Kurihara

These are made by deep-frying the leftover ends of soba and lightly sprinkling salt on them, and they are very popular.

These are 100% soba noodles made from freshly milled buckwheat flour, primarily sourced from the Tohoku region, and prepared with just water, without any additives. The portion is generous, ensuring your complete satisfaction. To fully enjoy the unique aroma and sweetness of the freshly milled noodles, we do not serve wasabi or green onions, but feel free to use the table-side Kyoto spice or chili extract as you prefer.

This dish features freshly roasted buckwheat groats mixed with a blended miso, offering a savory and aromatic flavor.

This dish features soba that has been stretched, cut into strips, boiled, and chilled with ice, resulting in a distinctive chewy texture. (Served with wasabi sourced directly from Naka-Izu)

Soba gaki is made by mixing freshly ground buckwheat flour with hot water and is enjoyed while warm. The aroma of buckwheat that fills your mouth and the chewy texture are truly impressive. (Served with wasabi directly sourced from Nakaizu)

These are freshly made soba dumplings that are shaped thin and round, then fried to achieve a crispy exterior and a chewy interior, making it a delightful dish.

Freshly ground buckwheat flour is mixed with water and heated until it becomes thick and smooth. After removing excess heat, it is poured into a mold and chilled in the refrigerator, allowing the delicious flavor of buckwheat to permeate through the cool texture. (Comes with wasabi from Nakai Izu)

① Miso-marinated Tofu (Tofu that has been drained, wrapped in miso, and rested in the refrigerator, characterized by a cheese-like flavor) ② Garlic-seasoned Cod Roe (Salted cod roe without additives or coloring, mixed with grated garlic, chopped green onions, and sesame oil) ③ Yuzu Mochi (Yuzu fruit hollowed out, filled with Hatcho miso, steamed, wrapped in washi paper, and exposed to cold air to complete)

Made with three eggs from free-range chickens, a little soba dipping sauce, and honey, it has a refined taste with a subdued sweetness.

The thigh meat is pan-fried, marinated, then steamed, and further marinated to achieve a fluffy texture and rich flavor that is the result of careful preparation.

① Seafood (a mix of fresh shrimp and squid) ② Chicken breast and mountain delicacies (maitake mushrooms, butterbur sprouts, udo, asparagus, etc.)

Additive-free fish cake made from domestically produced fish paste. (Comes with wasabi directly sourced from Naka-Izu)

It is grated, but it has a firm and chewy texture that allows it to be picked up whole with chopsticks. (Directly shipped from Nakai Izu with wasabi included)

This dish is made with hijiki seaweed from Kamogawa, Chiba, combined with fried tofu, konjac, and carrots, and stir-fried. It is thicker and has a satisfying texture compared to regular hijiki.

A mixture made by adding beer to the leftover coarsely ground buckwheat flour used for soba noodles, which promotes fermentation and is used as a pickling bed for cucumbers, carrots, turnips, or radishes, soaked for about 5 hours. It has a milder umami flavor compared to rice bran pickles.