Soba to Tempura Ishiraku JOINUS Yokohama

A refreshing dipping soba for early summer, featuring smooth yuba tofu with added crushed large and thick Kishu Nanko plums. Generously topped with perilla leaves and green onions, it offers a perfect balance of refreshing aroma and umami from the broth.

Chilled soba topped with moist steamed chicken and plenty of refreshing early summer fragrant vegetables, available only in early summer. Add yuzu pepper to taste for a refreshing touch.

The rich flavor of artisan pork is combined with fried eggplant, steamed pumpkin, mitsuba, and yuzu to create a dipping sauce. Enjoy the soba thoroughly coated in the dipping sauce infused with the richness and umami of the pork.

Soba noodles mixed with chopped okra, a summer vegetable, and plenty of tororo. The combination of the fragrant bonito broth and the rich tororo is outstanding. The crunchy texture of the okra also stimulates the appetite, making this a limited summer soba dish.

Early summer soba with crispy tempura made from two plump shrimp and early summer vegetables like pumpkin and eggplant. The refreshing daikon radish stimulates the appetite. (The types of vegetables may vary depending on availability.)

A seasonal tempura soba served with crispy tempura of plump shrimp and seasonal vegetables. Enjoy it with our restaurant's special broth.

Tomatoes in early summer with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish captures the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, allowing you to experience the blessings of the season.

A local dish from Yamagata called 'Dashi', made by soaking finely chopped summer vegetables such as eggplant, okra, and myoga in dashi with natto kelp. The rich texture of the dashi is enhanced with the umami of soba broth. This dish pairs perfectly with chilled tofu.

Manganji pepper, which is in season from early summer to summer, is characterized by its size and slight sweetness. We have prepared it as tempura with eggplant, a representative vegetable of early summer, using the broth from a soba restaurant.

Yanaka ginger, a symbol of early summer. The fresh and refreshing spicy seasonal leaf ginger enhances the deliciousness of vegetables when dipped in the rich and flavorful Kanazawaji miso. The refreshing aroma of ginger and the deep sweetness of Kanazawaji miso combine perfectly.

By grilling fresh early summer eggplants whole, we retain their juiciness while achieving a fluffy texture. The creamy yuba is combined with the flavor of soba shop broth in a savory minced sauce. This dish captures the essence of early summer with its rich umami and creamy texture.

A refreshing dish of early summer Yanaka ginger wrapped in juicy pork. It features a fragrant aroma typical of early summer that lightly wafts through the nose, along with a crunchy texture and a perfect balance of the savory flavor of the pork.

The conger eel known as summer conger has less fat and a mild flavor during this season. It is served as a refreshing vinegar salad with thinly sliced cucumber. The aroma of myoga enhances the deliciousness of the seasonal conger eel.

Namero, a fisherman's dish made with fresh seasonal sardines, finished with myoga, shiso leaves, ginger, and miso. This dish, said to be so delicious that you want to savor it until the end, is a must-try in early summer, especially paired with junmai sake. The rich aroma and flavor of the rice, the depth of the miso, and the umami of the fresh fish create a perfect marriage. The refreshing condiments make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its prime from early summer to summer. It is deep-fried until crispy to lock in the umami and marinated in a special sweet and sour vinegar with delicious early summer vegetables that have a crunchy texture. This dish is a sweet and sour delight that stimulates the appetite in early summer.

The first bonito of the season, which arrives in early summer. It is said that Edoites love to eat this seasonal delicacy during this time. After briefly searing the surface to enhance its aroma, it is mixed with plenty of fragrant vegetables such as myoga, kaiware, and green onions. The refreshing ginger soy sauce perfectly enhances the crispness of the vegetables and the umami of the bonito.

Fresh corn that has absorbed plenty of early summer sunshine, enhancing its sweetness. By finishing it as a lightly battered tempura, the natural sweetness is tightly sealed. Enjoy the crispy texture and the sweetness of early summer.

Crisp-fried seasonal vegetables such as pumpkin, eggplant, and okra, along with three plump shrimp. This is a seasonal limited assortment of tempura filled with the deliciousness of early summer.

Grilled miso made by kneading shikyo miso with perilla leaves, myoga, green onions, and buckwheat kernels, giving it a fragrant grilled finish. The sweetness of shikyo miso, the aroma of yuzu, and the texture of buckwheat kernels create a delightful accent. This is a traditional soba appetizer that pairs well with sake.

Soba tofu made from fragrant soba flour ground in a stone mill in the restaurant. The sweetness of the tofu and the aroma of the soba blend perfectly for a creamy finish. A dish from a soba shop that is enjoyed with soba dipping sauce.

Eggs are mixed with soba broth and cooked lightly. The gentle aroma and umami of the dashi, along with the sweetness of the eggs, create a perfect balance in this soba shop's egg omelet. It is an essential dish before soba.

A dish slowly simmered with domestic beef tendon meat, adding the sweetness of miso and the richness of soy sauce. The tofu, which absorbs the umami of the beef tendon, is also delicious.

A dish grilled to a fragrant finish, coated with a concentrated flavor of soba restaurant's sauce. The unique richness and umami of Bungo chicken from Oita Prefecture combined with the flavor of the broth creates an exquisite taste.

Duck meat that has been consumed in soba shops for a long time. The precious Kyoto duck, which has a limited production, is characterized by its rich depth of flavor and unique texture. Quickly grilled and served with salt. Enjoy it together with the sweetness of grilled green onions.

<Appetizer, Tempura, 2:8 Soba>

Assorted appetizers, grilled chicken, 2:8 soba

Assorted appetizers, grilled chicken, tempura, 2:8 soba