Besides this, various goods matched to the customer's like near in season, the la carte dish, and a buckwheat special menu, etc. matched at the season demands will be prepared, and we wait for your coming.
Regular Menu of Honmura-an is here (PDF).
Available after 5 p.m. to 7:30 p.m. on weekdays.
No reservations needed within a party of six persons.
Special Price 4,900Yen per person (incl. tax)
Finely shredded spring Cabegge with vinaigrette.
Toppings of deep-fried shrot SOBA are good accent of the flavor and textures.
2. Your choice of
《HOTARU-IKA TO UDO NO KARASHI-SUMISO AE》
Boiled HOTARU-IKA, TOYAMA squid, and UDO, Japanese mountain-saide salad plant, dressed in vinegared bean paste with Japanaese mustard added.
《KAKI NO Oil-DUKE》
Large oysters parched in the pan, soaked in salad oil.
3.《YURI-NE MANJU NO AGEDASHI》
A lightly fried steamed bun made of pasted lily bulb, served in hot NAMEKO mushrrom soup.
4. Your choice of
《KAKI NO MATSUMAE-YAKI》
Grilled large oysters laid on a piece of thick kelp-seaweed.
Fried TOFU sandwiching minced duck meat. Served after grilled, with stripes of scallion toppings and PONZU, soy0 sauce dressing.
5.《KURUMA-EBI TO SHIN-GOBOH NO TEMPURA》
A prawn Tempura with assorted Sansai vegetable of TARA-NO-ME and FUKI-NO-TOH.
Plain noodles with cold dipping soup.
* possible to change to another Soba/Udon dish by paying the difference.
A scoop of homemade fruits sherbet
《SAKURA KIRI SOBA･･････1,404YEN》
SAKURA, the edible cherry blossom, kneaded into the buckwheat:cold noodle.
Until the middle of April.
Served with large clams topping. The season's delicacy during the early spring.
Served with toppings of poached large oysters in the hot broth, grown in SANRIKU, the pacific ocean side of TOHOKU.
Japanese favorable delicacy during mid-autumn and winter.
Until the end of March.
↓↓Available after 5p.m. on weekdays and allday on Sat, Sun and holidays below↓↓:
《SHIN-GOBOH NO KAKIAGE･･････920YEN》
Sliced spring burdock TEMPURA.
《HOTARU-IKA TO UDO NO KARASHI-SUMISO AE……870YEN》
Boiled HOTARU-IKA (Toyama squid) and UDO (Japanese mountain-side salad plant) dressed in vinegared bean paste with Japanese mustard added.
《SAKURA-DAI NO MIZORE-AE･･････970YEN》
Some pieces of spring red snapper in grated daikon seasoned with soy and vinegar.
Grilled broad beans in shole, would take some time for cooking.
Fresh sweet spring cabbage salad with vinaigrette dressing topped with crispy fried SOBA pieces.
《KAKI NO MATSUMAE-YAKI･･････1,200YEN》
Grilled large oysters, grown in SANRIKU, laid on a piece of thick kelp-seaweed.
《KAKI NO OIL-DUKE･･････870YEN》
Large oysters, grown in SANRIKU, parched in the pan, soaked in salad oil.
《YURI-NE MANJU NO AGEDASHI･･････870YEN》
A lightly fried steamed bun made of pasted lily bulb, served in the hot soup.
Sliced fresh avocado and onion dressed with SHISO, beefsteak-leaves, dressing.
Dried-overnight KOMAI,small cod fish, grilled. One ~ three pieces depended on its size.
Fried TOFU sandwiching minced duck meat. Served after grilled,
with stripes of scallion toppings and PONZU, Japanese citrus and soy-sauce dressing.
Boiled TOFU served in an iron pot dish, served withthe condiments of scallion and dried bonito.
SOBAGAKI, gnocchi made wih buckwheat flour, dumpling in the hot duck soup.
Closed on 7th.(Tue.), 14th.(Tue.), 21st.(Tue.), 28th.(Tue.)
Closed on 4th.(Tue.), 11th.(Tue.), 18th.(Tue.), 25th.(Tue.)
・The regular closing days are every Tuesday except holidays.
・The restaurant hours are from 11:00a.m. to 9:00p.m. (order stop), then close at 9:30p.m., keep open during the meantime.
・Your reservation are desired for dinner time.
・Reservations on Sundays and Holidays at lunch time are accepted only for the guests who pre-order the special course menu.
・We accept American Express, Master Card, VISA, JCB, Diners for your payment.
・ Smoking is prohibited inside the restaurant all through day.
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Twitter address :honmuraan.
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