Dashin Soan

A lunch course featuring Tempura (scallop, pike conger, vegetables), Soba noodles, and dessert. A balanced meal showcasing seasonal ingredients.

A lunch course including three appetizers, Tempura, Soba noodles, and dessert. Offers a variety of flavors and textures.

A premium lunch course with five appetizers, a main dish of Prawn Tempura, Duck dishes, Soba, and dessert. A luxurious meal experience.

Cold Soba noodles made from 100% Hitachi Aki buckwheat flour. Known for its rich aroma and firm texture. Dipped in a savory soy-based sauce.

A set of two different types of cold Soba noodles. Allows you to compare flavors and textures.

A set of three different types of cold Soba noodles. A great way to experience the full variety of the shop's offerings.

Cold Soba noodles served in a chilled broth. Refreshing and light, perfect for warm weather.

Cold Soba noodles topped with grated daikon radish. The radish adds a refreshing spicy kick to the savory sauce.

Cold Soba noodles served with grated yam (tororo). The yam has a sticky, slippery texture that coats the noodles.

Cold Soba noodles served with chicken tempura. The crispy chicken pairs well with the chilled noodles.

Sushi rolls where vinegar-seasoned Soba noodles are used instead of rice. Filled with ingredients like egg and vegetables.

Hot Soba noodles in a simple, savory broth. A classic dish that highlights the quality of the dashi and noodles.

Hot Soba noodles topped with Japanese wild parsley (mitsuba). Aromatic and fresh.

Hot Soba noodles topped generously with Kujo green onions. The onions are sweet and tender.

Hot Soba noodles topped with dried nori seaweed. As the seaweed melts into the broth, it releases a rich ocean aroma.

Hot Soba noodles served with Yuba (tofu skin). The Yuba is soft and creamy, absorbing the flavorful broth.

A dumpling-like dish made from buckwheat flour and hot water. Has a soft, chewy texture and strong buckwheat flavor. Served in broth or with dipping sauce.

Hot Soba noodles served with crispy chicken tempura on the side or on top. Savory and satisfying.

Soba noodles served with premium Kyoto duck. The duck meat is tender and rich, adding deep umami to the soup. Available hot or cold.

Kyoto duck liver, cooked to preserve its rich, creamy texture. A delicacy for duck lovers.

Roasted Kyoto duck breast. Sliced and served simply to highlight the quality and flavor of the meat.

Grilled Kyoto duck. The grilling enhances the savory fat and tender meat. Often served with green onions.

An appetizer platter featuring three small seasonal dishes. A perfect way to start the meal.

Assorted Japanese pickles. Salty and crunchy, they serve as a palate cleanser.

Chilled tofu served in a bamboo basket. Creamy and delicate soy flavor, eaten with soy sauce and condiments.

Slices of high-quality fish cake (kamaboko) served with wasabi. A classic accompaniment to sake and soba.

Pike conger (hamo) served with seaweed in vinegar sauce. A refreshing dish with contrasting textures.

Blanched seasonal vegetables marinated in a light dashi stock. Simple and elegant.

Fresh, silky tofu skin (yuba) served with a dipping sauce. Has a delicate soy flavor and smooth texture.

Grilled miso paste mixed with minced duck meat. Savory, salty, and aromatic—ideal for pairing with sake.

Sweet shrimp marinated in soy sauce. The marinade enhances the natural sweetness and umami of the shrimp.

Grilled chicken skewers. Juicy and savory, cooked over charcoal.

Rolled omelet made with dashi stock. Fluffy, juicy, and savory.

Herring simmered in a sweet and savory sauce until tender. A traditional Kyoto-style dish.

Grilled scallops basted with sauce. Smoky, sweet, and savory.

Burdock root tempura. Earthy flavor with a satisfying crunch.

Tempura of pike conger (hamo) from Komatsushima. Light, fluffy white fish with a delicate taste.

Chicken tempura. Juicy chicken meat in a crispy batter.

Assorted tempura featuring shrimp and seasonal vegetables. A classic combination.

Mochi cake made with buckwheat flour, served with green soybean flour (uguisu kinako) and black syrup. A nutty and sweet traditional dessert.

Iced Oolong tea. Refreshing and palate-cleansing.

Japanese bottled beer. Crisp and refreshing.

Plum wine. Sweet and fruity liqueur made from steeping plums in alcohol.

Japanese rice wine (Sake). Various styles available (e.g., Honjozo, Junmai). Served chilled or warm.