Seiro soba
Chilled soba is often served on a sieve-like bamboo tray called a seiro, with a dipping sauce known as soba tsuyu on the side. Wasabi and the other condiment are often mixed into the Tsuyu. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold.

Ten-seiro soba
(Seiro soba with Tempura)
Our tempura consists of mostly vegetables that have been coated in a thin batter of buckwheat. These are sometimes called “Kimpura”, and it's very crispy. Please eat with a dive into the Soba tsuyu also.

Shinoda soba

Shinoda is deep fried tofu flavored with sweet soy-sauce. This is a representative of warm soba noodles. Plus topped with tempura bits, simmered Kiriboshi-daikon, a fare of dried daikon strips cooked to perfection with thinly sliced carrot.

Goshikiage soba
Goshiki-age is one of the vegetarian dishes, fried with various vegetables and mushrooms. In addition, we serve it topped with fried Namafu. This is a food made of wheat gluten, which was a valuable source of protein for Shojin cuisine along with Tofu.

Shojin-Soba-Gozen

Come with pickled vegetables, kelp simmered in Teranatto, small dishes of Shojin cuisine today and seasoned rice.

Chameshi-Dengaku

Chameshi was rice seasoned and cooked with the soup stock Shoujin.And Dengaku were the foodstuff skewed and roasted with miso coating.