Ishizuki Grand Tree Musashi Kosugi

A refreshing dipping soba for early summer, featuring smooth yuba tofu with 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.

Kamo eggplant, a traditional vegetable from Kyoto, is at its best during early summer. The round and large Kamo eggplant is quickly deep-fried and absorbs a generous amount of our proudly chilled broth. This is a limited edition cold soba for early summer.

Crispy fried early summer anago, perfectly combined with the fragrant and crunchy texture of Kujo green onion that has a refreshing spiciness. This seasonal limited soba, reminiscent of early summer, is best enjoyed generously as bukkake.

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 availability.)

(2 shrimp, udon, bamboo shoots, asparagus, etc.) *The types of vegetables may vary depending on the supply.

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 just a sprinkle of salt to highlight its natural deliciousness. The juicy and fruity sweetness of the water eggplant signals the arrival of early summer.

Early summer tomatoes 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, '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.

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 of early summer vegetables, using the broth from a soba shop.

The fig, characterized by its rich sweetness and subtle acidity, reaches its best flavor as the temperature rises. We carefully prepared it as a white sesame dressing with finely chopped early summer vegetables, preserving the taste of the ingredients. This dish is a deep and refreshing representation of its essence.

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

Namero, a fisherman's dish made with fresh seasonal sardines, finished with condiments such as myoga, shiso leaves, and ginger, along with miso. This dish, said to be so delicious that you'll want to savor it until the end, is a must-try in early summer, especially 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 will make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its peak season 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 sauce 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 sunshine, enhancing its sweetness. By finishing it as a lightly battered tempura, the natural sweetness is tightly sealed. 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.

Crispy fried shrimp (three pieces) and seasonal vegetables such as pumpkin, eggplant, and okra. This is a seasonal limited assortment of tempura filled with the deliciousness of early summer.

Grilled miso blended with perilla leaves, myoga ginger, green onions, and buckwheat kernels, giving it a fragrant char. The sweetness of the miso, the aroma of yuzu, and the texture of the buckwheat create a delightful accent. This traditional soba appetizer pairs perfectly with drinks.

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 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 gently cooked. The delicate aroma and umami of the dashi, along with the sweetness of the eggs, create a perfect balance in this soba shop's egg dish. An essential item before enjoying 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 flavor of the beef tendon, is also delicious.

A dish grilled to a fragrant finish and coated with a concentrated soba shop sauce. The unique richness and flavor of Bungo chicken from Oita Prefecture combined with the taste of the broth creates an exquisite flavor.

Grilled 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 sear it and dip it in salt. Enjoy it together with the sweetness of grilled green onions that pair well.

We have prepared our homemade buckwheat noodles finely cut for a fragrant and smooth texture, finished as a classic 80/20 soba. The rich and thick dipping sauce is a staple of Edomae soba.

The scent of the tide, the scent of the mountains. Ground in a stone mill, the soba is quietly enhanced by the aroma of Setouchi seaweed. With each bite, enjoy a pure flavor that evokes a picturesque landscape.

This is a bowl that highlights the contours of soba, highly recommended for soba enthusiasts. Served with fragrant stone-ground soba and grated daikon. It is also recommended to enjoy it with a modest amount of dipping sauce along with condiments.

Grated domestic Yamato yam with excellent stickiness and flavor. Smooth texture that is perfect for days when you lack appetite or as a finishing dish after drinking.

The combination of duck and scallions is a well-known golden pairing. The fragrant grilled scallions add depth to the dipping sauce for the soba. Enjoy the cold, thinly cut 2:8 soba with the hot duck broth. The temperature difference enhances the flavors of the ingredients, making it endlessly enjoyable.

A classic and profound bowl from the soba shop. The carefully prepared broth is lightly fragrant with the aroma of mitsuba and yuzu, making it a comforting soba dish.

The softness of the fluffy egg enhances the aroma of the soba, creating a gentle aftertaste. This dish warms the heart.

Yamato yam, also known as the king of grated yam, has a smooth texture and elegant flavor. It pairs perfectly with Edo-style thin noodles, creating a delightful and rich taste experience.