多め势

Inspired by craftsmen who eat tempura bits on soba. Generously topped with seaweed and grated daikon over the tempura bits and mitsuba. A well-balanced grated soba with oil content.

This is the simplest type of soba, served with grated daikon radish juice poured over it.

Large zaru: 1400 yen

This soba is made with fresh wakame from the new spring, celebrating and enjoying the beginning of the year with a subtle scent of the sea. Please savor the beautiful, unprecedented 'blue-green' texture and deliciousness of the young wakame.

The 'bamboo shoots' that herald the arrival of spring. This is a rare delicacy that can only be enjoyed for about two weeks in spring. Around the end of April, 'small bamboo shoots' appear in the market. Those who know their deliciousness come every year. Please come and taste the essence of spring.

This soba uses anago (conger eel) caught in Hakata Bay, which has a rich flavor that wonderfully complements the bonito broth. It features whole small anago, about 30 cm in size. The anago broth adds depth to the usual soba. Many customers come specifically for this dish every year. It is available from late May to mid-June.

The king of autumn flavors, this is seasonal soba with matsutake mushrooms. Don't you want to experience how the aroma of matsutake and the new soba create a delightful taste in your mouth? Please enjoy our proud seasonal soba, 'Matsutake Soba.'

Fresh yuba on top of warm soba. A low-calorie, high-protein dish. Very popular among female customers.

This soba is made with a thickened broth that warms you from the core of your body. It is enjoyed with ginger placed on top of the broth. Customers who eat this soba feel warm both physically and emotionally, leaving everyone with a smile.

In the Kanto region, it is called 'Kaki Tama', but it is a sauced soba with egg drop. When the egg soup and sauce intertwine, a very rich flavor is created.

This is a thick sauce for 'Okame Soba'. It is a lively soba with plenty of ingredients. The name is derived from the 'Noppe Soup' of the Tohoku region. This lively 'Noppe Soba' should satisfy anyone who eats it during the cold season.

Warm Mori Soba. This is the original form of soba. In the Kanto region, it is referred to as 'mori' or 'seiro', and this 'seiro' refers to a 'steamer'. In fact, long ago, 'soba was steamed from below', which is why the name and shape from that time have been preserved. Please enjoy this traditional taste of 'Warm Zaru Soba'.

This is chicken sukiyaki enjoyed with a Tokyo-style dipping sauce.

The generous nabe features plenty of bonito and kelp broth with vegetables, chicken, and duck meat, along with udon and soba noodles for you to enjoy. Please savor the traditional taste of the broth.

The generous hot pot is filled with plenty of bonito and kelp broth, vegetables, chicken, and duck meat, and you can also enjoy udon or soba noodles. Please savor the traditional taste of the broth.

At our shop, we offer not only soba but also a variety of sweet treats. Traditional sweets, such as chestnut zenzai, are among them. This dish, made with plenty of seasonal chestnuts, is one of our offerings. During this time, we also serve 'chestnut rice' as a seasonal meal.