Ake no kyo

Assortment of tempura, including shrimp and various vegetables. Enjoy the crispy batter and the taste of the ingredients.

Assorted tempura for a small group. Includes shrimp and vegetables.

Tempura made by mixing small shrimp, vegetables, etc. It's voluminous and has a fragrant flavor.

Small river shrimp, deep-fried. Crispy and can be eaten whole, including the shells.

Deep-fried chicken seasoned and coated. A juicy and popular appetizer.

Pork and onion skewers, deep-fried. Please enjoy with sauce.

Eggplant grilled over an open flame, peeled, and served with ginger soy sauce. Characterized by its smoky flavor and melt-in-your-mouth texture.

Whole or sliced squid, grilled. The savory soy sauce aroma whets the appetite.

Pork jowl (tontoro) grilled over charcoal. It's fatty and has a good chew.

A dish of raw squid mixed with natto. Enjoy the sticky texture and the sweetness of the squid.

Freshly sliced squid sashimi. Unique chewy texture and sweetness. Please enjoy with wasabi and soy sauce.

Meat scraped from around the bones of tuna. Fatty and rich in flavor.

Freshly sliced tuna. A representative of Japanese sashimi.

A snack-like dish of deep-fried soba noodles. Enjoy the crispy texture and salty flavor.

Tofu simmered in hot dashi broth. The flavor of the soba restaurant's dashi broth permeates the dish.

Slices of smoked duck breast. Characterized by its smoky aroma and the sweetness of the fat.

Pork belly simmered for a long time in a sweet and savory sauce. So tender it falls apart with chopsticks.

A simple appetizer of sliced kamaboko served with wasabi and soy sauce. A classic at soba restaurants.

A rolled omelet baked with plenty of dashi broth. Characterized by its fluffy texture and gentle dashi flavor.

Our original salad made with fried soba noodles and vegetables.

Deep-fried soba noodles topped with a thick, vegetable-rich sauce.

Pork cutlet simmered with dashi broth and egg. Can be enjoyed as a meal or a snack with sake.

An assortment of tempura made with seasonal spring vegetables.

Deep-fried oysters. Enjoy the rich flavor, known as the 'milk of the sea'.

A kakiage tempura made with fragrant sakura shrimp and sweet new onions.

Boiled sakura shrimp served with grated daikon radish. Refreshing.

Freshly boiled asparagus. Enjoy the natural sweetness of the ingredient.

Tempura of smelt, a delicate white fish. Can be eaten whole.

Elegant tempura of white fish, kiss. Characterized by its fluffy texture.

Conger eel tempura. Crispy on the outside, fluffy on the inside.

Healthy tempura of chicken tenderloin. Enjoy with yuzu pepper and grated daikon radish for a refreshing taste.

A classic Japanese dish of stir-fried pork in a ginger sauce. The flavor is perfect with rice or sake.

Thinly sliced beef, slowly cooked at low temperature. Enjoy the umami of the lean meat.

A spicy dish of chicken and cucumber dressed with black shichimi and sesame sauce.

Raw oysters served with grated daikon radish and ponzu sauce for a refreshing taste.

Pickled napa cabbage. Crispy and refreshing.

A dish of boiled rape blossoms, which signal the arrival of spring, steeped in dashi broth. Characterized by its slight bitterness.

A dish of offal, vegetables, and konnyaku simmered in miso and soy sauce.

Beef tendon simmered until tender in a spicy sauce.

A salad made with scallop and daikon radish. Refreshing taste.

A small vegetable salad, single serving size.

Deep-fried eggplant topped with grated daikon radish and ponzu sauce.

A local dish from Hokkaido, made with shredded herring and kelp pickled in soy sauce, mixed with plenty of pollock roe.

A small-sized yudofu (simmered tofu). Enjoy the tofu in a hot dashi broth.

Konjac skewers coated with a sweet miso sauce.

Shochu mixed with grapefruit juice and soda water.

A refreshing alcoholic drink made by mixing shochu with lemon juice and soda water.

A sweet and sour sour made with Calpis, a lactic acid drink.

Shochu mixed with oolong tea. Pairs well with meals.

Shochu mixed with green tea. Refreshing and easy to drink.

A unique sake from a soba restaurant, made by mixing shochu with fragrant soba tea.

Whiskey mixed with soda water.

Sake from Miyagi Prefecture. A crisp, dry taste.

A famous sake from Niigata Prefecture. Its aroma is enhanced when served chilled.

Sake from Miyagi Prefecture. A junmai sake that allows you to taste the umami of the rice.

Sake from Hiroshima Prefecture. Characterized by its rich flavor.

A plum wine based on sake. Has a refined sweetness and acidity.

Shochu made from soba. Has a unique fragrant flavor.

Bottle of soba shochu. Recommended for group orders.

A type of Chinese tea that is refreshing and helps digest fatty meals.

Orange juice beverage.

A national lactic acid drink of Japan. Characterized by its sweet and sour taste.

Carbonated beverage.