Touhakuan Karibe

Weekdays only 〇 Sobagaki (Soba Dumpling) 〇 Assortment of Three 〇 Seiro Soba 〇 Ko-Nishin Soba 〇 Sweet

〇 Sobagaki (Soba Dumpling) 〇 Appetizer Assortment 〇 Tamagoyaki (Rolled Omelet) 〇 Tempura 〇 Small Dish 〇 Two Types of Soba 〇 Sweet

〇 Sobagaki (Soba Dumpling) 〇 Hassun (Appetizer Platter) 〇 Tamagoyaki (Rolled Omelet) 〇 Tempura 〇 Small Dish 〇 Two Types of Soba 〇 Sweet

Evening Omakase 〇 Sobagaki (Soba Dumpling) 〇 Hassun (Appetizer Platter) 〇 Today's Dish x 2 〇 Tempura 〇 Small Dish 〇 Two Types of Soba 〇 Sweet

The meat near the skin of the whale is fatty and sweet. The fat is moderately removed, marinated in sake lees, and mixed with plum sauce.

Green dried bracken (zenmai) from Shiozawa, Niigata Prefecture. Dried without direct sunlight, its fibers are well-settled.

Aged pickles mixed with soba dipping sauce and black vinegar.

A half-sized portion of simmered herring and a selection of today's appetizers. Recommended. Per person

Saikyo miso baked dish with seven kinds of aromatic ingredients. Recommended with sake.

Dried scallops are rehydrated and kneaded into soba flour along with the flavorful soaking liquid and aromatic vegetables, then wrapped in nori seaweed and fried. Recommended.

Live kuruma shrimp (saemaki ebi) are deep-fried at high temperature, then simmered in saikyo miso and baked over low heat. You can eat them whole, including the shell and head. One piece

Fatty mackerel. We make shimesaba (cured mackerel) and freeze it once. It is infused with soba dipping sauce and smoked for two hours with cold smoke.

A flavorful itawasa (kamaboko) made only with pike conger and seasonings. Enjoy with wasabi, without soy sauce.

Herring simmered for five days in plenty of sake, bonito flakes, and kelp.

A delicacy that sake lovers will adore, a pride of Japan. Our homemade version is low in salt and cooked rare.

Weekdays only This is a dish with warm toppings, but without the soba noodles. Enjoy it as an appetizer or with sake.

Young sweetfish available in spring. Deep-fried whole, including head and bones, using white sesame oil, then marinated in nanban sauce with mushrooms. The slight bitterness and sourness are the taste of spring.

A classic soba restaurant dish. Please enjoy it freshly grilled. From 2 servings, per person

Noto mozuku seaweed in a dashi-rich sanbaizu (three-vinegar dressing).

Simple hot soba. Enjoy the aroma of the dashi broth and the sweetness of the soba noodles.

Herring simmered for five days, served with kake soba. You can have them separately or mixed into the broth as you prefer.

This is an additional order of soba noodles only. Inaka Soba and warm soba are also available.

The original taste of soba. Cooked in a single pot upon order.

Weekdays only Our free-range duck from Nishiaki Farm in Ibaraki Prefecture has a mild flavor. Served with compatible long onions, shiitake mushrooms, and burdock root in warm dipping soba.

Handmade 100% buckwheat soba noodles, made from buckwheat flour slowly stone-ground after removing the hulls.

Grated Yamato yam mixed with soba dipping sauce. Please enjoy it by mixing it with the soba noodles.

A thin, coarse-milled soba noodle made from 80% soba flour, with the hull of the buckwheat grain polished and ground together with the grain.

Tempura of seasonal vegetables, deep-fried in white sesame oil and served in a warm dipping sauce. The soba is served cold with the warm dipping sauce.

Seiro Soba Please choose your second serving. 〇 Inaka Soba 〇 Kake Soba 〇 Ko-Nishin Soba