Soba Ichi

A seasonal limited dipping soba style. The creamy flavor of the sesame sauce pairs well with the acidity of the tomato. Since this is a limited-time offering, please be sure to try it.

This is a smooth and delicious Ni-hachi soba made with organic, pesticide-free buckwheat flour. It is served in a generous portion of about 300g, making it very filling! We also take pride in our dipping sauce, so please give it a try. *The current buckwheat flour is from Hokkaido.

This is a warm soba made with plenty of broth from skipjack tuna and bonito that is prepared every morning. The aroma of the broth is further enhanced.

A proud dish where the shop prepares duck from scratch. It is a dipping noodle style where cold soba is dipped into a warm broth that spreads the rich flavor of the duck.

Carnivorous soba noodles with sweet and spicy cooked beef and onions. Good over soba noodles or rice.

When it comes to tempura, shrimp is a classic!! Combined with grated daikon, shrimp and grated daikon soba is the best.

This is a soft tempura that is popular with children.

This is a large chikuwa made with ground sea bream.

This is a crispy onion kakiage.

Seasoned with a special blend of salt, using healthy domestic chicken breast.

Eggplant, which pairs well with oil, also goes well with soba.

Carefully fried fluffy sweet potatoes.

Sweet thick slices of pumpkin.

A classic Oinari-san.

In dishes like tempura rice bowl and tororo rice

Sweet style from Kanto.

A companion for rice or sticky soba.

Adds the aroma of the sea to soba. For health as well.

You can try it combined with egg to make Tsukimi Tororo.

For tamago kake gohan or tsukimi soba.

A classic of kake soba.

A companion for sake.

Standard side dish

It pairs exceptionally well with alcohol.

This is what you think of when you think of a soba restaurant.

Good as a snack with sake or as nishin soba.

For now, this will do.

Homemade nuka pickles.