Soba to Saamon to Yuuan

Juwari soba made with freshly ground, freshly made, and freshly boiled buckwheat noodles. We source strong aromatic and deeply flavored buckwheat and mill it ourselves. This dish allows you to experience the original flavor of soba.

A platter of about five items including shrimp, salmon wrapped in shiso leaves, and three types of vegetables. The salmon tempura is a rare treat. The pairing with perilla leaves is exquisite. You can choose between tempura dipping sauce or matcha salt according to your preference.

I tried putting tororo and aonori on top of bukkake soba. This dish is number one in mildness. Yamato has been used as a nourishing vegetable since ancient times, and it contains a lot of starch-decomposing enzymes, making it a healthy food that promotes digestive function.

I sprinkled leaf wasabi on the bukkake soba. The leaf wasabi is pickled in soy sauce, and its moderate spiciness pairs perfectly with the soba. The sharpness is toned down, making it enjoyable even for those who are not fond of wasabi.

We combined mushroom oroshi, which is also popular as a snack with alcohol, with soba noodles. We included about six types of mushrooms, creating a harmony of flavors from each. This dish is irresistible for mushroom lovers.

Don't you think the person who first thought of eating mountain vegetables and soba together is amazing? The moderate bitterness of the mountain vegetables and the simplicity of the soba match perfectly. It also pairs wonderfully with the sauce for bukkake.

When you quickly dip the soba into the rich duck fat and the aroma of charred green onions that seep out in the broth, it clings together firmly, spreading a blissful flavor in your mouth. Please be sure to try this elevated dish at least once.

The simplest warm soba. Because of this, you can enjoy the flavor and texture of the soba, as well as the dedication to the dipping sauce. Please also enjoy the flavor of the shaved bonito flakes blended with the soba.

The creamy grated yam mixes together with the broth and soba, creating a harmonious experience that brings it all to your mouth. You can be sure that its mildness will make your heart feel relaxed! Maybe...

A nostalgic taste that gives a feeling of the countryside, this mountain vegetable soba is a dish that somehow evokes the Showa era. The crunchy texture of the mountain vegetables is addictive.

This wasabi leaf soba adds a touch of sophistication to the regular soba. The slightly spicy flavor of the wasabi leaf is a pleasure that children cannot appreciate, making it an adult-only delight. Once you try it, it becomes addictive.

Topped with mushrooms simmered in homemade sauce over soba. A mix of various mushrooms adds a rich flavor to the dipping sauce. It's a heartwarming dish.

While you may often hear about herring soba, if we have herring, as a restaurant that serves salmon, it makes sense to have salmon soba as well. This dish was born from that idea. It is topped with sweet simmered salmon, and it might be a unique dish in the world.

A classic dish at soba restaurants, Duck Nanban Soba. This is a recommended menu item for those who find plain soba a bit lacking or prefer meat dishes. The broth infused with the flavor of duck fat and grilled green onions is exquisite. Be careful not to drink too much of the broth!

We have combined kake soba and tempura. To maintain the crispiness of the tempura, it will be served separately instead of placed on top of the soba. Please enjoy a total of five items, including shrimp, salmon, and three types of vegetables.

I mixed creamy tororo and egg with mochi barley rice, then drizzled it with special soy sauce. The texture is addictive. When you scoop it with a ladle and eat it, it disappears in no time.

This is rice made with the specialty product 'mochi barley' from Fukuzaki. Please enjoy it with dishes such as salmon.

This is homemade soba miso made by sourcing buckwheat and mixing it with rich miso.

If you want to enjoy the flavor of buckwheat, Soba Gaki is perfect! Please enjoy the flavor of freshly ground buckwheat flour from a stone mill.

We have realized the best namerou as a companion for rice and sake with salmon. It pairs perfectly with miso.

We have sandwiched salmon cured with kombu and vinegar, marinated in yuzu flavor, with daikon. It is delicious.

This is a koiban age made with minced salmon. Please try the fluffy texture that is different from satsuma age.

We have made Nishikyo Yaki easy to eat and stylish by removing the skin and bones and turning it into a bite-sized portion.

Fried salmon and fried eggplant are topped with a rich dashi. It has a great flavor.

Enjoy the rare 'Salmon Shinjo' with the rich broth from the soba shop.

The flavor is strong, yet the texture is fluffy. This dish is carefully crafted to maintain this balance.

The moderate sweetness and freshness spread throughout the mouth. It is a perfect dish after a meal.

When you're tired, sweet things are the best. With chilled sweet red bean paste and soba ice, it's refreshingly cool!

Using buckwheat flour and sweet rice flour, we made chewy dumplings and fried them. Please enjoy them with miso.

The dough made with buckwheat flour has a rich aroma. It can be enjoyed as is or paired with ice cream. Feel free to enjoy it your way!