Teuchisoba Ishizuki, Shin-Marunouchi Building

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.

The soba broth is rich in flavor, made with premium Katsuo flakes from Makurazaki, Saba flakes, and Soeda flakes, combined with kelp, and enhanced by the refreshing aroma of sudachi. It's so delicious that you'll want to drink it all up to the last drop.

Crispy fried early summer anago, perfectly combined with the fragrant, crunchy texture and refreshing spiciness of Kujo negi. This seasonal limited soba, reminiscent of early summer, is best enjoyed bukkake style.

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 the supply.)

A seasonal tempura soba topped with crispy tempura of plump shrimp and seasonal vegetables. Enjoy it with our restaurant's special broth.

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 evokes 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 called '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.

The conger eel known as summer conger has less fat and a mild flavor during this season. It is served as a refreshing vinegar salad with thinly sliced cucumber. The aroma of myoga enhances the deliciousness of the seasonal conger eel.

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 restaurant.

Figs, characterized by their rich sweetness and subtle acidity, reach their peak as temperatures rise. We carefully prepared this dish by mixing finely chopped early summer vegetables with the essence of the ingredients. It is a dish that embodies a deep and refreshing flavor.

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-flavored 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 mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you want to savor it until the end, is a must-try 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 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 vinegar 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 sunlight, enhancing its sweetness. By finishing it with a light batter, we lock in the natural sweetness. 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 made by mixing Saikyo miso with perilla leaves, myoga, green onions, and buckwheat kernels, then grilled to a fragrant finish. The sweetness of Saikyo miso, the aroma of yuzu, and the texture of buckwheat kernels create a delightful accent. This is a traditional soba appetizer that pairs well with sake.

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. Please enjoy it mixed with the concentrated flavor of the 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. It is 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 soy sauce from a soba shop. The unique richness and flavor of Bungo chicken from Oita Prefecture combined with the taste of the broth creates an exquisite flavor.

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 grilled and served with salt. Enjoy it together with the sweetness of grilled green onions.