Tosho Soba Kō Matsudo
戸定そば 幸 まつど / Tojo Soba Kou Matsutsu
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 11/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
Ultime informazioni
A soba restaurant where you can enjoy fragrant handmade soba
valutazione
Recensioni
menù
Using the legendary soba 'Chiba Zairai' seeds. Named 'Tojo Soba' after the old Matsudo place name, Tojo.
Thick cut soba made from coarsely ground buckwheat. The fragrant and authentic flavor of soba.
A comparison of 'Tojo Soba' and 'Coarse Ground Inaka (Thick Noodles)'. Comes with a large serving size of the usual seiro.
Uses sticky tororo. Served with quail eggs.
Domestic crossbred duck raised in Wakkanai, Hokkaido. Tender and flavorful, using rich breast meat.
Shrimp and seasonal vegetables. The shrimp can be eaten with the head.
Three large prawns and shishito peppers. Please enjoy the prawns.
Using organic sake rice without pesticides or chemical fertilizers, produced by the owner to pair with soba. Please take your time to savor the color, aroma, and natural brewing of the sake.
A round and rich flavor. 'Tanagokoro' means 'palm of the hand,' and this product name embodies Ichinokura's commitment to handmade craftsmanship.
This sake is brewed using Miyagi yeast and locally grown rice called Hitomebore.
.jpg?format=webp)
.png?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.png?format=webp)