…How to eat soba?

 First, enjoy the scent of soba. Second, take a mouthful of soba. Then dip a little soba into soup, “Soba-Tsuyu”, and add spice, “Yakumi” to it.
 Yakumi is thin slice scallion, wasabi(Japanese horseradish) and red pepper.
 To enjoy soba flavor itself, it’s not good to soak all of it.
 Next, eat soba making a moderate noise. It’s like breathing it in.
 It is better to eat soba in one gulp making a moderate noise. Then you may swallow soba after chewing about 3 time because soba is easy on your stomach, and enjoy its smooth texture.
 Savor the scent flavor and texture of soba. The more you eat soba, the more you understand its profundity. Soba is very sensitive food.
 As for the buckwheat noodles, I think eating without stopping makes your soba more delicious.
 Because labor of craftsmen is condensed in taste of buckwheat noodles, I would be glad if you can feel it.

●ingredients of soba:buckwheat flour, wheat flour and water
●ingredients of soba tsuyu: soy sauce, dried bonito, dried mackerel,sugar,Japanese sake and sweet sake
VVegetarianベジタリアン向け
VGVeganヴィーガン向け
LLacto(egg free)卵を含まない
DFDairy free乳製品を含まない
WFWheat free小麦を含まない
NFNuts free木の実を含まない
SFSugar free砂糖を含まない

01.Kakiage Seiro

   Jimono-ko¥1,570+tax Nami-ko¥1,420+tax

VVGLDFWFNFSF

 Kakiage is tempura of diced shrimp, scallop and vegetables.
●ingredients of Kakiage Seiro: shrimp, scallop, onion, burdock, crown daisy leaf, egg, flour and soybean-oil(NF).

02.Curry Seiro

   Jimono-ko ¥1,070+tax Nami-ko ¥920+tax

VVGLDFWFNFSF

 Our most popular menu item, curry soba, is served as noodles and a dipping sauce. Curry soba uses slightly different flavorings than standard noodle soup, and the scallop stock clings to the noodles. Recommended for hot days.

●Ingredients of Curry Seiro: Pork belly, onion, scallops, curry powder, lard.

03.Aigamo(Duck) Seiro

   Jimono-ko¥1,320+tax Nami-ko¥1,170+tax

VVGLDFWFNFSF

 This is popular from the Edo era.
 Kamo-namban was a typical seasonal item in soba restaurants in Edo-era.
 Put your cold soba noodles into the hot dipping soup with loin of duck, scallion, trefoil, steamed wheat gluten and rice flour cake(namafu), and yuzu lemon. If you like try some sansho, one of the Japanese spice which is tangy bat not hot.
 If you prefer hot soba, the option is “Aigamo namban”.

●ingredients of Aigamo Seiro:soy sauce, dried bonito, dried mackerel, sugar, sweet sake, duck meat, scallion,steamed wheat gluten and rice flour cake(namafu), trefoil and yuzu lemon.

04.Ten-Zaru Seiro

   Jimono-ko¥1,550+tax  Nami-ko¥1,400+tax

VVGLDFWFNFSF

 Perfect combination of tempura and zaru seiro. Zaru Seiro with tempura of shrimp, Japanese silver whiting, squid, shellfish, eggplant and shishito(sweet green pepper).
 Enjoy fresh seafood and soba at the same time.

●ingredients of Ten-Zaru Seiro :shrimp, Japanese silver whiting, squid, shellfish, eggplant, and sweet green pepper(shishito), egg, flour, soybean-oil(NF).《toppings: grated radish, ginger, leek and wasabi

05.Yasai Ten-Zaru Seiro

   Jimono-ko¥1,450+tax Nami-ko¥1,300+tax

VVGLDFWFNFSF

 Zaru Seiro with only tempura of onion, leek, pumpkin, eggplant, mushroom and sweet green pepper(shishito).
 Do you have enough vegetables in your usual meal recently? Are you on a diet? Here is your choice.

●ingredients of Yasai Ten-Zaru Seiro :onion, scallop, pumpkin, eggplant, mushroom and sweet green pepper(shishito), shiso leaves, egg(V), flour, soybean-oil(NF).《toppings: grated radish, ginger, leek and wasabi》

06.Wariko Soba

VVGLDFWFNFSF

 ”Wariko Soba” is originally form Izumo area.

 ”Wariko” was the name of lunch-box which was brought by samurai in Izumo when they visit a castle.
 These containers started being used for soba with different condiments, and that was called “Wariko Soba”.

Three Dishes ¥1,220+tax

 Sea urchin on grated Japanese yam, fish roe, fine strips of omelette on a cold soba.

Four Dishes ¥1,520+tax

 Sea urchin on grated Japanese yam, fish roe, fine strips of omelette and nameko mushroom with grated Japanese radish(daikon oroshi) on a cold soba.

Five Dishes ¥1,820+tax

 Sea urchin on grated yam, dish roe, fine strips of omelette, nameko mushroom with grated Japanese radish(daikon oroshi) and queen crab on a cold soba.

07.Karami Oroshi Seiro

   Jimono-ko¥970+tax Nami-ko¥820+tax

VVGLDFWFNFSF

 For you who can’t satisfied with usual Daikon’s piquancy! A farmer in Yoichi, Hokkaido, has been growing “Karami-Daikon” since 2001.
 Daikon’s hot flavor is different from that of red peppers or even from wasabi.
 Worth to try it!

●ingredients of Karami Oroshi Seiro: grated Japanese radish and leek.

08.Oroshi Seiro

   Jimono-ko¥870+tax Nami-ko¥720+tax

VVGLDFWFNFSF

 Seiro soba with grated Japanese radish(daikon oroshi). Oroshi Seiro is the perfect choice for you when you have little appetite in hot & humid summer, or when you have a hangover.

●ingredients of Oroshi Seiro : grated radish, seaweed, leek and ginger.

09.Nameko Oroshi Seiro

   Jimono-ko¥920+tax Nami-ko¥770+tax

VVGLDFWFNFSF

 Oroshi Seiro with nameko mushroom.
 Nameko is one of the most popular mushroom in Japan which has slimy, gelatinous texture.
 Thanks to our supplier who always tries hard to bring high quality nameko, we can serve this to you with confidence.

●ingredients of Nameko-Oroshi Seiro :nameko mushroom, grated radish, leek and ginger.

10.Tororo Seiro

   Jimono-ko¥920+tax Nami-ko¥770+tax

VVGLDFWFNFSF

 Seiro with grated Japanese yam(tororo). Tororo is sticky and gooey yam. Many people from overseas hardly try Japanese sticky food in japan, such as natto, but actually, these foods are very nutritious.

●ingredients of Tororo Seiro :grated yam, seaweed, quail egg(V/VG/L), leek and ginger.

11.Seiro Soba

   Jimono-ko¥720+tax Nami-ko¥570+tax

VVGLDFWFNFSF

 Plain buckwheat noodles served with a chilled broth. This is the basic of soba made from buckwheat flour, wheat flour and clean and delicious water of Otaru.
 The dipping sauce called “Soba Tsuyu” is made from different kinds of dried bonito and dried mackerel.
 Please refer to our menu for details. There is the menu written in English on our website!
 Nowadays there are many foreign customers, so I made it.

●ingredients of Soba:buckwheat flour, wheat flour and water.《toppings:leek and wasabi》
●ingredients of Soup: soy sauce, dried bonito, dried mackerel,sugar,Japanese sake and sweet sake
.

12.Oomori Seiro Soba

   Jimono-ko¥970+tax Nami-ko¥720+tax

 The large portion of this soba is twice of the regular serving. Large portions for other cold soba varieties are also available at +\300 extra charge for local flour sobas and +\200 for regular flour sobas. We are offering the large portion of this variety for a lower extra charge out of the gratitude to our customers.

13.Zaru Seiro

   Jimono-ko¥820+tax Nami-ko¥670+tax

VVGLDFWFNFSF

 Seiro soba with nori(seaweed) on top.
 We select seaweed with great care because bad-quality seaweed would absorb moisture from noodles rapidly and stick together with noodle.

●ingredients of Soba:buckwheat flour, wheat flour and water.《toppings:seaweed,leek and wasabi》
●ingredients of Soup: soy sauce, dried bonito, dried mackerel,sugar,Japanese sake and sweet sake
.

14.Zaru Oomori Seiro

   Jimono-ko¥1,120+tax Nami-ko¥820+tax

 The large portion of this soba is twice of the regular serving. Large portions for other cold soba varieties are also available at +\300 extra charge for local flour sobas and +\200 for regular flour sobas. We are offering the large portion of this variety for a lower extra charge out of the gratitude to our customers.

店主からのお願い

弊店では、蕎麦(麺)は北海道、後志(しりべし)は蘭越産ソバ粉、旭川の西五〇キロ空知エリアの北竜町ソバ粉で打った『地物粉麺』がございます。
それに上記北海道産ソバ粉と北米産ソバ粉をブレンドした『並粉麺』の二種類の麺をご用意しており、お客様のお好みでご注文の際どちらかを選んでいただきます。
『地物粉麺』はお値段の点で少々お高くなりますが国内産の特徴である、コシ、喉越し、風味に優れますし、『並粉麺』は先代創業から六〇有余年、永年のお客様にご支持を頂く弊店の原点の更科系の麺でございます。
どちらの蕎麦(麺)も、夏の燦々と照り続ける太陽と北海道の肥沃な大地の恵みのなかで育てるソバ栽培農家の「心意気」、そして毎早朝から額に汗を浮かべ蕎麦を打ちダシを取る蕎麦屋職人の「意地」、そう「心意気」と「意地」が織りなす世界でございます。
尚、お値段はすべて外税表示でございます。

About our Yabuhan's soba-noodle.

 We make our soba-noodle from two different types of buckwheat flour.
 “Jimono-ko(地物粉)” is grown in Rankoshi about 100 km away from Otaru.
 “Nami-ko(並粉)” is blend of Rankoshi buckwheat flour and imported buckwheat from United States.
 Please choose either when you order.
 The price of “jimono-ko” soba is a little bit higher, but its great flavour and rich aroma are what make it so special.
 “Nami-ko”soba enjoys its popularity more than 60 years since the day of our establishment.
 As for the Rankoshi buckwheat flour we use, it is delivered the next day we order, and we make noodle from it every morning.
 About 100 soba restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant. This makes it easy for the restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant.  This makes it easy for the restaurants to keep and serve fresh buckwheat noodle.
 Without the shining sun in summer, fertile and rich field in Hokkaido, and love and passion of buckwheat farmers and soba chef, this soba noodle can't exist.

* the price is excluding 10% tax.