Sobakiri Saito
蕎麦きり さいとう
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A fragrant and heartwarming soba restaurant
Évaluation
Japan Évaluations des utilisateurs3.60(1 avis)Avis
Menu
Made with a ratio of 2 parts binder to 10 parts buckwheat flour, commonly known as 'soba'. Enjoy the sweetness of buckwheat and its refreshing texture.
Made with only buckwheat flour and negative ion water. It has the original flavor and pleasant texture of soba. Additionally, all menu items can be made with 100% buckwheat flour for an additional 100 yen.
First, try the 'seiro' noodles, then the 'jūwari' noodles.
Cold soba noodles go well with a rich broth containing duck meatballs.
Abundantly fried seasonal vegetables.
This is the standard at a soba restaurant!
Our recommended dish! We slice fresh conger eel sourced from the market every morning at the store.
Summer limited menu. A superb bukkake soba with freshly shaved bonito flakes and freshly grated daikon.
Cold soba noodles with a fragrant light soy sauce-based dipping sauce. Yuzu adds a refreshing touch.
The 'tempura bits at the soba restaurant' have a bit of value.
Duck and green onions go great together. A dish that warms the body.
Soba noodles topped with plenty of burdock tempura and grated daikon radish.
Soba noodles topped with tempura shrimp, vegetable tempura, and yuzu citrus.
Separate serving of vegetable tempura.
Tempura with shrimp and vegetables served separately.
The owner likes to eat anago tempura by putting it in soup.
A deliciousness that leaves a lingering taste of secret sauce.
A hearty dish with one conger eel and two prawns!
Tempura is a dish of seafood and seasonal vegetables.
Please enjoy our recommended conger eel tempura as a single item.
Made by adding dashi to the carefully selected eggs from Suga Poultry. Enjoy it with plenty of grated daikon radish.
Conger eel grilled to perfection. Enjoy with wasabi soy sauce. Goes well with alcohol.
If you want to taste the pure flavor of soba, this is the one to try.
Duck meat lightly roasted to tenderness and steamed.
Chicken neck skin simmered in Hatcho miso. A forbidden snack!
Enhanced with the flavor of conger eel broth.
We offer pickled vegetables in bran for a limited time only.
Buckwheat flour solidified with kudzu. Please enjoy with real wasabi and soba dipping sauce.
A mixture of Nishikyo miso, buckwheat seeds, yuzu, etc., grilled to a fragrant flavor.
Cold zenzai with homemade red bean paste served with soba tofu.
A very fragrant handmade ice cream made with buckwheat tea.
The combination of carefully selected agar jelly and buckwheat tofu creates a pleasant texture.
Cream Anmitsu is served with soba tea ice cream, and the combination of black honey and soba tea ice cream is excellent. The agar in the Anmitsu is made using agar from the long-established Mizushima Shoten in Urawa. They have been using the same manufacturing method for 80 years, cooking the agar with firewood in the traditional way. The aroma of seaweed and its texture are superb.
Tottori Prefecture, Ota Shuzo Co., Ltd. Sake rice: locally grown Tamaki 80% polished. You can feel the strong umami of the rice.
Do not speak of Junmai sake without drinking Hikoson from Saitama's Hasuda City, brewed by Kamikizu Sake Brewery Co., Ltd.! This is a must-drink sake.
A sake made by Kubo Honke Sake Brewery in Nara Prefecture, resulting in a sake that the brewers themselves want to drink. Number one in danger!
Sake brewing with the motto of 'All Body Brewers'. You will understand when you drink it.
