Aoyama Chyojuan

A style of eating soba by dipping cold soba noodles into a cold dipping sauce. You can savor the original flavor of the soba.

A larger portion of noodles than the regular seiro soba.

Seiro soba served with shredded nori seaweed. The aroma of the nori enhances the flavor of the soba.

Large Seiro served with shredded nori seaweed. Enjoy more soba and the flavor of nori.

Cold soba topped with grated daikon radish and condiments. Characterized by its refreshing taste.

A style of eating cold soba by dipping it into a warm curry soup. Enjoy the combination of spicy curry and soba.

Cold soba served with warm nanban broth containing Kurobuta pork and long green onions. The umami of the meat and the sweetness of the green onions dissolve into the broth.

Cold soba served with spicy grated daikon radish. The sharp spiciness enhances the flavor of the soba and stimulates the appetite.

Cold soba topped with grated tororo (yam). The sticky tororo coats the soba noodles well and is said to be good for vitality.

A set of cold soba noodles with freshly fried tempura, such as shrimp and vegetables. Enjoy crispy tempura with flavorful soba.

Cold soba served with warm duck broth containing duck meat and long green onions. Characterized by the rich umami of the duck meat and its unique aroma.

Warm soba or udon topped with agedama (tempura bits) and green onions. A simple flavor with the richness of the agedama.

Warm soba or udon topped with sweet and savory simmered fried tofu. The fried tofu is infused with flavor and has a gentle sweetness.

Warm soba or udon with pork or chicken and long green onions. The umami of the meat and the sweetness of the green onions dissolve into the warm soup.

Warm soba or udon simmered in a Japanese-style dashi-based curry soup. The thick, spicy curry clings well to the noodles.

Warm soba or udon with beaten egg poured in and simmered. Characterized by the fluffy, gentle texture of the egg and the flavor of the broth.

Warm soba or udon elaborately arranged to resemble a face with kamaboko, spinach, and fried tofu. A visually delightful dish.

Warm soba or udon topped with grilled mochi (rice cake). The chewy texture and generous portion make it a satisfying dish.

Warm soba or udon topped with grated tororo (yam). The gentle texture of the tororo and the warm broth will warm your body.

Warm soba or udon topped with tempura, such as shrimp. The tempura batter soaks up the broth, making it delicious.

Warm soba or udon with duck meat and long green onions. The rich umami from the duck meat pairs well with the warm soup.

Udon simmered in a clay pot. Generously filled with ingredients such as shrimp tempura, egg, kamaboko, chicken, and vegetables, served piping hot.

Warm soba or udon with tempura and long green onions. The richness of the tempura and the flavor of the green onions spread through the warm broth.