Sagatani Jimbōchō

Chilled buckwheat noodles served on a bamboo tray. Dipped in a savory soy-based sauce (tsuyu) before eating. Firm texture and refreshing taste.

A larger portion of chilled buckwheat noodles. Served with dipping sauce.

An extra-large portion of chilled buckwheat noodles for a hearty meal. Served with dipping sauce.

Chilled buckwheat noodles served with a rich, nutty sesame dipping sauce instead of the traditional soy base.

A massive portion of cold soba noodles served with two types of dipping sauces: standard soy-based tsuyu and rich sesame sauce.

Chilled buckwheat noodles served in a bowl with cold broth poured over them, rather than dipped. Simple and refreshing.

Cold soba noodles topped with grated mountain yam (tororo). The yam has a slippery, sticky texture that coats the noodles.

Cold soba topped with fermented soybeans (natto), raw egg, and seaweed. Natto has a strong unique flavor and sticky texture.

Cold buckwheat noodles served with crispy vegetable tempura (kakiage). The rich fried flavor complements the refreshing noodles.

A hearty bowl of cold soba topped with both vegetable tempura and a raw egg. Mix the egg into the broth for a creamier taste.

Cold buckwheat noodles served with a warm, savory dipping sauce containing tender chicken pieces and green onions.

Cold soba noodles topped with fried eggplant and refreshing grated daikon radish. A balanced combination of rich and light flavors.

Buckwheat noodles in hot, savory broth made from dashi and soy sauce. A simple, warming dish.

Hot soba noodles in broth with tender chicken and green onions (nanban). The chicken adds savory depth to the soup.

Hot soba noodles topped with vegetable tempura. The tempura soaks up the broth, becoming soft and flavorful.

Hot soba noodles topped with vegetable tempura and a raw egg. The egg gently poaches in the hot broth.

A satisfying set meal featuring a bowl of Japanese curry rice served with a side of soba noodles. Choose between hot or cold noodles.

A set meal including soba noodles and a small rice bowl topped with grilled horse mackerel (aji) flakes. Savory and traditional.

A set combining soba noodles with a Kakiage Don (rice bowl topped with a mixed vegetable tempura fritter and sweet soy sauce).

A set featuring soba noodles and Oyakodon (chicken and egg simmered in broth over rice). A classic comfort food combination.

A set meal with soba noodles and Tare-katsu Don (rice bowl topped with pork cutlets dipped in a savory soy-based sauce). A specialty of Niigata.

Draft beer. Refreshing and cold, perfect for pairing with fried tempura.

Sui Gin mixed with soda. A crisp and aromatic Japanese gin highball.

Ticket to upgrade your meal to a large portion.

Ticket for an extra serving or upgrade to extra-large portion.

Mixed vegetable tempura fritter, typically containing onions and carrots. Crispy and savory.

Tempura made from Chikuwa, a tube-shaped Japanese fish cake. Chewy and mild flavor.

Deep-fried eggplant tempura. Soft interior with a crispy batter.

Japanese style chicken breast tempura. Tender and light.

A small bowl of rice topped with Japanese curry sauce.

Small rice bowl topped with savory flakes of grilled horse mackerel.

Small rice bowl topped with vegetable tempura (kakiage) and sauce.

Small bowl of Oyakodon: chicken and egg cooked in dashi broth over rice.

Small rice bowl topped with sauce-dipped cutlets (Tare-katsu).

Extra chopped scallions to add freshness and crunch to your noodles or soup.

Fresh raw egg. Often mixed into hot noodle broth or rice for richness.

Thinly shredded dried seaweed (nori). Adds aroma and flavor.

Fermented soybeans. Sticky, pungent, and rich in umami. A traditional topping.

Japanese style soft-boiled egg (onsen tamago) with a custard-like yolk.

Grated daikon radish. Refreshing and helps cut through oily flavors.

Grated mountain yam. Has a distinct sticky, slimy texture.

Creamy sesame dipping sauce.

Fresh seven-spice chili paste. Aromatic and spicy condiment.