Tansōan Kenjirō Handmade Soba Asakusa

A fragrant dish made by kneading buckwheat groats with miso into a sweet and savory paste. It pairs well with sake and beer.

A fluffy and gently flavored rolled omelet, carefully grilled using plenty of dashi.

A rolled omelet filled with tender simmered conger eel. The savory flavor of the conger eel melts into the egg and dashi, creating a refined taste.

Thinly sliced kamaboko (fish cake) served with wasabi soy sauce. The springy texture of the kamaboko and the flavor of wasabi stimulate the appetite.

Thick shiitake mushrooms slowly simmered in a sweet and savory sauce. It has a deep umami and is a good accompaniment to rice.

A delicacy made from dried, thinly sliced sardines. Lightly grilling them enhances their aroma, making them a perfect accompaniment to drinks.

A unique fusion of Japanese and Western flavors, this dish features cream cheese marinated in sake lees. Enjoy its rich body and mellow aroma.

Agedashi dish made with sticky yamaimo (mountain yam). Crispy on the outside and melt-in-your-mouth on the inside, it pairs excellently with dashi.

Fresh sea bream is cured with kombu, concentrating its umami and resulting in a moist texture. Characterized by its elegant aroma and taste.

Herring simmered until tender, bones and all. A traditional Japanese dish with a sweet and savory flavor that pairs well with rice and drinks.

Fatty Atka mackerel, carefully dried. It becomes fluffy and fragrant when grilled, highlighting the fish's savory flavor.

Tsukudani (simmered condiment) made by slowly simmering fresh tuna in a sweet and savory sauce. It's popular as a side for rice or as a snack with drinks.

A simple dish of chopped green onions mixed with wasabi. The stimulating kick of wasabi and the flavor of green onions spread in your mouth for a refreshing taste.

A tsukudani (simmered condiment) made by simmering finely chopped ginger in a sweet and savory sauce. The refreshing spiciness of ginger and its sweetness pair well with rice, stimulating the appetite.

Seasonal vegetables lightly boiled in dashi and served as ohitashi (blanched vegetables in broth). A refreshing side dish that brings out the natural flavors of the ingredients.

Eggplant grilled and then simmered in dashi. Enjoy the melt-in-your-mouth texture of the eggplant and the savory flavor of the dashi-soaked dish.

Dried stingray fins, lightly grilled. They are fragrant, and the flavor intensifies with chewing, pairing well with sake and shochu.

Roast duck, carefully cooked at low temperatures. It has a moist texture and allows you to fully savor the natural umami and aroma of the duck.

A dish of young chicken thigh meat grilled with grated daikon radish. The juicy chicken and the refreshing quality of the mitsore (grated radish) are a perfect match.

A dish made with flavorful duck meat and sweet Kujo leeks, grilled with rich Hatcho miso. The fragrant miso flavor whets the appetite.

A selection of 5 types of carefully chosen seasonal vegetables, lightly battered and deep-fried to a crisp. Enjoy the natural sweetness and texture of the vegetables.

Tempura of seasonal fresh vegetables. Lightly battered to bring out the ingredients' flavors to the fullest.

Fresh conger eel, freshly prepared, made into tempura. Characterized by its fluffy texture and delicate umami, it's a popular classic tempura dish.

A kakiage (mixed tempura) generously made with small shrimp. Enjoy the fragrant shrimp and its plump texture; it's recommended to eat it simply with salt.

A luxurious kakiage (mixed tempura) made with fresh sakura shrimp from Suruga Bay. Characterized by the shrimp's vibrant color, unique sweetness, and aroma.

A menu offering only tempura, without soba. Enjoy tempura to your heart's content as a snack with drinks or as a side for rice.

Homemade ice cream, made in-house. Its rich milk flavor and smooth texture are perfect for dessert after a meal.

Homemade sorbet made with fresh seasonal fruits. Concentrated with the refreshing acidity and sweetness of the fruits, it has a light taste.

A junmai ginjo sake brewed using the traditional kimoto method. It has a suppressed ginjo aroma, a clean dry finish, and a refreshing aftertaste. Made with rice from Hyogo Prefecture.

A junmai sake with a mild aroma and reduced sweetness. It has a clean palate and a soft dry finish, making it easy to drink. Brewed by Take-no-oi Brewery in Yamanashi Prefecture.

A junmai ginjo sake with a robust flavor from Yamahai brewing. It has a deep, delicate, yet sharply crisp and unique taste. A specialty from Yamagawa Brewery in Gunma Prefecture.

A pure rice sake from a dedicated farmer in Fukushima Prefecture. Delicious both chilled and warm, it has a balanced flavor with a solid rice umami. Brewed by Daiwa River Brewery.

A super dry junmai ginjo sake brewed by Tomono Brewery in Nagano Prefecture. It has a smooth, silky mouthfeel, with umami that spreads the moment you drink it, and a pleasant crisp finish.

A super dry futsu-shu that harmonizes the umami of rice with a crisp flavor. It balances drinkability for everyday enjoyment with a solid taste. Product of Jutai-da Brewery in Nara Prefecture.

A junmai sake from Nakano Brewery in Oita Prefecture, which won gold at the French Sake Master Competition. It has a mild aroma and the umami of rice, making it a versatile sake that pairs well with a wide range of dishes.

A premium junmai sake from Echigo Tsurukame in Niigata, with a history dating back to the Meiji era. It embodies the techniques of ginjo sake brewing, offering a refined taste and aroma.