Shinshu Soba Restaurant Yamahay

Higashiomi City, located about a 30-minute drive west of Karuizawa, is known as the land of walnuts. Please enjoy soba noodles with walnut broth that has been ground in a mortar. The aroma and richness of walnuts spread throughout.

A set meal of highland vegetable tempura, mountain vegetable grated radish, and grated yam soba, served with homemade dessert.

We patiently wait for the time when our homemade broth, made by combining soy sauce and mirin and aged in a jar, can be enjoyed by everyone.

We combine dashi and broth with a perfect blend to create a unique soup for each customer. Our commitment to not using any chemical seasonings is a tradition that has been passed down from the past.

We have prepared Shinshu-grown mushrooms cooked in-house. Please enjoy the warm taste and aroma of this dish.

The soba broth is made daily from Hokkaido Rishiri kelp, bonito flakes, and thickly shaved Muneta bonito.

Grated Matsudai Nagaimo gently placed on top. Smooth and refreshing, it pairs perfectly with soba dipping sauce.

We want you to enjoy the locally sourced ingredients freshly fried, so we intentionally serve them separately from the soba noodles.

Sobagaki served with freshly ground buckwheat flour has a rich aroma. Please enjoy the local soba.

Mixed with seasonal ingredients. Plus 250 yen.

Soft pork cooked with ginger. Plus 450 yen.

Small rice bowl with shrimp and vegetables, plus 550 yen

A small bowl of pork cutlet with sauce. Plus 600 yen.

A small bowl of Shinshu salmon and ikura, a specialty of Nagano Prefecture. Plus 650 yen.

Please enjoy freshly fried tempura with our homemade donburi sauce.

Three slices of pork cutlet on top of shredded cabbage with original sauce

Please enjoy freshly ground and freshly made local soba noodles, boiled right after being made, at the store's stone mill.

The wasabi served as a condiment is prepared with wasabi from Azumino.

Seasonal ingredients are cherished, with mountain vegetables in spring and locally grown vegetables freshly fried from summer to autumn.

Enjoy the smooth texture of Nagaimo (Chinese yam) from the Chikuma River basin in Matsumoto, mixed with soba noodles.