蕎麥 ふくあかり

Board Wasabi, Seaweed Wasabi, Soba Miso

100% Nagasaki 'Eso' using Yoshikawa's kamaboko - additive-free manufacturing

Using natural cultivation ferns and bracken from Yahata Highlands, traditionally sun-dried and hand-processed.

Using Kyoto duck, cooked with soba shop 'kaeshi' for a moist rose color, half portion 850 yen

100% Sanriku produced 'True Squid' - additive-free manufacturing

100% domestic 'Oki Bora' used - additive-free manufacturing

Specially cultivated eggplant directly delivered from the eggplant specialty farm 'Ishida Eggplant'

Using Hamamatsu grown soil-cultivated watercress

The buckwheat seeds of traditional varieties are coarsely ground by hand using a stone mill, then mixed with the brewing water from the sake brewery and kneaded over high heat. Enjoy it first with salt and wasabi.

Thick omelette made with plenty of dashi, cooked quickly over high heat, using Seia healthy eggs from Toyama Prefecture.

Carefully prepared Kyoto duck hearts are cooked at low temperature and grilled on skewers with Hida sansho and soba shop 'Kaeshi'.

Dried overnight amago from the Hidaka River using ume vinegar unique to Kishu, made without additives

Seasonal limited 'Densuke Anago' grilled white

Specially cultivated eggplant sourced directly from the eggplant specialty farm 'Ishida Eggplant'

Specially cultivated black maitake from a maitake farm (Gunma Prefecture)

Specially cultivated eggplant from the dedicated farmer 'Ishida Eggplant'

Small serving seiro 900 yen

Tasting of two types of small servings of steamed baskets by region and variety

Preparation Date Uncertain

Uses Setouchi-produced dried grilled nori

Warm dipping sauce made with Kyoto duck breast

Uses natural cultivated mountain vegetables from Jutsubawa region and Yawata Highland

Using watercress grown in Hamamatsu

Using Shirayaki Densuke Anago

Uses dried roasted seaweed from the Seto Inland Sea

Uses Shiso Plum from Kishu Takikawa Farm

Uses Akashi Kubonaka Grilled Anago

This panna cotta is made with high-quality Oyama milk and fresh cream, luxuriously brewed with buckwheat tea, a specialty of soba restaurants. It is finished with homemade buckwheat tea syrup.

Made with precious authentic warabi powder, combined with lotus root powder and wasanbon sugar, kneaded slowly over time. This is not just soft; it features a firm elasticity from the gelatinization of the authentic warabi starch. A true delicacy that can only be tasted on the spot.

This is a special zenzai made with homemade sweet red bean paste using Tanba-produced Dainagon azuki beans, kneaded with specially milled buckwheat flour and brewing water from a sake brewery. It will take a little time to prepare.

A parfait unique to a soba shop, featuring soba tea jelly, soba tea panna cotta, sweet red bean paste, two types of ice cream (matcha and roasted soybean flour), and layered with hassaku citrus.

This warabi mochi is wrapped around sweet red bean paste and finished with high-quality Uji matcha.

This warabi mochi is wrapped around sweet red bean paste and finished with warm thick tea made from high-quality Uji matcha, prepared just before serving.