Sobakiri Gonoji

Cold soba noodles served with a hot, rich dipping broth containing duck meat and green onions. The sweetness and umami of the duck fat dissolve into the broth. Dip the noodles into the broth and enjoy with the ingredients.

Made with 80% soba flour and 20% wheat flour binder, this is the most standard and well-balanced Japanese soba. You can enjoy the unique aroma of soba and its smooth texture as you swallow. Please enjoy it dipped in the cold dipping sauce.

A set of cold soba noodles with "kakiage" tempura, made with sakura shrimp and vegetables. You can enjoy the crispy texture and aroma of the tempura. The tempura can be enjoyed dipped in the broth or as is.

Cold soba noodles topped with grated daikon radish. The spiciness and refreshing quality of the daikon enhance the flavor of the soba. Mix everything well and enjoy the refreshing taste.

Cold soba noodles topped with sticky ingredients such as natto, okra, and yam. The unique slimy texture combines with the dipping sauce. We recommend mixing it well and slurping it heartily.

Cold soba noodles topped with grated yam (tororo) and a quail egg. The creamy texture of the tororo coats the soba noodles well. This is a traditional dish said to be good for strengthening the body.

Soba noodles served in a dipping style with a large shrimp tempura. Eating cold noodles with warm dipping broth allows you to enjoy the contrast in temperature. The tempura oil adds richness to the broth.

This is the simplest hot noodle soup without any toppings. You can purely enjoy the gentle flavor of the broth made from bonito flakes and kelp. It is a fundamental dish in Japanese noodle cuisine.

Hot soba noodles topped with kakiage tempura of vegetables and small shrimp. The softened batter, soaked in the broth, and the richness of the oil that seeps out make the soup even more delicious.

Hot soba noodles with a raw egg dropped in. The egg yolk is likened to the moon, giving it this name. Breaking the egg yolk as you eat will make the soup mellow.

Hot soba noodles with duck meat and green onions. The soup, infused with the umami of the duck and the sweetness of the green onions, is exquisite. It is characterized by its rich yet elegant flavor.

Hot soba noodles made with clams (hamaguri). The rich broth from the clams adds to the soup, creating an aroma of the sea. It has a deep, nourishing flavor that seems to permeate the body.

Hot soba noodles with nori (Hanamaki) and fluffy beaten egg. You can enjoy the rich aroma of nori and the gentle texture of the egg. It's a visually appealing and warming bowl.

Extra dipping broth for seiromushi soba.

Increase the portion of noodles for cold soba.

Increase the portion of noodles for hot soba.