이시우스바키소바 이시즈키

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

Kyoto's traditional vegetable, Kamo eggplant, 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 early summer cold soba dish.

Crispy fried early summer anago, perfectly combined with the fragrant, crunchy texture and refreshing spiciness of Kujo negi. 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 the supply.)

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 and soft skin, the sweet water eggplant can be enjoyed with salt, preserving the deliciousness of the ingredient. The juicy and fruity sweetness of the water eggplant evokes the arrival of early summer.

Tomatoes in early summer with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish captures the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, allowing you to experience 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 vegetable of early summer, using the broth from a soba restaurant.

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, resulting in a creamy and refreshingly deep dish.

Yanaka ginger, a symbol of early summer. The fresh and refreshing spicy seasonal leaf ginger enhances the deliciousness of vegetables when dipped in the rich and flavorful Kanazawaji miso. The refreshing aroma of ginger and the deep sweetness of Kanazawaji miso blend perfectly.

Namero, a fisherman's dish made with fresh seasonal sardines, finished with myoga, shiso leaves, ginger, and miso. This dish, said to be so delicious that you want to savor it until the end, is a must-try 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 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 sunlight, enhancing its sweetness. By finishing it as a light tempura, the natural sweetness is tightly sealed in. Enjoy the crispy texture and the sweetness of early summer.

The anago, 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 anago with salt to savor the natural deliciousness of the ingredient.

Crisp-fried seasonal vegetables such as pumpkin, eggplant, and okra, along with three plump shrimp. This is a seasonal limited assortment of tempura filled with the deliciousness of early summer.

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

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

Eggs are mixed with soba broth and cooked lightly. The gentle aroma and umami of the dashi, along with the sweetness of the eggs, create a perfect balance in this soba shop's egg omelet. It is an essential dish before 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 and coated with a concentrated soba shop soy sauce. The unique richness and flavor of Bungo chicken from Oita Prefecture combined with the umami 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.