Soba Doyabu

Morin soba served with either ① tororo rice topped with a mixture of Kaga maru yam and soba dipping sauce, or ② rice topped with a special egg from free-range red chickens raised in Oita Prefecture.

The set includes a mori soba with a selection of tempura or a selection of vegetable tempura.

A set of egg rice bowl made with carefully selected eggs laid by free-range red chickens raised in Oita Prefecture, along with a small serving of soba noodles.

A set of oyakodon made with grilled chicken over charcoal and a small serving of soba, prepared with a soba sauce-based broth.

A set of deluxe oyakodon made with carefully selected red eggs and a small serving of soba.

A set of katsu don made with broth based on soba sauce and a small serving of soba.

A special tempura rice bowl with one shrimp tempura and seven types of vegetable tempura, served with a small portion of soba noodles.

A set of special tempura rice bowl with 10 types of vegetable tempura and a small serving of soba noodles

A special tempura rice bowl with 15 types of vegetable tempura and a small serving of soba noodles

A special tempura rice bowl with 3 shrimp tempuras and 7 types of vegetable tempuras, served with a small portion of soba noodles.

A special tempura rice bowl with 2 shrimp tempuras and 11 types of vegetable tempuras, served with a small portion of soba noodles.

A set featuring two shrimp tempuras and a special tempura rice bowl with 16 types of vegetable tempuras, along with a small serving of soba noodles.

Soba made with 90% coarsely ground buckwheat flour

Two layers of mori soba

Cold soba noodles served with nori (seaweed) on top.

Morin soba and kake soba. Which one would you like to eat first?

A dipping sauce made with Kaga vegetables and Kaga maruimo served with cold soba noodles.

Cold soba noodles with a special sesame sauce made from three types of sesame

Duck broth with morisoba made using French Moulard duck

One shrimp tempura and 10-11 types of vegetable tempura served separately with soba noodles

A serving of 15 to 16 types of vegetable tempura served separately with soba noodles

One shrimp tempura and 14-15 types of vegetable tempura served separately with soba noodles

Zaru soba served with two shrimp tempura and 15-16 types of vegetable tempura separately

Soba noodles served with tempura bits

Using carefully selected large nameko mushrooms

Recommended by the manager!

This is grated soba made with Shinshu's Oritani spicy daikon (a daikon with a strong flavor and spiciness).

Uses Kishu plums

Enjoy the classic nishin soba served cold.

Served with a pouring of tempura...

Warm soba made with Rishiri kelp and three types of bonito flakes

It is wrapped in fluffy eggs.

Warm soba with plenty of green onions

Warm soba noodles with plenty of grated daikon

Soba sprinkled with seaweed, the aroma of the sea is the best! Recommended by the manager!

Warm soba with shiitake mushrooms

Using carefully selected large nameko mushrooms

A classic at soba shops... Nishin Soba

Made with French Moulard duck

Warm soba with two pieces of shrimp tempura in a broth

Soba served separately with 15 to 16 types of vegetable tempura

Soba served separately with one shrimp tempura and 10-11 types of vegetable tempura

Soba served with one shrimp tempura and 14-15 types of vegetable tempura separately

A special egg rice bowl made with carefully selected eggs

A special chicken and egg rice bowl made with carefully selected eggs and grilled young chicken thigh over charcoal.

Katsudon from a soba shop

Special tempura rice bowl with one shrimp tempura and eight types of vegetable tempura

Special tempura rice bowl with 10 types of vegetables

Special tempura rice bowl with 15 types of vegetable tempura

Special tempura rice bowl with 3 pieces of shrimp tempura and 7 types of vegetable tempura

Special tendon with 2 shrimp and 11 types of vegetables

Special tempura rice bowl with 2 shrimp and 16 types of vegetables

Homemade buckwheat ice cream made with carefully selected natural eggs

Homemade black honey kinako ice cream made with carefully selected natural eggs

This is actually quite delicious!

A gentle-flavored ice cream that brings out the taste of the ingredients.

Please choose two types from buckwheat, black honey kinako, grilled eggplant, and pumpkin.

Salted squid made with squid ink

Salted squid marinated in koji

Pickles specialty of Nagano Prefecture

Smoked takuan (pickled daikon) specialty from Akita Prefecture (served with cream cheese)

Satsuma-age from the famous kamaboko shop, Takeya

Spicy and delicious!

Using Kagoshima-produced young chicken tenderloin

Uses grilled kamaboko with local sake

A delicacy from Kumamoto Prefecture (tofu marinated in miso for over six months)

Salmon marinated with koji, a specialty delicacy from Fukushima Prefecture

A delicacy specialty of Ishikawa Prefecture

Slowly simmered in sauce

Mackerel is slowly smoked at low temperatures.

Carefully prepared simmered herring

Made with French Moulard duck

A platter of three kinds: pickled fugu roe, miso-pickled tofu, and pickled momiji (maple leaves).

One shrimp tempura and an assortment of 10 types of vegetable tempura

Assortment of 13 to 14 types of vegetable tempura

An assortment of 2 shrimp tempura and 15-16 types of vegetable tempura

Delicious! Recommended by the manager!

Cod marinated in mirin and sun-dried.

The horse mackerel is marinated in mirin and then sun-dried.

It's a classic, but... delicious

Exquisite! Ikeda's family pickled mackerel in rice bran 'Konkakonka'

Please choose your favorite 4 types from our grilled selection.