Ishizuki Grand Tree Musashi Kosugi

The crunchy texture and refreshing aroma of autumn myoga stimulate the appetite. The umami of the soba broth, enhanced with dashi, pairs well with the refreshing spiciness of the myoga.

In a carefully crafted dipping sauce fragrant with bonito flakes, the seasonal flavor and aroma of nameko mushrooms blend with the umami of Bungo chicken. The smooth texture of the seasonal nameko mushrooms clings well to the soba.

Crispy tempura made with two plump shrimp and autumn vegetables such as lotus root and sweet potato, served with refreshing grated daikon that stimulates the appetite. It can also be made as warm tempura soba. (The types of vegetables may vary depending on availability.)

Shimeji, yam enoki, shiitake, and other seasonal ingredients blend into a warm broth rich in flavor. The maitake, said to be delicious enough to dance, is made into tempura to capture the seasonal aroma. This soba is a perfect match for the rustic flavors of autumn.

The crunchy texture of lotus root and the deep flavor of maitake mushrooms evoke the essence of autumn. This dish, infused with the rich umami of the soba shop's carefully crafted broth, is a quintessential autumn dish.

The firm-fleshed autumn jade eggplant absorbs the rich flavor of the proud broth from Ishizuki. This dish features plump and flavorful autumn eggplant paired with the deep taste of soba shop broth, making it an irresistible autumn delicacy.

Carefully preserving the deep aroma of autumn mushrooms, this dish is finished with a soba shop broth sauce. The rich flavor of the broth and the essence of the mushrooms are beautifully combined with the soft tofu.

The sweetness of lotus root and the flavor of shrimp create an irresistible autumn shinjo. This dish, with its crunchy lotus root and plump shrimp texture, is finished with a special soba shop's thick sauce.

The autumn delicacy of ginkgo nuts is enhanced by carefully salting them, bringing out their roasted flavor and creaminess. Enjoy the rich nutty aroma that spreads in your mouth.

As autumn deepens, the sweetness of persimmons and Naruto Kintoki increases. The soft texture of ripe persimmons and the sweetness of Kintoki are gently enveloped by a creamy white sesame dressing.

Sardines with just the right amount of fat are deep-fried until crispy and marinated in a special sweet and sour vinegar with vegetables. This dish features a crunchy texture from the vegetables and a delicious sweet and sour flavor that stimulates the appetite.

Seasonal returning bonito with rich flavor and abundant fat. Grilled to a fragrant finish, served with plenty of aromatic vegetables such as myoga, shiso leaves, and kaiware, prepared in the special Tosa style by Takenouchi. Enjoy generously with a refreshing homemade ponzu sauce.

The crispy texture of lotus root, the fluffy feel of Narutokintoki sweet potato, and the chewy sensation of ginkgo nuts create an irresistible autumn tempura. By frying with a light batter, you can fully appreciate the texture and natural sweetness of seasonal vegetables.

Crisp-fried seasonal vegetables such as pumpkin, eggplant, and lotus root, along with three plump shrimp. This is a seasonal limited-time tempura assortment filled with the flavors of autumn.

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 to create a fluffy texture. The delicate aroma and umami of the dashi, combined 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, infused with the flavor 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 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 soba in a stone mill, with the quiet aroma of Setouchi seaweed. Enjoy a pure taste that evokes the scenery with every bite.

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 yet 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 gently cooked egg enhances the aroma of the soba, creating a flavor that spreads a gentle aftertaste. This dish warms the heart.

Yamato yam, also known as the king of tororo, has a smooth texture and elegant flavor. It pairs perfectly with Edo-style thin soba, creating a slippery mouthfeel with a deep and rich umami.