蕎麥しずく

Made with Nanbu Jidori chicken from Iwate. The chicken is fed with coconut oil, resulting in a very light and tender meat. It is juicy and flavorful.

The oil used is a blend of rapeseed oil and sesame oil. The tempura is very light and crispy when combined with the soba dipping sauce. Most of the vegetables are homemade.

We serve herring from Hokkaido, which is deboned in-house. It is an exceptional dish.

A dish topped with homemade vegetables and tempura. A hidden gem on the menu.

A blend of Hokkaido and Ibaraki soba noodles, served in the Edo style. It has a smooth texture, firm bite, and a delightful aroma.