《UNI SOBA･･･2,900 YEN》
Served with UNI, raw sea urchin, okra and bonito flake toppings.
A Cold noodle dish. Availabele in UDON noodles instead of SOBA, bckwheat noodle. Seasonal during summer.
《SHISO KIRI SOBA･･･1,500 YEN》
SHISO, the beefsteak-leaves, into the buckwheat: cold noodle.
While available.
↓↓Season's delicacies below↓↓:
served after 4 p.m. on weekdays and all through day on weekends.
《NAMA-UNI ISHI-YAKI･･･2,800 YEN》
Simply cooked UNI, sea urchin, on the hot stone.
《ANAGO TEMPURA･･･1,760YEN》
Japanese conger eel TEMPURA.
Available for " to go" by special discount price.
《HAMO TO UNI NO REISEI CHAWAN-MUSHI･･･1,100 YEN》
Steamed HAMO, common Japanese conger, custard with raw UNI, sea urchin, topping. served after chilled.
《GYU-SHABU Salad･･･1,100YEN》
Cold beef Shabu Shabu topping on mesclun greens and boiled bean sprouts with PONZU, Japanese citrus and soy-sauce dressing.
《AYU ICHIYABOSHI･･･960YEN》
Dried-overnight AYU, Japanese stream fish, grilled.
《MIZUNASU NO SOBA-MISO DENGAKU･･･820 YEN》
Grilled pieces of MIZUNASU, a juicy eggplant, sweet simmered MISO-rubbed with shelled buckwheat berries.
Available for " to go" by special discount price.
《HIYASHI NASU･･･790YEN》
Deep-fried eggplants in the cold dipping sauce.
Available for " to go" by special discount price.
《TAKO TO KYURI NO BAINIKU AE･･･720 YEN》
Boiled octopus, chunked, dressed plum neat with some cucumber and MYOGHA, Japanese ginger.
《Avocado Salad･･･860 YEN》
Sliced fresh avocado and onion dressed with SHISO, beefsteak-leaves, dressing.
Available for " to go" by special discount price.
《OKITSUNE YAKI･･･810 YEN》
Fried TOFU sandwiching minced duck meat. Served after grilled,
with stripes of scallion toppings and PONZU, Japanese citrus and soy-sauce dressing.
Available for " to go" by special discount price.
Served with UNI, raw sea urchin, okra and bonito flake toppings.
A Cold noodle dish. Availabele in UDON noodles instead of SOBA, bckwheat noodle. Seasonal during summer.
《SHISO KIRI SOBA･･･1,500 YEN》
SHISO, the beefsteak-leaves, into the buckwheat: cold noodle.
While available.
↓↓Season's delicacies below↓↓:
served after 4 p.m. on weekdays and all through day on weekends.
《NAMA-UNI ISHI-YAKI･･･2,800 YEN》
Simply cooked UNI, sea urchin, on the hot stone.
《ANAGO TEMPURA･･･1,760YEN》
Japanese conger eel TEMPURA.
Available for " to go" by special discount price.《HAMO TO UNI NO REISEI CHAWAN-MUSHI･･･1,100 YEN》
Steamed HAMO, common Japanese conger, custard with raw UNI, sea urchin, topping. served after chilled.
《GYU-SHABU Salad･･･1,100YEN》
Cold beef Shabu Shabu topping on mesclun greens and boiled bean sprouts with PONZU, Japanese citrus and soy-sauce dressing.
《AYU ICHIYABOSHI･･･960YEN》
Dried-overnight AYU, Japanese stream fish, grilled.
《MIZUNASU NO SOBA-MISO DENGAKU･･･820 YEN》
Grilled pieces of MIZUNASU, a juicy eggplant, sweet simmered MISO-rubbed with shelled buckwheat berries.
Available for " to go" by special discount price.《HIYASHI NASU･･･790YEN》
Deep-fried eggplants in the cold dipping sauce.
Available for " to go" by special discount price.《TAKO TO KYURI NO BAINIKU AE･･･720 YEN》
Boiled octopus, chunked, dressed plum neat with some cucumber and MYOGHA, Japanese ginger.
《Avocado Salad･･･860 YEN》
Sliced fresh avocado and onion dressed with SHISO, beefsteak-leaves, dressing.
Available for " to go" by special discount price.《OKITSUNE YAKI･･･810 YEN》
Fried TOFU sandwiching minced duck meat. Served after grilled,
with stripes of scallion toppings and PONZU, Japanese citrus and soy-sauce dressing.
Available for " to go" by special discount price.
