Muromachi Sunaba

A lunch-limited soba kaiseki course. In addition to signature soba, enjoy small portions of traditional soba restaurant appetizers like tamagoyaki and itawasa (fish cake).

A fulfilling course available day and night. It includes warm dishes unique to soba restaurants, such as yakitori and tempura, perfect for enjoying with drinks.

A special kaiseki course requiring advance reservation. Enjoy Japanese cuisine and handmade soba, abundant with seasonal ingredients, reflecting the season.

Warm soba noodles generously topped with a large kakiage and shrimp tempura. The tempura oil adds richness for a deep flavor.

A warm soba dish topped with kakiage (tempura of small shrimp, scallops, etc.). The crispy batter dissolves into the broth, enhancing its flavor.

Soba noodles simmered with tempura and a fluffy beaten egg. A mellow dish where the richness of the tempura and the gentleness of the egg harmonize.

A warm soba dish with chicken and green onions. "Nanban" means green onion, and the chicken broth and sweetness of the green onions pair well with the soup.

A soba version of Oyakodon, where chicken and green onions are simmered with egg. The flavors of the ingredients are captured within the egg.

Soba noodles topped with various ingredients such as fish cake, shiitake mushrooms, and rolled omelet. Named after the "Okame" (a traditional Japanese mask) due to the arrangement of the toppings resembling a face.

A warm soba dish with a raw egg, resembling the moon. Enjoy the semi-cooked egg mixed with the noodles in the hot broth.

Warm soba noodles with a fluffy swirl of beaten egg. It has a gentle texture and is easy on the stomach.

Simple and aromatic soba sprinkled with roasted seaweed. Enjoy the oceanic aroma of seaweed that fills the air the moment you open the lid.

Simple soba noodles in a warm broth. With no ingredients, you can directly taste the flavor of the soba and the dashi.

A Japanese custard dish steamed with a mixture of dashi and egg. Enjoy its jiggly texture and gentle dashi flavor.

A large chawanmushi containing udon (or soba). A hearty warm dish that can be enjoyed as a meal.

Buckwheat flour kneaded with boiling water to form a mochi-like texture. Enjoy the direct flavor and chewy texture of buckwheat. Served with soy sauce or miso dipping sauce.

A soup with tempura but no noodles, from tempura soba. A unique soba restaurant menu item called "Nuki," enjoyed as a snack with drinks.

A soup containing the ingredients of Okame Soba (fish cake, shiitake mushrooms, etc.). Without noodles, it is preferred as a snack with drinks.

A warm soup with chicken and green onions. Slowly savor the chicken-infused broth with your drink.

A warm shiruko made with koshian (smooth bean paste). It contains chewy shiratama dango (rice flour dumplings), with perilla seeds providing a salty accent to the sweetness.

A cold oshiruko. Refreshing on hot days or as a dessert after a meal.

A warm zenzai with soba (Sarashina soba) instead of shiratama dumplings. Enjoy the rich bean paste and the texture of the soba.

A cold soba-zenzai. The combination of cold bean paste and soba is a refreshing dessert.

Sake (Nihonshu). Pairs well with soba restaurant appetizers.

Cold draft beer served from the tap.

Bottled beer. Choose from several brands.

A beer-like beverage containing no alcohol.

Japanese whiskey.

A Japanese distilled spirit made from buckwheat. It is characterized by its fragrant, roasted aroma. It is also popular to dilute it with soba-yu (buckwheat water).

Sweet fruit wine made by steeping plum fruits.

Additional drinks for diluting shochu, etc.

Non-alcoholic beverages.