Takeyabu

100% soba noodles, finely ground, bound only with egg white and yam, with no other binders. Characterized by the rich aroma of soba and a chewy texture. Served with cold dipping sauce, accompanied by spicy daikon radish and Kujo leeks.

Soba noodles made from coarsely ground flour milled by hand with a granite stone mill, characterized by its coarse particles. It breaks easily but is packed with soba aroma, offering a unique rough and slightly popping texture. Spicy daikon radish and Kujo leeks are served as condiments.

A rustic, thick-cut 'Inaka' soba, milled with the whole black outer skin. It has a firm texture and chewiness, allowing you to strongly feel the soba's flavor. Enjoy the original taste of soba with spicy daikon radish and Kujo leeks as condiments.

This is "Mori Udon," handmade using the Sanuki udon technique with domestic wheat. It features a firm, chewy texture and a smooth finish. Enjoy the simple flavor of udon with the dipping sauce, accompanied by grated green chili radish, ginger, and Kujo leeks as condiments.

An oroshi soba (grated radish soba) dish featuring Senju-an's special mori broth mixed with bonito dashi. The refreshing flavor of grated daikon radish harmonizes perfectly with the aroma of the soba, stimulating the appetite. This dish allows you to fully enjoy the flavor of the soba.

Tororo soba is a dish where grated, sticky Japanese yam (tororo) is placed on top of soba noodles. The mellow texture of the tororo complements the flavor of the soba noodles well. It is served with yanagi nori and wasabi, further enhancing its flavor.

Soba noodles served with our creamy homemade sesame sauce. The rich aroma and mellow richness of sesame coat the soba noodles, offering a deep flavor. Its elegant sesame aroma doesn't overpower the soba's flavor, and it's also recommended with udon.

Soba noodles served with mochi from the local Adachi ward's "Senju-an" and using the soba dipping sauce as the dipping broth. The combination of Senju-an's uniquely flavorful dipping sauce and soba is a taste unique to this region. You can also enjoy the smooth texture of the soba and the chewy mochi.

A luxurious dipping soba topped with generously thick-cut pan-seared duck. The warm dipping sauce, infused with the duck's umami, pairs perfectly with the soba. This is a hearty dish where you can enjoy the combination of fragrant duck and soba.

A warm dipping soba served with domestic pork belly, slow-simmered in Senju-an's special soy sauce. The melt-in-your-mouth tender pork belly and the rich dipping sauce coat the soba noodles perfectly, making it a hearty dish. Especially recommended during the cold season.

You can increase the portion of your soba noodles by 60g. This is an option for those who want to eat more.

A "soupless" soba dish where the noodles are mixed directly with a small amount of sauce and condiments, rather than being dipped. It offers a different way to enjoy soba, allowing you to directly experience its original flavor, unlike regular dipping soba.

A half-portion of soupless soba, mixed with a small amount of sauce and condiments to enjoy the original flavor of the soba. The noodle portion is smaller than usual, recommended for those who want a lighter soba experience.

You can order extra soba dipping sauce. Use this if you run out of dipping sauce or want to dilute it with sobayu (soba water).

You can order additional condiments to accompany your soba. Recommended for those who want to further enhance the flavor or prefer specific condiments.

An option to change the type of soba noodles for your ordered soba. Use this if you want to try a specific type of soba noodle or choose noodles according to your preference.

A simmered dish made with our homemade 'Nuta-zuke' (pickled with miso paste) of Maguro no Ibutukuro (tuna's stomach). It's easy to eat and characterized by its unique texture and flavor, making it an ideal snack with drinks.

Smooth sobagaki made with finely ground soba flour milled with a Mihiki-ishi stone. You can enjoy the rich aroma of soba as it is, and it has a chewy texture. Served with soba dipping sauce and condiments.

Very tender 'Bō Nishin' (stick herring) from Hokkaido, slow-simmered for five days. It's so tender that even the bones are edible, and the herring's flavor is concentrated. It pairs well with sake.

A dashimaki tamago (rolled omelet) made with Sagami Bay sea bream, prepared to order and then carefully grilled. It has a refined taste with the umami of sea bream and a fluffy texture. It is served cut into portions for the number of people.

A dish made by grilling a special savory miso mixed with yuzu and soba seeds on a hot stone. Enjoy the fragrant miso aroma, the refreshing yuzu, and the texture of the soba seeds. It's also perfect as a snack with drinks.

A "Kamo Wasabi" (duck with wasabi) made from carefully smoked duck from Saitama Prefecture. The rich aroma of smoke and the concentrated umami of the duck are further enhanced when eaten with wasabi. This is a recommended dish by the owner.

Our "Kitsuji Nimono" is slow-simmered beef tendon, with a rich and deep flavor reminiscent of stew. The tendon, simmered until tender, is packed with collagen. It is thoroughly seasoned and pairs perfectly with sake or rice.

A dish where Senju-an's special soba and duck meat are grilled together on a teppan. The fragrantly grilled duck meat is juicy and pairs exquisitely with the flavor of the soba. Each serving includes two pieces of duck, making it a substantial dish.

A course featuring soba restaurant appetizers, seasonal dishes, sobagaki, and tempura. Soba is not included, making it ideal for those who want to savor the dishes slowly with drinks. Reservations are required.

A comprehensive omakase course featuring soba restaurant appetizers, seasonal dishes, sobagaki, duck hot pot, tempura, and three types of soba. Recommended for those who want to fully experience everything a soba restaurant has to offer. Reservations are required.

Tempura made with batter prepared to order. The signature shrimp kakiage has a rich, melt-in-your-mouth shrimp filling, along with three kinds of seasonal vegetable tempura. Enjoy the hot and crispy texture.

These are individual tempura pieces made with seasonal ingredients. The contents are listed on the blackboard and change with the seasons. Each serving is about one person's portion, allowing you to enjoy the crispy texture and the taste of the ingredients, freshly fried.

A Japanese confection featuring chewy soba mochi made from soba flour, served with homemade sweet red bean paste made from Hokkaido red beans. The aroma of soba and the gentle sweetness of the red bean paste harmonize perfectly, making it ideal for dessert.

Our homemade, rustic-flavored sweet red bean soup (zenzai) contains chewy soba mochi made from soba flour. It has a gentle, country-style sweetness and is a warm, comforting dish. This nostalgic dessert blends the flavor of soba with the sweetness of red beans.

A barley shochu from Miyazaki Prefecture, meticulously crafted over eight years. It is characterized by its deep richness and complex aroma, often referred to as a "legendary shochu." Enjoy it on the rocks, with water, or with hot water.

A barrel-aged, amber-colored shochu made with barley from Kagoshima Prefecture. It has a rich aroma like a Japanese whiskey and a mellow taste. Enjoy it on the rocks, with water, or with hot water.

A barley shochu from Miyazaki Prefecture, known as the second label of "Hyakunen no Kodoku." It has a clean, refreshing taste and pairs well with oily foods. Enjoy it on the rocks, with water, or with hot water.

A soba shochu from Miyazaki Prefecture, offering a flavor unique to soba restaurants. Especially, the "Sobayu Wari" (mixed with soba water) enhances the soba aroma, making it popular among connoisseurs. You can also enjoy it on the rocks, with water, or with hot water.

A masterpiece of easy-to-drink sweet potato shochu, sourced from Yakushima Island in Kagoshima Prefecture. The sweetness and aroma of the sweet potato are well-balanced, with a mellow taste, making it recommended even for shochu beginners. Enjoy it on the rocks, with water, or with hot water.