Menu : Ishiusubi Kinihachi Soba Soba Shiki

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. This is a soba restaurant dish that will make you want to drink alcohol.

Soba tofu made from fragrant buckwheat flour ground in a stone mill in the store. The sweetness of the tofu and the aroma of the buckwheat are exquisitely intertwined to create a creamy finish. A soba restaurant dish to be eaten with soba soup.

Itawasa

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. *Available from 3pm.

*Serving begins at 3pm.

This is a classic soba restaurant dish, with the surface grilled until crispy and fragrant, and mixed with the "kaeshi" that is the base of the soba soup. It is simple yet irresistibly 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. *Available from 3pm.

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.

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

Manganji peppers are in season from early summer to summer. This Kyoto vegetable, characterized by its size and slight sweetness, is fried and seasoned with eggplant, a representative early summer vegetable, in a soba restaurant's broth. The generous amount of broth from Sobashiki makes the seasonal early summer vegetables even more delicious.

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. The sweet and sour taste will whet your appetite in this early summer dish.

The first bonito is in season in early summer. Coupled with Edokko's love of the first things in season, it is a must-eat summer dish at this time of year. After lightly searing the surface to bring out the aroma, it is mixed with plenty of aromatic vegetables such as myoga ginger, radish sprouts, and spiced green onions. The refreshing ginger soy sauce brings out the delicious flavor of the crisp vegetables and bonito. *Available from 3pm.

3 shrimp, pumpkin, eggplant, okra, cherry tomatoes, young corn *Vegetable types may change depending on availability. 3 plump shrimp and seasonal vegetables in soba shop tempura sauce with dashi stock. 3 plump shrimp and seasonal vegetables such as pumpkin, eggplant, okra, and other plump vegetables are deep-fried until crispy. A seasonal Tempura filled with the deliciousness of 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.

This early summer soba is made by chopping up the early summer vegetable okra and mixing it with plenty of grated yam. The soba soup with the aroma of bonito flakes goes perfectly with the rich grated yam. The texture of the okra also whets the appetite, making this an early summer only soba.

The dipping sauce is made with deep-fried eggplant, steamed pumpkin, mitsuba, and yuzu citrus, and is made with the rich, flavorful Takumi pork. Please enjoy the dipping sauce, which is full of the richness and flavor of the pork, by dipping it in plenty of soba noodles.

A cold soba noodle dish available only in early summer, made with moist steamed chicken and plenty of refreshing early summer aromatic vegetables. Add yuzu pepper to taste for a refreshing taste.

(2 shrimp, pumpkin, eggplant, okra, etc.) *The type of vegetables may change depending on the stock. Early summer vegetables such as pumpkin and eggplant and 2 plump shrimps are fried until crispy in early summer tempura soba. The refreshing grated daikon radish will whet your appetite. You can also have it as a warm Tempura soba.

Setouchi seaweed

Green onion, mitsuba, yuzu

Mitsuba, Yuzu

Green onion, mitsuba, yuzu

(Hassun, Tempura, 28% soba noodles)

<Hassun, grilled chicken, 28% soba noodles>

<Hassun, grilled chicken, Tempura, 28% soba noodles>