Namiki Soba

Duck raised for foie gras, with little gamey smell, and fat that has the aroma of foie gras, pairs exquisitely with Nasu's Shirobijin leeks. It is also recommended to add fried vegetables and yuzu pepper for a change in flavor. 1400 yen (excluding tax)

刻み海苔が乗ったお蕎麦

Mor soba + tororo

Soba noodles with tempura (shrimp, Nikko maitake mushrooms, eggplant, pumpkin, green vegetables)

Two mini kakiage tempura are placed on top of cold soba noodles! It's a dish that can be enjoyed either by dipping it in the sauce or by pouring the sauce over it.

This dish features fresh yuba from Nikko served on top of cold soba noodles. If you visit Nikko, be sure to try the yuba as well.

Please enjoy the 100% buckwheat noodles from Nikko, served as 100% soba without any additives. Limited to 10 servings per day.

A dish topped with mountain vegetables on cold noodles.

Please enjoy the noodles mixed with warm chicken broth.

Noodles topped with shredded seaweed + tempura

Three servings of mori soba

Morin Soba for 5 servings

A large tempura fritter is placed on top of the soba noodles!

Soba with tempura (shrimp, Nikkō maitake mushrooms, eggplant, pumpkin)

Soba noodles with a raw egg

Soba noodles with 3 pieces of fried tofu

A dish with chicken and onions in a rich curry sauce. A popular menu item among regular customers.

A dish of warm noodles bound with egg

Made with Namiki Soba's special miso.

Our specialty 'Duck Seiro' made with our proud broth. It comes with yuzu pepper and local vegetables, please add them to your liking. It's delicious in two ways!!

Winter to Spring: Ice-aged fully ripened buckwheat; Summer: Nikko summer soba; Summer to Autumn: Summer-Autumn equinox soba; Autumn to Winter: Nikko Aoi soba