Dodotei Oimachi Branch

Sashimi of carefully selected horse meat. It is lean yet deeply flavorful and sweet, with a melt-in-your-mouth texture. Typically eaten with grated ginger or garlic soy sauce.

A tofu-like dish made from kneaded buckwheat flour and kudzu. It features a smooth, creamy texture and the fragrant aroma of buckwheat. Served with wasabi soy sauce or sauce.

Assortment of three types of soba tofu with different flavors. Colorful and allows you to enjoy the differences in taste. Also perfect as a snack with drinks.

Thick-sliced omelet grilled with plenty of soba broth (dashi). It has a sweet and savory flavor enhanced by the umami of the dashi and a fluffy texture.

Bean sprouts stir-fried on a hot iron griddle. Enjoy the crisp texture and the appetizing aroma of savory soy sauce or sauce.

Pork belly simmered slowly for a long time in a sweet and savory sauce. So tender it falls apart with chopsticks, the sweetness of the fat and the umami of the meat spread in your mouth.

A dish of fresh asparagus, boiled and served with mayonnaise. The natural sweetness of asparagus pairs well with the richness of mayonnaise.

Cold tofu topped with spicy miso sauce. The flavor of soybeans, the richness of miso, and the spiciness of chili peppers are exquisitely matched, making it a dish that pairs well with drinks.

A type of kamaboko (fish cake) made from ground fish paste, deep-fried. Enjoy the fragrant taste of freshly fried fish cake, its umami, and its elastic texture. Served with ginger soy sauce for a refreshing taste.

Minced duck meat formed into balls and grilled. It has the rich umami characteristic of duck meat and is grilled to a fragrant finish.

A classic yakitori dish featuring juicy chicken thigh meat skewered and grilled. The skin is crispy, and the meat is tender.

Salt-grilled chicken wings. Characterized by crispy skin and the umami of the fat, you can enjoy the delicious meat around the bones.

Pork rolled with perilla leaves (shiso) and grilled. The sweetness of the pork fat and the refreshing aroma of perilla pair well, making it a light dish.

Local chicken grilled with a leek miso sauce. This dish combines the firm texture and umami of local chicken with the richness of miso and the aroma of leeks.

Mushrooms and vegetables steamed and grilled in aluminum foil. The ingredients' flavors are locked in, resulting in a fragrant dish.

Simply salt-grilled horse meat (cherry blossom meat). Horse meat is low in fat and healthy yet flavorful, and salt enhances its umami.

Thickly sliced duck meat grilled as a steak. A luxurious dish where you can savor the rich sweetness of the duck fat and the firm meat texture.

Yamato yam, known for its strong stickiness, is rolled in nori seaweed and grilled. Grilling gives the yam a fluffy texture, and the flavor of the nori adds a nice accent.

A Western-style fusion dish of camembert cheese grilled with teriyaki sauce. The saltiness of the melted cheese and the sweet and savory sauce are surprisingly well-matched.

Salt-grilled cherry salmon, a river fish that lives in clear streams. The delicate and refined flavor of the flesh and the crispy skin are fragrant, and it can sometimes be eaten whole, including the head.

Chicken marinated in soy sauce and mirin, coated in potato starch, and deep-fried. The coating is crispy, the inside is juicy, and it has a savory soy sauce aroma.

Fried chicken. A classic Japanese dish where chicken marinated in a soy sauce-based marinade with garlic and ginger is fried to a fragrant crisp.

French fries or deep-fried potato dish. Enjoy the fluffy sweetness of the potatoes and the fragrance of being freshly fried.

A dish similar to isobe-age, where chikuwa (fish paste tube) is coated in batter and deep-fried. Popular as a casual snack with drinks.

Bite-sized pieces of meat and vegetables skewered, coated in panko breadcrumbs, and deep-fried. Enjoy the crispy coating and hot ingredients dipped in sauce.

Small river shrimp deep-fried whole. Characterized by their crispy texture and fragrant shrimp flavor, they pair well with beer or sake.

Tofu coated in flour, deep-fried, and served with a dashi-flavored broth. Enjoy the crispy exterior and the melt-in-your-mouth interior of the tofu.

Chicken or fish with plum paste and shiso leaves sandwiched inside and then fried. The sourness of the plum and the aroma of shiso make the fried dish refreshing.

Fried seasonal mountain vegetables. The slightly bitter taste and aroma characteristic of mountain vegetables are enhanced by frying. Recommended to enjoy simply with salt.

Oysters coated in panko breadcrumbs and deep-fried, a winter delicacy. The crispy coating encloses the rich, milky umami of the oysters.

Deep-fried eggplant. The eggplant, having absorbed the oil, becomes melt-in-your-mouth tender and its sweetness increases, making it delicious. Served with ginger soy sauce or dashi broth.

Whole garlic cloves or garlic bulbs deep-fried. Heating eliminates the pungent spiciness of garlic, resulting in a fluffy texture and sweetness.

Fried mochi (rice cake) served with grated daikon radish. The savory flavor and richness of the fried mochi are refreshingly balanced by the daikon radish.

Gobo (Burdock Root) Tempura. Characterized by its earthy flavor and crisp texture, it is also popular as a soba topping.

Lotus Root Tempura. Enjoy the crispy, fluffy texture and sweetness of thickly sliced lotus root.

Tempura of Whiting. The elegant and delicate flavor of the white fish and its plump flesh pair well with the tempura batter.

Squid tempura. A classic tempura item where you can enjoy the tender, chewy squid and the crispy batter.

Tempura of small fish called wakasagi. They can be eaten whole, bones and all, and the slightly bitter taste of the innards offers an adult flavor.

Tempura made with fresh conger eel. The flesh is plump and fatty, making it a substantial and luxurious dish.

An assortment of tempura including shrimp and vegetables. Recommended for those who want to enjoy various flavors at once.

A luxurious assortment of tempura made with plenty of carefully selected high-quality and seasonal ingredients.

Shrimp tempura that can be added to tempura assortments or soba.

Vegetable tempura that can be added to tempura assortments or soba.

A hot pot dish where pork or beef offal (motsu) is simmered with vegetables and konnyaku in a miso or soy sauce-based soup. It has a rich flavor that warms the body.

A simple hot pot dish where tofu is warmed in kelp broth and served with ponzu sauce and condiments. Enjoy the natural sweetness and smooth texture of the tofu.

A hot pot dish of tofu with added oysters. The rich broth from the oysters seeps into the tofu, creating a flavorful dish.

A clear soup-style hot pot with a soy sauce base, made by stir-frying and then simmering root vegetables (like daikon, carrot, burdock) and tofu. A vegetarian dish rich in vegetable umami, originating from Buddhist cuisine.

Duck and Leek Hot Pot. The combination is so good it's said in a proverb, 'A duck brings its own leek.' The duck fat and sweet leek flavor are exquisite.

A sukiyaki-style hot pot dish using pork (cherry blossom meat). Often simmered in a miso-based broth, horse meat does not become tough when cooked and has a unique umami.

A pickled vegetable specialty of the Shinshu region (Nagano Prefecture). Characterized by its crisp texture, moderate saltiness, and fermented tang.

Burdock root mixed or pickled with plum paste. The flavor of burdock root and the sourness of plum pair well, making it a perfect palate cleanser.

Pickled dried daikon radish in soy sauce and vinegar. As the name 'Harihari' suggests, it offers a satisfyingly crisp texture.

Pickled or blanched wasabi greens with a pungent spiciness. The refreshing spiciness tingles your nose and pairs well with drinks.

Pickled red-skinned turnips. Often pickled in sweet vinegar, they offer a vibrant red color and a crisp texture.

Assortment of several types of pickles. Enjoy various flavors and textures of pickles made with seasonal vegetables all at once.

Salad of boiled soba noodles and raw vegetables tossed with dressing. Enjoy the smooth texture of cold soba and the crispness of vegetables simultaneously.

Salad topped with grated yam (tororo). The sticky texture of the tororo coats the vegetables well, offering a healthy and refreshing taste.

A simple salad made with fresh vegetables.

Tofu topped with grated yam (tororo). The smooth tofu and sticky tororo are a great combination, served with soy sauce or mentsuyu.

A simple bar snack made by mixing chopped leeks with miso and grilling or dressing it. The saltiness of the miso and the flavor of the leeks pair well with sake.

Dried herring (nishin) simmered until soft in a sweet and savory soy sauce and sugar sauce. It is well-seasoned and a classic topping for soba.

A preserved food made by finely chopping the spring mountain vegetable 'fukinoto' (butterbur bud) and mixing it with miso, then stir-frying it. Characterized by its unique bitterness and aroma, it pairs well with sake.

A bar snack unique to soba restaurants, made by mixing miso with soba seeds, leeks, and bonito flakes, then grilling it. Enjoy the fragrant miso flavor and the crunchy texture of the soba seeds.

A Japanese snack consisting of rice formed into a triangle. Typically filled with ingredients like plum, salmon, or kelp.

A warm dessert with 'sobakaki' (kneaded buckwheat flour) instead of shiratama dango in sweet simmered azuki bean soup. Enjoy the sweetness of azuki beans and the aroma of buckwheat.

Soba topped with plenty of fresh wakame seaweed. The oceanic aroma and the chewy texture of the wakame complement the dashi-flavored soba broth.

Soba with clams. Features a rich clam broth, made refreshing with grated daikon radish.

Soba topped with freshly fried eggplant. The eggplant, which pairs well with oil, absorbs the soba broth, resulting in a juicy and rich flavor.

A unique cold soba topped with a large piece of cold tofu. Enjoy a refreshing and healthy meal with plenty of condiments.

Cold soba topped with natto. The sticky natto coats the noodles well. Recommended to mix with a raw egg and condiments.

A hearty cold soba topped with natto, mekabu (seaweed), tofu, and all other toppings. Recommended for those who want to enjoy various flavors and textures at once.

A style of soupless soba where you mix the noodles with a special spicy minced chicken and miso sauce. The rich miso flavor coats the noodles.

Mazesoba topped with plenty of cilantro. A unique fusion soba with a spicy miso flavor and the distinctive aroma of cilantro.

A picturesque soba dish inspired by the scenery of 'Tagoto no Tsuki'. The egg is likened to the moon, and it's a warm soba enjoyed with ingredients like mushrooms.

A warm soba dish characterized by fragrant charred leeks and a spicy flavor. The sweetness and aroma of the leeks dissolve into the broth, stimulating the appetite.

A warm soba dish with plenty of wild vegetables simmered with egg. A dish where the simple taste of wild vegetables and the fluffiness of the egg harmonize.

Soba topped with 'kenchin-jiru', a stew of ingredients like root vegetables and tofu. The rich miso-based broth and the umami of the vegetables pair well with the noodles.

A traditional soba dish known as 'Nishin Soba'. Topped with sweet and savory simmered dried herring, its flavor dissolves into the broth, creating a deep taste.

Tofu-like dish made from kneaded buckwheat flour and hot water. It has a chewy texture different from noodles and the strong aroma of buckwheat. Served with soy sauce and condiments.

Noodles cut thicker than regular soba. They have a satisfying chewiness and allow you to experience the soba flavor more intensely.