Rokumon Soba

Simple soba noodles in a warm soy sauce-based broth. Garnished only with green onions, allowing you to enjoy the original flavors of soba and broth.

Soba noodles with a raw egg dropped in. The egg white slightly solidifies in the hot broth, and breaking the yolk creates a mellow flavor.

Soba noodles topped with agedama (tempura bits). The richness of the agedama and its crispy texture complement the broth.

Soba noodles topped with croquettes. The croquettes soak up the broth, becoming soft and offering a unique deliciousness.

Soba noodles generously topped with seaweed such as wakame. Characterized by its oceanic aroma and healthy taste.

Soba noodles topped with kakiage tempura mixed with vegetables. It's voluminous, and the tempura oil adds richness to the broth.

Soba noodles topped with eggplant tempura. The fried eggplant is soft and melts in your mouth, pairing excellently with the dashi broth.

Soba noodles topped with burdock root tempura. You can enjoy the robust aroma and firm texture of burdock root.

Soba noodles topped with shungiku (chrysanthemum greens) tempura. The unique slightly bitter taste and aroma of shungiku pair well with the rich broth.

Soba noodles topped with tempura of chikuwa (fish cake). Its familiar taste and chewy texture are popular.

Soba noodles topped with wild vegetables such as bracken and mushrooms. It's refreshing and allows you to enjoy the flavors of mountain produce.

Soba noodles topped with aburaage (fried tofu pouch) simmered in a sweet and savory sauce. The juicy aburaage combined with soba is a classic flavor.

Soba noodles topped with a kakiage (mixed tempura) of squid legs (geso). You can enjoy the chewy texture and concentrated flavor of squid.

Soba noodles topped with tempura of fish sausage. It's a unique topping with a somehow nostalgic flavor.

Soba noodles topped with horse mackerel tempura. The thick fish fillet is substantial and recommended for fish lovers.

Soba noodles topped with tempura of squid. You can enjoy the tender squid and crispy batter.

Soba noodles topped with a kakiage of pickled ginger. The sourness and spiciness of the pickled ginger act as an accent, making it a refreshing dish.

Udon noodles served in a spicy curry-flavored broth. The thick soup coats the thick noodles well.

A Japanese snack of rice balls wrapped in seaweed. It is commonly eaten with soba.

Sushi made with vinegared rice stuffed into sweet and savory simmered aburaage (fried tofu pouch). A convenient side menu item.

A dish of Japanese curry roux with a thick consistency served over rice. It has a mild spiciness and rich flavor.

A donburi bowl with several kinds of tempura placed over rice, drizzled with a sweet and savory sauce. The crispy tempura makes the rice very satisfying.

A set of Tanuki Soba with agedama (tempura bits) and a small tempura donburi. A great value set for those who want to enjoy both noodles and rice.

A set of Tanuki Soba and a small curry rice. The combination of dashi-infused soba and curry is popular.

A set of vegetable kakiage soba and a small curry rice. It's very filling and satisfying.

A set of Tanuki Soba and a regular-sized curry rice. It's a substantial portion and will leave you feeling full.