yen

Local flour 1,170 yen Regular flour 970 yen

Local flour 950 yen regular flour 750 yen

1,050 yen

3 tiers 1,700 yen 4 tiers 2,000 yen 5 tiers 2,350 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 2,000 yen, Regular flour 1,800 yen

Local flour 2,800 yen, regular flour 2,600 yen

Local flour 2,400 yen, regular flour 2,200 yen

Local flour 2,200 yen, regular flour 2,000 yen

Local flour 1,050 yen Regular flour 1,250 yen

Local flour 1,300 yen regular flour 1,100 yen

Local flour 1,150 yen regular flour 950 yen

Local flour 1,250 yen Regular flour 1,050 yen

Local flour 950 yen, regular flour 750 yen

Local flour 1,400 yen, regular flour 1,100 yen

Local flour 1,100 yen, regular flour 900 yen

Local flour 1,550 yen, regular flour 1,250 yen

This is our homemade udon. It is a bit thicker for the pot, which is delightful. The ingredients include chicken, three types of kamaboko, bamboo shoots, shiitake mushrooms, mochi, kakiage, fu, and scallions. It warms you up on cold days. You can also add an egg for an additional 150 yen. We can also make nabesoba, so please choose when you place your order.

This is the ultimate way to enjoy handmade, homemade udon. Enjoy the hot udon while blowing on it, along with grated daikon, grated ginger, and green onion as condiments.

Available for two servings or more. Reservations are required by the day before. Our 'Udon Suki' is a recommended hot pot based on homemade udon. The broth uses plenty of bonito flakes, and the minerals contained in the natural salt used for making the udon create a unique flavor. Please enjoy it with various condiments such as grated daikon, ginger, shaved bonito flakes, and chili pepper. It is a hot pot filled with ingredients like sea urchin, scallops, oysters, and grilled anago from Akashi.

Hot rice topped with a broth based on soba shop sauce, simmered with onions, green onions, bamboo shoots, and dried shiitake mushrooms, all quickly bound together with beaten egg. This is the origin of rice bowl dishes.

Oyakodon is made by simmering onions, sliced green onions, and bamboo shoots together with chicken meat, enjoying the unique flavor and richness of the parent chicken and fresh, premium meat. Since it is parent chicken, it tends to be a bit tough when simmered. However, the richness and flavor of the parent chicken's fresh premium meat cannot be achieved with young chicken, which is what makes Oyakodon special.

A supreme rice bowl dish made with soba sauce prepared from the broth of a soba shop taken every morning, and tonkatsu made with lightly fried pork loin, where the meat juices that do not seep out create a harmonious interplay with the batter through osmotic pressure.

[Curry Rice Bowl] Also known as 'Addictive Bowl', pork belly is stir-fried in lard, creating a delicious flavor with a crispy edge. Sweetness is added with onions, and curry powder is stir-fried to blend its sweetness, spiciness, and richness with the pork belly and onions. Then, soba dipping sauce is added all at once, and a light sauce envelops all the flavors.

Soba artisans pour their all into the soba sauce. This is served with a tempura sauce based on it, featuring shrimp, whiting, clams, shishito peppers, and eggplant.

Soba artisans pour their all into the soba dipping sauce. This is served with a tempura sauce based on it, featuring shrimp, whiting, surf clam, shishito peppers, and eggplant.

This dish removes the noodles from tempura soba and serves it with shrimp tempura and dipping sauce. In the world of soba restaurants, the base noodle is referred to as 'dai'. By removing the 'dai' from 'tempura soba', we have created a dish where shrimp tempura is soaked in a lighter version of soba dipping sauce, which has also been enhanced with bamboo shoots, shiitake mushrooms, green onions, and fresh wheat gluten for a luxurious touch.

This dish features the noodles from Kashiwa Soba removed, served with a broth rich in the flavor of parent chicken. In the world of soba restaurants, the base noodle is referred to as 'dai'. The 'dai' of Kashiwa Soba, meaning the soba noodles, has been 'removed' and transformed into a side dish. Our restaurant offers a lighter flavored soba broth, paired with 'kashiwa meat', which provides a richness and texture that can only be achieved with fresh parent chicken. Enjoy the unique experience of 'Nuki', a dish that can only be savored at Japanese soba restaurants, with our special Kashiwa Nuki side dish.

Inspired by the idea that if it's tempura or chicken, it can be served in a bowl, we created this dish. Enjoy the rice removed from the katsu don as a side dish. A sake accompaniment featuring pork loin cutlet simmered in egg with a flavorful bonito broth. A hearty sake dish.

Grilled duck from Takikawa, Hokkaido. Stir-fried long green onions in duck fat with our special sauce. Soba shop grilled chicken is not skewered.

Wheat pigs raised with love at Kitajima Farm in Yoichi Town, where the air is clean. The meat was carefully transferred to the soba shop's 'Kaeshi' and allowed to graze slowly. Enjoy the rich flavor of high-quality fat with warm junmai sake.

This dish features sprouted buckwheat seeds soaked in soba dipping sauce. A unique item that you can only find at a soba shop.

Homemade thinly cut soba is deep-fried in the shape of a bird's nest, then lightly simmered with shrimp, shiitake mushrooms, bamboo shoots, and fresh wheat gluten in soba dipping sauce, generously topped with a unique soba restaurant-style sauce. This dish is a traditional soba restaurant snack that combines the crunchiness of the soba with the creamy texture of the sauce for a delightful contrast.

Inspired by commercially available salted fish, we carefully peeled the skin and decided on only fresh squid and natural salt. Please enjoy it with grated daikon radish if you like.

The rich and sticky slices of herring aged with rice malt, combined with the crunch of fish roe, the sweetness of the malt, and a hint of spiciness from the red pepper, all balanced by a delightful saltiness. This unique sake accompaniment has been passed down since the era when herring was abundantly caught, originating from the towns along the Japan Sea coast and the Herring Highway.

Please enjoy the carefully crafted 'sake lees' from Yubihan, a selected sake brewery from the northernmost region, and the rare encounter of mountains and sea.

Salted sea urchin made by fishermen for personal consumption. It pairs perfectly with strong Daiginjo or Junmai sake!

A blend of aged miso and Haccho miso, thoroughly mixed in a large pot. It emphasizes the roasted flavor of buckwheat and white sesame.

A classic sake appetizer from a soba restaurant. The kamaboko from Mr. Kurihara in Otaru has a dense texture and incredible elasticity. It's also great that it's additive-free. Served with real wasabi from Amagi, Izu.

Authentic Asakusa seaweed grown off the coast of Futtsu in Edo Bay. The wasabi from Amagi in Izu is not dipped in soy sauce but is instead applied to the folded nori and rolled up. When enjoyed with soy sauce, the aroma of the nori and the wasabi compete in your mouth.

Seasonal menu. Only the 'Yamanoimo' grown in Nomi City and Komatsu City, Ishikawa Prefecture from spring to early winter is called 'Kaga Maruimo'. Please enjoy it with chopsticks along with real wasabi.

Seasonal menu. From around November to March, this is a kamaboko made only with the white roe of pollock and salt, preserved by an elderly woman in Iwanai, full of the scent of the sea. It can be boiled as an ingredient for hot pot, but at our restaurant, we serve it elegantly sliced with wasabi soy sauce.

Seasonal menu. Only in winter. Handmade herring pickle by the soba shop owner. Only dried daikon, salted herring, cabbage, rice bran, coarse salt, and chili peppers. Nothing added, nothing taken away... Made under the direct guidance of the head owner, crafted by the owner's skill. Because it is simple, it is a herring pickle that can be quite addictive.

The leaves and stems of real wasabi are briefly blanched and soaked in soba dipping sauce. It is quite difficult to pickle without killing the original spiciness of wasabi. This is an irresistible snack for sake drinkers.

I want you to know the deliciousness of the cotton tofu made every morning by the local tofu shop, where the whole family works hard. I would like children to try this tofu, which is packed with substance and has the aroma of soybeans. They will come to realize that the tofu produced in large quantities at low prices is actually a counterfeit.

Enjoy the cotton tofu from the town's proud tofu shop with grated daikon radish resembling snow in a hot tofu dish.

We grilled finely textured thick fried tofu shaped like a tiger pattern. Please enjoy it with grated ginger.

This is a soft herring stew that has absorbed the flavors. Feel free to sprinkle some chili pepper to your liking.

Fried eggplant and shishito peppers are combined with tempura sticks to enhance their flavor, finished with our restaurant's soba dipping sauce for seasoning.

Blanched young chicken breast served with young green onions and young ginger as condiments

While board wasabi and grilled seaweed are good sake accompaniments at a soba shop, enjoy the pride of Hokkaido simply as sashimi. Please enjoy the sweet shrimp and scallops with real wasabi together.

Tempura of 2 shrimp, whiting, surf clam, scallop, eggplant, and shishito pepper

Tempura of shrimp, whiting, surf clam, scallop, eggplant, and shishito peppers

Tempura of long green onion, onion, shiso leaves, eggplant, king oyster mushroom, shishito pepper, and pumpkin

Simply shrimp tempura only.

Junmai Daiginjo, Tottori Prefecture, Yamane Sake Brewery

Junmai Daiginjo, Niigata Prefecture, Hakkaisan Brewery

Junmai Ginjo Nakagumi, Shimane Prefecture, Itakura Sake Brewery

Junmai, Okayama Prefecture, Otani Sake Brewery

Junmai Saitama Prefecture Kamiki Sake Brewery

Yamahai Junmai Fukuoka Prefecture Inoue Sake Brewery

Super Spicy Junmai, Fukui Prefecture, Nanbu Sake Brewery

Bessen Honjozo, Shizuoka Prefecture, Isojiman Sake Brewery

Junmai Kamikawa Town Kamikawa Daisetsu Sake Brewery

Namamoto Junmai Kucchan Nisekoshuzou

One cup 1700 yen, glass (100cc) 1100 yen, Junmai Daiginjo

Junmai Ginjo

Honjozo

Honjozo Nemuro Usui Katsusaburo Store

Honjozo Masuho Kunimare Sake Brewery

Honjozo, Hyogo Prefecture, Ozeki Sake Brewery

Takara River Junmai Sake, Otaru City, Tanaka Sake Brewery

Barrel sake from Hyogo Prefecture, Kikumasamune Sake Brewery

Junmai Nama Sake, Godo Shusei

Miyazaki Prefecture Unkai Brewery

Miyazaki Prefecture Unkai Shuzou Bottle 720ml 4000 yen

A noble white wine variety that has been rooted in our own farm since 1980. It features sweet fruits like lychee and white peach, along with floral nuances reminiscent of lavender and roses, characterized by elegance and refreshing acidity.

Made by carefully steeping the highest quality plum 'Fujigorou' from Kameda, Niigata Prefecture in Hakkaisan sake.

Awarded the Trophy at the International Spirits Challenge 2015, this whiskey is a blend of malt and grain spirits that have been aged, then re-casked for several months. This re-casking, known as 'marriage', allows the distinct personalities of the whiskeys to deeply harmonize, creating a beautifully balanced flavor.

Awarded the Trophy at the International Spirits Challenge 2015, this whiskey is a blend of malt and grain spirits that have been aged, then re-barreled for several months. This re-aging process, known as 'marriage', allows the distinct personalities of the whiskeys to deeply blend together, creating a harmonious and delicious flavor.