Asada

Excellent texture, smoothness, and flavor

Asada's Edo-style Hand-Made Soba

After the sake, we also offer a small selection of other dishes.

The fresh, crisp spiciness of grated daikon pairs well.

Flavor and nourishment of Yamato yam

In a flavorful sauce made with domestic duck broth

Innovative chicken broth dipping soba

Assorted seasonal vegetables

Freshly caught anago eel and two types of vegetables

Two shrimp and three types of vegetables

Three Sanriku oysters and two types of vegetables, available from October to March

The flavor of 100% buckwheat soba that stands out in bonito broth

Includes fluffy simmered deep-fried tofu

Delicious thick donko shiitake mushrooms from Oita

Uses soft chicken thigh meat from Ibaraki

A proud dish simmered for three days

The tenderness and flavor of domestically produced duck are exceptional.

Proudly featuring fluffy fried small shrimp tempura

Kyoto-produced yuba is bound with egg.

Seasonal recommended taste of seafood from Hirota Bay in Sanriku, available from October to March

Thick soba served hot, perfect for the cold season

A stylish Edo flavor resembling small rice crackers made from Aoyagi's small Katsura.

Spring - a seasonal meeting of ingredients, bamboo shoots and new young vegetables

It can also be made with soba for a nostalgic taste of the old days.

It is full of ingredients such as shrimp tempura, shiitake mushrooms, and deep-fried tofu simmered in a flavorful broth.

The savory flavor of high-quality buckwheat flour and sesame oil

A specialty of Asada, grilled to a fragrant finish with seasonal aromatic vegetables, buckwheat groats, and a special miso blend.

It features a crispy texture and a savory aroma. We serve the finest quality from the Ariake Sea in a special charcoal box.

Using carefully selected eggs directly delivered from a traditional egg farm in Sagamihara City, this fluffy thick omelette has a subtle sweetness and a rich dashi flavor.

Crispy and freshly fried in sesame oil.

Lightly salted surume squid from Hachinohe

A selection of homemade nuka pickles and quick pickles made from seasonal vegetables

Fresh chicken liver and heart marinated in a special miso.

A proud dish that has been slowly simmered for three days

Thick, meaty donko shiitake mushrooms from Oita simmered in soba dipping sauce.

Served with the finest grilled conger eel kamaboko and deliciously simmered donko shiitake mushrooms.

A classic tuna dish.

Utilizing the rich flavor of tender domestic duck, it is finished in a rosy color.

Replacing the traditional Edo dish of dozeu with anago, full of downtown charm.

Soba shop's clear soup, a delightful accompaniment for drinkers since the Edo period.

A unique grilled chicken from a soba shop made with a sauce created from the leftover marinade.

Domestic duck with rich and flavorful taste

Served with wasabi and sudachi citrus

Enjoy the rustic flavor and smooth texture made with freshly ground domestic coarse flour using a stone mill.

Soft on the inside, crispy on the outside - a surprising taste unique to Asada

(Small) Serves 1-2 people 2,400 yen (Large) Serves 2-3 people 4,000 yen

Spring: Bamboo shoots, white fish, sakura shrimp; Summer: Japanese whiting, young sweetfish, sea bream wrapped in shiso; Autumn: Edomae horse mackerel, mushrooms; Winter: Cod, cod milt, young smelt, etc.

Please enjoy tender domestic (mainly from Saitama Prefecture) duck and plenty of vegetables in our special broth. Soba dumplings are also included. *Duck hot pot is available from October to March. (From April to September, it is available by prior reservation.) *Duck hot pot orders are accepted during dinner time. Please make a prior reservation for lunch orders. *Duck hot pot takes time to prepare. Please place your order at least one hour before the last order (fifty minutes before on Saturdays).