手打ち荞麦と山の食 おすくに
手打ち蕎麦と山の食 おすくに / Teuchi Soba and Mountain Food Osukuni
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自然与风味和谐的手打荞麦名店
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This is a basic course that includes five dishes using seasonal mountain delicacies hunted and gathered by the owner in the mountains, such as wild vegetables, mushrooms, river fish, and gibier, handmade soba noodles made from native varieties, and dessert. The menu changes with the seasons.
This course includes 7 plates of dishes using seasonal delicacies from the mountains hunted and gathered by the owner, such as wild vegetables, mushrooms, river fish, and gibier, handmade soba noodles using native varieties, and dessert. The menu changes with the seasons. The photo shows the standard course (5 dishes).
This course includes 9 dishes using seasonal delicacies from the mountains hunted and gathered by the owner, such as wild vegetables, mushrooms, river fish, and gibier, handmade soba noodles using native varieties, and dessert. The menu changes with the seasons. The photo shows the standard course (5 dishes).
A luxurious set featuring three types of 'mountain snacks' such as river fish, game, and wild vegetables, along with 'seasonal tempura'.
Our restaurant's specialty 'Hayakawa Wariko' and 'Seasonal Tempura' set.
Enjoy fragrant local soba with seasonal tempura and seasonal rice.
A seasonal limited menu available from early April to mid-May. This menu features about 10 types of wild vegetables foraged from the mountains, served as side dishes and tempura, showcasing a variety of wild vegetables.
If you want to enjoy the soba itself, this is for you. The greenish noodles are a sign of high-quality buckwheat flour.
We developed this to introduce a way to enjoy soba unique to the mountains of that season. You will eat three layers of soba with three different ingredients. The noodles are for 1.5 servings.
A rich sauce made with miso and walnuts clings to the noodles, creating an indescribably delicious flavor.
The dish features deer meat simmered with ginger until tender.
This soba is made with chicken, carrots, shiitake mushrooms, and fried tofu, and it has been commonly eaten in this area.
Contains mushrooms harvested in autumn, bamboo shoots harvested in spring, and other mountain vegetables.
A whole amago river fish, simmered with real sansho pepper.
A generous serving of natural mushrooms foraged by the chef from the mountains, including Naratake, Amitake, Hanai-guchi, Hiratake, and Chichitake!
The queen of river fish, Amago, is slowly cooked with real sansho. It is tender all the way to the bones, and you can eat it whole from head to tail.
The owner cooked the deer he caught with ginger. The sweet and salty tender deer meat is the best.
A plate featuring simmered deer, simmered amago with pepper, and a side dish of bracken.
The owner carefully smoked the liver of a deer he caught. This dish is irresistible for alcohol lovers.
