Menu : Soba To Tempura Ishiraku

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

"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.

Manganji peppers are in season from early summer to summer. This Kyoto vegetable, characterized by its size and slight sweetness, is fried in soba restaurant broth together with eggplant, a representative early summer vegetable. The generous amount of Ishiraku's proud broth 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 perfectly together. *Available from 3pm.

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.

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.

Fresh early summer eggplants are grilled whole to keep them plump and juicy. Creamy yuba and the delicious flavor of minced meat topped with a thick sauce made from soba shop broth are added. This is an early summer dish with a rich flavor and a creamy texture. *Available from 3pm.

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.

A dish of early summer with the refreshing spiciness of early summer Yanaka ginger wrapped in juicy pork. The early summer aroma that fills your nose, the crunchy texture, and the deliciousness of the pork create an exquisite balance. *Available from 3pm. *Available from 3pm.

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.

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. Seasonal vegetables such as pumpkin, eggplant, and okra are deep-fried with 3 plump shrimp. This seasonal Tempura 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. This is a soba restaurant dish that will make you want to drink alcohol.

Creamy homemade soba tofu made with fragrant buckwheat flour ground in a mortar

*Serving begins at 3pm.

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.

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

Early summer soba noodles made with chopped early summer vegetables, okra, mixed with plenty of grated yam. The bonito-flavored soba soup and rich grated yam go perfectly together. The crunchy texture of the okra also whets the appetite in this 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 fresh, aromatic vegetables. Add yuzu pepper to taste for a refreshing taste.

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 will change depending on the stock.)

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

(Setouchi moss)

(Green onion, mitsuba, yuzu)

(Mitsuba, Yuzu)

The curry at a soba restaurant with strong dashi stock has a different depth of flavor. The soba restaurant's soup stock is made with an exquisite combination of bonito, kelp, Souda, and other ingredients that are slowly boiled to bring out the richness and flavor. The rich curry base is filled with the soba restaurant's commitment.

(Green onion, mitsuba, yuzu)

(Hassun, Tempura, 28% soba noodles)

<Hassun, grilled chicken, 28% soba noodles>

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