Irori-An Kiraku

Hot noodles topped with kakiage (tempura) made with sakura shrimp and asparagus. Enjoy the fragrant sakura shrimp and the texture of asparagus. Please enjoy with the dashi-based broth.

Spicy meat dipping noodles characterized by the aroma of Sichuan pepper. Cold noodles are dipped into a warm, spicy dipping sauce containing pork. The stimulating spiciness whets the appetite.

A set menu featuring spicy meat dipping noodles with rice. The spicy dipping sauce pairs well with rice. This is a very filling set.

A set of Kakiage Soba and Curry Rice. Enjoy noodles topped with vegetable tempura and classic Japanese curry at once. This is a hearty meal offered at a great price.

A dish of hot soba noodles topped with kakiage (a mixed tempura of vegetables, small shrimp, etc.). The texture of the tempura, softened by the broth, and the soup infused with the richness of the oil are characteristic.

Kakiage Soba topped with a raw egg. Breaking the egg, slightly warmed by the hot soup, and mixing it with the noodles creates a mellow flavor.

Hot soba noodles made with duck meat. The umami and fat of the duck dissolve into the soy sauce-based broth, creating a rich and deep flavor.

Hot soba noodles topped with a large chikuwa (fish cake) tempura. Enjoy the chewy texture of the chikuwa and the crispiness of the batter.

Hot soba noodles generously topped with wakame seaweed. It has a refreshing seaweed aroma and is easy to eat.

Hot soba noodles topped with various mountain vegetables such as bracken and fiddlehead ferns. The unique flavor and texture of the mountain vegetables enhance the simple taste of the soba.

A unique standing noodle shop menu item: hot soba noodles topped with a potato croquette. The best part is eating the noodles with the croquette, which becomes soft and crumbly after soaking up the soup.

Hot soba noodles topped with thinly sliced simmered pork. The sweetness and umami of the pork blend well with the soup.

Hot soba noodles sprinkled with agedama (tempura bits). The agedama adds richness to the soup, creating a simple yet satisfying flavor.

Hot soba noodles topped with large, sweet and savory simmered aburaage (fried tofu pouch). When you bite into it, the simmering liquid overflows, pairing perfectly with the soba.

The simplest hot soba noodles without any toppings. Enjoy the pure taste of the broth and the aroma of the soba with condiments like green onions.

A dish of cold soba noodles topped with crispy kakiage (vegetable tempura). Enjoy the refreshing yet hearty flavor with the cold dipping sauce.

A dish where cold soba noodles are dipped into a warm dipping sauce infused with the umami of duck meat. The sweetness of the duck fat contrasting with the cold noodles is a key feature.

A double portion of zaru soba. Recommended for those who want to enjoy a generous amount of cold soba. Please dip in the sauce before eating.

Cold Kakiage Soba topped with a soft-boiled egg. Breaking the egg and mixing it with the noodles and tempura creates a rich flavor.

Cold soba noodles topped with a large chikuwa (fish cake) tempura. Enjoy the combination of cold noodles and freshly fried chikuwa tempura.

Cold soba noodles generously topped with wakame seaweed. It is healthy, smooth, and perfect for hot days.

Cold soba noodles topped with various mountain vegetables. The texture and flavor of the mountain vegetables pair well with the cold dipping sauce.

A basic style where cold soba noodles, sprinkled with seaweed, are dipped into a separate bowl of dipping sauce. Enjoy the original aroma and firmness of the soba.

Simple soba noodles with cold dipping sauce poured directly over them. A quick and easy dish to enjoy with condiments.

A unique combination of cold soba noodles topped with croquette. Surprisingly, the sweetness of the potato matches well with the dipping sauce.

Cold soba noodles topped with crispy agedama (tempura bits). Adds a textural accent and the richness of the oil.

Cold soba noodles topped with sweet simmered aburaage (fried tofu pouch). The gentle flavor harmonizes the cold dipping sauce and the sweetness of the aburaage.

Large portion option for hot noodles.

Extra large portion option for hot noodles (larger than large).

Large portion option for cold noodles.

Sushi made with sweet and savory simmered aburaage (fried tofu pouch) stuffed with vinegared rice. Popular as a side dish for noodle dishes.

Egg for topping. Can be added to noodles as a raw egg or soft-boiled egg.

A small bottle of Japan's premium beer, YEBISU. Known for its rich flavor.

A refreshing alcoholic beverage with a tangy lemon flavor.

A limited flavor of YEBISU BEER with a citrus aroma. It has a refreshing and fruity taste.