Men dokoro Takeya

The most basic soba, eaten by dipping cold soba noodles into a rich broth. Enjoy the aroma of soba. Served with green onions and wasabi as condiments.

Cold soba noodles sprinkled with nori seaweed. Served with dipping sauce. The aroma of nori adds a nice touch.

Large portion of morisoba.

Large portion of zarusoba.

Cold soba noodles topped with grated yam (tororo). The smooth texture and soba flavor are a great match.

Set of cold soba noodles and assorted vegetable tempura. Tempura includes eggplant, carrot, onion, bell pepper, etc. Served with dipping sauce.

Cold soba served with a warm, curry-flavored dipping sauce. The spicy sauce stimulates the appetite.

Cold soba noodles served with a warm dipping sauce containing duck and green onions. The broth is flavored with the essence of duck.

Cold soba noodles topped with nori seaweed, served with assorted tempura. Tempura includes shrimp, squid, eggplant, bell pepper, etc.

Simple noodles in a warm dashi broth. Contains only green onions, allowing you to enjoy the gentle flavor of the broth.

Warm noodles topped with tenkasu (tempura bits). The oil from the tenkasu adds richness to the broth.

Warm noodles topped with sweet simmered fried tofu. The sweetness of the fried tofu seeps into the broth.

Warm noodles with a raw egg cracked into it. The egg resembles the moon. Break the egg and mix it in as you eat.

Warm noodles with beaten egg. The fluffy egg absorbs the broth, creating a mild flavor.

Warm noodles topped with plenty of wakame seaweed. A healthy dish with a hint of the sea.

Warm noodles with beaten egg poured into a thickened broth. Stays hot and warms the body.

Warm udon (or soba) with grilled mochi (kiri mochi). Hearty and filling.

Warm noodles topped with tenkasu in a miso-based broth. The richness of the miso and the flavor of the tenkasu complement each other.

Warm noodles topped with sweet fried tofu in a miso-based broth.

Udon noodles with mochi in a miso-based broth. Warms the body.

Warm noodles in a miso-based broth with pork and green onions.

Warm noodles in a miso-based broth with Daisen chicken and green onions.

Warm noodles in a miso-based broth with duck and green onions. The duck fat pairs well with the miso.

Warm noodles topped with tempura in a miso-based broth.

A hearty udon stewed in a clay pot. Served piping hot.

Udon noodles stewed with ingredients in a soy sauce-based broth.

Udon noodles stewed in a sweet and savory sukiyaki-style sauce. Includes egg.

Udon noodles stewed in a rich miso-based broth. Includes mochi.

A soy sauce-flavored hot pot dish containing both udon and rice. Hearty and filling.

A bowl of rice topped with curry sauce flavored with soba broth. Served with onsen tamago.

Curry Nanban using Chinese noodles. The spicy soup clings to the noodles.

Miso soup with plenty of vegetables.

Set of your choice of mini donburi and hearty vegetable miso soup. A well-balanced meal.

A 3-item set including a small bowl, small noodles, and salad. Recommended for those who want to try a little bit of everything.

Set of mini beef kalbi bowl and mini noodles.

Set of mini pork stamina bowl and mini noodles.

Cold noodles mixed with aromatic vegetables such as myoga, ginger, and perilla. Refreshing and fragrant.

Warm noodles topped with fried mochi and grated daikon radish. The richness of the mochi and the refreshingness of the grated radish complement each other.

Cold noodles topped with fried mochi and grated daikon radish. Available during summer only.

Blanched komatsuna (Japanese mustard spinach) in dashi soy sauce. A refreshing appetizer.

Grated daikon radish.

Tofu dishes. Hiyayakko is cold tofu, Yudofu is hot tofu.

Assortment of pickles such as cucumber.

Japanese omelet baked with plenty of dashi. Sweet and fluffy texture.

Simple appetizer of sliced kamaboko (fish cake) served with wasabi and soy sauce.

Chikuwa (fish cake) coated in batter mixed with aonori (seaweed) and deep-fried.

Pork cutlet simmered in a sweet and savory broth with egg (without rice).

Chicken simmered in a sweet and savory broth with egg.

Stir-fried duck and green onions. Seasoned with salt and pepper or sauce.

Vegetable Salad.

Grated yam.

Assortment of vegetable tempura.

Kyoto-style dish of simmered dried herring. Well-seasoned and good with sake.

Mochi and tofu grilled with a sweet miso glaze.

Dish made by stewing motsu (offal) with vegetables in miso or other seasonings.

Spicy dish made by simmering beef tendon until tender.

Raw egg.

Boiled egg with a soft white and runny yolk.

White rice.

Small portion of rice.

Traditional Japanese fermented soybean paste soup.