Mizunokuchi Nanahuku Suzume no Oyado

This is a Japanese soba made by grinding 'buckwheat' with the husk intact and combining it with coarsely 'hand-ground buckwheat', resulting in a uniquely rustic flavor that is characteristic of our shop.

This is a fragrant dish made from whole buckwheat that has been freshly ground in our stone mill, without sifting, and hand-mixed with coarsely ground buckwheat.

Before the widespread use of soy sauce in the Edo period, soba dipping sauce was flavored with miso. Stylish Edoites enjoyed 'aku-nuki soba' (white soba with the husk removed) with 'ni-nuki jiru' (a sauce made from Edo-style miso, grated daikon, and added katsu dashi). Our 'reproduced' Edo Soba is a faithful recreation of this tradition. The noodles pair excellently with the sauce, offering a taste that evokes both nostalgia and freshness. (Additionally, we provide a soy sauce-flavored dipping sauce for you to compare the flavors of Edo and Tokyo.)

From the three types above, you can choose your favorite soba (two types in half size), which will be boiled in order, allowing you to enjoy hand-made soba that is ground with a stone mill.

This is a traditional soba made from whole buckwheat that has been ground with a stone mill. Enjoy the fragrant and smooth texture as it goes down your throat.

A smaller steamer.

We used plenty of sudachi, which is good for beauty and health. Enjoy the refreshing aroma of sudachi.

This is a healthy soba topped with deep-fried vegetables.

This is soba topped with bukkake tororo, okra, myoga, hanamekabu, natto, and more.

The broth is carefully prepared using selected bonito flakes.

Please enjoy seasonal mushrooms with our shop's proud dashi.

Please enjoy the familiar rich flavor. (Udon is also available.)

Enjoy the tradition of Edo with our proud specialty. Includes special tamagoyaki. (Udon is also available.)

A dish that is gentle on the body and rich in flavor. (Served with tempura of spicy cod roe and pickled plum.)

Surprisingly, it has a flavor that blends well.

Fresh shell-on raw oysters are sautéed with sake and garnished with aonori, enhancing the compatibility with soba noodles. It can be finished rare to your preference.

Enjoy the generous pork belly and green onions with delicate handmade soba and broth.

Grilled duck meat from Zao is served with a flavorful broth enriched with yuzu and green onions. Duck meatballs are also included.

We paired grilled Daisen chicken, which is roasted with a fragrant sauce, with chicken meatballs containing soft cartilage, and Edo vegetables, specifically Senju green onions, served over soba noodles with plenty of broth.

Enjoy the crispy tempura made with hot, fresh shrimp.

Enjoy two popular shrimp tempura with freshly made soba noodles.

Luxuriously topped with grilled Aoyagi clam scallops on seaweed, garnished with freshly grated wasabi.

This soba is packed with our proud ingredients, including one shrimp tempura, duck meat, duck meatballs, special omelet, wheat gluten, mushrooms, shiitake mushrooms, and fish cake.

A heartwarming dish. It includes one shrimp, fish cake, special omelet, duck meat, green onions, mitsuba, and wheat gluten.

Made using a traditional method with buckwheat flour that has been freshly ground using our homemade stone mill. A heartwarming dish.

This is soba with tororo, okra, inari, hanamekabu, natto, and other ingredients added.

Served with a hot spring egg and a small portion of rice

Available for two servings or more.

This is silver cod marinated in Saikyo miso and then grilled.

This is a grilled dish made by marinating pork in a special miso sauce.

Served with salt, tempura dipping sauce, homemade fuki miso, and Kanazawa-style miso

Two shrimp, two types of seafood, five seasonal vegetables, and one vegetable tempura.

1 piece of shrimp (price varies), live rolled shrimp (price varies), seasonal seafood (price varies), squid, seasonal vegetables, nagaimo (Japanese yam), sweet potato, lotus root, and various others starting from 300 yen.

Served with long green onions

We have udon noodles (1200 yen) and fried soba dumplings (1400 yen) as additions.

A traditional soba sushi with a pleasant texture.

Please enjoy it with ponzu sauce, white ponzu sauce, and salt.

Served with pickled wasabi

※It may take some time.

Homemade nuka pickles, etc.

This is grated yam served as a snack. *We will divide it according to the number of people. Please let us know.

This is a dish made with grated yam, okra, myoga, hanamekabu, natto, and other ingredients. *We will divide it according to the number of people. Please let us know.

Please enjoy it with deep-fried soba noodles.

Tenderly finished with Hatcho miso and a unique soba shop sauce.

The yuzu mentaiko has been dried and concentrated, finished in a style reminiscent of karasumi.

It has a nostalgic taste.

A tasting comparison of barley miso pickles and Saikyo miso pickles.

Loved by both adults and children!

We made a hot pot with duck meat, root vegetables, leafy greens, shiitake mushrooms, and tofu.

Finely chopped shrimp is sandwiched with lotus root and deep-fried until crispy.

A dish finished in a ham style.

Anti-aging with the spiciness of fragrant ginger!

A simple dish that is crispy and fragrant.

This is a slightly luxurious and enticing dish made with 100% buckwheat soba, accompanied by seasoned vegetables, topped with our homemade karasumi.

A flavorful, slightly rare, and mellow taste.

We have deep-fried whole chestnuts with their skins on.

A generous amount of freshly grated wasabi is placed on top of bonito flake rice, offering a sharp flavor that makes you forget the everyday.

Our top recommendation! A stew from a soba restaurant.

This is the salad of a soba restaurant! Please be sure to try it. It includes Kujo green onions, red daikon, shiso leaves, radish sprouts, myoga, young ginger, sesame, and more. *The vegetables may change depending on the season.

Enjoy the Edo vegetable Senju leeks with duck miso on a hot iron plate.

The combination of Senju leek, an Edo vegetable, and Zao Mountain duck is the most compatible pairing. Enjoy the piping hot duck miso as well.

Quickly deep-fried eggplant and nagaimo, then grilled with dengaku sauce.

Skewered and grilled to a slightly fragrant finish.