Oumiya

Tempura made with small shrimp. The batter is crispy, and you can taste the sweetness of the shrimp. Enjoy with salt or tentsuyu (tempura dipping sauce).

A simple side dish of boiled spinach soaked in dashi soy sauce. Refreshing and perfect as a palate cleanser.

Dried and grilled stingray fin. It has a unique chewy texture and sweetness, commonly eaten with mayonnaise or chili powder.

Assortment of fresh tomatoes and cucumbers. Cold and refreshing, recommended as an appetizer.

Deep-fried tofu coated in potato starch, served with a warm dashi broth. Crispy on the outside and melt-in-your-mouth on the inside.

A mixture of chopped okra and natto. Characterized by its sticky texture, eaten with soy sauce.

A mixture of chopped okra and julienned yam. Enjoy the crisp texture and the sliminess.

Homemade satsuma-age (fried fish cake) kneaded with onions. The umami of the fish paste and the sweetness of the onion are a great combination.

Sliced kamaboko (fish cake) served with wasabi and soy sauce. A simple yet classic appetizer that pairs well with Japanese sake.

Pork intestines (large and small) simmered slowly with vegetables in a miso broth. Tender and flavorful, with a rich taste.

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

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments. Served with soy sauce for a refreshing taste.

Assorted pickled vegetables. Enjoyed as a palate cleanser between meals or as a snack with drinks.

The most basic style where cold soba noodles are dipped into a separate bowl of dipping sauce. Enjoy the original aroma and firmness of the soba.

Mori soba topped with chopped seaweed. The flavor of the seaweed enhances the taste of the soba.

Thick soba noodles made with 100% soba flour, with no binders. Characterized by a strong soba aroma and firm chewiness.

Cold soba noodles topped with tempura bits (agedama), cucumber, and kamaboko, served with dipping sauce. Enjoy the crispy texture.

Cold soba noodles topped with sweet and savory simmered deep-fried tofu. The juicy sweetness of the tofu blends well with the dipping sauce.

Soba topped with both Kitsune (deep-fried tofu) and Tanuki (tempura bits). A luxurious dish where you can enjoy both flavors at once.

Cold soba noodles topped with grated daikon radish. Characterized by the radish's spiciness and refreshing aftertaste.

Cold soba noodles topped with wild vegetables such as bracken and fiddleheads. Enjoy the flavor and texture of mountain ingredients.

Cold soba noodles topped with natto. The stickiness of the natto blends with the soba, making it highly nutritious.

Cold soba noodles topped with grated yam (tororo). Smooth texture and a dish that gives you stamina.

Cold soba noodles topped with grated daikon radish and nameko mushrooms. The slimy texture of nameko and the refreshing taste of grated daikon are exquisite.

Cold soba noodles served with a warm, curry-flavored dipping sauce. The spicy curry is mellowed by the dashi.

A luxurious menu item where cold soba noodles are dipped into a warm, rich broth containing duck and green onions. The rich flavor of the duck fat is exquisite.

Cold soba noodles topped with seafood such as seaweed and kelp, and grated daikon radish. Characterized by its oceanic aroma and refreshing taste.

Green soba noodles kneaded with matcha. Characterized by a subtle tea aroma and vibrant color.

Cha soba (green tea soba) kneaded with matcha, served with tororo (grated yam).

A set of Zaru soba made with cha soba (green tea soba) and tempura. Enjoy fragrant cha soba with freshly fried tempura.

Cold Chinese noodles topped with various ingredients such as kamaboko, shiitake mushrooms, and bamboo shoots. A classic Japanese summer dish, 'Hiyashi Chuka'.

A summer noodle dish where noodles, thinner than udon but thicker than somen, are chilled and eaten. Smooth and slippery texture.

Very thin wheat noodles chilled in cold water, served with dipping sauce. Extremely smooth and easy to eat even when you don't have much appetite.

Simple soba noodles in warm broth. Served only with green onions as a condiment, allowing you to purely savor the taste of the broth and soba.

Warm soba noodles with tempura bits (agedama). The oil from the tempura bits dissolves into the broth, adding richness.

Warm soba noodles topped with sweet and savory simmered deep-fried tofu.

Warm soba noodles with a raw egg cracked into it. Named because the egg resembles the moon. Break and mix the egg into the noodles.

Warm soba noodles with grilled mochi. Hearty and filling.

Wide, flat udon noodles. Characterized by a uniquely smooth and slippery texture.

Udon noodles with a thickened broth and beaten egg. A gentle flavor that warms the body.

Udon noodles covered (bound) with fluffy beaten egg.

Udon noodles served with a thickened sauce. It stays hot longer and is preferred in cold weather.

Udon noodles with various ingredients such as vegetables, kamaboko, and meat. 'Gomoku' means many kinds of ingredients.

Soba noodles arranged with ingredients like kamaboko, shiitake mushrooms, and bamboo shoots, resembling the face of Okame (a female mask).

Okame soba ingredients simmered with beaten egg.

Soba noodles with plenty of wakame seaweed, bound with egg.

Warm soba noodles with pork and green onions. 'Nanban' often refers to green onions.

Warm soba noodles with chicken and green onions. The chicken broth is light yet flavorful.

Warm soba noodles served with a curry soup. The Japanese-style curry flavor, enhanced with dashi, is appetizing.

Warm soba noodles topped with simmered wild vegetables.

Warm soba noodles with nameko mushrooms.

Soba noodles topped with a hearty stew (kenchin-jiru) of stir-fried and simmered root vegetables, carrots, burdock root, and tofu.

Soba noodles topped with simmered herring. A traditional dish originating from Kyoto.

Warm soba noodles topped with tempura, such as shrimp tempura. The batter soaked in the broth is delicious.

Premium tempura soba topped with luxurious tempura.

Warm soba noodles with a generous amount of assorted mushrooms. Enjoy the aroma and texture of the mushrooms.

Soba noodles topped with ingredients from Oyakodon (chicken and egg). Imagine the Oyakodon topping on soba.

Warm soba noodles with duck and green onions. The broth, infused with duck fat, is exquisite.

Udon noodles simmered in an individual clay pot. Contains ingredients like shrimp tempura, egg, and vegetables, served piping hot until the end.

Udon noodles simmered in a miso-based broth. The rich miso flavor permeates the noodles.

Udon noodles simmered in a hearty kenchin broth with plenty of root vegetables.

Pork and onions simmered in a sweet and savory broth, bound with egg, served over rice. A simple donburi without meat.

Curry sauce with dashi flavor served over rice. Thickened and with a Japanese taste.

Pork cutlet simmered with onions in a dashi broth, bound with egg, and served over rice. A hearty donburi.

Katsudon with upgraded meat quality and quantity.

Chicken and egg simmered and served over rice in a bowl. Named 'Oyakodon' because it uses chicken (parent) and egg (child).

Pork simmered in a sweet and savory sauce, served over rice in a bowl.

Pork and onions simmered with egg, served over rice in a bowl. A variation of Oyakodon, replacing chicken with pork (or beef).

Shrimp and vegetable tempura served over warm rice with a sweet and savory sauce.

A luxurious tendon topped with exquisite tempura.

White Rice.

Small portion of white rice.

Large portion of white rice.

An affordable lunch set where you can combine your favorite donburi with noodles.

Tendon and small soba (or udon) set.

A hearty set meal with tonkatsu and noodles.

Asahi Beer, large bottle.

Asahi Beer, small bottle.

Asahi Draft Beer, medium mug.

Asahi Draft Beer, small glass.

Famous Japanese sake from Niigata Prefecture (300ml). A clean, dry taste that pairs well with meals.

Japanese sake from Kyoto Prefecture (300ml). Enjoy the rice's umami and ginjo aroma.

Japanese sake from Ishikawa Prefecture. A robust flavor that is also suitable for warm sake.

Japanese sake from Yamagata Prefecture. A crisp flavor.

Shochu with a rich sweet potato flavor.

Barley shochu from Oita Prefecture. Fragrant aroma and mellow taste.

Sweet potato shochu from Miyazaki Prefecture. Fruity and easy to drink.

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

Carbonated beverage.

Non-alcoholic beer-flavored beverage.