(Source: 食べログ)
The soba here is made with gozenko (soba flour), produced exclusively from the center of the soba seeds. That is why, the soba has a beautiful white color. The stock for the tsuyu (dipping sauce) is made with 3-year-aged bonito that makes the taste mellow and smooth.
(Source: 食べログ)
The tenmori where you can enjoy both soba and tempura is 1,500 yen. The thin, white soba is dipped into the slightly stronger tasting tsuyu. The tempura has a light crust and the crunchy texture of the shrimp is exquisite. The tempura can also be dipped into the tsuyu.
(Source: 食べログ)
Natto soba (950 yen). The combination of natto (fermented beans), nori, katsuobushi, and egg yolk is excellent. This dish has become famous for its deliciousness through word-of-mouth and has become the number one dish of the restaurant among Japanese customers. For those interested in natto, this is a good place to try it.
(Source: 食べログ )
(Source: 食べログ)
The soba here is made with gozenko (soba flour), produced exclusively from the center of the soba seeds. That is why, the soba has a beautiful white color. The stock for the tsuyu (dipping sauce) is made with 3-year-aged bonito that makes the taste mellow and smooth.
(Source: 食べログ)
The tenmori where you can enjoy both soba and tempura is 1,500 yen. The thin, white soba is dipped into the slightly stronger tasting tsuyu. The tempura has a light crust and the crunchy texture of the shrimp is exquisite. The tempura can also be dipped into the tsuyu.
(Source: 食べログ)
Natto soba (950 yen). The combination of natto (fermented beans), nori, katsuobushi, and egg yolk is excellent. This dish has become famous for its deliciousness through word-of-mouth and has become the number one dish of the restaurant among Japanese customers. For those interested in natto, this is a good place to try it.
(Source: 食べログ )