Ishiusubiki Nihachi Soba Ishiraku Nijubashi

A refreshing dipping soba for early summer, featuring smooth yuba tofu with large, thick Kishu Nanko plums added for a tangy flavor. Topped generously with perilla leaves and green onions, it offers a perfect balance of refreshing aroma and umami from the broth.

Chilled soba topped with moist steamed chicken and plenty of refreshing early summer fragrant vegetables, available only in early summer. Add yuzu pepper to taste for a refreshing touch.

The rich-flavored artisan pork is combined with fried eggplant, steamed pumpkin, mitsuba, and yuzu to create a dipping sauce. Enjoy the soba thoroughly coated in the dipping sauce infused with the richness and umami of the pork.

Soba noodles mixed with chopped okra, a summer vegetable, and plenty of tororo. The combination of the fragrant bonito broth and the rich tororo is outstanding. The crunchy texture of the okra also stimulates the appetite, making this a limited summer soba dish.

Soba with crispy tempura made from two plump shrimp and early summer vegetables like pumpkin and eggplant. The refreshing grated daikon stimulates the appetite. (The types of vegetables may vary depending on availability.)

A seasonal limited tempura soba served with crispy tempura of plump shrimp and seasonal vegetables. Enjoy it with our restaurant's special broth.

Includes assorted appetizers, tempura, and 2:8 soba noodles. Can be changed to warm soba. The contents before the soba may change depending on the availability of ingredients. Extra large portion... 220 yen, additional soba... 440 yen.

※ Assorted appetizers, grilled chicken, 2:8 soba noodles. ※ Can be changed to warm soba. ※ The contents before the soba may change depending on the availability of ingredients. ・Large serving…220 yen ・Extra soba…440 yen

※ Eight dishes, grilled items, tempura, 2:8 soba. ※ Can be changed to hot soba. ※ The contents before the soba may change depending on the supply situation. ・Large serving…220 yen ・Extra soba…440 yen

Seasonal corn that has absorbed plenty of early summer sunshine, enhancing its sweetness. By finishing it with a light batter, we lock in the natural sweetness. Enjoy the crispy texture and the sweetness of early summer.

Light tempura made with shrimp and seasonal vegetables, enhancing the flavors of the ingredients. Enjoy the crispy texture along with the colors of the season.

Early summer tomatoes with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish allows you to experience the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, capturing the blessings of the season.

A local dish from Yamagata called 'Dashi', made by soaking finely chopped summer vegetables such as eggplant, okra, and myoga in dashi with natto kelp. The rich texture of the dashi is enhanced with the umami of soba broth. This dish pairs perfectly with chilled tofu.

Manganji pepper, which comes into season from early summer to summer, is characterized by its size and slight sweetness. We have prepared it fried in dashi together with eggplant, a representative vegetable of early summer.

Yanaka ginger, a symbol of early summer. Enjoy the fresh and refreshing spiciness of seasonal leaf ginger, paired with the rich flavor of Kanazawa miso that enhances the deliciousness of vegetables. The refreshing aroma of ginger and the deep sweetness of Kanazawa miso blend perfectly.

The conger eel known as summer conger has less fat and a mild flavor during this season. It is served as a refreshing vinegar salad with thinly sliced cucumber. The aroma of myoga enhances the deliciousness of the seasonal conger eel.

A fisherman's dish made with fresh seasonal sardines, finished with myoga, shiso leaves, ginger, and miso. This delicious early summer dish is said to be so good that you want to savor it until the end, and it pairs perfectly with junmai sake. The rich aroma and flavor of the rice, the depth of the miso, and the umami of the fresh fish create a wonderful marriage. The refreshing condiments make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its peak season from early summer to summer. It is deep-fried until crispy to lock in the umami, and then marinated in a special sweet and sour vinegar with delicious early summer vegetables that have a crunchy texture. This dish is a sweet and sour delight that stimulates the appetite in early summer.

A simple dish that allows you to enjoy the aroma and flavor of soba as it is. It pairs perfectly with homemade dipping sauce, making it a fundamental dish to savor the true taste of soba.

A simple yet profound dish topped generously with fragrant seaweed from the Seto Inland Sea. The umami of the seaweed harmonizes exquisitely with the flavor of the soba, creating a taste that remains enjoyable until the last bite.

A dish topped generously with grated daikon, offering a refreshing taste. The spiciness of the daikon enhances the flavor of the soba, allowing you to enjoy a light and refreshing texture.

A bowl of cold soba topped with the sticky and flavorful Yamato yam. The gentle taste of the grated yam harmonizes beautifully with the simple flavor of the soba.

A genuine steamed dish with the rich aroma of Kyoto duck, enhanced with green onion, mitsuba, and yuzu. Each time you dip the soba, the delicious flavor of the duck spreads in your mouth.

This is a warm soba served with mitsuba and yuzu. It's a simple yet soothing bowl.

Soba noodles with fluffy egg that gently mixes with the broth, offering a smooth texture. A heartwarming bowl.

The sticky texture of Yamato yam blends with the hot broth, enhancing the flavor of the soba. It is a satisfying dish.

A bowl combining curry with a fragrant spice in a Japanese-style broth. The soba noodles, which go down smoothly, pair perfectly with the spicy dipping sauce.

This is a Nanban soba with juicy duck meat harmonized with green onion, mitsuba, and yuzu. The flavor and aroma of the duck bring out a deep taste.

Grilled Saikyo miso blended with buckwheat and aromatic vegetables. A unique dish from a soba restaurant.

Smooth homemade tofu made with buckwheat. Recommended as an appetizer or side dish.

Hamo Itaba is characterized by its elastic texture and refined sweetness. It is a dish that pairs exquisitely with chilled sake or shochu.

Simple yet distinctive. A potato salad unique to a soba shop. Perfect as a snack or a palate cleanser.

Fluffy and carefully rolled dashi omelette served with grated daikon. The gentle flavor infused with dashi brings a comforting and soothing experience, making it a classic dish.

Served with sweet grilled green onions and shishito peppers alongside the fragrant grilled duck. A popular sake dish unique to soba restaurants that expands in flavor with every bite.

A small selection of various pickled vegetables. The refreshing taste makes it a perfect dish to enjoy between soba and drinks.

This dish is made by simmering beef tendon and tofu in miso. The rich miso enhances the umami of the ingredients.

Homemade tsukune, packed with the delicious flavor of chicken, is grilled to perfection and served with a rich egg yolk. The creamy egg yolk adds a smoothness to the taste of the tsukune, making it a delightful dish before soba.

Grilled Bungo chicken with a flavorful soba restaurant sauce. A dish that enhances the deliciousness of the ingredients.

By grilling fresh early summer eggplants whole, we retain their juiciness while achieving a fluffy texture. We add the rich flavor of creamy yuba combined with the broth from a soba shop in a sauce. This dish captures the essence of early summer with its creamy texture and robust flavor.

A refreshing dish of early summer Yanakoshou ginger wrapped in juicy pork. It features a fragrance reminiscent of early summer that lightly wafts through the nose, a crunchy texture, and a perfect balance of the savory flavor of pork.

The first bonito of the season, which comes into season in early summer. It is said that Edoites, who love seasonal foods, must eat this dish during this time. After briefly searing the surface to enhance the aroma, it is mixed with plenty of fragrant vegetables such as myoga, kaiware, and green onions. The refreshing ginger soy sauce perfectly enhances the crisp vegetables and the umami of the bonito.