蕎麥麵處 元六

Please enjoy the soba made by Genroku's own recipe☆

Topped with flavorful shredded seaweed☆

Soba served with tororo made from domestically produced yamato yam☆

A set of luxurious tempura assortment and zaru soba.

A dish that can only be tasted at Genroku☆ This healthy menu features plenty of new medicinal vegetable sprouts mixed with soba. The 'rutin' contained in the sprouts is excellent for preventing diabetes and high blood pressure, as well as for weight loss.

Mesoba with tororo topping☆

A dipping soba menu served with a special curry from Genroku☆

A dish that allows you to fully enjoy the Kanto-style broth☆

Classic fried tempura topping☆

Topped with homemade kitsune fried tofu☆

A dish where the flavor of specially made curry blends with thinly sliced domestic brand pork☆

A dish to savor the rich flavor of domestic brand pork generously added.

Sweet and spicy simmered herring topped on soba, sourced from a long-established shop in Kyoto.

Proudly topped with one large shrimp tempura☆

Luxuriously topped with 2 shrimp tempura☆

Dipping noodles with two types of dipping sauce and duck meat

Luxurious soba served with duck thigh meat and grilled green onions

Please enjoy the udon that is a pride of Genroku☆

Topped with flavorful shredded seaweed☆

A refreshing yet rich udon topped with soy sauce sourced from the home of udon, Kotohira Town in Kagawa Prefecture, along with tempura bits, grated daikon, and perilla leaves.

A dipping udon menu served with special curry☆

Healthy udon served with homemade vegetable dressing. A refreshing dish with plenty of vegetable salad, crab sticks, seaweed, tomato, and lemon.

This is udon enjoyed with a Kansai-style broth, using the name commonly used in the Kansai region. It is udon meant to be enjoyed with broth.

In some parts of the Kansai region, it is said that tanuki is referred to as kitsune soba. To distinguish, we use the name Haikara in the Kansai region. Udon with tempura topping.

In the Kansai region, there are places that call the udon topped with fried tofu 'Shinoda' derived from Shinodainari, so the name has been changed. Udon topped with homemade sweet and salty fried tofu.

Topped with a proud large shrimp tempura

Luxuriously topped with two shrimp tempura☆

Topped with shrimp tempura, egg, bamboo shoots, green onion, fish cake, and shiitake mushrooms. Simmered in a Kanto-style broth.

A dish where the umami of domestically produced brand pork melts out☆ Using Kanto-style broth.

A dish made with homemade curry powder, featuring the umami of domestically sourced brand pork. Uses Kanto-style broth.

Teppanyaki udon grilled with a special sauce made from oyster sauce by Genroku☆

Tsukemen made with whole grain udon served with soy milk and tomato soup. It is topped with deep-fried vegetables and shrimp tempura. What is whole grain udon? It is udon in the Sanuki style from Genroku, mixed with whole grain flour (a type of wheat flour that includes the bran, germ, and endosperm ground together), and is made with high water content and cold temperature aging. Compared to regular wheat flour, it is very high in nutritional value and is recognized as a health food.

A local gourmet dish from Ogano Town, Waraji Katsu Don☆ One piece is for drinking snacks, and one piece is for meals, a bowl loved in Ogano Town for a long time. *Genroku Commitment* Meat... using two cuts of domestic brand pork, loin and tenderloin Sauce... an original recipe using the unique soba shop's kaeshi and homemade miso as a secret ingredient.

A new specialty of the Nishi-Chichibu region that was born in 2015, this bowl uses miso-marinated natural deer meat. Our shop prepares one piece as cutlet and three pieces as grilled meat. To further enhance the Genroku experience, we top it with buckwheat sprouts and shredded cabbage! Deer meat has a very high nutritional value compared to beef, pork, and chicken (low calorie, high protein, high iron). It is currently our top recommended menu item!

A classic katsudon made with a special bowl sauce and bound with egg. Uses domestic brand pork loin.

A luxurious rice bowl using two eggs and chicken.

Kogane Don with plenty of fried tempura bits

A rice bowl topped with shiitake mushrooms, kamaboko, and bamboo shoots bound with egg. It is popular as a healthy bowl since it does not use oil.

The only seafood menu at Genroku☆

A rice bowl topped with luxurious large and small shrimp tempura.

Original bowl from Genroku topped with special curry nanban and deep-fried vegetables☆

A bowl topped with original vegetable tempura and shrimp tempura from Genroku, served with udon (hot or cold)☆ A popular dish since the opening. {When changing the udon in the set to soba, an additional 10 yen will be charged}

Reproduction of the original menu from the opening of Genroku☆ A bowl topped with half a grilled eel and a half-size udon (hot or cold) is included in the set. (If you change the udon to soba, it will be an additional 20 yen.)

Uses domestic Yamato yam for tororo. Comes with rice (free refills) and soba (hot or cold).

You can choose the amount of rice: small (200g), regular (280g), or large (350g). Comes with pickles.

Deliciousness shaped one by one☆ Flavors include four types: small plum, bonito flakes, kelp, and fried tempura bits.

Cut and served Waraji Katsu, a local menu item from Ogano Town☆

Miso marinated deer, available in two styles: grilled and cutlet

Set of 5 juicy fried chicken pieces

A refreshing salad made with buckwheat sprouts certified as a new medicinal vegetable (SOD vegetable), served with dipping sauce.

Dengaku generously coated with homemade miso. You can add more for 100 yen each.

Yose tofu sourced from Mizumura Tofu in Ogano Town, made from locally produced ingredients. Our shop also offers sea salt made from seaweed.

Crispy fried small shrimp☆

A dish where the aroma of burdock spreads in your mouth☆

Large pork cutlet stew☆

A dish made with pork offal☆

Fluffy Miso Braised Mackerel☆

Proudly simmered herring sourced from a long-established shop in Kyoto☆

A dish made of deep-fried seafood paste☆

Three types of sausage: herb, chorizo, and coarse ground☆

Freshly boiled to accompany beer

Original salad topped with homemade vegetable dressing☆

Local specialty, pickled shakushi vegetable.

Assorted tempura of shrimp, fish, and vegetables☆Small 770 yen Large 1340 yen Vegetable tempura 580 yen

Large Ebi Tempura: 460 yen, Ebi Tempura: 370 yen, Anago Tempura: 450 yen, Ika Tempura (2 pieces): 440 yen

A must-try for those who want to enjoy eel as a snack☆ Please savor the exquisite grilled eel with its sweet sauce.

Taste of winter, fried oysters☆You can add one for 150 yen.

Plenty of soybean flour: Abekawa Mochi. Special soy sauce is the key: Isobe Mochi. Fried rice cake with grated radish: Karami Mochi.

Classic flavors... Vanilla, Chocolate, Chocolate & Vanilla. Popular flavors... Matcha, Musk Melon. Five types of soft ice cream are available year-round.

Genroku's original Big parfait☆ Please choose your favorite flavor from 5 types of soft ice cream and enjoy♪

Small parfait with vanilla ice cream☆

An original dessert made by Mizumura, a tofu shop in Kodakano Town. We serve it with honey maple syrup.

A refreshing sweet Japanese confection made with Yoshino-produced kudzu.

Zenzai with hot grilled rice cakes☆Cold zenzai topped with vanilla ice cream☆Both can be enjoyed for one coin♪

Born in June 2014 in Nishichichibu, this locally focused sweets shop offers unique sweets that can only be tasted at 21 stores in the Nishichichibu Chamber of Commerce. Specialty 1: Bishamon water from Kojono Town, selected as one of the 100 best waters of the new Heisei era. Specialty 2: Special Oribe pottery made by local ceramic artists. Specialty 3: Original syrup made from local ingredients nurtured by local farmers. Regular size: 650 yen, Half size: 370 yen. ★ Kojono sweet tomato flavor ★ Yoshida fully ripe hand-picked blueberry flavor ★ Strawberry flavor from Yoshida Fruit Road ★ Local yuzu flavor. Additional syrup: 220 yen. For details on the stores providing these products, please refer to the Nishichichibu Chamber of Commerce.