Asahiya

Deep-fried soba seeds. Crispy and fragrant, they can be enjoyed like a snack. Perfect as an appetizer while waiting for your meal.

Kombu (kelp) and shiitake mushrooms simmered in a sweet and savory soy sauce. It has a rich umami flavor and pairs well with sake and rice. It has a moist texture.

Simple appetizer of deep-fried soba noodles sprinkled with salt. Crispy and light, with a lingering fragrance.

A dish of rich cream cheese mixed with pungent wasabi. The perfect balance of Western richness and Japanese spiciness makes it a great accompaniment to drinks.

Toasted high-quality seaweed. Enjoy its crisp texture and oceanic aroma. Lightly seasoned with soy sauce, it's perfect as a standalone snack.

Fresh yuba (thin film from soy milk) served like sashimi in soy milk. Characterized by the sweetness of soy and its creamy, smooth texture. Served with wasabi soy sauce.

A platter of three types of appetizers that pair well with sake. Recommended for those who want to enjoy various flavors in small portions.

Cucumber pickles. With a salty and sour taste, they offer a refreshing palate cleanser. Enjoy their crisp texture.

A traditional appetizer made by kneading roasted soba seeds into miso. The sweet and salty miso flavor and the texture of the soba seeds enhance the taste of Japanese sake. Enjoy it slowly, lick by lick.

A dish of boiled whitebait (young sardines) served on grated daikon radish. It has a refreshing taste and is eaten with soy sauce or ponzu.

Miso spread on a wooden spatula and grilled. The fragrant aroma of the charred miso whets the appetite. Pairs perfectly with Japanese sake.

Grated yam served with wasabi. Enjoy the stickiness of the yam and the refreshing spiciness of the wasabi. Mix with soy sauce and eat.

Sliced kamaboko (fish cake) from the famous Odawara shop 'Suzunari'. Characterized by its firm texture and fish flavor. Enjoy it simply with wasabi soy sauce.

This dish is tempura without the soba, served in warm broth. The tempura batter softens in the broth, releasing its flavor. A connoisseur's choice as a snack with drinks.

A crispy tempura made with bite-sized small shrimp and sweet Senju negi. Enjoy the crunchy batter and the plump texture of the shrimp.

A tempura assortment of large shrimp and several types of vegetables. A perfect portion for one person. Served with tempura sauce or salt.

A tempura assortment of seasonal vegetables. The contents change with the season, but you can enjoy the natural sweetness and umami of the vegetables.

A luxurious tempura assortment including a whole conger eel. It's a generous portion, allowing you to enjoy various types of tempura at once. Also recommended for sharing.

Tempura of high-grade kuruma shrimp. Large and firm, with a distinct sweetness.

A platter with two large shrimp and plenty of vegetable tempura. Suitable for sharing among several people.

A spectacular tempura dish featuring a whole, large conger eel. Crispy on the outside and tender on the inside. Served with vegetable tempura.

A simple appetizer of plenty of scallions tossed with ponzu sauce. The refreshing acidity cleanses the palate.

A tofu-like dish made by kneading soba flour and kudzu starch. It has a chewy texture and the aroma of soba. Served with wasabi soy sauce or broth.

A dish of deep-fried soba tofu served with warm broth. Enjoy the contrast between the crispy exterior and the creamy interior.

Conger eel bones fried until crispy. Fragrant and rich in calcium, they are perfect as a snack with beer or sake.

Deep-fried eggplant simmered in broth. The eggplant absorbs the broth, and its umami flavor bursts out with each bite.

A salad made with fresh vegetables, seasoned lightly with a soy sauce-based or Japanese-style dressing.

A classic Japanese dish of bite-sized chicken pieces grilled on skewers. Choose between a sweet and savory sauce or simple salt seasoning.

Tempura made with sweet Senju negi. Heating enhances the sweetness of the scallions, which pairs well with the crispy batter.

Pork tempura. Juicy pork wrapped in tempura batter for a hearty dish.

A simple side dish of boiled spinach in dashi soy sauce. Topped with bonito flakes, it has a mild flavor.

Boiled spinach mixed with fragrant sesame and rich miso. The sweet and salty seasoning enhances the flavor of the vegetables.

A traditional dish of chopped scallions and seafood (tuna, squid, etc.) mixed with vinegared miso. The sweet and sour miso mellows the spiciness of the scallions.

Boiled chicken skin tossed with ponzu sauce. Its chewy texture and refreshing taste make it a popular appetizer with drinks.

A tempura made from fried fish cake (chikuwa) mixed with aonori (green seaweed). It has a good aroma of seaweed and a familiar taste.

A fluffy omelet baked with plenty of dashi broth. The broth overflows with each bite, spreading a gentle sweetness and umami.

A dish of deep-fried soba topped with a thickened curry sauce. The crispy noodles gradually soften in the hot curry, allowing you to enjoy the changing textures.

Chicken (kashiwa) tempura. Often seasoned beforehand, enjoy the tender, juicy chicken with a crispy coating.

The most basic style: cold soba dipped in a concentrated broth served in a separate bowl. Purely enjoy the aroma and texture of the soba.

Soba served with spicy grated daikon radish as a condiment. The sharp spiciness of the radish enhances the sweetness of the soba, making it refreshing.

Seiro soba generously topped with chopped scallions. The crisp texture and flavor of the scallions provide a nice accent.

A set that allows you to enjoy three different flavors (sesame sauce, small shrimp tempura, grated yam) in small portions. Served in separate small bowls.

A luxurious menu featuring soba served with warm dipping broth containing duck meat, accompanied by tempura. Enjoy both the richness of duck and the tempura.

A set of cold seiro soba and a tempura assortment. The combination of crispy tempura and cold soba is a classic treat.

A set of tempura made with seasonal vegetables and seiro soba. A healthy combination with a great balance of vegetable sweetness and soba.

Soba served with warm dipping broth containing chicken (kashiwa). The chicken broth adds richness.

Soba served with warm dipping broth containing pork. The sweetness of the pork fat melts into the broth.

Soba served with a dipping sauce made from grated yam. The stickiness of the yam allows the soba to slide down smoothly.

Soba served with a rich, creamy homemade sesame-based dipping sauce. Enjoy the nutty aroma and creamy taste of sesame.

A menu item featuring both soba and udon noodles. An excellent dish that allows you to enjoy the taste and texture of two different noodles at once.

Seiro soba generously topped with shredded seaweed, commonly known as 'Zaru Soba'. The seaweed adds a flavorful accent.

Cold soba topped with shrimp tempura, served with broth in a bukkake style.

Simple soba in warm broth. You can directly savor the aroma and umami of the broth.

Simple udon in warm broth. Enjoy the chewy texture of the udon and the mild flavor of the broth.

Freshly boiled udon noodles coated with a raw egg. The egg becomes semi-cooked, creating a creamy and rich flavor similar to carbonara. Served with soy sauce or broth.

A dish where warm soba broth is gently thickened with beaten egg. The mildness of the egg and the warmth of the broth will warm your body.

Warm soba sprinkled with torn roasted seaweed. The heat releases the aroma of the seaweed, creating an oceanic flavor.

Warm soba topped with sweet simmered aburaage (fried tofu pouch), known as Kitsune. The sweet broth from the aburaage mixes with the soup, creating a rich flavor.

Warm soba topped with deep-fried mochi. The fragrant fried mochi soaks up the broth, making it a hearty and filling dish.

Warm soba (or udon) topped with a thickened, curry-flavored broth. The savory Japanese-style curry flavor stimulates the appetite and warms the body.

Warm soba served directly after boiling, without being cooled in water. Flavored with ginger, it's perfect for a cold day.

A set featuring steaming hot Yukemuri Soba with a side of tempura assortment.

Udon simmered in a clay pot. Packed with ingredients like large shrimp tempura, vegetables, and egg, it stays hot until the end.

A set of warm udon served with the boiling water and tempura. Dip the udon in the rich dipping sauce.

Warm soba served with tempura (either on the side or on top). The oil from the tempura dissolves into the broth, adding richness.

Warm soba with duck and scallions. The richness of the duck fat and the sweetness of the scallions dissolve into the broth, creating a rich and luxurious flavor.

An affordable weekday lunch set. Includes vegetable kakiage, seasoned rice, and side dishes for a hearty meal.

A luxurious lunch set featuring large shrimp tempura. Served with seasoned rice and side dishes for a satisfying meal.

A visually refreshing cold soba dish with slices of sudachi citrus floating on top. The refreshing sourness of the citrus stimulates the appetite, making it a perfect dish for summer.

Refreshing soba using daikon radish (suzushiro). Enjoy the crisp texture of the daikon.

Cold bukkake soba topped with various ingredients. It's colorful, nutritionally balanced, and a satisfying meal in one bowl.

Udon noodles cut thinner than usual. Combines the smooth texture of somen with the chewiness of udon. Served with plenty of garnishes.

A small portion of seiro soba. Ideal for when you want to eat just a little or when ordering it as part of a set with a rice dish.

A set of large conger eel tempura and seiro soba. The seasonal conger eel is rich in fat and delicious.

Rice cooked with seasonal ingredients. The umami of the broth and the flavor of the ingredients permeate the rice.

Fluffy, freshly cooked white rice.

A rice bowl dish topped with large shrimp and vegetable tempura, drizzled with a sweet and savory sauce. The sauce-soaked rice and tempura are a perfect match.

A tempura bowl topped with small shrimp and scallion kakiage. Enjoy the plump shrimp and the sweetness of the scallions.

A Japanese-style dessert of soba dumplings topped with kinako (soybean flour) and kuro-mitsu (sweet black syrup). The flavor of soba and the rich sweetness of kuro-mitsu are a great match.

Ice cream made with soba seeds and soba flour. The nutty flavor of soba enhances the sweetness of the milk.

A luxurious dessert of soba ice cream topped with sweet black syrup and soybean flour.