Suishakusha Center-gai Ten

This is a type of white soba made from the core part of buckwheat, carefully removing the outer layer. It is well-received for its smooth texture. It also appears as a closing dish in banquets.

Tempura Zaru Soba is characterized by its crispy texture from the deep-fried tempura. By coating it in a way that 'blooms like a flower', it enhances the deliciousness when dipped in the tempura sauce.

Tempura soba characterized by crispy tempura. By coating it as if 'making flowers bloom', the broth seeps in, allowing you to enjoy a rich flavor.

The stickiness of the grated yam clings to the soba, enhancing the texture. It can be made with cold broth or warm soup.

A refreshing type of soba with grated daikon radish.

It is said that the curry at the soba shop is different. The watermill has been roasting wheat flour and mixing it with curry powder since ancient times. The unique thickness and spiciness of curry udon and soba boast a strong popularity.

Fried tofu provides a good broth. On cold days, of course, but even on warm days, it offers a comforting feeling. It is a gentle udon.

Although Aqua does not have window seats, you cannot see the real moon, but you can enjoy the atmosphere. Eating with your eyes, this Japanese cuisine is delicious.

Popular evening drink set with one drink included♪