Santake

The owner walks around the town and carefully selects one bottle of sake for that season to serve.

Soba-yu (buckwheat noodle water) dilution is recommended.

This soba is served with fried eggplant and refreshing vegetables, combined with a special roasted buckwheat miso made using Sendai miso. It is available from early March to late October.

Soba made with fresh jun-sai directly sourced from Akita. It is scheduled to be available from early June to late July.

The 'Tori Ten' features tempura made from Date Akadori chicken, dipped in a sweet and savory sauce, and served with a squeeze of lemon. The 'Oroshi' is enjoyed with a flavorful broth that complements the taste of grated daikon, providing a refreshing experience. Available from early May to late September.

This soba is served with fragrant maitake mushroom tempura and a flavorful grated sauce made from the umami and sweetness of daikon radish. It is available from early September to late December.

Soy sauce flavored nabe yaki udon is available year-round, but the winter limited miso nabe yaki udon is also popular. This dish uses Sendai miso, which has a sesame flavor that stimulates the appetite. Miso nabe is offered from early November to late February.