Tenobe Takadaya

1. Choose your preferred dipping sauce from the menu. 2. Select from two types of somen: 'sarari' or 'tsururi'. 3. Choose side dishes as you like. 4. Don't forget our special sweets and drinks.

A classic nyumen with a blend of yakkonegi, oboro, and shichimi oboro kombu that enhances the umami flavor.

A classic flavor topped with green onions and ginger, simply savoring the deliciousness of the cold green onion and ginger sauce.

Generously topped with plenty of strong-sticky Yamato yam, wasabi, and domestic aonori, served with wasabi.

A comforting flavor with domestic yuzu and oboro, infused with a rich dashi made from tofu, green onions, and shichimi yuzu peel.

Basil, basil oil, red yuzu pepper, kabosu juice. The fresh basil oil and kabosu juice stimulate the appetite with a refreshing taste.

A Chinese-style broth characterized by the flavors of walnut, white leek, mitsuba pepper, black vinegar, chili oil, and sesame walnut, enhanced with pepper from Wakayama Prefecture.

Standard noodles with strong texture. The signature product of 'Tenobe Takadaya'. Compared to the less aged new product, it has a stronger texture, thinness, and a well-balanced smoothness in hand-stretched somen.

Thin noodles with a smooth texture. Made to be about half the thickness of regular somen, they have a good mouthfeel and the strong elasticity unique to hand-stretched somen.

Fried inari, hojicha vinegar rice, seasoned shiitake mushrooms, yuzu peel, Nara pickles. Our original inari mixed with Nara pickles for a textural accent, made with rice cooked in hojicha from Nara Prefecture.

Inari fried tofu, hojicha vinegar rice, seasoned shiitake mushrooms, yuzu peel, Nara pickles, Nara-produced Hinokihikari rice, Parmigiano-Reggiano, honey, and black pepper. A sweet and salty arrangement of the classic inari topped with Parmigiano-Reggiano.

We used a base of Hokkaido-grown adzuki beans to create the filling, adding plenty of gin and matcha. The aftertaste is filled with the aroma of gin.

A rich adult flavor with a base of white bean paste and the aroma of rum, featuring an original yokan lavishly made with dried persimmons from the persimmon specialty store Kuishii in Yoshino.

Generously drizzled with olive oil imported directly from Italy over vanilla ice cream. The refreshing aroma and the sweetness of vanilla are exquisite. *You can choose from several types of oil.

This is a dessert with rich espresso that has the flavor of roasted almonds poured over vanilla ice cream.

Cheesecake made with sake lees and vanilla ice cream, using the local sake lees from the renowned 'Imanishi Sake Brewery' and domestic cream cheese. Enjoy the aroma of the sake lees, the sweetness of honey, and the savory combination with Parmigiano-Reggiano.

A chocolate cake made with stone-ground Asakura pepper and figs, using a generous amount of high-quality couverture milk chocolate, combined with rum, figs, and the aromatic stone-ground Asakura pepper for a subtly sweet batter.

Olive cake with Setouchi lemon and pistachio, wrapped in white chocolate. Made without butter, finished with extra virgin olive oil imported directly from Italy.

Fully ripe Koto Ka and brandy yokan made with large white beans, brandy, dried strawberries, syrup, agar, star anise, and a generous amount of Nara brand strawberries, Koto Ka. This is an exquisite yokan that features the sweet aroma of carefully selected Koto Ka, enhanced by the elegant touch of brandy.

A yokan made with 100% cacao chocolate, Macallan 12-year-old, adzuki beans, whiskey, cacao mass, syrup, agar, and organic cacao beans. This rich 100% cacao chocolate bursts with the aroma of cacao nibs, resembling a terrine. The soft finish of Macallan whiskey elegantly spreads.

Chilled duck nanba curry with fried onions, sansho, soft-boiled egg, duck breast, white leek, mitsuba, and thread chili, based on Takadaya's proud broth, enhanced with a blend of several spices. It is paired with duck that has been grilled to a fragrant crisp and leeks.

A luxurious dish that uses whole seasonal sudachi, featuring shrimp salt broth, sudachi, white leek, and wasabi, creating a fragrant and refreshing experience.

We combined summer-like sushi rice flavored with myoga, shiso, olive oil, paprika, sansho, walnuts, and shiitake mushrooms, along with colorful pickled paprika, and added the aroma of our directly imported extra virgin olive oil. It has been crafted to be the perfect taste for the hot summer in Miwa.

The deliciousness of Koto Ka, carefully grown one by one by Mr. Ogeta from Ogeta Farm with reduced pesticides, has been packed in whole. Please enjoy it with basil oil to your liking.

Please enjoy the wonderful marriage of hojicha from Teefarm Inokura and sweet sake from Mimuro Cedar, with the rich aroma of hazelnuts.

This is a confident creation with beautiful green color, combining premium matcha grown in the rich nature of Nara Prefecture, which has accumulated sweetness and umami, with luxurious pistachios.

A carefully crafted syrup infused with fragrant green plums and four types of spices, generously combined with milk espuma, offering a sweet and tangy milky flavor. As you continue to eat, it marries with rhubarb syrup.

A rich and mellow homemade syrup made with domestically produced Yoshino hon kuzu and high-quality cocoa, combined with fragrant roasted green tea. Enhanced with the exotic aroma of passion fruit.