Omiya Zenmi Hasumi

A must-try dish when visiting Sumi. This dish features the juicy sweetness of duck fat melting out, creating a wonderfully fragrant delicacy.

A signature dish at Sumi, Duck Teppanyaki features duck meat, which has been enjoyed in dishes such as duck sukiyaki since ancient times, complemented with vegetables to add flavor, and served with udon noodles in a Zen-style presentation.

Duck teppanyaki (2 servings for 3 people), tempura duck, grilled soba noodles, tofu, onsen tamago (hot spring egg), duck tataki salad, assorted pickles, ice cream

Tricolor soba noodles with toppings such as white snow, brown cut, yuzu cut, poppy seed cut, sesame seed cut, egg cut, shiso leaf cut, seaweed cut, plum cut, served in a steamer, or as mountain soba

The changing soba uses the core part of carefully selected soba seeds as ingredients, so it is suitable as a cooking ingredient with a seasonal and changing appearance. Three varieties with a light flavor are served together.

Soba noodles served with sauce made of duck meat and green onions

A dish with a country-style jiru sauce, seasoned with sesame miso, typically enjoyed during the summer months (April to September).

Sauce made with duck meat and green onions

A cold udon dish with a country-style dipping sauce, seasoned with sesame miso, typically enjoyed during the summer months (April to September)

A general type of soba noodles. Produced in Hokkaido.

A type of miso made with a medium-thick texture, slightly dark in color but appreciated for its flavor and sweetness.

A combination of light and dark mountain soba noodles

Dip grated yam instead of sauce and enjoy

Two-colored soba with shrimp tempura

Enjoy it with spicy radish

You can choose either 'Oseiro' or 'Shinshu Soba'

Enjoy the aroma of kamaboko and seaweed, without the use of condiments

Made with Japanese yam and eggs

Soba noodles with chicken and scrambled eggs

Duck and green onions

Served with a separate tempura topping

Comes with 2 pieces of shrimp tempura

Seasonal soba available from late September to mid-October (market price)

It is said to be a Zen taste hot pot dish that was created by combining natural foods as temple-style cuisine in the past at temples.

Enjoy a hot pot dish with mountain delicacies, sea delicacies, field delicacies, and special thick handmade udon noodles.