Harukiya Honten

A light, soy sauce-based Chinese noodle dish, considered a root of Japanese ramen. It typically consists of thin noodles topped with chashu pork, menma (bamboo shoots), and nori (seaweed), in a broth made from pork and chicken bones seasoned with soy sauce. It has a nostalgic flavor and is perfect as a light meal or a finishing dish.

A marinated soft-boiled egg in soy sauce. A classic topping for ramen, the rich yolk flavor pairs well with the soup. It's delicious on its own and is also nutritious.

Chuka soba luxuriously topped with various ingredients. It features five colorful ingredients such as shrimp, pork, and vegetables, making it visually appealing. The flavors of each ingredient melt into the soup, creating a deep taste. It's a satisfying and filling dish.

Chuka soba generously topped with tender, slow-cooked pork chashu. The flavor of the meat melts into the broth, making it a hearty dish. It's a favorite for meat lovers, with melt-in-your-mouth chashu.

A light, salt-based noodle dish packed with plenty of vegetables. Stir-frying pork and vegetables before simmering them in soup condenses the sweetness and flavor of the vegetables. Its healthy and gentle taste is popular among all ages.

A large-sized chuka soba, with a greater portion than the regular chuka soba. It's a simple yet satisfying bowl, recommended for those who want to fill up. The toppings are the same as regular chuka soba, including chashu pork, menma, and nori.

Freshly cooked rice. It is commonly ordered with noodle dishes or donburi bowls to be mixed with leftover soup or enjoyed with side dishes. An essential staple of Japanese cuisine.

Onigiri (rice balls) seasoned with soy sauce and grilled until fragrant. They have a crispy exterior and a fluffy interior. The savory soy sauce flavor is appetizing and popular as a snack or a side dish with noodles.

A special noodle dish packed with ingredients known for their nourishing properties. The specific contents vary by restaurant, but it often includes meat, vegetables, and eggs to provide stamina. Recommended for fatigue recovery or when you need an energy boost.

A donburi bowl with fragrantly grilled ingredients served over rice. Grilling condenses the flavors of the ingredients and creates a savory aroma that whets the appetite. The special sauce blends well with the rice, offering a rich taste with every bite.

A mini-sized version of the Aburi Don. It is topped with fragrantly seared ingredients, similar to the regular Aburi Don. It's the perfect portion size when you want a little rice with your noodles or when you're feeling slightly hungry.

A special tempura donburi generously topped with carefully selected shrimp and seasonal vegetables. Freshly fried tempura is served over hot rice, with a sweet and savory special sauce coating everything. It looks luxurious and is a very filling dish.

A donburi bowl with tempura of shrimp and vegetables served over rice, drizzled with a sweet and savory sauce. The crispy texture of the freshly fried tempura, combined with the rice and sauce, is appetizing. A representative classic Japanese donburi.

A luxurious katsudon made with higher quality pork or a larger portion of cutlet than the regular katsudon. It features freshly fried, crispy pork cutlet simmered in a dashi-infused sweet and savory egg sauce, served over rice. The rich flavor of the meat and the fluffy egg create a perfect harmony.

A classic donburi bowl featuring freshly fried pork cutlet, simmered in a savory-sweet egg sauce with dashi broth, served over rice. The crispy coating, dashi-infused cutlet, and half-cooked egg create a signature combination. It's a hearty and popular dish for a wide range of customers.

A donburi bowl with chicken and onions simmered in a sweet and savory broth, then bound with egg, served over rice. It features the savory flavor of chicken and the fluffy texture of the egg. Called "Oyakodon" (parent and child bowl) because it uses chicken (parent) and egg (child), it's popular for its gentle taste.

A simple donburi bowl with onions and egg simmered in dashi broth, seasoned sweet and savory, served over rice. It has a light flavor as it contains no meat. The melt-in-your-mouth egg and the dashi broth flavor blend well with the rice, creating a gentle taste.

A dish with special curry sauce served over rice. The aroma of spices whets the appetite, and it has a rich flavor. It's a familiar, home-style Japanese curry rice, typically mild to medium spicy.

A luxurious dish featuring special curry rice topped with freshly fried, crispy pork cutlet. The juicy flavor of the cutlet and the spicy aroma of the curry create a perfect match. It's a hearty and popular menu item.

A noodle dish with warm soba or udon topped with freshly fried tempura of shrimp and vegetables. Enjoy the combination of the dashi-infused warm broth and the crispy tempura. The tempura batter soaks into the broth, creating a delicious, thick texture.

Soba or udon noodles served in a hot broth rich with the flavor of duck, using plenty of duck meat and leeks. The duck meat is tender, and the sweetness and aroma of the leeks add depth to the broth. It has a rich duck flavor and is a warming dish popular in winter.

Soba or udon noodles in a thick, hot curry broth with pork and leeks. The spicy curry flavor is appetizing and warming. It has a unique savory taste from the combination of soba broth and curry. Be careful of splashes if wearing white clothing.

Warm soba or udon noodles topped with grated tororo (mountain yam). The smooth texture of the tororo and the dashi-infused broth coat the noodles, creating a gentle flavor. It is also highly nutritious and considered easy to digest.

A dish of warm soba or udon noodles topped with colorful and auspicious ingredients such as kamaboko, datemaki (sweet rolled omelet), and spinach. The ingredients are sometimes arranged to resemble the face of Okame (a type of mask). It's visually appealing and offers a variety of flavors and textures.

A dish of warm soba or udon noodles with lightly beaten egg stirred in. The dashi-infused gentle broth and the fluffy, melt-in-your-mouth egg coat the noodles, warming the body. A simple yet satisfying and comforting flavor.

A hearty and warm bowl of soba or udon noodles simmered in an individual clay pot. It contains various ingredients such as shrimp tempura, chicken, kamaboko (fish cake), egg, and shiitake mushrooms, and is served piping hot. The broth, rich with the flavors of the ingredients, pairs perfectly with the noodles, warming you from the inside out. A winter classic.

Warm soba or udon noodles topped with grilled mochi. The fragrant mochi and its chewy texture pair well with the noodles and broth, making it a hearty dish. Named after the word "chikara" (power), it's recommended when you want to warm up and gain strength.

Soba or udon noodles served in a thick, hot ankake (thickened sauce) broth. The sauce coats the noodles well and retains heat, warming the body. It may be flavored with ginger and other spices. Especially recommended in the cold season.

A dish of warm soba or udon noodles with lightly beaten egg added. The egg is finely whisked and integrated into the dashi-infused broth. It has a gentle texture and a warming soup that soothes the body. A simple yet satisfying flavor.

A simple noodle dish with warm soba or udon topped with agedama (tempura bits). The richness and crispy texture of the agedama are characteristic, and it pairs well with the dashi-infused broth. Ingredients may vary by region, but this is the basic Tanuki soba/udon.

A simple noodle dish with warm soba or udon topped with sweet and savory simmered aburaage (fried tofu pouch). Named after the fox (kitsune), which is said to favor aburaage. The sweetness from the aburaage and the dashi-infused broth blend with the noodles, creating a gentle flavor.

The simplest noodle dish, consisting of soba or udon noodles in a warm, dashi-based broth. It has minimal toppings, allowing you to purely enjoy the taste of the noodles and broth. Recommended when combined with other dishes or for a light meal.

Sake from the renowned Hyogo prefecture brewery, "Hakutsuru." A traditional Japanese brewed beverage made from rice, generally characterized by a mild aroma and a clean taste. It pairs well with most Japanese cuisine. Alcohol content is around 15%.

Cold Sake Served in a Masu (Wooden Box)

Barley shochu mixed with warm soba-yu (water used to boil soba noodles). The subtle aroma and mellow taste of the soba-yu blend with the barley shochu for a gentle flavor. A unique way to drink soba-yu at a soba restaurant, it warms the body. Alcohol content is approximately 10-15%.

A bottle of "Yoshichu," a famous brand of barley shochu from Oita Prefecture. It is characterized by its fragrant barley aroma and clean taste. It is typically drunk diluted with soba-yu or water, and bottle keeping is available. Alcohol content is approximately 25%.

Draft Yebisu beer, a premium beer produced by Sapporo Breweries. It has a rich body and aroma, and is satisfying to drink. Served in a tumbler glass, it is perfect as a meal accompaniment or for a drink after work. Alcohol content is approximately 5%.

A standard brand of beer in a medium mug size. It features a refreshing throat feel and a hop bitterness. It is one of the most popular alcoholic beverages in Japanese izakayas and restaurants, and pairs well with various dishes. Alcohol content is approximately 5%.

A semi-fermented tea originating from China. It has a unique fragrant flavor and a clean taste, and is said to pair well with greasy foods. Often served cold, it's perfect for refreshing yourself during a meal. Contains caffeine.

A platter of tempura featuring 2 shrimp and several types of seasonal vegetables. The freshly fried, crispy coating and the tempura that brings out the natural flavors of the ingredients are perfect with drinks. Served with matcha salt or tentsuyu (tempura dipping sauce). A representative Japanese dish.

An appetizer made by mixing menma (fermented bamboo shoots), a classic Chinese ingredient, with crisp, chopped scallions. Often seasoned with sesame oil or chili oil, it's a slightly spicy and texturally enjoyable dish. Pairs well with beer or sake.

Tender, slow-cooked pork chashu, seared just before serving for a fragrant finish. Searing melts the fat and adds a savory aroma. It's popular as a snack with drinks or as an extra topping for ramen. It has a melt-in-your-mouth texture.

Tender braised pork belly with a thick, sweet and savory an (sauce) poured over it. The meat is so tender it can be cut with chopsticks and melts in your mouth. It pairs well with rice and sake, and has a rich flavor that warms the body.

A Japanese home-style dish made by simmering beef (or pork), potatoes, onions, and carrots in a sweet and savory soy sauce-based broth. The potatoes are fluffy, the meat is tender, and the broth flavor is deeply infused. Popular as a side dish with rice or as a snack with drinks.

A dish made by simmering pork or beef offal (motsu) for a long time in a miso-based sweet and savory broth with konjac and daikon radish. The offal is free of gamey odors and has a melt-in-your-mouth texture. It's a warming stew that pairs well with sake or beer. A staple izakaya menu item.

A traditional Japanese dish made by simmering various ingredients (daikon radish, egg, konjac, chikuwa, etc.) for a long time in a lightly seasoned broth with dashi. The flavor of the dashi deeply permeates each ingredient, warming the body. It is typically eaten with karashi (Japanese mustard). Especially recommended in the cold season.

Thinly sliced kamaboko (steamed fish paste) served with wasabi soy sauce. A simple Japanese-style appetizer. The refined flavor of kamaboko and the pungent kick of wasabi pair well with sake. It's refreshing and perfect as a palate cleanser.

Skewered tofu, konjac, and other ingredients, brushed with a sweet and savory miso sauce and grilled. It's characterized by the fragrant miso and the combination of ingredients. It has a simple yet profound flavor and is popular as a snack with drinks or as a light meal.

Traditional Japanese pickles made by pickling seasonal vegetables in salt or rice bran paste. They have a crisp texture and a pleasant saltiness, and are enjoyed as a side dish with rice or as a snack with drinks. They refresh the palate.

Shredded and seasoned pork, then grilled over an open flame. It's characterized by its fragrant aroma and the rich meat flavor that intensifies with each chew. Sometimes seasoned to be spicy, it pairs exceptionally well with beer or shochu.

Small shrimp, edible with their shells, deep-fried until crispy with a light batter. It's characterized by its fragrant flavor and crispy texture, and is enjoyed with a squeeze of lemon or a sprinkle of salt. Very popular as a snack with drinks, you won't be able to stop eating them.

A dish made with chicken gizzards. Gizzards are characterized by their unique chewy texture and are often served grilled with salt or stir-fried. They are often seasoned simply to bring out the natural flavor and pair well with beer or sake.

A traditional Japanese sweet made by simmering azuki beans in sugar syrup and adding grilled mochi or shiratama dango (rice flour dumplings). It features the gentle sweetness of the thick azuki bean soup and the chewy texture of the mochi, warming the body. Especially popular in winter.