Sarashina

A long-time favorite! The curry made with Sarashina's Japanese-style white dashi is a cut above the rest. For those who want to savor the richness and umami of the Craft Red Chicken, we recommend finishing with rice... it's a great choice! Set meal: 1230 yen (small rice, a bite of tofu, pickles). This dish won the runner-up prize at the 2nd Ogaki Meal Grand Prix.

Hot, freshly boiled handmade 'Nihachi Soba'. Made from Shinshu Yatsugatake wheat, it features a rich flavor and sweetness. The tofu from the water city of Ogaki, paired with our homemade miso sauce passed down since the Showa era, is also delicious! *There is also Hell Soba with 'Hida Beef'. 1580 yen

Ogaki is the number one producer of masu in Japan! This dish is inspired by a masu made of hinoki wood, resembling a well from which clear spring water flows. Enjoy the hand-made soba served in cold well water, presented in the original 'Ogaki Castle' one sho masu. May the long and thin soba bring longevity and good fortune, as we wish for happiness to come! It comes with popular Hida beef and homemade miso sauce with tofu from Ogaki.

The 'water soba' that can only be made with cold well water. The cool, slippery texture of the soba is different from 'zaru soba'! The tofu from the water city of Ogaki, along with the homemade miso sauce passed down since the Showa era, is also delicious!

Experience the true flavor of soba made with our well water! This is a 80:20 soba made from Shinshu-produced buckwheat flour. Enjoy the soba chilled with a broth that includes flavorful artisan Akadori chicken.

Hida beef seasoned with homemade broth! It goes well with cold udon chilled with well water!

Cold herring soba is recommended for hot seasons! It is refreshing with the aroma of perilla leaves, grated daikon, and a hint of wasabi.

Cold herring udon is also delicious! Served with the aroma of perilla leaves and grated daikon.

Cold mountain vegetable udon is prepared with a tamari soy sauce broth. Served with grated daikon and ginger, it's light and delicious!

The most popular udon! Generous amount of meat! Because it's Hida beef, the broth is delicious due to the flavor of the meat! The meat is 5th grade Hida beef used for sukiyaki.

Light Kansai-style white broth. The firm texture and rich flavor of the artisan Akadori chicken is truly exceptional!

Enjoy hand-made 2:8 soba and Hida beef! The Hida beef is grade 5, seasoned with homemade broth. A popular zaru soba dish. How about a glass of local sake 'Ogaki Castle' to go with it?

Enjoy handmade 2:8 soba and Hida beef! Hida beef, zaru soba, homemade miso sauce with tofu, small side dish, rice, clear soup, and pickles.

Freshly made and boiled soba pairs well with sweet and savory simmered herring! Enjoy the local sake 'Oogaki Castle' while nibbling on herring and soba! Oogaki Castle glass for 450 yen.

The meat in the 'Niku Soba' made with Sarashina is, of course, Hida beef! We use grade 5 meat that is also used for sukiyaki. The umami of the meat enhances the broth. This is a dish that we want you to enjoy the broth as well.

The most popular soba dish! The soft-cooked nishin is a specialty of Kyoto! It pairs well with the light white dashi. Feel free to sprinkle some sansho pepper to your liking.

A light Kansai-style white broth. The firm and rich-flavored artisan Akadori chicken is truly exceptional. Many customers come to our restaurant specifically for this soba.

Lightly seasoned with Kansai-style white dashi. Of course, the soba is made with Shinshu-produced stone-ground buckwheat flour, in a 80:20 ratio.

A flavor unique to soba shops, finished with homemade dipping sauce for zaru soba. It's light and not overly sweet, making it suitable even for those who dislike strong flavors! The tender and easy-to-eat Hida beef is popular among the elderly and women. Businessmen are also repeat customers. For those who want a hearty meal, a large serving is available (1290 yen). The rice, cooked with well water, is 'Hatsushimo,' a type of rice that can only be harvested in Mino, Gifu Prefecture. Enjoy it with grated daikon and quail eggs mixed with the sweet and savory meat! This dish won the runner-up prize at the 3rd Ogaki Meal Grand Prix.

A dish that showcases the broth, a culinary battle between the East and West! Enjoy the flavor of the broth! This is Hida beef udon without the noodles. A revival of a Showa-era menu. The dishware is from the 1940s. It features Kanto-style tamari soy sauce broth from the Eastern army. Enjoy it with rice made from 'Hatsushimo' grown in Gifu Prefecture, cooked with well water! Accompanied by a bite-sized yakkō tofu from Ogaki and pickles.

‘A battle of flavors, the great eastern and western cuisine showdown’! Experience the taste of dashi! This is a noodle-less version of Takumi Akadori Chicken Nanba Udon. A revival of a Showa-era menu. The dish is served in a vessel from the 1940s. It features a Kansai-style white soy sauce dashi for the western army's meal. With a firm texture and rich umami, the Takumi Akadori Chicken is truly special! Enjoy it with rice made from 'Hatsushimo' from Gifu Prefecture, cooked with well water! Accompanied by a bite-sized yakkō tofu from Ogaki and pickles.

Recommended as a snack! It is seasoned with our broth. Please enjoy it with the special garlic miso from Sekigahara Mori Shoten.

A dish styled like a thick sauce, seasoned with our shop's broth. A dish made possible by the firm texture of red chicken.

Niku-sui refers to meat udon without the noodles. Surprisingly, this can be a great snack!

This is also popular alongside Hida Beef Meat Soup. It is a dish full of the flavor of Takumi Akadori chicken, made delicious by the broth.

When it comes to Nishin Boiled Fish, it's Kyoto. We have sourced this exquisite item from Kyoto. The most popular snack!

Seven types: chikuwa, konnyaku, hanpen, gobo tempura, daikon, egg, and kombu. It is also available in summer.

A standard snack at soba shops, kamaboko.

Cotton tofu from Asanoya in Ogaki. The delicious tofu is made possible by the high-quality underground water found in Ogaki.

Tofu made with rich underground water from Ogaki. Enjoy it with our homemade miso sauce, passed down since the Showa era!

Green ice cream from the long-established tea shop 'Suigyokuen' in Ogaki. Topped with 'Shiruko Sand', a biscuit known by everyone in the Tokai region, this is a local ice cream from Ogaki.