雪花山房

(Seasonal Limited) We have prepared soba noodles with plenty of yuba for a limited time. The soba noodles contain mizuna, burdock, nameko mushrooms, and chopped yuba, with cherry blossoms added for a vibrant appearance that evokes the arrival of spring.

In Kyoto cuisine, there is a tradition of eating conger eel during the Gion Festival, and it has been highly valued as a representative taste of summer. We have combined the seasonal conger eel with the perfect match of plum, along with the crunchy texture of needle long yam, to create a refreshing soba dish. This dish is recommended for those feeling the summer heat fatigue. By the way, in the Kansai region, it is said that conger eel becomes delicious by drinking the water of the rainy season, and it comes into season twice a year, during the period after the end of the rainy season and the spawning season after summer.

We offer a cold yuba soba made with cold yuba for a limited time only. The yuba used is the soft-textured Hie Yuba, which is a specialty of the Enryaku-ji Temple on Mt. Hiei. Additionally, it is served with grated nagaimo, needle-like nagaimo, grated yuzu, and hojiso leaves, creating a visually refreshing soba dish. Enjoy a refreshing throat sensation on hot days.

【Set Contents】・One cup of Japanese sake (Chiyonoen Taito)・Assorted duck meat and vegetables・Cold soba noodles or hot soba noodles

【Set Contents】・One cup of Japanese sake (Chiyonoen Taito)・Assorted three types of sake appetizers・Zaru soba or Kake soba