Itasoba Kaoriya Ebisu

A comprehensive banquet course featuring seasonal appetizers, grilled duck, tempura (shrimp and seasonal vegetables), and finishing with your choice of soba noodles. Includes dessert.

A value set menu including potato salad with buckwheat seeds, Japanese omelet, roasted duck, mixed tempura, and soba noodles. Served with seasoned rice and mochi dessert during weekday lunch.

A sampler set of soba noodles served with two dipping sauces: a rich sesame sauce and a traditional soy-based sauce.

Standard cold buckwheat noodles served on a wooden board. Dip in the savory sauce to eat. Firm texture and nutty buckwheat flavor.

Cold soba noodles served with a creamy, nutty sesame dipping sauce.

Cold soba noodles served with a hot, savory dipping broth containing duck meat and green onions.

Cold soba noodles served with a dipping sauce containing aromatic sea lettuce (aosa) and grated mountain yam (tororo) for a slippery texture.

Cold soba noodles served with a side of tempura including a large shrimp and seasonal vegetables.

Large portion of noodles.

Additional side of sesame dipping sauce.

Hot soba noodles in broth topped with slices of duck and green onions. Savory and warming.

Hot soba noodles served with tempura.

Japanese-style rolled omelet made with dashi stock. Juicy, savory, and slightly sweet.

Seared bonito (skipjack tuna) sashimi. The exterior is lightly grilled while the inside remains raw. Served with condiments.

Firefly squid marinated in soy sauce with a hint of yuzu citrus. A salty delicacy perfect for sake.

Tofu made with yuba (tofu skin). Creamy and delicate soy flavor.

Duck neck meat served with refreshing ponzu (citrus soy) sauce. Chewy texture.

Sweet shrimp fermented in salt and rice malt. Intense umami and salty flavor, ideal as a drinking snack.

Marinated tuna and avocado dressed with yuba (tofu skin) and wasabi. Creamy and savory with a spicy kick.

Roasted duck served with a sauce flavored with sansho (Japanese peppercorn). Rich meat with a numbing spice accent.

Grilled zucchini soaked in dashi broth. Refreshing and savory.

Tomato and mozzarella cheese dressed with white soy sauce. A Japanese twist on a Caprese salad.

Salad featuring raw water eggplant (mizunasu) and boiled pork slices (shabu-shabu style).

Amberjack sashimi dressed with sesame and wasabi.

Deep-fried cutlassfish marinated in sweet and sour vinegar sauce with vegetables.

Spring rolls filled with scallops and fresh ginger. Crispy exterior with a flavorful filling.

All-you-can-drink plan including Beer (Yebisu), Sake, Sours, Highballs, Shochu, Fruit liquors, and Soft drinks.