Azuma Soba Restaurant

A classic snack of thinly sliced potatoes deep-fried. Crispy on the outside and fluffy on the inside, lightly salted. Pairs very well with carbonated drinks like beer.

Tempura made by coating sliced pumpkin and deep-frying it. Enhances the natural sweetness of the pumpkin and offers a crispy texture. Typically eaten with tempura sauce or salt.

Boiled chicken skin, with excess fat removed, dressed in ponzu sauce. The chewy texture and the sourness of the ponzu make it a refreshing and light appetizer.

A simple salad focusing on fresh leafy greens. Dressed with a soy sauce-based dressing for a refreshing taste.

Salt-boiled immature soybeans. Squeeze the beans out of the pods to eat. The perfect balance of bean sweetness and saltiness makes this a very popular accompaniment to Japanese sake.

A dish of cold tofu topped with condiments such as green onions and bonito flakes. Served with soy sauce. A refreshing dish that allows you to simply enjoy the flavor of soybeans.

Roughly chopped cucumber mixed with a special salt-based dressing. The crisp texture of the cucumber and the salty flavor are addictive.

A delicacy made by finely chopping raw octopus and mixing it with wasabi and seasonings. Characterized by the chewy texture of the octopus and the pungent spiciness of the wasabi, it pairs well with sake and shochu.

A small serving of noodle dish made from buckwheat flour. Can be eaten with warm broth or dipped in cold sauce. Suitable for finishing a meal or when feeling a little hungry.

A delicacy made by heating shark cartilage, shredding it, and mixing it with plum paste. Characterized by the chewy texture of the cartilage and the sourness of the plum. A premium appetizer that goes well with drinks.

Tempura made by coating pickled red ginger (ginger pickled in plum vinegar) and vegetables in batter and deep-frying. The sourness and spiciness of the red ginger act as an accent, creating a refreshing yet punchy flavor.

Wild sausage with bone attached. Enjoy the juicy meat flavor. Served with ketchup.

Deep-fried corn seasoned with butter and soy sauce. The sweetness of the corn and the fragrant aroma of butter-soy sauce whet the appetite.

A dish of cold tofu topped with natto, a fermented soybean product. A healthy dish combining the unique aroma and stickiness of natto with the refreshing taste of tofu.

Fresh cucumber served with moromi miso (miso fermented from soybeans and barley). The deep richness of the miso enhances the refreshing quality of the cucumber.

A mixed assortment of various vegetables coated in batter and deep-fried. Enjoy the sweetness of the vegetables and the crispy texture of the fried batter. Served with tempura dipping sauce.

Fragrant grilled duck. Characterized by the rich umami and sweet fat unique to duck. Often eaten with green onions.

A platter of crisply grilled sausages. The meat juices flow out, making it an ideal accompaniment to beer.

Deep-fried tonkatsu simmered in a sweet and savory broth and bound with beaten egg (ingredients only, no rice). The batter soaked in broth and the mildness of the egg enhance the flavor of the pork.

A dish topped with a generous amount of grated daikon radish over tonkatsu. Although fried, it can be eaten refreshingly with grated daikon and ponzu.

A rice bowl topped with finely chopped raw tuna sashimi. Enjoy the sweetness of the tuna's fat and its smooth texture. Mix with wasabi soy sauce before eating.

A classic Japanese rice bowl dish topped with tonkatsu simmered in broth and bound with egg. The perfect combination of tonkatsu soaked in sweet and savory sauce and rice.

A rice bowl topped with shrimp tempura and other ingredients, drizzled with sweet and savory tendon sauce. Characterized by the plump texture of the shrimp and the rice soaked in sauce.

A rice bowl topped with grilled beef tongue and grated yam (tororo). The chewy texture of the beef tongue combined with the sticky tororo makes for an energizing dish.

A rice bowl topped with shrimp tempura simmered in a sweet and savory broth and bound with egg. The tempura batter soaks up the broth, becoming soft and blending with the egg for a gentle flavor.

A luxurious rice bowl topped with grilled eel (unagi) glazed in a sweet and savory sauce. The rich flavor of the eel's fat and the sauce soak into the rice, making it extremely delicious.

A rice bowl topped with a large kakiage (mixed fried vegetables including small shrimp and vegetables). It is voluminous and offers a crispy texture.

A rice bowl with chicken and onions simmered in a sweet and savory broth and bound with egg. Named for using chicken (oya) and egg (ko). Characterized by the fluffy texture of the egg.

Curry rice flavored with Japanese-style broth made from bonito flakes, kelp, etc. A mellow and easy-to-eat taste with Japanese umami felt within the spices.

A hearty dish with a large tonkatsu placed on top of Japanese-style curry rice. Enjoy the spiciness of the curry and the richness of the cutlet simultaneously.

Standard size draft beer (medium mug). Cold beer quenches your thirst.

A large size of draft beer. For those who want to drink a lot.

Draft beer served in an extra-large mug. 1-liter capacity, perfect for parties or long drinking sessions.

One of Thailand's leading beer brands. A lager beer with a solid malt flavor and a refreshing finish.

A representative Japanese beer. Characterized by its crisp, dry taste, it pairs well with any dish.

A representative Japanese beer. Features a well-balanced hop aroma and bitterness, with a rich body.

A drink made by mixing the Japanese whiskey "Tenjaku" with soda. Characterized by its mellow taste and the refreshing fizziness of the carbonation.

A strong highball with double the amount of whiskey.

A classic highball made with Suntory's "Kakubin" (Square Bottle). Has a dry finish and pairs well with fried foods.

A strong highball with double the amount of "Kakubin" whiskey.

A Japanese distilled spirit made from sweet potato. Characterized by its unique sweet aroma and strong flavor.

Shochu made from barley. Characterized by its fragrant aroma and light, clean finish.

Shochu made from soba (buckwheat) grains. Has a unique soba aroma and a soft sweetness. The aroma is enhanced when mixed with soba water.

A famous Japanese sake brand. Has a clean, crisp taste that does not interfere with the flavor of food.

Sake from Fukui Prefecture. Also suitable for drinking warm (kanzake), offering a full-bodied flavor.

Sake from Niigata Prefecture. As the name suggests, it is crisp and dry with a clean aftertaste.

Sweet sake made by steeping plum fruits. Fruity and easy to drink, popular among women.

A carbonated beverage loved worldwide.

A clear carbonated drink with a lemon-lime flavor.

Orange Juice.

A drink made by mixing the Japanese fermented milk drink "Calpis" with soda. Sweet, sour, and refreshing taste.

Japanese fermented milk drink. Diluted with water. Sweet and sour taste.

A type of Chinese tea. Has a refreshing taste that seems to wash away the greasiness of food.

Unsweetened carbonated water.

Bottled water.

Ice for drinks.

Vanilla-flavored ice cream. Its rich sweetness and coldness are perfect for cleansing the palate after a meal.

Japanese green tea (matcha) flavored ice cream. A Japanese dessert with a good balance of slight bitterness and sweetness.

A traditional Japanese sweet featuring chewy shiratama dango (white rice balls) in sweet red bean paste (zenzai). Available served warm or cold.

Dessert of ice cream or mochi topped with soybean powder (kinako) and brown sugar syrup (kuromitsu). The fragrant kinako and rich kuromitsu pair well.