Itasoba Santoukou

Sashimi of Kanpachi (Amberjack) dressed with sesame and wasabi. The fish is firm and fatty, complemented by the nutty sesame and spicy kick of wasabi.

Seared Bonito (Skipjack Tuna) sashimi served with Daidai (citrus) Ponzu sauce. The searing gives the outside a savory flavor while the inside remains raw and tender.

Fried eggplant and Nameko mushrooms topped with grated daikon radish and Yuzu citrus. A refreshing appetizer with a silky texture and citrus aroma.

Salad featuring boiled pork slices (shabu-shabu style) and high-quality dried bonito flakes (Honkarebushi). Dressed with a refreshing lemon soy sauce.

Assortment of meat tempura including beef, pork, and duck. A hearty dish showcasing different textures of meat fried in a light crispy batter.

Tempura assortment featuring large shrimp, pacific saury rolled in shiso leaf, sea bream chikuwa, maitake mushroom and sweet potato kakiage (fritter), and eggplant with bacon.

Salad with Yuba (tofu skin) and seasonal colorful vegetables, served with a lemon soy sauce dressing. A light and healthy dish.

Grilled Spanish Mackerel flavored with sea urchin soy sauce. Rich and savory with the umami of sea urchin.

Duck skin served with Ponzu (citrus soy) sauce. A chewy and savory appetizer perfect for pairing with alcohol.

Octopus and Yuba (tofu skin) tossed with wasabi. A refreshing side dish with a spicy kick.

Simmered duck (Shigure-ni style, sweet and savory with ginger) served with mustard-pickled eggplant.

Smoked horse meat sashimi. Known as 'Saiboshi', it has a texture similar to jerky or ham with a smoky flavor.

Stewed beef offal (tripe). Slow-cooked in a savory miso or soy-based broth until tender. A classic Japanese comfort food.

Seared Bonito sashimi generously topped with aromatic herbs and condiments, served with Daidai Ponzu sauce.

Steamed chicken and zucchini dressed with a plum salt sauce. Light, tart, and refreshing.

Boiled celery marinated in dashi broth. A simple vegetable side dish with a crisp texture.

Mozzarella cheese served with Fuki-miso (butterbur bud miso). A fusion dish combining creamy cheese with the bitter, earthy flavor of Japanese butterbur.

Fried eggplant soaked in dashi broth, topped with shirasu (whitebait) and grated radish with lemon. Juicy and refreshing.

Tempura assortment including large shrimp, whiting (kisu), yam wrapped in shiso leaf, corn, and a zucchini bacon skewer.

A comprehensive set meal featuring Seared Bonito, Grilled Corn Potato Salad, Fried Eggplant, Rolled Omelet, Tempura (Shrimp, Chicken, Veg), Small Soba, and a choice of Mixed Rice or Warabimochi dessert.

A hearty set including a Tempura Bowl (Scallop & Vegetables), Small Soba, Rolled Omelet, and Prosciutto Potato Salad.

Soba noodles served in a long wooden box ('Itasoba'). Typically a generous portion of firm, flavorful buckwheat noodles served with dipping sauce.

A smaller 'taster' portion of Soba noodles. Comes with both standard soy-based dipping sauce and sesame sauce.

Standard chilled Soba noodles served with a soy-based dipping sauce. Enjoy the aroma and texture of the buckwheat.

Chilled Soba noodles served with a rich, nutty sesame dipping sauce.

Chilled Soba noodles served with a hot, savory dipping broth containing duck meat. The duck adds a rich umami flavor to the soup.

Soba noodles served with Aosa seaweed and grated yam (Tororo). The yam adds a sticky, smooth texture that coats the noodles.

Seasonal condiment Soba. Features Plum Yuba (tofu skin) and Pork Shabu-shabu meat. A refreshing and substantial dish.