Menu : Ishiusubiki Soba Ishiduki

The traditional Kyoto vegetable "Kamo eggplant" is ripe for eating now that early summer is here. The large, round Kamo eggplant is quickly deep-fried and soaked in plenty of our chilled, proud dashi broth. This is a cold soba noodle dish that is only available in early summer.

A refreshing early summer dipping soba noodle dish made with smooth tofu and crushed large, meaty Kishu Nankou plums. Topped with plenty of shiso leaves and green onions, the refreshing aroma and umami of the broth are perfectly balanced.

The crispy deep-fried early summer conger eel is perfectly combined with the fragrant, crunchy texture and refreshing spiciness of Kujo spring onions. This seasonal soba is perfect for early summer, so try it topped with buckwheat flour.

Early summer tempura soba noodles with early summer vegetables such as pumpkin and eggplant and two plump shrimps fried until crispy. The refreshing grated daikon radish will whet your appetite. You can also have it as a warm Tempura. *The type of vegetables may change depending on the stock.

(2 shrimp, pumpkin, eggplant, okra, etc.) *Types of vegetables may change depending on availability.

Mizunasu is ripe to eat in early summer. It is full of moisture, has a thin, soft skin, and is full of sweetness. Enjoy it with salt to bring out the natural flavor of the ingredient. The fresh, fruity sweetness of Mizunasu will make you feel the arrival of early summer.

Tomatoes in early summer become sweeter and more flavorful. Fresh, seasonal tomatoes are dipped whole in the special dashi stock that only a soba restaurant can offer. This dish allows you to experience the flavor of the dashi stock and the subtle sourness and sweetness of the seasonal vegetables, making it a dish that allows you to feel the bounty of the season.

"Dashi" Local Cuisine from Yamagata that is made by soaking finely chopped early summer vegetables such as eggplant, okra, and myoga in dashi stock with natto kelp. The sticky texture of the dashi stock is enhanced with the umami of soba soup. It is an early summer dish that goes perfectly with chilled tofu.

Conger eels at this time of year, known as summer conger eels, are low in fat and have a mild flavor. They are served in a refreshing Vinegared dish with thinly sliced cucumber. The aroma of myoga ginger enhances the deliciousness of the seasonal conger eel.

Manganji peppers are in season from early summer to summer. This Kyoto vegetable, known for its size and subtle sweetness, is deep-fried in soba restaurant broth together with eggplant, a representative early summer vegetable. Ishizuki's proud broth, which is infused with the vegetables, makes the seasonal early summer vegetables even more delicious.

Figs, which are characterized by their mellow sweetness and subtle sourness, are ripe to eat as the temperature rises. We have carefully preserved the flavor of the ingredients by combining them with finely chopped early summer vegetables in a Shiraae (seaweed salad). It is a thick, deep, refreshing dish that is perfect for early summer.

Yanaka ginger is a symbol of early summer. Enjoy the fresh, mildly spicy seasonal leaf ginger with Kinzanji miso, which goes well with it without any extra preparation. The refreshing aroma of ginger and the deep sweetness of Kinzanji miso go together perfectly.

Namero is a fisherman's dish made with fresh, seasonal horse mackerel seasoned with condiments such as myoga, shiso leaves, and ginger, as well as miso. This early summer dish is said to be so delicious you'll want to lick it all up, so be sure to pair it with pure rice sake. The rich aroma of the rice, the richness of the miso, and the umami of the fresh fish create an exquisite marriage. The refreshing aftertaste of the condiments will make you want to drink more sake.

Horse mackerel becomes fatty from early summer to summer and is ripe to eat. It is deep-fried to lock in the flavor, and marinated in special Nanban vinegar together with delicious crunchy early summer vegetables. This early summer dish will whet your appetite with its sweet and sour taste.

The sweetness of this seasonal corn has increased after soaking up plenty of early summer sunshine. By making it into tempura with a light Tempura, the natural sweetness is tightly locked in. Please enjoy the crispy texture and early summer sweetness.

Conger eel, a representative Edomae fish, is tastier from early summer to autumn and is ripe to eat right now. Enjoy crispy fried seasonal conger eel with its rustic flavor seasoned with salt.

(3 shrimp, pumpkin, eggplant, okra, cherry tomatoes, young corn) *Vegetable types may change depending on availability. Seasonal vegetables such as pumpkin, eggplant, and okra are deep-fried with 3 plump shrimp. This seasonal Tempura platter is packed with the deliciousness of early summer.

This is a grilled miso made by kneading buckwheat seeds into Saikyo miso, shiso leaves, myoga ginger, green onions, and savory grilled buckwheat. The sweetness of Saikyo miso is accented by the aroma of yuzu and the texture of buckwheat. It is an essential dish at a soba restaurant that goes well with sake.

Domestic beef tendons are slowly simmered in miso and seasoning, resulting in a condensed, rich and flavorful stew. The tofu, which has absorbed the sweetness of the miso, the richness of the seasoning, and the flavor of the beef tendons, is also delicious.

This is a classic soba restaurant dish, where the surface is grilled until crispy and fragrant, and mixed with the "kaeshi" that is the base of the soba soup. It is simple yet incredibly delicious, thanks to the soba restaurant's special kaeshi. It is a soba restaurant dish that is packed with the richness and deep flavor of chicken.

Duck meat has been eaten at soba restaurants for a long time. Its rich flavor and unique texture make it the perfect accompaniment to soba. Quickly grill it and dip it in salt. Enjoy it with the sweetness of grilled green onions, which go perfectly with it.