Ishiusubiki Soba Miyagawa Matsuzakaya Nagoya

A refreshing summer dipping soba with smooth yuba tofu and crushed large, thick Kishu Nanko plums. Topped generously with perilla leaves and green onions, it has a perfect balance of refreshing aroma and umami from the broth.

Kamo eggplant, a traditional vegetable from Kyoto, is at its best during early summer. The round and large Kamo eggplant is quickly deep-fried and absorbs plenty of our proud chilled broth. This is a limited edition cold soba for early summer.

Crispy fried early summer anago, perfectly combined with the fragrant and crunchy texture of Kujo negi, which has a refreshing spiciness. This seasonal limited soba, reminiscent of early summer, is best enjoyed bukkake style.

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.

Water eggplant, which is at its best in early summer. Full of moisture, with thin skin and a soft sweetness, enjoy the water eggplant as it is with salt. The juicy and fruity sweetness of the water eggplant reminds us of the arrival of early summer.

Early summer tomatoes with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish allows you to experience the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, capturing 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.

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.

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 of early summer vegetables, using the broth from a soba shop.

Figs, characterized by their rich sweetness and subtle acidity, reach their peak as temperatures rise. We carefully prepared this dish by mixing finely chopped early summer vegetables with the natural flavors of the ingredients in a white sesame dressing. It is a dish that embodies a deep and refreshing essence.

Yanaka ginger, a symbol of early summer. Enjoy the fresh and refreshing spiciness of seasonal leaf ginger, paired with the rich flavor of Kaneyama Temple miso that enhances the deliciousness of vegetables. The refreshing aroma of ginger and the deep sweetness of Kaneyama Temple miso blend perfectly.

Namero, a fisherman's dish made with fresh seasonal mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you'll 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 will 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 then 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.

Seasonal corn that has absorbed plenty of early summer sunshine, enhancing its sweetness. By finishing it with a light batter, we lock in the natural sweetness. Enjoy the crispy texture and the sweetness of early summer.

The conger eel known as 'Tsuyu Anago' during this season is characterized by its good fat content and tender flesh due to its high nutrient intake. Enjoy the freshly fried seasonal conger eel with salt to savor the natural deliciousness of the ingredient.

(3 shrimp, asparagus, udon, bamboo shoots, eggplant, snap peas) Crispy fried 3 plump shrimp along with seasonal vegetables like asparagus, udon, and bamboo shoots. This is a seasonal limited-time tempura assortment filled with the deliciousness of spring.

Grilled miso made by mixing Saikyo miso with perilla leaves, myoga, green onions, and buckwheat kernels, then giving it a fragrant grilled finish. The sweetness of Saikyo 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 fresh soba flour ground in a stone mill in the restaurant. The sweetness of the tofu and the aroma of the soba create a perfect balance. Enjoy it mixed with the rich flavor of the soba broth.

The Soba Shop Potato Salad is made by mixing fluffy potatoes with finely chopped vegetables, eggs, and bacon, along with green onions and wasabi. It is served with crispy fried soba for added texture.

Eggs are mixed with soba broth and gently cooked. The delicate aroma and umami of the dashi, along with the sweetness of the eggs, create a perfect balance in this soba shop's egg dish. It is an essential item before enjoying 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 shop's soy sauce. The unique richness and umami of Bungo chicken from Oita Prefecture combined with the flavor of the broth creates an exquisite taste.

Duck that has been loved 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.