Suzuki Soba Restaurant

Since it's town soba, we serve a generous portion for one.

It comes with shredded nori on morisoba.

The fried bits of chilled Tanuki are specially made with plenty of eggs and a generous amount of sesame oil.

Fried tofu made with domestic soybeans. It is simmered in a slightly sweet soba broth base. It is served slightly warm.

Served in a bukkake style with one anago and vegetable tempura.

This is a set of tempura with shrimp, eggplant, pumpkin, and shishito peppers served with cold morisoba.

This is a set of cold zarusoba with tempura of shrimp, eggplant, pumpkin, and shishito peppers. It is a popular summer menu item created by a soba shop in Tokyo around 1950.

The crispy fried anago is cut in half for easy eating. It comes with eggplant, pumpkin, and shishito peppers.

Soft white leeks are grilled on a hot plate, and duck breast is lightly simmered in a sweet sauce, served with cold soba for dipping. Soba is good, but it is also delicious when eaten with kishimen.

It takes a bit of preparation, but we grate Yamato yam every day in the store.

It is an exceptionally delicious combination. Please give it a try.

In summer, it comes with watermelon. In autumn, it comes with grapes. It's refreshing when you don't have an appetite. Even for delivery, we put in plenty of ice, so it's very cold. By the way, it's available all year round.

It is tempura with shrimp and pumpkin. It is a standard product, and New Year's soba is usually tempura soba.

Includes one piece of tempura and one piece of mochi. Additional mochi can be added for 100 yen each.

This is a warm version of tororo soba, with tororo and egg on top of warm soba. If you order takeout, the presentation may be disrupted, so it is best to enjoy it at the restaurant.

It is decorated to resemble the face of Okame with fish cake, datemaki, naruto, bamboo shoots, grilled wheat gluten, and shiitake mushrooms.

The broth is thickened with potato starch and contains ingredients from Okame. It warms you from the core on cold days. This dish was invented during the late Edo period.

This is a type of soba made during the Edo An'ei period, with its peak season in winter when new seaweed is available. The name is said to originate from the fact that the alternative name for Asakusa seaweed was 'Flower of the Shore.'

Chopped deep-fried tofu. Can be changed to boiled deep-fried tofu for an additional 100 yen.

It's simple, so the aroma of dried mackerel is prominent and delicious!

A winter staple menu. Warming from the inside out.

Tempura Nabe Yaki Udon comes with added shrimp tempura and chicken. Additionally, it will be served in a thicker earthenware pot for better heat retention! Please be careful as the pot will be very hot even when delivered.

Uses European duck and domestic white leeks.

The curry powder is a homemade blend. Curry soba and rice are addictive!!

By the way, what is Nanban? It means with long green onions.

We use the part called the core ball, which is located between the inner thigh and outer thigh of domestic pork leg. It is a cut of red meat with a moderate amount of fat marbled throughout.

Chicken Nanban is wrapped in beaten egg.

This is tempura mochi. It is served with grated daikon. It has a delicious flavor that blends with the frying oil even when eaten as is. Please enjoy it with soy sauce or soba dipping sauce.

A small serving of curry rice. The rice is 150g.

Delicious Miyagi Prefecture Koshihikari. 250g

150g

400g

Two shrimp tempura and pumpkin tempura. A secret sauce that has been continuously replenished! Fried in carefully selected premium oil, so it doesn't feel heavy. That's why it's a popular menu item among older people.

It features one piece of anago and pumpkin tempura. Anago is a slightly unique ingredient, but by frying it at a slightly higher temperature for a longer time, it becomes crispy and fragrant.

Cut to a thickness of 1 cm and fried crispy with fresh breadcrumbs.

This is a pork version of the Oyakodon.

It is different from curry rice. In terms of taste, it might be like curry nanban rice?! It contains pork, onions, bamboo shoots, mushrooms, komatsuna, and naruto.

Prepared in the morning and simmered slowly. Can be served quickly. Perfect for when you're in a hurry!

Since we fry the pork cutlet after receiving the order, it is hot and crispy.

Three plump shrimp tempura are included with a clear soup. The soup is made with the same broth as soba dipping sauce, so the flavor is rich!

Domestic eel used. The eel sauce is our unique sauce that has been used for many years, replenished over time.

Homemade soy sauce, straight noodles, menma, and chashu. Traditional soy sauce ramen, not too rich.

It contains mochi.

Our restaurant's homemade chashu uses shoulder roast with a moderate amount of fat.

This is a summer limited product. However, it is offered from after Golden Week until about the time of changing clothes.

Crispy loin cutlet made with domestic ingredients, served with lemon and sauce. We have significantly reduced the price by cutting down on the preparation process.

This is seaweed carefully cultivated by fishermen in the rich natural environment of Banzu tidal flat in Kisarazu. Delicious seaweed! The fragrant seaweed is quickly grilled at the shop. It is perfect as an accompaniment to sake with wasabi soy sauce. It is also recommended to alternate bites with it and board wasabi.

This is a hot and fluffy tamagoyaki seasoned with soba broth, hon mirin, and spicy sauce, and cooked with sesame oil. Please enjoy it with plenty of grated daikon. During busy hours, we may refuse service.

It is popular as a low-calorie natural food made with Yoshino kudzu starch. Please enjoy the smooth and chewy texture.