kodo

Finely ground soba noodles, milled with a stone mill from which the hull has been removed, resulting in white, thin, handmade noodles. They have a smooth texture and a refined aroma. Served with a cold dipping sauce.

Coarsely ground soba noodles, including the hull, resulting in dark, thick, handmade noodles. Enjoy their rustic, strong aroma and chewy texture.

A set that allows you to enjoy different types of soba at once. Choose two types from Seiro, Inaka, and Kawari Soba.

Colorful and aromatic soba noodles with seasonal ingredients (like yuzu and cherry blossoms) kneaded into the dough.

Simple soba noodles in a warm, dashi-rich broth. Enhances the umami of the dashi and the aroma of the soba.

Soba noodles served with tempura of seasonal vegetables and fish that are delicious at this time of year. The crispy tempura and soba are a perfect match.

A luxurious soba dish set with two large shrimp tempura and vegetable tempura. Enjoy the plump texture of the shrimp.

Soba noodles topped with plenty of Kujo leeks and nori seaweed, served with broth poured directly over them. The crispness of the leeks and the aroma of the nori stimulate the appetite.

Cold soba noodles dipped in a warm, rich broth containing duck and leeks. The broth, infused with the sweetness and richness of duck fat, is exquisite.

Soba noodles served in a warm broth with duck. The richness of the duck and the sweetness of the leeks spread throughout the soup, warming you from the inside.

Cold soba noodles served with grated yamaimo (mountain yam) in the dipping sauce. The smooth texture of the grated yam coats the noodles.

Warm soba noodles topped with grated yam. The hot broth and yam mix to create a gentle flavor.

Cold soba noodles topped with natto. The flavor and stickiness of natto coat the soba, creating a unique deliciousness.

Warm soba topped with dried herring simmered in a sweet and savory sauce. A Kyoto specialty where the herring's flavor melts into the broth.

A Japanese omelet grilled with plenty of dashi. Characterized by its fluffy texture and gentle dashi sweetness.

Sliced kamaboko (fish paste) served with wasabi soy sauce. A classic soba restaurant appetizer.

Soba grains mixed with miso and grilled. The fragrant miso flavor pairs well with sake and shochu.

A trio of soba restaurant specialties. Recommended for those who want to try various flavors in small portions.

A dish where fresh seafood, natto, grated yam, and egg are mixed and eaten wrapped in nori seaweed. Enjoy the sticky texture and the umami of the seafood.

A dish to enjoy flavorful nori seaweed with wasabi soy sauce.

A salad generously filled with fresh seafood. Served with a refreshing dressing.

Soba restaurant's special potato salad. A homemade taste with a unique twist.

Freshly sliced chilled tomatoes. Refreshing and perfect as a palate cleanser.

A refreshing salad of fragrant myoga ginger and cucumber. Enjoy its crisp texture and cooling sensation.

Miso with a pungent wasabi kick. Great for dipping vegetables like cucumber, or as a snack on its own.

Deep-fried white shrimp, known as "Jewels of Toyama Bay." Can be eaten with the shells, offering a fragrant and sweet taste.

Homemade fish cake, deep-fried. Crispy on the outside, fluffy on the inside.

Assorted tempura of sillago (white fish), shrimp, and vegetables. Crispy on the outside, juicy on the inside.

Two large shrimp tempura. Very satisfying and allows you to fully savor the sweetness of the shrimp.

Thickly sliced scallops and fragrant maitake mushrooms tempura.

An assortment of tempura featuring asparagus and other seasonal vegetables.

Small shrimp and mitsuba (Japanese parsley) fried in batter. Crispy texture and good aroma of mitsuba.

A giant fried tofu from Tochio, Niigata Prefecture. Thick and juicy when grilled and eaten with condiments.

Seasonal soba with tempura of early summer flavors (such as conger eel and myoga ginger).

Fresh first bonito sashimi from Chiba Prefecture. Enjoy the refreshing umami of the lean red meat.

Sashimi of bonito and sweet new onions, served with a refreshing, aromatic ponzu sauce.

Fresh ark shell sashimi from Sanriku. Characterized by its chewy texture and oceanic aroma.

Sea bream sashimi from Ehime Prefecture. A delicate yet sweet and refined flavor.

Sumiiika squid from Awaji Island. Enjoy its sweetness and texture as sashimi, or its fragrance when grilled.

Kakiage (mixed tempura) made with raw sakura shrimp and new onions. The exquisite balance of sakura shrimp's fragrance and onion's sweetness.

Fresh bamboo shoot dish from Kumamoto. A food that evokes the arrival of spring.

Simply boiled edamame. Their fluffy texture makes them a perfect snack.

Homemade miso made with fukinoto (butterbur sprouts). Its slightly bitter flavor pairs well with sake.

Salad made with sweet new onions and premium aori squid.

An assortment of tempura featuring abundant spring wild plants and vegetables. Enjoy their unique bitterness and aroma.

Fried new potatoes seasoned with aonori seaweed and butter.

Fried ginkgo nuts from the renowned Sofue region. Chewy texture.

Grilled eggplant, peeled. Enjoy its melt-in-your-mouth texture and smoky aroma.

Grilled eggplant topped with a sweet miso sauce.

Fried eggplant, sillago (fish), and tofu, served in a dashi-rich broth.

Assorted tempura featuring autumn ingredients such as conger eel and maitake mushrooms.

Sashimi (tataki) of bonito, rich in fat from autumn, lightly seared.

Duck dishes from Iwate Prefecture. Choose from salt-grilled, teriyaki, or spicy shibire-yaki.

A refreshing sour perfect for summer. Includes soda-based soba shochu and citrus sours.

Highball made with sake kasu shochu from the popular sake "Denshu."

An imo shochu with a refreshing, citrusy aroma. Recommended on the rocks or with water.

An imo shochu with a mellow sweetness of aged sweet potatoes and a clean finish.

An imo shochu with a fruity aroma and a clean taste.

A mugi shochu characterized by its refined and fragrant barley aroma.

Soba shochu with a rich buckwheat flavor. The aroma is further enhanced when diluted with warm soba-yu (buckwheat noodle water).