Shofuu

Simple warm soba in a warm soy sauce-based broth. Garnished only with green onions and other condiments, allowing you to enjoy the original flavor of soba.

Warm soba topped with agedama (tempura bits). The richness of the agedama dissolves into the broth, creating a fragrant flavor.

Warm soba topped with sweet simmered fried tofu. The sweetness from the fried tofu is a perfect match for the broth.

Warm soba with wakame seaweed gently bound with egg. Enjoy the oceanic aroma and the gentle flavor of the egg.

Warm soba thickened by pouring beaten egg into the broth. A gentle flavor that warms the body.

Warm soba with a colorful arrangement of ingredients such as kamaboko, shiitake mushrooms, and green vegetables.

Warm soba with chicken and green onions. 'Kashiwa' means chicken, and 'Nanban' refers to green onions, with the chicken's umami well-infused into the broth.

Warm soba with a dashi-infused curry soup. The thick, spicy broth clings well to the noodles.

Warm soba generously topped with pork. The sweetness and umami of the meat's fat enrich the broth.

Warm soba with grilled mochi. A hearty and filling dish.

Warm soba topped with grated yam (tororo). The smooth texture pairs well with the noodles.

Warm soba made with plenty of nameko mushrooms. Enjoy the unique slimy texture of nameko.

Warm soba topped with kakiage tempura (mixed tempura of vegetables and small shrimp).

Warm soba topped with large shrimp tempura. The texture of the batter softened by the broth is also delicious.

Warm soba with shrimp tempura bound with egg. A luxurious bowl where the richness of the tempura and the mellowness of the egg are integrated.

Warm soba made with duck meat. The rich fat and umami unique to duck meat melt into the broth, allowing you to enjoy a deep flavor.

Warm soba topped with simmered dried herring. A traditional dish popular in Kyoto and other regions.

Kashiwa Kaki-ama Soba (Chicken and Egg Drop Soba). The combination of chicken umami and fluffy egg is exquisite.

The most basic style of cold soba, served with cold broth. No seaweed is included.

Cold soba sprinkled with dried seaweed. The aroma of seaweed complements the flavor of the soba.

Cold soba served with grated yam (tororo) mixed into the broth. Said to be good for vitality.

Cold soba served with natto. The natto's stickiness clings well to the noodles, offering a unique flavor.

Cold soba with nameko mushrooms and grated daikon radish. A refreshing dish, recommended even on hot days.

Cold soba served with warm broth containing duck meat and green onions.

A set meal of cold soba and assorted tempura. Enjoy the crispy tempura and cold soba alternately.

Cold soba topped with or served alongside kakiage tempura. A substantial dish.

A simple donburi without meat, made with onions simmered in a sweet and savory broth, bound with egg.

A donburi dish with curry, flavored with the dashi stock of a soba restaurant, served over rice. Characterized by its Japanese flavor.

A deluxe version of Oyakodon, using higher quality chicken and egg, or an increased portion size.

A classic donburi dish with chicken simmered in a sweet and savory broth, bound with egg.

A deluxe version of Katsudon, with pork cutlet simmered and bound with egg. Features higher quality meat or increased portion size.

A hearty donburi with deep-fried pork cutlet simmered in broth and bound with egg.

A dish with large kakiage (mixed tempura) placed on rice, drizzled with a sweet and savory donburi sauce.

A donburi topped with shrimp and vegetable tempura, drizzled with a special sauce.

A rich and mellow donburi made by binding tempura from Tendon with egg.

A set meal including assorted tempura, rice, and miso soup.

A limited-time summer menu featuring cold soba topped with sweet simmered fried tofu and vegetables, served with cold broth.

A limited-time summer menu featuring cold soba topped with agedama (tempura bits) and vegetables, served with cold broth.

Thinly sliced kamaboko served with wasabi and soy sauce. A simple appetizer.

A small dish combining small shrimp and natto. Perfect as a snack with drinks.

A la carte kakiage tempura (mixed tempura of vegetables and seafood). Enjoy the crispy texture.

Assortment of tempura (a la carte). For those who want to enjoy tempura only, without rice or soba.

Assortment of vegetable tempura. Served freshly fried with seasonal vegetables.

Plain white rice.

Half portion of plain white rice.

Additional order of soba broth.

Chilled beer.

Brewed sake made from Japanese rice. Pairs well with soba and tempura.

Soft drinks.