DASHI to SOBA Suiguruma
DASHIとSOBA 水車
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A stylish soba restaurant to savor the charm of Hiroshima
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＼Hiroshima Station is the best time to eat oysters. From DASHI and SOBA Waterwheel, which celebrates its 60th anniversary, This is a special present only for customers who have made a web reservation. The most popular "Oyster Soba" made with large oysters from Hiroshima Prefecture. The regular price of 5 oysters will be increased to 6 oysters for the same price of 1,630 yen! Please enjoy the delicious broth that the plump oysters soak up. This special plan is only available until the end of January and is limited to web reservations. Please reserve your seat as soon as possible. Date & Time December 17, 2025 (Wed) 11:00 - January 31, 2026 (Sat) 21:00
A popular menu featuring five daily small dishes that make use of soba broth, along with one drink. It is well-received for being a good deal. How about it after work? [The half soba for the finish is an additional charge of 400 yen.]
It is deliciousness that goes well with alcohol.
Marinated black sea bream from Hiroshima Prefecture in soba dashi sauce, a unique marinated dish from DASHI and SOBA Suisha. Served with homemade soba tofu, this popular dish is delicious in two ways on one plate.
A junmai sake that enhances the flavor of rice with 80% polished rice. The classic dry style comes from Kameire Brewery in the sake town of Saijo.
A popular sake nationwide, brewed with the concept of elegance, transparency, and beauty, featuring a gorgeous ginjo aroma that is pleasant to the senses.
Reviving the legendary sake rice 'Hiroshima Nishiki'. As we celebrate the 100th anniversary of our corporation, we return to our roots and seek 'sake that values flavor, characteristic of Kamo Tsuru', once again facing the local ingredients from Hiroshima.
There is pure and soft spring water that flows within the sake brewery. A dry sake that richly conveys the umami of the core rice.
This sake has a dry taste while allowing you to feel the umami of the rice. It is a type of sake suitable for pairing with food. It can be enjoyed at a wide range of temperatures, from cold to warm. Even after opening, it can be stored in the refrigerator and enjoyed deliciously for a long time.
A fruity daiginjo made using Hiroshima ginjo yeast. A local sake from Sanjo, known for its temperature variations and rice production.
Aiming for 'sake to enjoy with meals', it has a gentle aroma and a taste that does not become tiresome. It has a soft mouthfeel and is suitable for both chilled and warmed serving.
A steadfast popular menu item featuring two large shrimp tempura and seasonal vegetable tempura. The contrast between the crispy, hot tempura and the cold zaru soba is a delight.
A popular menu item featuring two large shrimp tempura and seasonal vegetable tempura. The crispy and hot tempura absorbs the broth, offering a delightful change in flavor.
Using a custom blend of buckwheat flour to match the flavor of the waterwheel broth. By repeatedly adjusting the 'cutting blade' that cuts the soba thinly, we have achieved a soba with a pleasant texture. Please enjoy it until the end with soba broth. It's also nice to pour some sake over it.
A classic soba dish, duck and green onion. The combination of fragrant grilled white onion and duck meat is outstanding.
We combine wheat flour and curry powder, and by carefully frying them, we create a special curry powder. This is the watermill's special curry soba, made by mixing that powder with soba broth. It is a popular menu item among foreign tourists. It can also be made as curry udon.
Soba with plenty of fresh vegetables from Kumano and Yoshida, topped with slices of Setouchi lemon, offering a refreshing sour taste. Recommended for when you're a bit tired, during a hangover, or as a closing dish after drinking. A soba unique to Hiroshima, known for its highest lemon production in Japan.
The flavor of the deep-fried tofu combines with the mildly sweet broth from the waterwheel, resulting in a comforting udon. For customers who wish, we can also provide 'Tanuki', so please feel free to let us know.
The very popular cutlet rice bowl pairs perfectly with soba.
A rice bowl topped with two large shrimp and seasonal vegetables, carefully fried, served with a soba set. The sauce for the rice bowl is also made from soba broth.
The chicken is cut into easy-to-eat pieces and carefully bound with egg. The broth for the oyakodon and katsudon is made by simmering soy sauce and mirin to create a 'kaeshi' and combining it with soba broth.
A set meal featuring kayaku rice (mixed rice) cooked in soba broth and soba noodles. Seasonal vegetables are included for a taste of the season. You can choose between hot soba and cold soba.
We have a selection of popular menu items for kids, including fried chicken and French fries.
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