Ikkōan

Even when we say Rishiri kelp, there are several beaches where it is caught. We select the kelp that emits the best flavor and aroma for that year. Currently, only kelp from Oshidomari Beach is used. The heating temperature is 75 degrees for 2 hours.

Dried bonito that brings out the original flavor of bonito flakes with the gentle heat of binchotan charcoal. Use the dried bonito to make dashi, turn off the heat, and finish with thinly shaved flakes for a final touch.

Domestic, mainly dried shiitake mushrooms from Oita, extracted in the refrigerator at 5 degrees for 6 hours.

Rishiri kelp, bonito flakes, domestic donko shiitake mushrooms. Extracts umami from glutamic acid, inosinic acid, and guanylic acid at optimal temperatures and heating times, crafted by skilled artisans.

Bamboo shoots cooked with rice bran and chili pepper are soaked overnight in rice bran. The back is split open, filled with kombu-marinated sea bream, and then deep-fried.

We provide domestically sourced duck that has never been frozen to our customers. The duck dumplings inside are also handmade.

It is handmade soba.

Black soybean natto, green onion, bonito flakes, seaweed

This soba is made from a rare, fragrant, and firm buckwheat produced in Narita City, Chiba Prefecture. You can change the soba in the set menu for an additional 100 yen. A large serving is an additional 300 yen.

Shrimp and four types of vegetables

Small shrimp, mitsuba, onion

Since it does not go through any freezing process before serving, the flavor of the duck is rich. The soba dipping sauce brings together the duck and green onions, and please enjoy dipping soba noodles in it at the end.

Cooked with great care in soba dipping sauce. After boiling, heat for 8 minutes, freeze for 5 minutes, heat for 3 minutes, freeze for 3 minutes, heat for 3 minutes, freeze for 3 minutes. The core temperature of the duck meat should be 65 degrees.

Shrimp, Squid