오타루 소바야 야부한

From February to March, during the Herring Festival in June, local flour 2,600 yen, regular flour 2,400 yen

Local flour 1,800 yen, Regular flour 1,600 yen

Local flour 2,650 yen, Regular flour 2,450 yen

Closed from June to September. Local flour 2,150 yen, regular flour 1,950 yen.

Local flour 2,650 yen, regular flour 2,450 yen

Local flour 2,250 yen, regular flour 2,050 yen

Local flour 2,050 yen, Regular flour 1,850 yen

Local flour 1,700 yen, Regular flour 1,500 yen

Local flour 1,300 yen, regular flour 1,100 yen

Local flour 1,450 yen, regular flour 1,250 yen

Local flour 2,000 yen, regular flour 1,800 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 1,200 yen, regular flour 1,000 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 1,450 yen, regular flour 1,250 yen

Local Flour 1,350 yen Regular Flour 1,150 yen

Local Flour 1,450 yen Regular Flour 1,250 yen

Local flour 1,300 yen regular flour 1,100 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 1,220 yen Regular flour 1,020 yen

Local flour 1,170 yen Regular flour 970 yen

Local flour 950 yen regular flour 750 yen

1,050 yen

3 tiers 1,700 yen 4 tiers 2,000 yen 5 tiers 2,350 yen

Local flour 1,400 yen, regular flour 1,200 yen

Local flour 2,000 yen, Regular flour 1,800 yen

Local flour 2,800 yen, regular flour 2,600 yen

Local flour 2,400 yen, regular flour 2,200 yen

Local flour 2,200 yen, regular flour 2,000 yen

Local flour 1,050 yen, regular flour 1,250 yen

Local flour 1,300 yen, regular flour 1,100 yen

Local flour 1,150 yen regular flour 950 yen

Local flour 1,250 yen, regular flour 1,050 yen

Local flour 950 yen, regular flour 750 yen

Local flour 1,400 yen, regular flour 1,100 yen

Local flour 1,100 yen, regular flour 900 yen

Local flour 1,550 yen, regular flour 1,250 yen

This is our homemade udon. It's a bit thicker for the pot, which is delightful. The ingredients include chicken, three types of kamaboko, bamboo shoots, shiitake mushrooms, mochi, kakiage, fu, and green onions. It warms you up on cold days. You can also add an egg for an additional 150 yen. You can also choose soba for the pot, so please select when ordering.

The ultimate way to enjoy udon, made with handmade homemade noodles. Enjoy the hot udon while blowing on it, along with grated daikon, grated ginger, and green onion as condiments.

We accept orders from two servings. Reservations are required by the day before. Our 'Udon Suki' is a recommended hot pot based on homemade udon. The broth, made with plenty of bonito flakes, and the minerals contained in the important natural salt used in making the udon create a unique flavor. Please enjoy it with various condiments such as momiji oroshi (grated daikon with red leaves), ginger, katsuobushi (dried bonito flakes), and shichimi (seven spice). It is a hot pot filled with plenty of ingredients like sea urchin, scallops, oysters, and grilled anago (conger eel) from Akashi.

On hot rice, simmered with onion, long onion, bamboo shoots, and dried shiitake mushrooms based on soba shop's soba sauce, and quickly bound with beaten egg. This is the origin of rice bowl dishes.

[Oyakodon] Onion, sliced green onion, and bamboo shoots are simmered together with chicken meat, and you can enjoy the unique flavor and richness of the parent chicken's fresh and premium meat. Since it is parent chicken, it will inevitably become a bit tough when simmered. However, you can enjoy the richness and flavor of the parent chicken's fresh premium meat, which cannot be achieved with young chicken, and that is what makes it 'Oyakodon'.

The supreme bowl dish made with soba sauce created from the broth taken every morning at the soba shop, and the pork loin tonkatsu that is lightly fried, which does not leak meat juice unless it is used, is performed in a dramatic interplay of osmotic pressure on the coating.

[Curry Rice Bowl] Also known as 'Addictive Bowl', pork belly is stir-fried in lard, creating a delicious flavor from the meat juices with a crispy edge. Sweetness is added with onions, and curry powder is stir-fried to fully blend its sweetness, spiciness, and richness with the pork belly and onions. Then, soba dipping sauce is added all at once, and a light sauce envelops all the flavors.

A soba sauce that the soba craftsman puts everything into. You will enjoy it with a tempura dipping sauce based on that. It is a tempura rice bowl with shrimp, whiting, clams, shishito peppers, and eggplant.

Soba artisans pour their all into the soba dipping sauce. This is served with a tempura sauce based on that. It is a tendon with shrimp, kiss fish, clams, shishito peppers, and eggplant.

This dish removes the noodles from tempura soba and serves it with shrimp tempura and dipping sauce. In the world of soba restaurants, the base of the menu, which is the soba = noodles, is called 'dai'. The 'dai' of 'tempura soba', meaning the soba = noodles, is 'removed' and turned into a side dish with shrimp tempura soaked in the soba dipping sauce, and the 'batter' of the tempura is also used as a side dish for the sake. In our shop, we make the soba dipping sauce lighter in flavor and added not only shrimp tempura but also bamboo shoots, shiitake mushrooms, long green onions, and fresh wheat gluten to make it more luxurious.

Kashiwa soba noodles are removed, and served with a broth flavored with the essence of parent chicken. In the world of soba shops, the base of the menu, which is the soba = noodles, is called 'dai'. The 'dai' of 'kashiwa soba', meaning the soba = noodles, is 'removed' and turned into a side dish. In our shop, we make the soba broth lighter in flavor and serve it with 'kashiwa meat', which has a richness and flavor that can only be achieved with fresh parent chicken, along with a delightful texture. Please enjoy the unique 'nuki' pairing of 'kashiwanuki', a side dish that can only be tasted in Japanese soba shops, nowhere else in the world.

If it's tempura nuki, kashiwa nuki, and soba, then it's fine to be in a bowl, inspired by the customer's idea. Enjoy the rice nuki from katsu don as a side dish. A sake dish with pork loin cutlet simmered in egg, flavored with bonito broth. A hearty sake dish.

Grilled duck from Takikawa, Hokkaido. Stir-fried long green onions in duck fat with our proud special sauce. Soba shop's grilled chicken is not skewered.

In Yoichi Town, where the air is clean, the barley pigs are lovingly raised at Kitajima Farm. Their meat was carefully transferred to the 'Kaeshi' of the soba shop and allowed to graze slowly. The delicious flavor of the high-quality fat is complemented by warm junmai sake.

The sprouted buckwheat seeds are soaked in soba dipping sauce. This is a dish unique to soba restaurants.

Homemade thinly cut soba is deep-fried in a bird's nest shape, then lightly simmered with shrimp, shiitake mushrooms, bamboo shoots, and fresh wheat gluten in soba dipping sauce, generously poured over it. This dish is a traditional soba restaurant's sake accompaniment, enjoyed with the delightful contrast of crispy soba and the creamy sauce.

Inspired by commercially available salted fermented paste, we carefully peeled the skin and decided to use only fresh squid and natural salt. Feel free to serve it with grated daikon radish to your liking.

The sticky herring fillets aged with rice malt, the crunchy texture of the herring roe, the sweetness of the malt combined with the sharpness of the red pepper, and the saltiness that rounds it all out are irresistible. This unique sake accompaniment has been passed down since the era when herring was abundantly caught, and it is exclusive to the towns along the herring highway on the Sea of Japan coast.

Please enjoy the carefully crafted 'sake lees' from Yubuhan, a selected sake brewery from the northernmost region, where the mountains and the sea meet in a rare encounter.

Salted sea urchin made by fishermen for personal consumption. It pairs perfectly with strong Daiginjo or Junmai sake!

A blend of long-aged miso and Haccho miso, thoroughly kneaded in a large pot. It emphasizes the roasted aroma of buckwheat and white sesame.

A standard sake appetizer at soba shops. The kamaboko from Kurihara in Otaru has a dense texture and incredible elasticity. It's also great that it's additive-free. Served with real wasabi from Amagi in Izu.

Authentic Asakusa nori grown off the coast of Futtsu in Edo Bay. The real wasabi from Izu Amagi is not dipped in soy sauce; instead, it is placed on folded nori and rolled up, and when you dip it in soy sauce and enjoy it, the aroma of the nori and the wasabi compete in your mouth.

Seasonal menu. Only the 'Yamanoimo' grown in Nomi City and Komatsu City, Ishikawa Prefecture from spring to early winter is called 'Kaga's Maruimo'. Please scoop it with chopsticks and enjoy it with real wasabi.

Seasonal menu made from the white roe of pollock and salt, crafted by an elderly woman in Iwanai, from around November to March. This is a fragrant kamaboko filled with the scent of the sea, which she has continued to protect. It can be boiled as an ingredient for hot pot, but at our shop, we serve it elegantly sliced with wasabi soy sauce.

Seasonal menu. Only in winter. Handmade herring pickle by the soba shop proprietress. Only dried daikon, salted herring, cabbage, rice bran, coarse salt, and chili peppers. Nothing added, nothing taken away... Made under the direct guidance of the head proprietress, crafted by the proprietress's skill. Because it is simple, it can become a muddy 'nishin-zuke' if you get hooked.

The leaves and stems of real wasabi are briefly blanched and soaked in soba dipping sauce. It is quite difficult to pickle without killing the original spiciness of wasabi. This is an irresistible snack for sake drinkers.

I want you to know the deliciousness of the cotton tofu made every morning by the local tofu shop, where the family works together, sweating on their foreheads. I would like children to try this tofu, which is packed with substance and has the aroma of soybeans. They will come to realize that the tofu produced in large quantities at low prices is actually a counterfeit.

Enjoy the cotton tofu from the town's proud tofu shop with grated daikon radish resembling snow in a hot tofu dish.

I tried grilling finely textured thick fried tofu to resemble a tiger's pattern. Please enjoy it with grated ginger.

This is a soft herring stew that has absorbed the flavors. Feel free to sprinkle some chili pepper to your liking.

The fried eggplant and fried shishito peppers are combined with 'Bouten' to enhance their flavor, and finally seasoned with our shop's soba dipping sauce.

Blanched young chicken tenderloin served with young green onions and young ginger as condiments

While board-wasa and grilled nori are good sake accompaniments at soba shops, enjoy the pride of Hokkaido simply as sashimi. Please enjoy the southern shrimp and scallops with real wasabi together.

Tempura of 2 shrimp, whiting, surf clam, scallop, eggplant, and shishito pepper

Tempura of shrimp, whiting, surf clam, scallop, eggplant, and shishito pepper

Tempura of long green onions, onions, shiso leaves, eggplant, king oyster mushrooms, shishito peppers, and pumpkin

Simply shrimp tempura only.

Junmai Daiginjo, Tottori Prefecture, Yamane Sake Brewery

Junmai Daiginjo, Niigata Prefecture, Hakkaisan Brewery

Junmai Ginjo Nakagumi, Shimane Prefecture, Itakura Sake Brewery

Junmai, Okayama Prefecture, Otani Sake Brewery

Junmai Saitama Prefecture Kamiki Sake Brewery

Yamahai Junmai, Fukuoka Prefecture, Inoue Sake Brewery

Super Spicy Junmai, Fukui Prefecture, Nanbu Sake Brewery

Bessen Honjozo, Shizuoka Prefecture, Isojiman Sake Brewery

Junmai Kamikawa Town Kamikawa Daisetsu Sake Brewery

Namamoto Junmai, Kutchan, Niseko Sake Brewery

One cup 1700 yen, glass (100cc) 1100 yen Junmai Daiginjo

Junmai Ginjo

Honjozo

Honjozo Nemuro Usui Katsusaburou Shouten

Honjozo Masuho Kunimare Sake Brewery

Honjozo Hyogo Prefecture Ozeki Sake Brewery

Takaragawa Junmai Sake, Otaru City, Tanaka Sake Brewery

Barrel sake, Hyogo Prefecture, Kikumasamune Sake Brewery

Junmai Nama Sake Seishu Godo Shusei

Miyazaki Prefecture Unkai Sake Brewery

Miyazaki Prefecture Unkai Shuzou Bottle 720ml 4000 yen

A noble white wine variety that has been rooted in our own farm since 1980. It features sweet fruits reminiscent of lychee and white peach, along with floral nuances of lavender and rose, characterized by elegance and refreshing acidity.

Made by carefully steeping the highest quality plum 'Fujigorou' from Kameda, Niigata Prefecture, in the original sake of Hakkaisan.

Awarded the Trophy at the International Spirits Challenge 2015, this whisky is a blend of malt and grain spirits that have been aged, then re-casked for several months. This re-casking is called 'marriage,' during which the distinct personalities of the whiskies blend together deeply, creating a harmonious and delicious flavor.

Awarded the Trophy at the International Spirits Challenge 2015, this whiskey is a blend of malt and grain spirits that have undergone aging. After blending, it is re-casked and stored for several months. This re-storage is called 'marriage,' during which the distinct personalities of the whiskeys blend together deeply, creating a harmonious and delicious flavor.