Shinohara

The most basic style: soba noodles boiled and then chilled in cold water, dipped into a separate bowl of dipping sauce. You can directly enjoy the aroma and smooth texture of the soba itself.

Cold soba noodles served with a spicy grated daikon radish as a condiment. The spiciness of the daikon enhances the sweetness of the soba, creating a refreshing taste.

A dish where grated mountain yam (tororo) is mixed into the dipping sauce, and the soba is dipped into it. The stickiness of the tororo and the soba noodles combine well for a deeply flavorful experience.

Cold soba noodles served with a warm dipping sauce containing chicken and green onions. The chicken fat and umami dissolve into the broth, creating a rich and deep flavor.

A set meal featuring cold soba noodles and an assortment of tempura (shrimp, vegetables, etc.). You can enjoy the crispy, freshly fried tempura and the cold soba noodles alternately.

Cold soba noodles served with a warm dipping sauce containing duck and green onions. The rich flavor of the duck fat is a perfect match for the soy sauce-based broth.

A set of cold soba noodles served with a large conger eel tempura. Enjoy the texture of the fluffy conger eel and batter while savoring the soba.

Cold bukkake soba topped with plenty of shredded vegetables, ume paste, and spicy grated daikon. The crispiness of the vegetables and the sourness of the plum make it extremely refreshing.

Warm soba noodles soaked in the noodle-cooking water, served with a thick dipping sauce. The soba flavor and warmth gently permeate your body.

White gourd is spirally cut, dried, and seasoned. Its unique texture and concentrated vegetable flavor pair well with Japanese sake.

Potato salad made with fresh new potatoes and new onions. A dish that allows you to enjoy the sweetness and freshness of the seasonal vegetables.

Figs simmered in a sweet and savory sauce with sansho pepper. The balance between the fruit's sweetness and the sansho's stimulating spiciness makes it a sophisticated appetizer.

Simply boiled or grilled edamame. Enjoy the fluffy texture and rich bean flavor, perfect as a snack with drinks.

A refreshing dish of duck loin simmered in vinegar. The sweetness of the duck fat and the acidity of the vinegar are harmonized, resulting in a tender preparation.

The simplest warm soba, with noodles in a warm dashi broth. Typically served with only green onions as a condiment to enjoy the aroma of the dashi.

Warm soba noodles topped with tenkasu (tempura bits). The richness of the tenkasu dissolves into the broth, creating a simple yet satisfying flavor.

Warm soba noodles with a fluffy, set egg mixture. The gentle texture and sweetness of the egg mellow the saltiness of the dashi broth.

Warm soba noodles sprinkled with shredded nori seaweed. The aroma of the sea from the nori rises with the hot broth, creating an elegant dish.

Warm soba noodles topped with grated mountain yam (tororo). The tororo creates a fluffy texture and clings well to the noodles.

Warm soba noodles with shrimp tempura and green onions (Nanban style). The richness of the tempura and the flavor of the green onions pair well with the warm dashi broth.

Warm soba noodles with chicken and green onions. The umami from the chicken adds depth to the broth, making it a warming dish.

Warm soba noodles topped with, or served alongside, shrimp and vegetable tempura. A luxurious and hearty classic soba restaurant menu item.

A luxurious warm soba dish with duck and green onions. The sweetness of the duck fat and the aroma of the green onions create a perfect harmony.

Warm soba noodles served with a large conger eel tempura. The conger eel is tender, and when soaked in the warm broth, the batter dissolves slightly, offering a different taste.

A mixture of miso and condiments, spread on a spatula and grilled. Its fragrant aroma and salty miso flavor are perfect for enjoying with sake, a unique soba restaurant appetizer.

High-quality nori seaweed warmed in a special box to make it crispy. Enjoy the aroma of the sea while dipping it lightly in soy sauce and pairing it with sake.

A dish made by kneading soba flour and kudzu together. It looks like tofu but has a rich soba flavor and a chewy texture.

A delicacy of chopped wasabi stems and roots pickled in soy sauce. The pungent spiciness tickles your nose and is perfect for cleansing your palate with sake.

Grated sticky mountain yam. Enjoy its simple flavor as is, or with a little soy sauce.

A firm, steamed fish paste, similar to kamaboku (called Itawasa). It is customary at soba restaurants to eat it with wasabi and soy sauce.

A rolled omelet baked with plenty of dashi broth used for soba dipping sauce. When you bite into it, the juicy broth overflows, and it has a fluffy texture.

Soba flour kneaded with hot water to form a mochi-like consistency. This traditional way of eating allows you to purely savor the aroma and sweetness of soba before it's made into noodles.

Tempura of a whole conger eel. Enjoy the contrast between the crispy batter and the fluffy white meat inside.

An assortment of tempura including shrimp, vegetables, and more. Enjoy with salt or tentsuyu (tempura dipping sauce), perfect as a side dish or an addition to your soba.

A crisp, dry Japanese beer. Its clean finish complements any dish.

A traditional lager beer with a pleasant bitterness and body. It has a solid flavor.

A premium beer made with 100% malt. Characterized by its rich body and aroma.

A beer-like beverage with 0.00% alcohol content. Enjoy a dry, satisfying taste.

A refreshing tea with a light flavor. It washes away the greasiness of your meal and cleanses your palate.

A soft drink with the refreshing sweetness and acidity of citrus.