Menu : Ishiusubiki Soba Ishiraku

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 crunchy texture of the okra also whets the appetite in this early summer 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.

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 seaweed)

(Green onion, mitsuba, yuzu)

(Mitsuba, Yuzu)

(Green onion, mitsuba, yuzu)

Creamy handmade soba tofu made from aromatic buckwheat flour ground in a mill

*Serving begins at 3pm.

*Serving begins at 3pm.

*Serving begins at 3pm.

*Serving begins at 3pm.

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 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. Fresh, mildly spicy seasonal leaf ginger can be enjoyed 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.

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.

An early summer dish of juicy pork wrapped around the refreshingly spicy summer Yanaka ginger. The early summer aroma that fills your nose, the crunchy texture, and the deliciousness of the pork create an exquisite balance. *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 tomato, young corn) Three plump shrimps are deep-fried with seasonal vegetables such as pumpkin, eggplant, and okra. This is a seasonal Tempura platter filled with the deliciousness of early summer. *Vegetable types may change depending on availability.

(Hassun, Tempura, 28% soba noodles)

<Hassun, grilled chicken, 28% soba noodles>

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