Sobadokoro Ajikido

This is a seasonal soba that we prepare after the summer chicken tomato soba has sold out. We roast organic walnuts and grind them in a mortar, then pour our shop's vegetarian broth mixed with walnut broth over the soba. It is a rich dish that can also be made vegan. We top it with a little white hair onion and soba sprouts that the owner sows and grows every week. The soba sprouts will be available until early November, so that is the period we will be serving it. Both cold and warm versions are recommended.

A simple white dressing made by grinding rich tofu and avocado together in a mortar, topped on soba. You can enjoy a change in flavor by squeezing lemon or drizzling olive oil and mixed pepper. The pink round items are organic spice pink pepper. We will have this available from early March to the end of May 2024. See you next year!!

This is dipping soba made with carefully raised Shamo chicken from Ayabe Kamiyama and Hasu no Mine Farm. The Shamo chicken is light yet full of flavor and has a good texture. Please try the taste of chicken that has been raised over a long period of time. The dipping sauce is on the sweeter side with a strong flavor, made from kombu, dried shiitake mushrooms, mackerel, and bonito flakes, and is further mixed with Shamo chicken broth. Enjoy it with hot broth and either cold or hot soba as dipping noodles.

When it gets cold, the most popular dish is definitely Duck Nanban! The duck meat is lightly sautéed, and the fat that seeps out is used to lightly char the white leeks. This umami combines with the dipping sauce to create an indescribable flavor and richness. This dish is available from mid-October to late April.

Many soba lovers might say, 'This is the only way to enjoy soba!' For children, 'mor soba' is the most popular choice. It's stylish to dip the soba into the broth just a little and slurp it with a sound. The dipping sauce is made using kombu, dried shiitake mushrooms, and katsuobushi (dried bonito flakes). If you wish, we can also provide sun-dried salt, so please feel free to ask. Eating soba with salt is also quite delicious.

When customers ask me, 'What do you recommend?', I always answer with 'Grated Soba'. I still remember the first time I tasted it during my training in Echizen, and how moved I was. The flavor of grated daikon, green onions, and freshly shaved bonito flakes combine perfectly with the soba. It's a 'bukkake' style, so the broth is poured over it.

If you prefer a rich and unique soba, we recommend sesame soba. It is topped with a sesame sauce made from high-quality, flavorful white ground sesame and broth. The flavor of the ground sesame, the texture of the shredded green onions, and the condiments provide a nice accent.

We have created a rich dish topped with tenderly cooked chicken breast on our popular sesame soba. The soba is served with a sesame sauce made by combining your favorite ground sesame with a broth based on kombu and dried shiitake mushrooms. Please mix in the finely shredded green onions well before enjoying.

Finely grated nagaimo is combined with dashi and salt. No eggs are used. With the flavor of seaweed, this dish can be enjoyed lightly. For those who would like to add just a small amount of tororo to other soba, there is a topping option for a little tororo for 50 yen.

The dipping sauce is made by combining only the juice of grated daikon radish and fresh soy sauce. The mildly spicy grated sauce and the umami of the soy sauce enhance the sweetness of the soba noodles. The spiciness may vary slightly depending on the part of the daikon used. If you have a preference for spiciness, whether mild or strong, please let us know.

This soba has been available since the summer of our second year in business as a summer creative soba. We make juice from fully ripe tomatoes from Ayabe's Caramel Farm and serve it with our shop's vegetarian broth. We are planning to offer it from early July to early September this season.