Musashino Yabu Soba
武蔵野やぶそば
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A soba restaurant where you can savor Edo-style flavors and traditional techniques
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Thin soba noodles in a rich soba broth. Dip the soba lightly in the broth and enjoy it stylishly.
A unique dish of shrimp tempura in the style of kakiage, lightly dressed in a thin batter, a traditional specialty not found in other stores.
A classic winter dish featuring the savory flavor of grilled green onions and thickly sliced tender duck meat. Highly recommended.
Kamaboko is the cheeks, butterfly yuba, hairpin with flower-shaped carrots, thickly cooked egg as an obi, quite a surreal Okame-san... Did you know that it is actually a seasonal item for Tori-no-Ichi?
A crispy soba made by deep-frying raw soba, topped with plenty of ingredients in a thick sauce. It can be enjoyed as a meal or as a side dish with sake.
Hiroshima-grown oysters and green onions are sautéed to bring out their fragrance and then simmered in a broth. This dish is perfect for cold days. It will start from October 5th this year.
Thin soba noodles in a rich soba broth. Dip the soba lightly in the broth and enjoy it stylishly.
A unique dish of shrimp tempura in the style of kakiage, lightly dressed in a thin coating, a traditional specialty not found in other stores.
A classic winter dish featuring the savory flavor of grilled green onions and thickly sliced tender duck meat. Highly recommended.
Kamaboko is the cheeks, Chou Yuba, hairpin with flower-shaped carrots, thickly baked egg is an obi, quite surreal Okame-san... Did you know that it is a seasonal item for Tori no Ichi?
A crispy soba made by deep-frying raw soba, topped with plenty of ingredients in a thick sauce. It can be enjoyed as a meal or as a side dish with sake.
