테우치소바 아카리
手打ち蕎麦 あかり / Teuchisoba Akari
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
물과 산에 둘러싸인 조용한 메밀국수 집
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Soba made from coarsely ground buckwheat seeds with the husks removed.
Soba made with flour that includes buckwheat husks, featuring black specks
A mixed soba dish that allows you to compare coarse soba and country-style soba.
Bukkake soba topped with spicy grated radish, bonito flakes, and green onions
Soba served with yam tororo sauce
Bukkake soba topped with plenty of sliced sudachi
Soba served with a hot dipping sauce made with Kurobe Meisui pork and fried eggplant.
Soba served with a hot dipping sauce containing grilled Kyoto duck breast and sautéed green onions.
Warm soba served without any toppings, allowing you to savor the broth.
Warm soba topped with grated yam
Warm soba topped with Kurobe spring water pork and fried eggplant
Warm soba topped with grilled Kyoto duck breast and grilled green onions
A fragrant snack grilled over indirect heat with ingredients mixed into Saikyo miso.
A dish featuring grilled Kyoto duck breast and grilled green onions seasoned with rock salt and black pepper.
A rolled omelette made with three eggs infused with plenty of dashi broth.
A rich soba made by kneading stone-milled buckwheat flour with hot water into a mochi-like texture.
