Ishiusubiki Teuchi Kyōrakutei

Assorted Tempura platter including 1 shrimp, 2 types of seafood, and 4 vegetables. Lightly battered and deep-fried until crispy.

Shrimp tempura (1 piece). A classic tempura item, crispy outside and tender inside.

Whole Conger Eel (Anago) tempura served with 3 kinds of vegetable tempura. Anago tempura is known for its large size and fluffy white meat.

A la carte tempura items available seasonally. Selection includes fish like Whiting (Kisu) and Flathead (Megochi), and vegetables like Maitake mushroom, Wild fiddleheads (Kogomi), and Asparagus.

Standard chilled soba noodles served on a bamboo mat (zaru) with a dipping sauce. Slurp the noodles dipped in the sauce.

Rustic 'Inaka' soba. Made with whole buckwheat flour, resulting in darker, thicker, and nuttier noodles with a firmer texture.

Chilled udon noodles served with dipping sauce. Hand-kneaded using Gunma wheat. Chewy and smooth texture.

Thin wheat noodles served cold. Thinner than udon but thicker than somen, offering a light and smooth texture.

A 'Couple' set featuring both soba and udon noodles. Perfect for tasting both varieties.

A combination set of Hiyamugi (thin wheat noodles) and Soba.

Two-color soba set. Includes both standard Zaru soba and darker rustic Inaka soba.

Seasonal tomato noodles (May-Sept). Likely a refreshing cold noodle dish with tomato broth or toppings.

Soba served with grated daikon radish (oroshi). The radish adds a refreshing spicy kick to the dipping sauce.

Soba with a dipping sauce containing grated yam (tororo) and egg. Sticky, creamy, and healthy.

Cold soba noodles served with a hot curry dipping sauce. A popular variation blending spice with traditional noodles.

Soba with a dipping sauce containing pork. The meat adds richness to the broth.

Premium soba with a dipping sauce made with duck meat and green onions. The duck fat gives the broth an exceptional savory depth.

Cold soba topped with yuba (tofu skin). A delicate and elegant dish.

Set of cold soba noodles and mixed tempura. Dip the tempura in the sauce or salt, and alternate with noodles.

Hot noodles in savory broth. Simple and warming.

Hot noodles topped with chopped sweet fried tofu (abura-age). The tofu absorbs the broth and adds sweetness.

Hot noodles in broth thickened with fluffy beaten egg. Gentle and comforting flavor.

Curry noodles. Hot broth mixed with Japanese curry sauce.

Hot noodles with pork belly slices. Hearty and rich.

Hot noodles with duck meat and nameko mushrooms. A luxurious combination of savory duck and slippery mushrooms.

'Chikara' (Power) noodles topped with grilled mochi (rice cake). Very filling and chewy.

Hot noodles topped with grated yam (tororo). The yam creates a thick, slippery texture in the broth.

Udon noodles served hot straight from the pot with cooking water, with a separate dipping sauce.

Hot noodles served with tempura. The tempura may be served on top or on the side.

Hot noodles with icefish (shirauo) cooked in egg broth. A seasonal delicacy.

Dry Honjozo sake from Tochigi Prefecture. Crisp and clean taste.

Honjozo sake from Fukushima. Known for a gentle sweetness and smooth finish.

Honjozo sake from Fukushima, noted to be delicious when served warm (kan). Kimoto brewing method gives it rich umami.

Honjozo sake from Fukushima. Well-balanced and easy to drink.

Dry Junmai sake from Fukushima. Rice-forward flavor with a sharp, dry finish.

Junmai sake from Fukushima. Fruity aroma with a balanced sweetness and acidity. Very popular modern sake.

Junmai Ginjo sake from Fukushima (by Hiroki Brewery). Elegant aroma and clean finish.

Dry Junmai sake from Fukushima. Robust rice flavor that pairs well with food.

Pasteurized Junmai sake from Fukushima. Fresh character with good acidity.

Tokubetsu Junmai from Fukushima. Gentle umami and soft texture.

Tokubetsu Junmai from Fukushima. One of Japan's most famous premium sakes. Complex, full-bodied, and impeccably balanced.

Junmai Daiginjo from Fukushima, aged for one year. Smooth, refined, and aromatic.

Junmai sake from Wakayama. Rich rice umami with a slightly dry finish. Great with heavy dishes.