手打ち荞麦面 みや川 PARCO_ya上野

A refreshing dipping soba for early summer, featuring smooth yosen tofu and crushed large, 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.

Kamo eggplant, a traditional vegetable from Kyoto, is at its best during early summer. The round and large Kamo eggplant is quickly deep-fried and absorbs plenty of our proud chilled broth. This is a limited early summer cold soba dish.

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

Soba with crispy tempura made from two plump shrimp and early summer vegetables like pumpkin and eggplant. The refreshing grated daikon stimulates the appetite. (The types of vegetables may vary depending on the supply.)

A seasonal limited tempura soba served 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 salt, preserving the deliciousness of the ingredient. The juicy and fruity sweetness of the water eggplant reminds us of 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 shop.

The fig, characterized by its rich sweetness and subtle acidity, reaches its best flavor as the temperature rises. We carefully prepared it in a white sauce with finely chopped early summer vegetables, preserving the taste of the ingredients. This dish is a deep and refreshing representation of its essence.

The 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 Kanazawaji miso. The refreshing aroma of ginger and the deep sweetness of Kanazawaji miso blend perfectly.

A fisherman's dish made with fresh seasonal sardines, finished with myoga, shiso leaves, ginger, and miso. This delicious early summer dish is said to be so good that you want to savor it until the end, and it pairs perfectly 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 wonderful marriage. The refreshing condiments make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its prime 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 as a lightly battered tempura, the natural sweetness is tightly sealed. 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 ingredients.

Crispy fried shrimp (3 pieces) and seasonal vegetables such as asparagus, udon, and bamboo shoots. This is a seasonal limited tempura assortment filled with the deliciousness of spring.

Grilled miso made by mixing Saikyo miso with perilla leaves, myoga, green onions, and buckwheat kernels, giving it a fragrant grilled 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 fresh soba flour ground in a stone mill in the restaurant. The sweetness of the tofu and the aroma of the soba create a perfect balance. Enjoy it mixed with the concentrated umami 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.

A variety of different types served in small portions. It has a refreshing taste and is perfect as a palate cleanser between soba or with drinks.

Eggs are mixed with soba broth and gently cooked. The delicate aroma and umami of the dashi, along 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.

We mixed fish paste with vegetables and deep-fried it to a crispy golden color. First, enjoy the taste as it is, then feel free to add condiments or soy sauce to your liking.

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, coated with a rich 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.

This dish uses homemade buckwheat flour that has been carefully ground with a stone mill. It boasts a rich aroma and excellent texture. Enjoy the freshness of freshly made and boiled noodles with our special dipping sauce.

Served with flavorful seaweed from the Setouchi region. Enjoy the harmony of the gentle aroma of the sea and the smooth texture of the soba.

Fragrant soba noodles served with plenty of grated daikon for a refreshing taste. The moderate spiciness of the daikon adds an accent, making this dish stand out with a refreshing aftertaste.

We have luxuriously used 'Yamato Yam', which is characterized by its strong stickiness and rich flavor. Please enjoy this dish, where the smooth soba noodles gently intertwine with the grated yam, creating a dish full of flavor.

Enjoy the refreshing yuzu and the aromatic mitsuba. Savor the deep flavor of hand-made soba noodles with warm, flavorful broth to your heart's content.

This dish features a carefully prepared broth made from kombu and bonito flakes, boasting a rich aroma. Enjoy it with thinly sliced 2:8 soba noodles, combined with fluffy, gentle eggs.

Luxuriously featuring the sticky and aromatic Yamato yam. Enjoy the rich flavor of the natural sweetness and depth of the Yamato yam, enhanced by the flavorful broth and smooth soba, for a robust taste experience.

The rich flavor of duck combined with the refreshing aroma of yuzu and mitsuba creates a luxurious taste. Enjoy a blissful moment as the deep broth infused with duck fat harmonizes with the refreshing flavor of yuzu.