Soba Mae Nigo

Duck meat filled with a rich umami flavor in tender flesh, served boiled in a special tsuyu from Sobamae.

Hot soba with beef

A specialty from Kyoto and Hokkaido. The herring bones are completely removed and it is sweetly simmered.

Contains 2 pieces of shrimp tempura. The shrimp tempura is fried with buckwheat flour, making it gluten-free.

The yolk is soft-boiled and the white is runny. It is completely different from poached eggs.

2 shrimp, 5 types of vegetables Fried with buckwheat flour, gluten-free

Beef rice bowl

1 shrimp, 5 types of vegetables Coated with buckwheat flour and deep-fried. Gluten-free

The broth made from katsuobushi is exceptional. The broth is topped with four types of vegetables.

Soba with seaweed

It is eaten by mixing natto and egg yolk well.

It contains grated raw yam.

It is eaten by dipping into a slightly thick tsuyu with grated daikon, green onions, and wasabi.