소바 후쿠아카리

Board Wasabi, Seaweed Wasabi, Soba Miso

100% Nagasaki 'Eso' using Yoshikawa's kamaboko - additive-free manufacturing

Specially cultivated 'Iwate Midori' from Echizen Ohno

Using natural cultivation ferns and bracken from Yahata Highlands, traditionally sun-dried and hand-processed.

Using Kyoto duck, cooked with soba shop 'Kaeshi' for a moist rose color, half portion 800 yen

Grilled with sauce and served with real wasabi, half portion 900 yen

Dried overnight using ume vinegar unique to Kishu, made with Amago from the Hidaka River, additive-free method

100% Sanriku produced 'True Squid' - additive-free manufacturing

100% domestic 'Oki Bora' used - additive-free manufacturing

Uses mushrooms from the Totsukawa region

Specially cultivated eggplant from the dedicated eggplant farmer 'Ishida Eggplant'

Specially cultivated eggplant from the dedicated eggplant farmer 'Ishida Eggplant' is used. Available until 3 PM on Wednesdays, Fridays, and Saturdays.

The buckwheat seeds of traditional varieties are coarsely ground using a manual stone mill, then mixed with the brewing water from the sake brewery and kneaded over high heat. Enjoy it first with salt and wasabi.

Thick dashi rolled omelette made with plenty of broth, cooked quickly over high heat, using Seia healthy eggs from Toyama Prefecture.

Carefully prepared Kyoto duck hearts are cooked at low temperature and grilled on skewers with Hida sansho and soba restaurant 'Kaeshi'.

Directly sourced from Maitake farmers (Gunma Prefecture) using specially cultivated black maitake

Specially cultivated eggplant delivered directly from the eggplant specialty farm 'Ishida Eggplant'

Small serving seiro 900 yen

Tasting of two types of small servings of steamed baskets by region and variety

Preparation Date Uncertain

Available until 3 PM.

Available until 3 PM.

Warm dipping sauce made with Kyoto duck breast

Available until 3 PM.

Available until 3 PM.

Uses natural cultivated mountain vegetables from Jutugawa region and Yawata Highlands

Uses naturally cultivated mountain vegetables from Jutsubukawa region and Yawata Highland

Uses Setouchi Sea dried grilled seaweed

Uses Shiso Plum from Kishu Takikawa Farm

Available until 3 PM.

Available until 3 PM.

Uses Akashi Kubonaka Grilled Anago

This panna cotta is made with high-quality Oyama milk and fresh cream, luxuriously brewed with buckwheat tea, a specialty of soba restaurants. It is finished with homemade buckwheat tea syrup.

On top of the buckwheat tea panna cotta, we serve homemade strawberry compote and ice cream, presented in a mini parfait style.

Made with precious authentic warabi powder, combined with lotus root powder and wasanbon sugar, kneaded slowly over time. This is not just soft; it features the elasticity of properly gelatinized authentic warabi starch. A true delicacy that can only be tasted on the spot.

This is a special zenzai made with homemade sweet red bean paste using Tanba-produced Dainagon azuki beans, kneaded with specially milled buckwheat flour and brewing water from a sake brewery. It will take a little time to prepare.

This warabi mochi is wrapped around sweet red bean paste and finished with high-quality Uji matcha.

This warabi mochi is wrapped around sweet red bean paste and finished with warm thick tea made from high-quality Uji matcha, prepared just before serving.