Hanasoba Ryori Yuu
花そば・料理 ゆう
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
A restaurant featuring hand-made soba and carefully selected ingredients
Ratings
Reviews
Photos
Menu
This is a special course that includes our signature soba noodles, a warm little hot pot, sashimi, tempura, and other dishes. Please come to our restaurant for various dinners and banquets.
The small pot in the Himeyama Course becomes "grilled red meat steak on a ceramic plate". Please grill Ichibo or other soft red meat to your liking and enjoy it with wasabi or garlic ponzu. (From two persons)
Seasonal course using seasonal ingredients. If you have any requests, we will be happy to respond to them. (From two persons)
Enjoy shabu-shabu in a light buckwheat noodle broth. The duck meat and vegetables are also surprisingly light, making you happy. For the final dish, dip the soba noodles in the flavorful broth left in the pot.
Reservations are required for Peach Color Breath (Himeji's brand pork). It is made with sweet-smelling pork loin from Japan, such as Sanda pork and Miyazaki pork. It matches perfectly with the light buckwheat noodle soup.
Shabu-shabu is a Japanese beef shabu-shabu with tender tender sashi. It is a luxurious time to finish with soba noodles. Since beef is so special, we can also respond to requests for sukiyaki.
Himeji (Harima) is one of Japan's leading sake brewing regions, born from the famous 'Yamada Nishiki' rice. The shop owner, a sake enthusiast, always has a selection of 12 or more seasonal sake varieties available. Please enjoy comparing and tasting them. Sake tasting events are also possible.
・Kirin Ichiban Shibori Draft 620 yen ・Asahi Super Dry bottle 670 yen ・Kirin Lager bottle 670 yen ・Kirin Ichiban Shibori bottle 670 yen ・Non-alcoholic Zero ICHI 450 yen ・Seasonal beer
Chihime's Whisper (a beautiful blue sake with lychee aroma) Chocola Kanbei (milk chocolate sake) Chihime's First Love (acerola sake)
Shochu comes in various types such as barley, sweet potato, and buckwheat, ranging from light to rich flavors. Enjoy a lineup of different shochu varieties. Soba-yu-wari, a hot soba water mixed with shochu, is a unique experience at soba restaurants.
Yamazaki 950 yen, Hakushu 950 yen, Kakubin 600 yen, Highball +80 yen
Mainly South African wines, with various selections from France, Chile, Spain, etc. We also have sparkling wines.
Lemon, Lychee Cassis, Lime Kyoho, Calpis
Peach nigorizake, yuzu nigorizake, great with umeshu on the rocks or mixed with soda
Oolong Tea 400 yen, Ginger Ale 400 yen, Cola 400 yen, Calpis 400 yen, Orange Juice 400 yen, Yuzu Tea 400 yen, Coffee 450 yen
This is a special course that includes our signature soba noodles, a warm little hot pot, sashimi, tempura, and other dishes. Please come to our restaurant for various dinners and banquets.
The small pot in the Himeyama Course becomes "grilled red meat steak on a ceramic plate". Please grill Ichibo or other soft red meat to your liking and enjoy it with wasabi or garlic ponzu. (From two persons)
Seasonal course using seasonal ingredients. If you have any requests, we will be happy to respond to them. (From two persons)
Enjoy shabu-shabu in a light buckwheat noodle broth. The duck meat and vegetables are also surprisingly light, making you happy. For the final dish, dip the soba noodles in the flavorful broth left in the pot.
Reservations are required for Peach Color Breath (Himeji's brand pork). It is made with sweet-smelling pork loin from Japan, such as Sanda pork and Miyazaki pork. It matches perfectly with the light buckwheat noodle soup.
Shabu-shabu is a Japanese beef shabu-shabu with tender tender sashi. It is a luxurious time to finish with soba noodles. Since beef is so special, we can also respond to requests for sukiyaki.
Chihime Gozen is very popular for both lunch and dinner. It is a satisfying meal that includes sashimi, seasonal dishes in a Matsukado bento box, tempura, chawanmushi (in summer, it is cold tofu by Takumi Nagata Katsumi), soba, dessert, and coffee.
Appetizer, Tempura, Soba Noodles + Alcohol (Beer, Shochu, Sake, Chuhai)
Himeji has various specialty products such as Himeji oden, conger eel, sea bream, Himeji lotus root, and Taiichi bamboo shoots. It is perfect for Himeji sightseeing. The Himeyama Course includes many Himeji specialty products. Enjoy!
Soba noodles with a firm texture that are boiled immediately after being made and then quickly cooled in cold water. If you want to enjoy the aroma, this is it!
Tempura and soba noodles are a perfect match! It is a traditional way of eating that makes you crave for sake.
Duck is seared, then green onions and mushrooms are stir-fried over high heat and broth is added. It becomes an exquisite dish when yuzu citrus is added. Enjoy it by dipping cold, firm soba noodles.
Coat freshly made cold soba noodles with salad, and enjoy with a sesame dipping sauce. The crunchy texture of burdock makes this dish rich in vitamins and irresistible.
The refreshing taste of grated daikon is irresistible! The dashi and nori perfectly complement the aroma of the soba. If you choose tororo, it is a gentle and sticky ingredient for the body. The dashi, shaved bonito flakes, and chopped nori blend well with sesame seeds and umeboshi.
Light and refreshing! Cold dashi soup with plenty of lemon slices, perfect for summer with a refreshing taste that you can enjoy until the last drop.
Made with plenty of kelp and bonito. Please enjoy the luxurious broth of 'Yuu' that will warm your heart.
A fluffy and delicious ginger soup made with fresh chicken eggs, along with freshly fried mochi, shrimp crackers, grated yam, and shredded kelp... It is a very festive dish.
Yuba from Kyoto served on a ginger-flavored sauce. A warm and comforting dish with the added flavors of myoga, green onions, and shiso leaves.
Representative food of the soba diet. We serve crispy tempura separately, which is easy to digest and allows you to intake the minimum required calories for the season.
Duck is seared, green onions and mushrooms are stir-fried over high heat, and broth is added. It becomes exquisite when vinegar and citrus are added. Enjoy a different world by adding sansho pepper and yuzu pepper.
Duck broth dipping noodles. The duck is seared, and then green onions and mushrooms are stir-fried over high heat before adding the broth. Adding yuzu citrus makes it a delicious broth. Enjoy by dipping the cold, firm soba noodles.
Curry-flavored soba noodles with a Japanese curry sauce that will become addictive
A comforting dish topped with Nameko mushrooms, grated daikon, roasted seaweed, and green onions on a bed of ginger sauce.
Delicious ginger sauce made with plump Hiroshima oysters. Warm your body with ankake soba.
Assortment of Five - 1550 yen
An omelette rolled with soba broth is delicious and fluffy! It is an egg born while listening to Mozart. It may open up more musical talent (^^)/
Duck is seared and simmered in a versatile sauce from a soba restaurant, perfect as a side dish for sake
A delicious and fragrant dish of conger eel steamed with premium kelp, resulting in a tender and flavorful texture.
Delicious soba broth, thick and crispy cutlet, and creamy egg. Katsutoji with plenty of sauce is a dish that goes well with sake.
Chicken wings are deep-fried to perfection and seasoned generously with black pepper for an addictive deliciousness.
A comforting and mellow yudofu. It is a tofu with amazing umami flavor by Katsumi Nagai. Please enjoy it with homemade ponzu sauce.
The aroma is amazing, and it's so soft and creamy! Master craftsman Katsumi Nagata from Takasago's Magokoro-tei never compromises on 'water' and 'hand' when making tofu.
Assorted tempura including shrimp, conger eel, salmon, sea bream, myoga, nagaimo, shimeji mushrooms, enoki mushrooms, pumpkin, and shiso leaf, among others. The contents may vary depending on the season.
Tempura made with mild white fish. Perfect as a side dish for drinks.
Light and fluffy tempura with white fish meat is exquisite.
A delicious dish of crispy fried burdock root and salad mixed with sesame dressing. Surprisingly, it goes well with soba noodles.
Enjoy a salad topped with julienned fresh daikon in a Japanese style
The aroma is amazing, and it's silky smooth! Master craftsman Katsumi Nagata of Takasago's Magokoro-tei never compromises on 'water' and 'hand' when making tofu.
The combination of tomato and shiso dressing with sesame and crispy baby sardines creates a wonderful harmony.
Enjoy shabu shabu with soba broth. The richness and texture of duck meat is superb.
Himeji oden. Assorted with 6 varieties. Very delicious as it is cooked in soba broth. Enjoy with ginger soy sauce.
The best aroma, silky smooth! Master craftsman Katsumi Nagata of Takasago Magokoro-tei creates tofu with no compromise on 'water' and 'hand'.
Yuba with a great texture, aroma, and flavor that the shop owner is crazy about.
We will prepare a stove and a grill. Please grill stingray fins and flounder to your liking to pair with alcohol. The aroma is irresistible.
Very popular! Delicious katsudon from a soba restaurant is now available for takeout. You can also take home fried tofu and rolled omelette with dashi broth.
Prepared bento box. We offer options for festivals, meetings, cherry blossom viewing, outings, memorial services, etc., tailored to your budget. Reservation required.
Please make a reservation at the end of the year. 'Toshikoshi soba' and 'New Year's dishes'
This is a special course that includes our signature soba noodles, a warm little hot pot, sashimi, tempura, and other dishes. Please come to our restaurant for various dinners and banquets.
The small pot in the Himeyama Course becomes "grilled red meat steak on a ceramic plate". Please grill Ichibo or other soft red meat to your liking and enjoy it with wasabi or garlic ponzu. (From two persons)
Seasonal course using seasonal ingredients. If you have any requests, we will be happy to respond to them. (From two persons)
Enjoy shabu-shabu in a light buckwheat noodle broth. The duck meat and vegetables are also surprisingly light, making you happy. For the final dish, dip the soba noodles in the flavorful broth left in the pot.
Reservations are required for Peach Color Breath (Himeji's brand pork). It is made with sweet-smelling pork loin from Japan, such as Sanda pork and Miyazaki pork. It matches perfectly with the light buckwheat noodle soup.
Shabu-shabu is a Japanese beef shabu-shabu with tender tender sashi. It is a luxurious time to finish with soba noodles. Since beef is so special, we can also respond to requests for sukiyaki.
Himeji (Banshu) is one of Japan's leading sake-producing regions, known for its 'Yamada Nishiki' rice. The owner, a sake enthusiast, has carefully selected over 12 seasonal sakes that are always available. Please enjoy tasting and comparing them. Sake tasting events are also possible.
・Kirin Ichiban Shibori Draft 620 yen ・Asahi Super Dry Bottle 670 yen ・Kirin Lager Bottle 670 yen ・Kirin Ichiban Shibori Bottle 670 yen ・Non-Alcoholic Zero ICHI 450 yen ・Seasonal Beer
Chihime's Whisper (a beautiful blue drink with a lychee aroma) Chocola Kanbee (milk chocolate liqueur) Chihime's First Love (acerola liqueur)
Light to aromatic types made from barley, sweet potato, and buckwheat. A variety of shochu lineup. Enjoying it with soba broth is unique to soba restaurants.
Yamazaki 950 yen, Hakushu 950 yen, Kaku bottle 600 yen, Highball +80 yen
Mainly South African wine, with various options from France, Chile, Spain, and more. Sparkling varieties are also available.
Lemon Lychee Cassis Lime Kyoho Calpis
Peach cloudy, Yuzu cloudy, Umeshu on the rocks or with soda is great!
Oolong tea 400 yen, Ginger ale 400 yen, Cola 400 yen, Calpis 400 yen, Orange juice 400 yen, Yuzu tea 400 yen, Coffee 450 yen
Very popular for both lunch and dinner. This satisfying meal includes sashimi, seasonal dishes in a shokado bento, tempura, chawanmushi (cold tofu by Takumi Nagata Katsumi in summer), soba, dessert, and coffee.
Appetizer, tempura, mori soba + alcohol (beer, shochu, sake, chuhai)
Himeji has various local specialties. Himeji oden, conger eel, sea bream, Himeji lotus root, bamboo shoots from Taiichi... it's perfect for Himeji tourism. The Himeyama Course includes many of Himeji's famous products. Enjoy!
Freshly made soba that is quickly boiled and then chilled in cold water, giving it a firm texture. This is perfect for enjoying the aroma!
Tempura and soba noodles are a perfect match! This is a traditional way of eating that makes you crave sake.
Grill the duck, stir-fry the green onions and mushrooms over high heat, and pour in the broth. It's exquisite when you add sudachi. Please enjoy it with chilled soba noodles.
Toss freshly made cold soba noodles with salad and enjoy with sesame dipping sauce. This dish is rich in vitamins and has an irresistible texture from the burdock.
The refreshing taste of grated daikon is irresistible! The dashi and nori perfectly complement the aroma of the soba. If you choose yam, it's a gentle, sticky ingredient that's good for the body. The dashi, katsuobushi, and chopped nori match well with sesame and ume paste.
Simply refreshing and light! Served in a cold broth with plenty of lemon slices, this soba is perfect for summer and can be enjoyed down to the last drop.
We used plenty of kombu and bonito. Please enjoy the luxurious broth that brings a comforting 'yu'.
A fluffy and delicious ginger broth made with chicken eggs, topped with freshly fried mochi, shrimp crackers, and tororo kelp... it's a very auspicious and colorful dish.
This dish features Kyoto yuba topped with a ginger-infused sauce. It's a warm and comforting delicacy, enhanced with garnishes like myoga, green onions, and perilla leaves.
A representative dish of the soba diet. We serve crispy seasonal tempura separately, along with soba that is excellent for digestion and allows for minimal calorie intake.
Grill the duck, stir-fry green onions and mushrooms over high heat, and pour in the broth. Adding sudachi (a type of citrus) makes it exquisite. Enjoy a different world by adding sansho pepper and yuzu pepper.
This is dipping noodles with duck broth. The duck is grilled, and green onions and mushrooms are stir-fried over high heat before the broth is added. Adding sudachi (a type of citrus) makes it exquisite. Please enjoy it with chilled soba noodles.
Japanese-style curry made with soba broth, which is addictive when mixed with soba.
A warm and comforting dish topped with ginger sauce, nameko mushrooms, grated daikon, roasted nori, and green onions.
Delicious ginger sauce made with plump oysters from Hiroshima. A warming ankake soba.
Five-Item Platter 1550 yen
The egg rolled with soba broth is delicious and fluffy! This egg was born while listening to Mozart. It might enhance your musical talent (^^)/
Duck is grilled and simmered slowly in a versatile soba shop sauce, perfect as a snack with sake.
Sake steamed with exquisite kelp, fragrant and fluffy conger eel.
Delicious soba broth, thick and crispy cutlet, and soft, runny egg. This dish with plenty of sauce pairs well with alcohol.
The chicken drumsticks are fried and grilled to tenderness. The spices are abundant, making it irresistibly delicious.
Warm and mellow yudofu. This is a tofu with amazing flavor by Katsumi Nagai. Please enjoy it with homemade ponzu sauce.
The aroma is superb, and it's incredibly smooth! The tofu made by the master craftsman Katsumi Nagata at Takasago's Magokoro-tei is uncompromising in its use of 'water' and 'hands.'
Various items such as shrimp, anago (conger eel), salmon, sea bream, myoga (Japanese ginger), nagaimo (Japanese yam), shimeji mushrooms, enoki mushrooms, pumpkin, and perilla leaves. The contents may change depending on the season.
It is a tempura made from mild white fish. Perfect as a companion for sake.
The fluffy white fish tempura is exquisite.
The crispy fried burdock mixed with salad and sesame dressing is exceptionally delicious. Surprisingly, it also pairs well with soba.
Please enjoy the salad topped with freshly shredded daikon in a Japanese style.
The aroma is superb, and it's incredibly creamy! The tofu made by the master craftsman Katsumi Nagata at Magokoro-tei in Takasago is uncompromising in its use of 'water' and 'hands.'
The harmony of tomatoes, perilla dressing, sesame, and crispy dried sardines is wonderful.
Enjoy shabu-shabu with soba broth. The flavor and texture of the duck meat are excellent.
Himeji oden. An assortment of six types. It is very delicious as it is cooked in soba broth. Please enjoy it with ginger soy sauce.
The aroma is amazing, and it's super creamy! The tofu made by the master craftsman 'Katsumi Nagata' at Takasago Magokorotei is uncompromising in 'water' and 'hand'.
A delightful texture, aroma, and flavor, this is the Kyoto yuba that the owner is passionate about.
We will provide a grill and a net. Please grill eihire and urume while enjoying your drinks. The aroma is irresistible.
Very popular! You can now take home the delicious katsudon from our famous soba restaurant. Fried tofu and dashi rolled omelette are also available for takeout.
Catering bento. We prepare them according to your budget for events such as festivals, meetings, cherry blossom viewing, and memorial services. Reservation required.
Please make a reservation by the end of the year. 'Toshikoshi Soba' and 'Osechi Cuisine'
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
