Taverna Quale Bar

Cold soba noodles dipped in broth. Enjoy the chewiness and aroma unique to handmade noodles. Refreshing and smooth.

Soba noodles in a warm soy sauce-based broth. Simple and mild flavor. Enjoy with condiments like green onions.

Warm soba topped with sweet and savory simmered deep-fried tofu (kitsune). The deep-fried tofu soaks up the broth for a juicy flavor.

Warm soba noodles topped with agedama (tempura bits). The richness and crispy texture of the agedama complement the broth.

Soba noodles topped with wild vegetables such as bracken and fiddleheads. A healthy dish where you can enjoy the flavor and texture of mountain vegetables.

Soba noodles topped with kakiage (mixed vegetable tempura). The broth, infused with the tempura oil, is rich and delicious.

Warm soba noodles with chicken. The chicken's umami dissolves into the broth, offering a deep flavor.

Soba noodles topped with simmered pork. The sweetness and umami of the pork fat pair well with the broth in this energizing dish.

A soup dish using Chinese noodles. Characterized by a Japanese-style flavor with the dashi broth unique to soba restaurants.

Japan's national dish, curry rice. The thick roux and rice are a perfect match. Soba restaurant curry often has a dashi-based flavor.

A set with a mini rice bowl that can be added to noodle dishes. Choose between Butadon (pork on rice) or Curry Don (curry over rice).

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

Salted and fermented pollack roe. Features a chewy texture and a spicy flavor.

Boiled young sardines served on grated daikon radish. A refreshing dish with a drizzle of soy sauce.

Salt-cured salmon roe (sujiko) mixed with grated daikon radish. The rich umami and saltiness pair well with alcoholic beverages.

Tuna sashimi topped with grated yam (tororo). Enjoy the smooth texture and the umami of the tuna.

Oysters steamed in sake and seasoned with ponzu sauce. The ponzu sauce enhances the rich flavor of the oysters.

A hot pot dish simmered with daikon radish, egg, and fish cakes in dashi broth. The flavors are well-infused, warming the body.

Noodles stir-fried with vegetables, meat, and sauce. The aroma of the savory sauce whets the appetite.

Rolled omelet grilled with plenty of dashi broth. Features a fluffy texture and a gentle dashi flavor.

Asparagus coated in batter and deep-fried. Enjoy the sweetness and crisp texture of the asparagus.

Tempura chicken. Unlike karaage, it has a crispy batter and juicy interior. Eaten with tentsuyu (tempura dipping sauce) or salt.

The quintessential tempura: shrimp coated in batter and fried. The plump shrimp's sweetness and the crispy batter are exquisite.

Horse mackerel (aji) coated in breadcrumbs and deep-fried. Enjoy the crispy exterior and flaky interior.

Meat and vegetables skewered, coated in batter, and deep-fried. Easy to eat in bite-sized pieces, enjoyed with sauce.