Ichimi

Cold buckwheat noodles made with stone-milled Hitachi Aki Soba flour. Served on a bamboo mat with a cold dipping sauce. Enjoy the aroma and texture of fresh handmade soba.

Seasonal flavored soba noodles. Ingredients like yuzu or other seasonal aromatics are kneaded into the dough for a unique taste and color.

Cold soba noodles topped with nameko mushrooms and grated daikon radish. The slimy texture of the mushrooms and refreshing radish complement the noodles well.

Cold soba noodles served with a dipping sauce mixed with grated yam (tororo). The texture is smooth and creamy.

Cold soba noodles topped with natto (fermented soybeans). A healthy dish with the distinctive sticky texture and savory flavor of natto.

Cold soba noodles served with a warm dipping broth containing duck slices and green onions. The duck fat adds a rich, savory umami to the sauce.

Cold soba noodles served with a side of assorted tempura. Dip the tempura in the soba sauce or with salt, and enjoy with the noodles.

A duo serving of two types of noodles: the standard stone-milled seiro soba and the seasonal flavored 'kawari' soba. Perfect for comparing flavors.

Simple hot soba noodles in a savory dashi broth. The best way to enjoy the pure flavor of the broth and noodles.

Hot soba noodles topped with pieces of toasted nori seaweed. The aroma of the seaweed infuses the broth with a delicate oceanic flavor.

Hot soba noodles in a thickened broth swirled with fluffy beaten egg. Gentle, warming, and comforting.

Hot soba noodles topped with grated yam (tororo). The yam melts into the broth, creating a creamy texture.

Hot soba noodles with slices of duck meat and green onions (nanban). A rich and savory dish featuring the strong umami of duck fat.

Hot soba noodles topped with crispy tempura. The tempura batter soaks up the savory broth, adding richness to the soup.

Sticky grated yam served with fresh wasabi. A simple, refreshing side dish often enjoyed with sake.

Sliced kamaboko (cured fish cake) served with fresh wasabi. A classic appetizer at soba restaurants.

Japanese rolled omelette made with savory dashi stock. Juicy, fluffy, and slightly sweet.

A warm dumpling made from buckwheat flour and hot water. It has a soft, doughy texture and rich buckwheat aroma. Eat with soy sauce and wasabi.

Grilled duck slices served with green onions. Savory and rich, it pairs excellently with sake or soba.

An assortment of crispy tempura, typically including prawns and seasonal vegetables. Served with dipping sauce or salt.

Kakiage (mixed tempura fritter) made with sakura shrimp and scallop adductor muscles. Crispy and full of seafood flavor.

Kakiage (mixed tempura fritter) made with white shrimp and scallop adductor muscles. A delicate and crispy delicacy.

Sweet red bean soup served with soft buckwheat dumplings instead of rice cake. The nutty buckwheat flavor balances the sweetness of the homemade red bean paste.

Yebisu premium beer, medium bottle. A rich and malty Japanese lager.

Heartland beer, small bottle. A crisp and refreshing lager served in a green bottle.

Non-alcoholic beer. Enjoy the taste of beer without the alcohol.

Japanese sake (rice wine). Ask for available varieties or recommendations.

Distilled spirit (Shochu). Choose from sweet potato (Imo), barley (Mugi), or buckwheat (Soba).

Homemade plum wine (Umeshu). Sweet, fruity, and refreshing.

Oolong tea. Refreshing and palate-cleansing.

Fruit juice. Choose from Grape, Mandarin Orange, or Apple.

Red or White wine. Available by the glass or bottle.

A special set of three types of soba: Seiro (standard), Arabiki (coarse-ground), and Kawari (seasonal flavored). Experience the variety of textures and flavors.

Coarse-ground soba noodles. Made with buckwheat milled to retain more texture and husk, offering a rustic flavor and stronger aroma.

Sobagaki (buckwheat dumpling) made with coarse-ground flour for a rougher, more aromatic texture.

Tempura fritter made with seasonal broad beans and lily bulbs. A fluffy and savory seasonal delight.

Mixed tempura of white shrimp and scallop adductor muscles. Today's special price.

Mixed tempura of sakura shrimp and scallop adductor muscles. Today's special price.

Homemade Karasumi (dried mullet roe). A salty, savory delicacy often called 'Japanese caviar', perfect with sake.

Boiled dumplings filled with shrimp. Soft wrappers with a juicy, savory filling.

Roasted ginkgo nuts. A simple, slightly bitter, and chewy snack served with salt.

Sweet seasonal fresh onions grilled with savory cheese on top.

Grilled dried herring. Savory, salty, and rich in umami, typical of preserved fish dishes.

Sashimi of fresh local octopus. Chewy, sweet, and served raw.

Blanched spinach dressed with a creamy mixture of mashed tofu, sesame, and seasonings. A gentle, healthy side dish.

Grilled whole dried sardine. Intense flavor and salty, best eaten with sake or rice.

Premium Junmai Daiginjo sake from Yamagata prefecture. Aromatic and fruity with a smooth finish.

Junmai sake from Tokyo. 'Ori-karami' means it has some lees remaining, giving it a slight cloudiness and richer texture.

Junmai Genshu (undiluted) sake from Aichi prefecture. Made with Gohyakumangoku rice. Rich, full-bodied, and robust.

Nigori (cloudy) sake from Shiga prefecture. Sweet, creamy, and textured with rice particles.

Special Junmai dry sake from Miyagi prefecture. Crisp, clean, and refreshing.