Soba Kogaku

At our restaurant, we aim to provide tempura that can be enjoyed as individual items, as well as tempura that is delicious when eaten with soba noodles. We strive for improvement every day. Our tempura specialty store puts in a lot of effort for customers who enjoy tempura itself. The tempura is fried to have a crispy texture while bringing out the flavors of the ingredients. We make use of ingredients from various regions and you can feel our dedication. We have devised ways for customers to enjoy freshly fried tempura right from the counter. We are committed to serving freshly fried tempura. This is the beauty of tempura from a specialty store. We fry our tempura with the same dedication as a specialty store. We continue to make efforts to satisfy customers who enjoy tempura itself, as well as those who enjoy it with soba noodles. We carefully select ingredients, use high-quality oil, and frequently change the oil to achieve a crispy and light texture in our tempura. Additionally, we provide tempura dipping sauce and salt so that customers can enjoy the tempura on its own. As a result, orders for individual tempura items have increased. In particular, the shrimp tempura (using angel prawns) and shiitake mushroom tempura are popular. We use high-quality oil and frequently change to fresh oil to achieve a crispy and light texture in our tempura. We offer shrimp tempura, burdock root tempura, and shiitake mushroom tempura.

Duck and green onions complement each other well, creating a desirable situation. Why not try Duck Nanban at Ko Kyu? Ko Kyu's Duck Nanban consists of thick duck meat, charred green onions, and piping hot soba. Other duck meat dishes include Duck Liver Paste and Duck Loin Salad. The sizzling Duck Teppanyaki is very popular among duck enthusiasts. The thick duck meat sizzles with a satisfying sound. The delicious Duck Nabe Course (appetizer, assorted tempura, duck hot pot, mori soba or soba rice porridge, and dessert) is also highly recommended.

The Soba Kaiseki course uses carefully selected seasonal ingredients, with attention to allowing customers to feel the season.

1. Soba Tofu 2. Duck Dish 3. Seasonal Vegetable Tempura 4. Two Types of Soba

1. Soba Tofu 2. Soba Gaki 3. Duck Dish 4. Seasonal Tempura Assortment 5. Two Types of Soba 6. Dessert

An omakase course that adds carefully selected seasonal ingredients to the 5000 yen course.

Appetizer ・ Duck Hot Pot ・ Soba Rice Porridge (or Mori Soba) (Please choose one)

Appetizer, Tempura, Duck Hot Pot, Soba Rice Porridge (or Mori Soba), Dessert (please choose one)

Our soba noodles are made from 100% buckwheat sourced from contracted farmers in Ibaraki, and we handle everything from cultivation, selection, milling, to noodle making in-house. Enjoy the authentic taste of our freshly made soba noodles.

The soba variety used is 'Hitachi Autumn Soba' from Ibaraki Prefecture (organically grown under contract), and we are also engaged in self-cultivation through hand harvesting and sun drying in Niiza City, Saitama Prefecture.

Combination Mori/Kake (Cold in summer, hot in winter) Combination Mori/Inaka (Inaka is either whole grain or coarse ground) * Whole grain and coarse ground are limited to 5 servings per day each

Soba Bliss - Fukamidori, Mori, Inaka (Inaka is either Genmai or Aramidori) * Genmai and Aramidori are limited to 5 servings per day. Soba Bliss - Sobagaki, Mori, Kake (Served cold in summer, and warm in winter) 2100 yen. [Side dishes] Our special dishes are perfect for beer and sake snacks.

Our special healthy sweetness.

600 yen [Japanese sake]

Famous water brewed special Junmai (Niigata)

Junmai Ginjo Unfiltered (Saitama)

Special Junmai Sake (Aomori)

Junmai sake brewed in the mountains (Ishikawa)

Special Junmai Sake (Shiga)

Handmade Junmai Dry (Saitama)

Special pure rice sake Toki Toyosato (Ibaraki)

Junmai Daiginjo Aiyama (Ibaraki)

(Mugi) Brewed with Mugi Koji

(Taro) brewed with white koji

(Potato) field preparation

Aged in new French oak barrels by O. Henry