Shibu Soba Ōimachi

Soba topped with kakiage (mixed vegetable fritter) made from mugako (yam bulbils). Enjoy the fluffy texture and earthy aroma.

Kakiage soba generously topped with flavorful Kujo green onions. Characterized by the sweetness and aroma of the green onions.

A luxurious dish combining Kujo green onion and seasonal anglerfish tempura. Enjoy the delicate and refined taste of white fish.

A classic popular menu item topped with kakiage tempura and egg. The tempura oil dissolved in the broth and the mellowness of the egg blend well with the noodles.

A hearty dish topped with two types of tempura: kakiage (mixed vegetable fritter) and chikuwa (fish cake).

Soba/Udon topped with a large chikuwa (fish cake) tempura. Enjoy the umami of the fish paste and the crispiness of the batter.

Simple soba/udon sprinkled with tenkasu (tempura bits). The richness of the tenkasu spreads into the broth.

Soba/Udon topped with large, sweet and savory simmered aburaage (fried tofu pouch). The rich broth that seeps out is delicious.

A luxurious soba/udon topped with plump shrimp tempura.

A healthy dish topped with plenty of wakame seaweed. The aroma of the sea whets your appetite.

Soba/udon generously topped with a potato croquette. The traditional way to enjoy it is to break it up in the broth.

A warm noodle dish served in a flavorful curry soup. The balance between the spiciness and the Japanese dashi is exquisite.

Generously topped with shredded green onions seasoned to be spicy with chili oil, etc. The stimulating spiciness is addictive.

Simple hot soba/udon with no toppings. You can directly taste the umami of the broth and the flavor of the noodles.

Soba/udon with a raw egg cracked into it. Enjoy the noodles coated with the half-cooked egg in the hot broth.

The basic menu where you dip cold soba/udon into the dipping sauce.

A large portion of cold soba/udon.

An extra-large portion of cold soba/udon. Recommended for those who want to eat their fill.

A set of cold soba/udon with shrimp tempura. The crispy tempura and cold noodles are an excellent match.

A katsudon (pork cutlet and egg bowl) and soba set. It's hearty and satisfying.

A classic Japanese rice bowl dish with katsu (pork cutlet) simmered in a flavorful warishita (sweet soy sauce mixture) and egg, served over rice.

A set of oyakodon (chicken and egg bowl) simmered in a sweet and savory broth, served with soba.

A rice bowl dish with fluffy eggs and juicy chicken.

A tempura don (tempura bowl) and soba set topped with shrimp and vegetable tempura.

A rice bowl dish topped with tempura drizzled with a sweet and savory sauce.

A rice bowl dish with curry flavored with dashi broth from a soba restaurant poured over rice.

A hearty dish with curry rice topped with pork cutlet.

A set of inari sushi wrapped with soba and sweet simmered aburaage (fried tofu pouch).

This is fried chicken (Tatsuta-age). Recommended as a snack with drinks or as a side dish.

A great value menu that includes a medium bottle of beer and a side dish.

A set that includes a medium bottle of beer, a side dish, and soba, allowing you to enjoy drinks and finish with soba.

Tempura made by coating various ingredients like vegetables in batter and frying them.

Chikuwa (fish cake) tempura.

Shrimp tempura.

Pumpkin tempura. It has a sweet flavor.

Potato croquette.

Sweet and savory simmered aburaage (fried tofu pouch).

Tenkasu (tempura bits).

Shredded green onions seasoned with spice.

Wakame seaweed.

Fresh raw chicken egg.

A soft-boiled onsen tamago (hot spring egg) with a runny yolk.

Sushi made by stuffing vinegared rice into sweet simmered aburaage (fried tofu pouch).

An economical morning-only soba with aburaage (fried tofu pouch) and wakame seaweed.

An economical morning-only udon with aburaage (fried tofu pouch) and wakame seaweed.

A breakfast set with morning soba and one piece of inari sushi.

A breakfast set with morning udon and one piece of inari sushi.