KIYORI

Depending on the region and season, it is hand-ground or ground with a stone mill from Hokkaido, Akita Prefecture, Ibaraki Prefecture, Tochigi Prefecture, Saitama Prefecture, and others.

This is a second helping of soba.

Thin soba with a water content of 60% or more, limited

Using spicy daikon from Nagano Prefecture and Hokkaido

Coarsely ground soba dumpling made with a hand-cranked stone mill

Limited coarse ground soba made from whole buckwheat grains

Seasonal vegetable tempura

Clear kakesoba made with Nagasaki Prefecture's seaweed salt as a dipping sauce

Soba with Nishin cooked over a week

Plate dish arranged like a merry-go-round, centered around seasonal vegetables, with soba and a sweet treat

Soba dumplings, soba porridge, stone-milled soba, dessert assortment

Appetizer, homemade tofu, stone-ground soba, dessert assortment

Comparison of coarsely ground seiro thick country soba and Mizukoshi soba

Varies by season and availability

Uses organic new adzuki beans from Hokkaido

Homemade ice cream made with Okinawan brown sugar and fresh cream