Juwari Soba Nojian SOBA NOJIAN

Fragrant soba made with 100% soba flour. It has a firm texture and a strong, original soba flavor. Served with cold dipping broth.

Cold soba topped with grated nagaimo (yamaimo) and raw egg. The stickiness of the tororo and the richness of the egg coat the soba.

Refreshing soba topped with umeboshi and grated daikon radish. The sourness and spiciness stimulate the appetite.

Soba mixed with mentaiko and grated daikon radish. Characterized by its spicy kick and refreshing taste.

Soba noodle refill. Order for an extra serving if you want a bit more.

Simple soba in warm dashi broth. Enjoy the pure taste of the broth and the texture of the soba without any toppings.

Warm soba topped with shrimp tempura. The broth soaks into the batter, adding richness.

Warm soba with duck meat and green onions. The duck fat melts into the broth, offering a rich flavor.

Warm soba topped with sweet and savory simmered aburaage. The flavor bursts out with each bite of the aburaage.

Warm soba using local chicken. The chicken's umami is well infused into the soup.

Warm soba with a raw egg cracked into it. Breaking the egg and mixing it with the noodles creates a milder flavor.

Soba topped with tempura of squid tentacles (geso). Enjoy the chewy texture and the aroma of the batter.

Warm soba with chicken and green onions in a curry-flavored broth. The thick soup coats the noodles well.

A hearty cold soba topped with Yamagata's local dish 'dashi' (marinated summer vegetables), natto, tororo, and egg. Mix well before eating.

Cold soba topped with grated daikon radish, served with a thick broth.

Cold soba topped with natto. The sticky texture pairs well with the soba.

Cold soba with a refreshing taste of umeboshi (pickled plum) and grated daikon radish.

Cold soba generously topped with shirasu (whitebait) and grated daikon radish.

Cold soba topped with mentaiko and grated daikon radish. Uses Hakata's specialty mentaiko.

Cold soba topped with chopped aburaage (kitsune) and grated daikon radish.

Soupless soba topped with spicy minced meat (Taiwanese mince), chives, green onions, and egg yolk. Uses thick 100% soba noodles. Recommended to mix rice into the remaining sauce.

White Rice

Extra rice to mix with the remaining sauce of the mazesoba.

Noodles are dipped into a separate bowl of thick broth. Tokyo-style seasoning.

A menu item where Chinese noodles (ramen noodles) are dipped into the broth instead of soba.

Soba served with warm dipping broth containing chicken. The chicken's umami is concentrated in the broth.

Luxurious soba served with warm dipping broth containing duck meat. Characterized by the sweetness of the duck fat.

A specialty soba from Yamagata Prefecture. Soy sauce-based soup with chicken broth, topped with chewy free-range chicken meat. Usually served cold.

Enjoy the soup and ingredients of Yamagata Niku Soba with Chinese noodles (ramen noodles).

Yamagata Niku Soba made lighter with grated daikon radish.

Add extra chicken topping.

Add green onion topping.

Simple dish of udon noodles chilled in cold water and dipped in broth.

Cold udon topped with Yamagata's specialty 'dashi' (soy-marinated vegetables) and other ingredients.

Refreshing cold udon topped with grated daikon radish, served with broth.

Cold udon topped with natto.

Refreshing cold udon with umeboshi and grated daikon radish.

Cold udon mixed with mentaiko.

Simple udon in warm dashi broth.

Warm udon topped with shrimp tempura.

Warm udon topped with sweet and savory simmered meat. Hearty portion.

Warm udon with a raw egg.

Classic warm udon topped with sweet aburaage.

Udon noodle refill.

Shrimp Tempura.

Assorted tempura of seasonal vegetables.

Wakame seaweed.

Sweet and savory simmered aburaage (fried tofu pouch).

Age-dama (tempura scraps) produced when frying tempura.

Grated Nagaimo (yam)

Fermented soybeans.

Fresh raw egg.

Add chopped green onions.

Grated Daikon Radish

Tempura of squid tentacles.

Tempura of white fish (kisu).

Chikuwa (fish cake) deep-fried with a batter mixed with aonori (green seaweed).

Finely shredded dried seaweed.

Spicy mentaiko (spicy marinated pollock roe).

Sweet potato tempura.

Extra dipping broth for soba or udon.

A donburi bowl with various tempura toppings served over rice, drizzled with a sweet and savory sauce.

A donburi bowl with grilled eel (unagi kabayaki) over rice. Special size.

Unagi Kabayaki Donburi. L size.

Unagi Kabayaki Donburi. M size.

Eel (unagi) grilled with a sweet and savory sauce. A dish served without rice.

Unagi Kabayaki. S size.

Japan's representative lager beer.

Whiskey with soda.

Shochu with lemon and soda.

Shochu with Oolong tea.

Carbonated drink.