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.

Oroshi soba
Oroshi is grated Daikon radish. Cold soba served with various toppings on top , after which the broth is poured. This soba is topped with  Daikon radish and Mametake mushroom with a slightly gelatinous coating also and sprinkled dried seaweed, on top of that some condiments.

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.

Curry soba
Hot soba noodles in curry flavored broth topped with deep-fried tofu and grated radish, chopped tomatoes. They are based on the idea that it is good to eat 5 colors(blue, yellow, red, white, black) of food in one meal for Shojin cuisine.

Tororo soba
Tororo is originally a puree of yamaimo (a Japanese yam with a mucilaginous texture). Pointing to its characteristics of mucilaginous , kelp and okra in the form of paste are also sometimes called tororo. We combined these white and green viscous food nutritious.

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.