Konkian, Viera Otsu

Using seasonal ingredients that change with the seasons.

Zaru soba with seasonal tempura and a large conger eel tempura

Tempura using seasonal ingredients served with cold soba noodles

We provide it freshly boiled so that you can enjoy it in the best condition. We are particular about the 'three freshly made' of freshly ground, freshly made, and freshly boiled. You can enjoy authentic soba.

Uses seasonal ingredients that change with the seasons.

Soba noodles with seasonal tempura and a large conger eel tempura

Soba noodles topped with tempura made from seasonal ingredients

Soba noodles topped with Omi chicken tempura

We serve it freshly boiled so that you can enjoy it at its best. We are particular about the "three stages" of soba: freshly ground, freshly beaten, and freshly boiled. You can enjoy authentic soba.

Oyakodon is a classic Japanese dish made with chicken thigh and fluffy egg.

Sukiyaki-style dish made with 'Omi duck' and 'Kujyo green onions'.

Abundantly used 'Omi Chicken' tempura.

Topped with shrimp tempura, egg tempura, and seasonal vegetable tempura.

A premium rice bowl topped with large conger eel over tempura.

A luxurious premium rice bowl topped with seven pieces of tempura prawns.

Zaru Soba, Chirimen Sansho Mixed Rice, Assorted Tempura, Small Side Dish, Pickles

Parent and child rice bowl, small soba noodles, assorted tempura, small side dish, pickles