Soba fait à la main Sobashiki Kioicho

A refreshing dipping soba for early summer, featuring smooth yuba tofu with large, thick Kishu Nanko plums added for a tangy flavor. Generously topped 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 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 daikon radish 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. Please enjoy it with our restaurant's special broth.

Tomatoes in early summer with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish captures the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, allowing you to experience 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 as tempura with eggplant, a representative of early summer vegetables, using the broth from our soba shop. The broth, which has thoroughly soaked into the dish, enhances the deliciousness of the seasonal early summer vegetables.

Yanaka ginger, a symbol of early summer. The fresh and refreshing spicy seasonal leaf ginger enhances the deliciousness of vegetables when dipped in the rich and flavorful Kanazawaji miso. The refreshing aroma of ginger and the deep sweetness of Kanazawaji miso blend perfectly.

By grilling fresh early summer eggplants whole, we retain their juiciness while achieving a fluffy texture. The creamy yuba is combined with the flavor of soba shop broth in a savory minced sauce. This dish captures the essence of early summer with its rich umami in a creamy texture.

A refreshing dish of early summer featuring Yanaka ginger wrapped in juicy pork. It has a fragrance reminiscent of early summer that lightly wafts through the nose, with a crunchy texture and a perfect balance of the savory flavor of the pork. *Available from 3 PM.

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.

Namero, a fisherman's dish made with fresh seasonal mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you'll want to savor it until the end, is a must-try in early summer, especially paired 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 perfect marriage. The refreshing condiments will make you want to keep drinking sake.

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

Seasonal corn that has absorbed plenty of early summer sunlight, 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.

Miso is grilled to a fragrant finish. It is a perfect dish for pairing with sake.

Smooth soba tofu with a gentle aroma of buckwheat flour. Recommended as an appetizer or with sake.

Simple yet unique. A potato salad that is characteristic of a soba shop. Perfect as a snack or a palate cleanser.

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

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 pickles. The refreshing taste is perfect 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.

Juicy grilled tsukune served with a rich egg yolk. A simple yet flavorful dish that enhances the umami.

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

This is Mori Soba made with hand-made buckwheat flour ground in a stone mill, allowing you to enjoy its aroma and texture. Please enjoy a freshly made and boiled serving with our special dipping sauce.

Served with flavorful Setouchi seaweed. Enjoy the pleasant texture of the soba along with the aroma of the sea.

This is a refreshing dish served with fragrant soba noodles and grated daikon. Enjoy it with a moderate spiciness.

Served with sticky grated Yamato yam on smooth soba noodles. Enjoy the smooth texture and rustic flavor.

We served warm dipping sauce that spreads the deliciousness of duck and green onions, accompanied by fragrant yuzu and mitsuba. Enjoy the rich flavors with soba.

This is Kake Soba topped with fragrant Mitsuba and refreshing Yuzu. Enjoy the deep flavor of the warm broth along with handmade soba.

This is egg tofu soba served in a fragrant broth based on kombu and bonito dashi. Enjoy the deep flavor along with the fluffy egg.

This is a mountain-style soba topped with grated Yamato yam, which has a rich stickiness and aroma. You can enjoy the smooth texture along with the natural sweetness and flavor of the Yamato yam, complemented by fragrant broth.

This is Curry Nanban Soba, a fusion of spicy curry flavor and aromatic broth. Enjoy the rich soup along with the warm taste of soba.

This is a Nanban soba with fragrant duck meat, accompanied by mitsuba and yuzu. You can enjoy the deep flavor harmonized with the richness of the duck and the refreshing aroma of yuzu.

A meal that begins with appetizers unique to soba restaurants, such as miso grilled to a fragrant finish, soba tofu, and seasonal vinegared dishes. Enjoy a variety of small dishes that can also be enjoyed as sake snacks, including dashimaki tamago, sakura shrimp, firefly squid, and grilled duck. Accompanied by freshly fried tempura, you can choose either morisoba or kakesoba made from stone-milled soba for the finale.

This is a course where you can enjoy a variety of dishes unique to a soba restaurant. Starting with appetizers such as grilled miso, soba tofu, vinegared dishes, and deep-fried vegetables, we also prepare dishes that make use of seasonal ingredients, including rolled omelet, sashimi of sea bream, and grilled duck. You can choose to finish with mori soba or kake soba, along with tempura of shrimp and seasonal vegetables and sashimi of sea bream.