Soba Mae Sakaba Minamiguchi no Handsome

A set of agedashi tofu (deep-fried tofu in batter, served in dashi broth) on rice, and cold soba noodles. The soba is eaten by dipping it in the broth.

A set of oyakodon (chicken and egg simmered in dashi broth over rice) and cold soba noodles. Characterized by its sweet and savory dashi flavor.

A set of salty chicken tempura on rice and cold soba noodles. The soba is eaten by dipping it in the broth.

A set of shrimp and vegetable tempura on rice and cold soba noodles. Served with a sweet and savory sauce. The soba is eaten by dipping it in the broth.

A set of vegetable tempura and cold soba noodles. The soba is eaten by dipping it in the broth.

A set of shrimp and vegetable tempura and cold soba noodles.

Cold soba noodles served with warm dipping broth containing duck meat and green onions. The duck's umami flavor melts into the broth.

Soba noodles topped with nori (seaweed) and grated yam. Enjoy the oceanic aroma and sticky texture.

Soba noodles in a warm, dashi-based curry-flavored soup. Contains chicken and green onions.

Cold soba noodles enjoyed with two different dipping sauces.

Cold soba noodles dipped in a broth containing grated yam (tororo).

Cold soba noodles served with warm dipping broth containing pork and chives. A stamina-boosting flavor.

Cold soba noodles served with warm dipping broth containing chicken and egg.

Soba noodles with plenty of high-protein ingredients, served with broth for dipping.

Oyakodon made with high-protein chicken breast.

Fugu from Kagoshima Prefecture, grilled over charcoal and flavored with sesame.

A salad made with large-cut summer vegetables. Served with a sweet corn dressing.

Fresh mizunasu (water eggplant) sliced raw. Characterized by its refreshing texture.

Vinegared mackerel sashimi. Enjoy the balanced acidity and umami unique to our homemade preparation.

Tempura made by deep-frying corn kernels together. Enjoy the sweetness of corn and the crispy texture.

Conger eel meat wrapped around a skewer and grilled. It is grilled to a fragrant finish.

Homemade satsuma-age (fried fish cake) kneaded with seasonal vegetables.

Grilled red eggplant soaked in dashi broth. The dashi flavor has permeated the eggplant.

An appetizer of oysters marinated in sansho pepper-flavored oil.

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

Assortment of several types of pickles.

A delicacy of firefly squid marinated in a soy sauce-based sauce.

A tender dish made by marinating chicken white liver in oil.

Our original potato salad.

A refreshing appetizer of chicken tenderloin and cress dressed with fresh wasabi.

Thinly sliced, lightly seared duck meat. Served with condiments.

A dish of offal and vegetables simmered in a white miso or salt-based broth.

Dashimaki tamago generously infused with dashi, topped with a thick sauce (ankake) containing minced chicken.

Dashimaki tamago rolled with mentaiko (spicy pollock roe).

A dish of shrimp paste wrapped in yuba (tofu skin) and deep-fried.

Juicy fried chicken made with thigh meat from the premium brand chicken 'Daisen-dori'.

Assortment of tempura using high-quality ingredients such as shrimp and vegetables.

An appetizer that pairs well with sake, made by grilling miso mixed with soba grains and seasonings.

A banquet course with all-you-can-drink. Enjoy charcoal-seared amberjack, skewers, tempura, soba, and more.

A luxurious course with all-you-can-drink. Enjoy sashimi, fugu tempura, crab potato salad, tempura, soba, dessert, and more.

Handmade soba noodles for take-out.

Take-out braised duck loin.

Tempura assortment for take-out.

Draft beer.

Bottled beer.

Bottled beer.

Whiskey soda.

Our original highball.

Large-sized highball.

Shochu with lemon juice and soda.

Our carefully crafted lemon sour.

A sour with a rich plum flavor.

A sour with a sharp aroma, made with our homemade sansho syrup.

Soda with Roku, a Japanese craft gin.

A drink made by mixing alcohol with warm soba-yu (soba boiling water).

Shochu with oolong tea.

Soba-flavored shochu split with roasted green tea. Served in a kettle.

Plum liqueur with a fruity texture.

Non-alcoholic beverages.

Sake from Shiga Prefecture. Characterized by a good balance of sweetness and acidity.

Sake from Yamaguchi Prefecture. Characterized by its robust umami.

Sake from Aomori Prefecture. A popular brand rich in the umami of rice.

Sake from Fukushima Prefecture. Fruity aroma and a clean taste.

Sake from Wakayama Prefecture. It has a soft and gentle mouthfeel.

Sake from Fukui Prefecture. Characterized by its refined taste and aroma.