Menu : Soba Kappou Kuroobi

When eating soba, it is best to slurp the noodles upright, with good posture and in line with your spine. Hunching your back or eating like a dog while leaving your soba cup on the table is strictly prohibited.

At a restaurant that serves soba tokkuri, pouring all the dipping sauce into the sake cup at once would ruin the restaurant's consideration. The sake cup is used to prevent the dipping sauce from becoming diluted, so I was careful. First, pour about one-third of the sauce into the sake cup and eat the soba, then add more if it becomes too diluted.

Don't take too much soba. As the saying goes, "Three udon noodles, six soba noodles," five or six noodles is just right. I often see people dipping the soba noodles completely into the dipping sauce, but this upsets the balance between the soba and the dipping sauce. Without removing the soba noodles from the chopsticks, dip about one-third of them into the dipping sauce and eat them, savoring the individual characteristics of the sauce, and then adjust the amount accordingly, considering the balance between the soba and the dipping sauce.

Conscientious restaurants do not boil a lot of soba at once. They rinse and drain the soba so that it is fresh (in season). Even if your superiors bring you soba before you, you should say no and eat it while it is in season. It is interesting to note that Noodles are the only dishes where it is considered good manners to eat first and to eat slurping.

It is not advisable to ask for recommendations. No restaurant will list anything on the menu that is not recommended. The best recommendation is to eat something that you yourself would like to eat.

Soba noodles are made with 80% buckwheat flour and 20% wheat flour. By adding a binder (such as wheat flour), the noodles become smooth and easy to swallow. Nihachi soba is said to have the best balance of buckwheat flour and binder.

Soba noodles made from 100% buckwheat flour. As no binders are used, they do not stick easily and require advanced techniques. As they are made only from buckwheat flour, they have a strong aroma and sweetness, making them perfect to eat with a small amount of dipping sauce.

The buckwheat husks are ground into flour, giving the soba noodles a simple, dark color. They contain a lot of buckwheat husks, giving them a sweet taste and a strong aroma. Thick soba noodles that require plenty of chewing.

Iya is one of the three most remote areas in Japan. Soba noodles made from a local variety that has been passed down in the area. This local variety has a low yield and is a rare variety. It has a unique aromatic fragrance and sweetness.

This soba noodle is made from the rare Shiiba native variety, which is rarely found even if you search the whole country. It has a firm flavor and an appealing sweetness and mellow aroma.

■Seaweed steamer...800 yen ■Spicy radish steamer...800 yen ■Grated radish steamer with raw soy sauce...850 yen ■Yam steamer...1100 yen ■Grated yam steamer...1200 yen ■Duck steamer...1500 yen ■Tempura soup steamer...1500 yen ■Tempura steamer...1500 yen [Shrimp] [Vegetables] [Conger eel] ■Large shrimp tempura steamer...1900 yen 100% Country 200 yen extra / Hidden 300 yen extra / Phantom 500 yen extra

■Kakesoba (soba noodles with hot soba noodles)...800 yen ■Jinen yam soba (Japanese yam soba noodles)...1200 yen ■Jinen yam tsukimi soba (with Nagoya Cochin egg)...1300 yen ■Tororo soba (Japanese yam tsukimi soba noodles)...1300 yen ■Tororo tsukimi soba (with Nagoya Cochin egg)...1400 yen ■Herring soba (Japanese herring soba noodles)...1300 yen ■Fresh yuba soba (beef skin) soba (with yuba skin)...1300 yen ■Tempura soba (shrimp) [vegetables] [conger eel]...1600 yen ■Large shrimp tempura soba (with yuba tempura soba)...2000 yen ■Kamo nanban soba (duck nanban soba)...1800 yen *We may refuse your request if the restaurant is busy.

■Deep-fried soba mochi (fried soba rice cakes)…800 yen ■Deep-fried soba pancakes…1000 yen ■Soba pancakes…1000 yen *■Soba pancakes in duck soup…1800 yen ■Assorted golden tempura…1500 yen (tempura with a buckwheat flour coating) *Items marked with an asterisk may be unavailable when the restaurant is busy.

■Grilled miso...500 yen ■Grilled seaweed (premium)...500 yen *■Omelette (Nagoya Cochin egg)...700 yen *■Omelette (Okazaki Ohan egg)...800 yen ■Sweetened herring...600 yen ■Plate...700 yen ■Conger eel tempura...900 yen ■Shiba shrimp tempura...1000 yen *We may refuse orders when we are busy.

・Draft beer ・Sake (Swordsman) ・One of the following shochu soba hot water dishes. ◆Three seasonal dishes ・Sobakiri (28% soba) ※100% Country 200 yen extra ※Secret 300 yen extra ※Maboroshi 500 yen extra

■Wild yam moon viewing (with Nagoya Cochin egg)...700 yen ■Grated wild yam...700 yen ■Wild yam sashimi...800 yen ■Fried wild yam with seaweed...800 yen ■Wild yam wrapped in yuba skin...850 yen ■Wild yam tempura...900 yen *■Grilled wild yam...900 yen ■Wild yam and tofu Steak...900 yen *Items marked with an asterisk may be unavailable when busy.

■Pickled squid...500 yen ■Tofu dengaku...500 yen ■Deep-fried tofu...650 yen ■Duck stew...1000 yen ■Duck teppanyaki...1200 yen ■Duck tataki...1000 yen ■Horse sashimi...1000 yen ■Japanese black beef lava Steak (A5)...1800 yen ■Homemade karasumi...1800 yen ■Tempura assortment...1300 yen ■Shiba shrimp tempura...1000 yen ■Horse sashimi...1000 yen ■Okazaki ohan grilled with black pepper...1500 yen