Yoshiborin

Smoked pickled carrots. It has a smoky aroma like "Iburigakki" (smoked pickled daikon), the sweetness of carrots, and a crunchy texture. It pairs well with alcoholic beverages.

Tofu marinated and aged in miso. It has a rich, sticky texture like cheese and a deep, savory flavor from the miso. It pairs exceptionally well with Japanese sake.

Tempura made by deep-frying burdock root in batter. It features the earthy aroma characteristic of burdock root and a crispy texture. Enjoyed simply with salt or tempura sauce.

An assortment of various tempura, including shrimp and seasonal vegetables. Enjoy the crispy batter and the taste of the ingredients, freshly fried.

A dish with tempura but no soba in a hot broth. The tempura is soaked in the broth, and you can enjoy the umami of the batter that has absorbed the broth along with sake. A sophisticated appetizer unique to soba restaurants.

Tempura made with small shrimp, vegetables, etc., coated in batter and fried. It's voluminous, with a crispy texture and the integrated umami of the ingredients.

A simple appetizer of sliced kamaboko (fish cake) served with wasabi and soy sauce. The firm texture of the fish paste and the spiciness of the wasabi enhance the taste of sake.

High-quality nori (seaweed) lightly toasted over a heat source like stones to bring out its aroma. It has a crispy texture and a strong oceanic fragrance, eaten as is or with a little soy sauce.

A dish made by mixing miso with seasonings, soba seeds, etc., spreading it on a spatula, and grilling it until fragrant. The aroma of the charred miso and its rich flavor pair exceptionally well with Japanese sake.

A dish combining strongly spicy grated daikon radish with chirimenjako (small dried fish). The sharp spiciness of the radish and the umami of the fish are refreshing and perfect as a palate cleanser.

Spring rolls made with soba miso as a filling. Enjoy the crispy skin and the savory miso flavor that overflows from the inside.

A sashimi-style dish made by thinly rolling out soba dough before it's made into noodles and then slicing it. Eating it with wasabi and soy sauce allows you to directly experience the natural sweetness and aroma of soba.

Chilled tofu topped with green onions, ginger, and other seasonings. Enjoy the refreshing flavor of soybeans.

A luxurious dish topped with "karasumi" (dried mullet roe), a high-class delicacy, on rich miso-marinated tofu. The saltiness and umami are concentrated, making it a perfect accompaniment to sake.

The most basic menu item: cold soba served on a bamboo steamer (seiro), eaten by dipping in a rich broth. Enjoy the simple texture and aroma of the soba.

Soba flour ground with the whole buckwheat grain, resulting in a dark, thick noodle. It features a rustic, strong aroma and a firm, chewy texture.

Seiro soba eaten by dipping in a broth with strongly spicy grated daikon radish. The sharp spiciness of the radish enhances the sweetness of the soba, making it refreshing.

A large portion size with more noodles than regular seiro soba. Recommended for those who want to enjoy a generous amount of soba.

Cold soba dipped in a warm broth containing duck meat and green onions. The broth, infused with the sweetness and umami of duck fat, is exquisite.

Seiro soba eaten with a broth containing grated yam (tororo). The stickiness of the tororo coats the soba well, making it smooth to swallow.

A set of seiro soba and tempura. You can enjoy the cold soba and the piping hot, crispy tempura alternately.

A set of seiro soba and kakiage (tempura of small shrimp and vegetables). The volume of the kakiage and the refreshing taste of the soba are a great match.

Seiro soba eaten with a warm dipping broth containing fried eggplant. The eggplant, having absorbed the oil, becomes tender and adds richness to the broth.

An additional order of soba noodles (kaedama). Order this when you have broth left but want more soba.

Additional order of soba broth.

An additional option to make your chosen soba a large portion.

Cold soba topped with spicy grated daikon radish and fried mochi, served with broth. The richness of the fried mochi and the spiciness of the radish are exquisite.

A cold soba dish topped with finely chopped fried tofu and various seasonings. Enjoy the crispy texture and savory aroma of the pan-fried fried tofu.

A soba style famous in Fukui Prefecture. Topped with spicy grated daikon radish, green onions, and bonito flakes, eaten with a special broth or raw soy sauce. It is very refreshing.

Oroshi soba topped with shrimp tempura and deep-fried vegetables. Enjoy the volume of the fried items and the refreshing taste of the grated daikon simultaneously.

Cold bukkake soba topped with crispy fried burdock root tempura. The strong aroma of burdock root pairs well with the soba.

The simplest hot soba, with soba noodles in a hot broth. Enjoy the flavor of the broth and the gentle texture of the noodles.

Soba with duck meat and long green onions in a hot broth. "Nanban" means green onion. It features a rich broth infused with the umami of duck.

Hot soba topped with grated yam (tororo). The tororo adds a fluffy texture, resulting in a mild flavor.

A set of hot soba and shrimp tempura (2 pieces). The tempura is served separately, so you can enjoy it crispy or dipped in the broth.

Soba in a thick, starchy broth. The sweet and savory fried tofu and ginger-infused broth will warm you from the core.

A refreshing hot soba dish containing grilled umeboshi (Japanese plum), shiso leaves, etc. The sourness of the plum and the umami of the kelp are elegantly balanced.

Hot kake soba sprinkled with torn nori (seaweed). The oceanic aroma of the nori that spreads the moment you open the lid is its main feature.

An additional option to make hot soba a large portion.

A small tempura rice bowl. Tempura drizzled with a sweet and savory sauce is served over rice. Available only during lunch hours as a side order with soba.