Awaji Okina

This is a handmade 2:8 soba made from buckwheat sent from contracted farmers in Ibaraki, Hokkaido, Nagano, and other regions, milled fresh each time. It is served with a broth made from Satsuma's honkarebushi, natural kombu, and donko from Izu, combined with a dipping sauce made from Shinshu soy sauce.

Uses Shinshu-grown spicy daikon

Local eggs from Kitazaka Poultry Farm 'Momiji' are used

This is a dipping soba served with warm duck broth and cold soba noodles.

This is a soba made with Awaji beef, a specialty of Awaji Island.

A meat soba made with carefully selected Awaji beef from Awaji Wagyu. It is a dipping soba served with cold soba noodles.

A menu item available only on Fridays and Saturdays, featuring thicker, darker soba noodles that contain a lot of sweet skin.

A winter specialty, Duck Nanban. Recommended for duck lovers.