Soba Kaiseki Tachiikagawa Yoshidake

A proud dish of Yoshidaya, featuring tempura of large tiger prawns and 100% buckwheat soba.

This menu item is well-received by our customers, alongside the hot tempura soba.

This dish features domestically sourced fresh duck, grilled to perfection, characterized by a rich and robust flavor that is full of natural taste.

100% buckwheat soba noodles made by hand using stone-ground buckwheat from Gunma Prefecture

It includes grated daikon, freshly shaved bonito flakes, and mitsuba.

A soba dish for toddlers, featuring tempura, bowl soba, and fruits on a plate.

Served separately from the soba, it features tempura of shrimp, seasonal fish, and vegetables.

Served separately from the soba, it includes tempura of large shrimp and seasonal fish and vegetables.

A carefully crafted dish made with a selection of roasted curry powders.

Delicious nabeyaki udon in the cold season warms both body and soul with its hot temperature. Comes with tempura.

The kake soba, with its focus on the broth, is so delicious that you'll want to drink every last drop.

Fried natural shrimp and seasonal fish and vegetables.

The horse sashimi from Kumamoto Prefecture has excellent freshness, resulting in no unpleasant odor at all. The balance of lean meat and fat is very good, and it has been well received for its taste, reminiscent of a specialty store.

We roast domestic raw duck, making it tender, and serve it with natural salt from Wajima and sansho pepper from Kyoto.

This dish is made by kneading buckwheat flour from Mount Akagi in Gunma Prefecture into a chewy texture. It is a dish that allows you to fully appreciate the deliciousness of buckwheat flour. It is especially recommended during the new buckwheat season.

This sweet omelette, rich in dashi, has been a beloved dish for a long time.

A popular dish made by lightly frying smooth silken tofu and enhancing it with a broth unique to soba restaurants.

A dish made with plump Ooyama chicken seasoned with a secret sweet and spicy sauce.

Nearby Omori was known for its active seaweed production, resulting in delicious seaweed. It is kept in a special box with grilled charcoal, maintaining a crispy texture for a long time.

This is a dipping miso made by mixing red miso with shichimi, sansho, and buckwheat kernels. It is perfect as a snack with alcohol.

Two shrimp and vegetables

Warabi mochi made with real warabi powder is so soft that it droops when lifted. Enjoy the warm, freshly made warabi mochi.

Kuzukiri made from Yoshino hon-kuzu powder, it has a refreshing taste and a smooth texture.

A bottle recognized even by three-star restaurants in Paris, reminiscent of high-quality wine.

Considered the ultimate food pairing sake that enhances the flavor of dishes, this is the finest bottle of Hakurakusei. It was also served at the Ise-Shima Summit.

A refreshing and fresh taste like lemon.

While being refreshing, it has a rich flavor and a clean aftertaste.

One go

A mellow flavor from long-term storage. Preferred by JAL international flights.