Ake no kyo

A traditional Japanese delicacy made from fermented squid innards and salt. It has a rich salty taste and umami, and pairs well with sake.

Raw squid mixed with wasabi, or fermented fish innards. Both are salty appetizers that go well with sake.

A simple dish of cold tofu topped with condiments. Drizzled with soy sauce to enjoy the flavor of soybeans.

Boiled soybeans. A classic snack to accompany beer.

A selection of seasonal vegetable pickles. Perfect as a palate cleanser or with sake.

Freshly chilled sliced tomatoes. Refreshing and a good palate cleanser.

Cold draft beer served from the tap. Uses Asahi Jukusen.

Bottled beer. Uses Asahi Super Dry.

A premium beer made with 100% malt. Characterized by its rich flavor.

A non-alcoholic beer-like beverage.

A luxurious rice bowl topped with two jumbo shrimp and vegetable tempura. Drizzled with a sweet and savory sauce.

A rice bowl topped with shrimp and vegetable tempura. The crispy tempura and rice are a perfect match.

A rice bowl topped with a large kakiage (deep-fried mixed seafood and vegetables).

Small-sized Tendon (Tempura Rice Bowl).

A rice bowl with chicken and onions simmered with egg. The dashi broth flavor permeates the dish.

A simple rice bowl with ingredients simmered with egg.

A rice bowl topped with curry sauce flavored with soba restaurant's dashi broth. A Japanese-style flavor.

A small-sized curry rice bowl. Also recommended as a set with soba.

An economical mini curry rice bowl to order with other menu items.

A filling rice bowl with high-quality pork loin cutlet simmered with egg.

Plain white rice.

Small-sized plain white rice.

A set of hot soba (or udon) with tempura served separately. Allows you to enjoy the tempura crispy.

A dish of hot soba (or udon) topped with tempura.

Hot soba (or udon) topped with plump peeled shrimp and vegetable kakiage tempura.

A hot soba (or udon) in a curry soup. A rich flavor combining dashi and curry spices.

Hot soba (or udon) with duck meat and scallions. The sweetness of the duck fat melts into the dashi broth.

Hot soba (or udon) sprinkled with seaweed. Enjoy the aroma of the sea.

Hot soba (or udon) topped with colorful ingredients such as kamaboko and shiitake mushrooms.

Hot soba (or udon) with a beaten egg swirled in. A gentle flavor.

Hot soba (or udon) topped with tororo (grated yam).

Hot soba (or udon) with grilled mochi. A filling dish.

Hot soba (or udon) with agedama (tempura bits). Adds richness.

Hot soba (or udon) with chopped fried tofu pouches.

Simple hot soba (or udon) without toppings. Allows you to purely enjoy the taste of the dashi broth.

A hearty noodle soup (soba or udon) with stir-fried and simmered root vegetables. Warms the body.

Hot soba (or udon) with chicken and scallions. The chicken's umami complements the dashi broth.

Hot soba (or udon) topped with simmered herring (fish).

A fragrant hot soba (or udon) generously topped with sesame seeds and scallions.

Simple soba noodles with cold dipping broth. Refreshing and perfect for summer.

Cold soba (or udon) topped with ingredients such as agedama (tempura bits) and cucumber.

Cold soba (or udon) topped with sweet simmered fried tofu pouches.

A healthy cold soba (or udon) generously topped with fresh vegetables.

Our specialty cold soba, generously topped with duck meat, simmered egg, okra, and other ingredients.

The most basic soba dish, where cold soba noodles are dipped in a rich broth.

Cold soba noodles dusted with seaweed. The aroma of seaweed is a nice accent.

A menu item for those who want to eat their fill, consisting of two servings of seiro soba.

Cold soba noodles served with a dipping sauce containing tororo (grated yam). Smooth texture.

Cold soba noodles with spicy grated daikon radish in the dipping sauce. An adult taste.

Cold seiro soba served with kakiage tempura.

Cold soba noodles served with a generous assortment of tempura. Enjoy the crispy tempura and cold soba alternately.

Cold soba noodles dipped in a hot broth with duck meat. The richness of the duck fat is exquisite.