Sobazake Sobaemon KITTE Nagoya

This is our proud tempura bowl topped with three plump large shrimp. Single item price: 1780 yen, half portion soba included: 2330 yen.

Enjoy the firm texture and rich flavor of the meat unique to Nagoya Cochin, known as the king of local chicken. It is seasoned with a soy sauce base, but we add 'miso powder' at the end to offer a different taste of Nagoya Cochin. Recommended as a meal or as a snack. You can also order additional pieces one by one. Perfect for those who find three pieces not enough or for group dining.

Nagoya Cochin eggs are small but have a cherry blossom color with a sweet and rich flavor. The egg yolks are also large and a deep orange color. We used these rich eggs to create a thick omelette, prepared with a soba dipping sauce unique to soba restaurants, making it a special dish. Enjoy the distinct, rich umami of the eggs. If you want to add another dish to your soba, this is highly recommended.

A traditional Japanese hot pot dish that has been passed down since the Edo period, made by simmering Aichi Mikawa pork and sliced burdock in a sweet and savory broth, then binding it with eggs. Not only does it feature the rich flavor of Aichi Mikawa pork, but it also contains abundant nutrients such as 'fatigue recovery vitamins' and 'protein', making it popular as a stamina food. For those lacking appetite or feeling tired, this dish offers a moment of healing.

Juicy skewered cutlets made with Aichi Mikawa pork, dipped in the popular miso that is synonymous with Nagoya. Enjoy this easy-to-eat dish as a companion to beer or as an additional item in your meal, and savor the brand pork from Aichi Prefecture.

Sliced duck meat is coated with potato starch and simmered with a sweet and savory broth made from soy sauce, mirin, and sake, along with grilled green onions. This dish allows you to enjoy the rich flavor of the meat and the thick broth. One of the traditional samurai dishes that has been passed down since the Edo period, our restaurant uses 'Aichi Duck' to provide a refined flavor without any strong aftertaste that spreads in your mouth with every bite. This is a proud dish that we hope you will try at least once.

This dish allows you to fully enjoy Aichi duck, which has been carefully cooked at low temperatures without rushing. You can savor the perfect balance of lean meat and fat unique to brand ducks, experiencing the rich flavor of the meat with every bite.

This is a refined chikuwa that is finished white without browning. By grilling it with less mirin, the skin becomes very soft, and it features a thick and refreshing texture. It is highly recommended to enjoy the 'Yamasa White Chikuwa' with wasabi pickles as a companion for drinks. It is also recommended to float it in warm soba noodles.

Kan-su chikuwa is a processed product made by rolling the 'skin of chikuwa' that has concentrated fish flavor like a roll. This carefully crafted item, characterized by its elasticity and rich umami, is baked thinly by skilled artisans. When paired with fresh cucumber, the balance of concentrated fish flavor and the moisture of the vegetables harmonizes, creating a rare dish. Although it looks like a simple dish, you will be surprised by the deliciousness of Kan-su chikuwa and how well it pairs with cucumber after taking a bite.

This is a 'Chijimi-style fish cake' made by mixing fish paste (processed fish) with ingredients such as squid, garlic chives, onion, and carrot, and then grilled to a fragrant finish. Using the technique of Yamasa Chikuwa, the umami of seafood is grilled to a crispy texture in a 'Chijimi' style and cut into easy-to-eat pieces. We finish it off with a drizzle of premium 'Taihaku sesame oil' for aroma. Please enjoy it while it's hot.

By using fresh seafood, you can enjoy a smooth texture and delicate flavor. Please enjoy this simple yet exquisite dish, which changes daily.

An assortment of daily fresh sashimi and our restaurant's pride, 'Soba Sashimi'. If you're unsure about your first dish, please start with this one. Enjoy the 'Soba Sashimi' with soba dipping sauce.

Silk Princess Salmon is a brand fish farmed in the Oku Mikawa region of Aichi Prefecture (Shitara Town). It is characterized by its smooth, silky texture and rich fat content, with no unpleasant smell even when eaten raw, and a chewy texture that makes it delicious. At our restaurant, we wash this Silk Princess Salmon with vinegar to firm up the flesh and remove any fishy odor, enhancing the natural umami of the ingredient.

Shinojima, located in Mikawa Bay, Aichi Prefecture, is known as a treasure trove of high-quality fresh octopus, famous for its crunchiness and sweetness. This dish features fresh octopus from Shinojima prepared with popular wasabi. Our octopus with wasabi uses Hayama wasabi, allowing you to enjoy not only the spiciness but also a crunchy texture.

This is our proud shrimp tempura, featuring firm and plump meat, with just the right amount of the delicious head portion wrapped in batter. It is also available as a single item after 3 PM, so if you're unsure about another dish, we recommend this one as well.

Cooked just enough to avoid overcooking, leaving a hint of red in the 'rare tempura.' Crispy and hot on the outside, moist and juicy on the inside. Enjoy this fun tempura that changes its deliciousness with each bite. ● We also offer rare tempura made with silk princess salmon.

Enjoy the delicious Shinojima fresh octopus in tempura form. The thick and tender octopus is fluffy, and we recommend enjoying it with a sprinkle of salt.

● Whole sweet potatoes, often used in thick-cut sweet potato dishes, are carefully steamed and made into tempura with a satisfying size. Once you take a bite, you'll be captivated by their sweetness. ● This is a fragrant tempura made from burdock, characterized by its crunchy texture. ● Avocado and Western vegetables also pair well with tempura. Enjoy with salt. ● Apple, just like a Japanese-style apple pie…!? Please enjoy it warm with salt. We deliver a taste you've never experienced before.

Our restaurant uses 'Island Seaweed' from Himakajima. The island seaweed from Himakajima is a local specialty alongside octopus and pufferfish, characterized by its thickness, crispy texture, and rich sweet and spicy seasoning. To enjoy the deliciousness of the island seaweed, we coat it only halfway and fry it to a crisp.

This dish features soba noodles cut into flat pieces, boiled, and chilled in cold water, presented like sashimi. It is characterized by the direct enjoyment of the aroma and unique texture of soba. It pairs well with warm sake.

Fried soba in a flat shape, perfect as a convenient snack.

This is a must-have at a soba restaurant. It features roasted buckwheat kernels, sugar, mirin, sake, and other ingredients blended together, creating a fragrant flavor. It is a classic dish known as 'sobamae' at soba restaurants, and we serve it by spreading it on a wooden spatula and toasting it over a fire.

The classic tuna cannot be missed. It pairs well with soba and sake.

The vividly colored Silk Princess Salmon pairs perfectly with sushi. It has thick flesh and is very satisfying to eat.

We also have the popular True Sea Bream, known for its refreshing taste.

Delicious shrimp tempura that is also great on sushi. The difference from Nagoya's specialty 'Tenmusu' is that it features freshly made tempura. Enjoy it hot.

We have placed a whole 'Mame Chikuwa', a cute size of Yamasa Chikuwa, on top of tempura. The combination of fish flavor, the crispiness of tempura, and vinegared rice creates a new experience.

This is the 'Soba Shop' potato salad made by mixing buckwheat grains fried in high-temperature oil. You can also enjoy the texture of buckwheat crackers as an accent.

Simple leafy vegetables seasoned with olive oil and salt. Perfect size for sharing between two people.

The contents of the tempura will change with the seasons.