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.Buckwheat paste and miso:Sobamiso ¥270+tax

Yabuhan’s Sobamiso takeout ¥866+tax

 ”Sobamiso”(fermented bean paste with buckwheat seeds)
 ”Miso” is a traditional Japanese seasoning made from soy beans.
 ”Sobamiso” is a mixture of two kinds of miso, which is kneaded with noodle soup for many hours, with toasted buckwheat seeds and white sesami. It combines salty-sweet taste of miso with the savoury flavor of buckwheat seeds and sesami.
 Soba noodle restaurants used to be the only place where people enjoyed drinking, and sobamiso was served as a relish in such places.
 In japan, it is eaten, or as dip sauce for steamed rice and vegetable. It remains fresh for about 1 month.
 We have sample available, so feel free to ask our staff!

02.Baked seaweed:Yakinori ¥320+tax

 Dried laver seaweed grown in the heart of the Edo Bay production area, off the coast of Futtsu. Instead of adding wasabi to soy sauce, spread some on the laver, roll it in half, and dip it in soy sauce. The aroma of the laver and wasabi spreads throughout your mouth.

03.Itawasabi ¥570+税

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 A characteristic dish of soba restaurants. The main ingredient in fish paste is walleye pollack. The necessary stock is kept stored at -35 degrees Celsius to preserve freshness, and this Otaru fish cake contains no preservatives. Try it with a bit of wasabi for an enjoyable flavor.

04.Wasabi leaves and stalks pickled in soba dip sauce and marinated with sake lees:Sakekasuzuke ¥370+tax

 Kunimare Shuzo sake from Mashikecho, a town on Hokkaido, Japan’s northernmost island. Because it’s made with care and attention to detail, we’ve taken a byproduct of Kunimare’s sake production process, sake less, and paired it with our signature “Soy-marinated wasabi” dish. Herring roe paired with the spice of wasabi is a meeting of mountain and ocean.

05.Wasabi leaves and stalks pickled in soba dip sauce:Wasabizuke ¥470+tax

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 Blanched wasabi leaves and stalks flavored with our house soba noodle soup base.

●Ingredients:wasabi, soy sauce, sugar, sake and bonito flakes.

06.fried soba noodle with thick soba dip sauce:Soba Sugomori ¥820+tax

 Fresh-cut soba noodles made daily deep fried in a bird’s nest shape. The noodles fall apart in your mouth with a crisp and flaky texture, and this is quite a difficult thing to achieve. Topped with lots of thickened sauce made from this soba restaurant’s special noodle soup base.

07.Thickly fried raw tofu, “Kage Tora”:Kagetora ¥520+tax

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 Tofu made proudly by a local shop. Piping hot grilled, deep-fried tofu with plump and flavorful tofu on the inside and a deliciously crispy skin on the outside.

●Ingredients:tofu, soy oil, greated radish, ginger and soy sauce.

08.Thickly baked egg omelet:Atsuyaki Tamago ¥720+tax

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 Flavored with the same soy sauce, mirin, and sugar and fresh-made dashi stock used as the base for our soba noodle soup and served with soft scrambled egg. At busy times, orders may take a bit longer to fill. Thank you for your understanding.

●Ingredients:egg, grated radish, soy sauce, sugar, sake and bonito flakes.

09.Yakitori at a soba restaurant (Made with Takigawa duck meat from Hokkaido) (Broiling food together, called “Ai-yaki”):Aiyaki ¥820+tax

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 At this soba restaurant, the yakitori isn’t served on skewers. Made with duck from Takigawa, Hokkaido. Enjoy with Fukaya green onions fried in duck fat and a special sauce made in house with our soba noodle soup as the base.

●Ingredients:duck meat and leek.

10.Grilled spring onion:Yaki Negi ¥520+tax

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 Fukaya farmers bully their green onions, only giving the plants a little bit of water each day. The numerous thin layers that form in the stalks with this method are a crystallization of their stubbornness. Enjoy these special green onions served with miso.

11.Stewed pork belly made with Yoichi Kitajima Mugibuta pork:Kakuni ¥750+tax

 Stewed pork belly made with Yoichi Kitajima Mugibuta pork The town of Yoichi, located nearby, is famous for the superb quality of its air and water.
 This dish is stewed, cubed pork belly made with the barley-fed pork raised on the Kitajima farm. The pigs are raised in a lush, natural environment and fed a special diet containing large amounts of amino acids to improve the quality of their meat.
 No antibiotics are used in the feed, and in the finishing stage, the pigs are fed a 10% barley diet. The use of plant-derived fats to increase calories in the feed gives the pork a savory flavor and fat that is free of any off aromas even when chilled. In addition, very little scum is released when the meat is boiled, and it has a light taste.
 Masaki Kitajima raises this Mugibuta pork with love, and this shows through in the product. At this restaurant, we combine this meat with our soy sauce, mirin, and sugar soba noodle soup base, cooking it low and slow to allow the flavors to soak in, and cultivating this dish with just as much care as the Kitajima farm puts into raising its pigs.
 Both the meat and the fat have an exquisite, savory flavor! Enjoy paired with Junmai sake served warm!

12.Buckwheat noodles Boiled soba (buckwheat) sprouts:Sobamoyashi ¥420+tax

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 Young buckwheat sprouts are harvested, boiled, and served with a soy and skipjack tuna sauce. This item is highly nutritious, containing healthy compounds such as lutein and large amounts of polyphenols.

●Ingredients:young leaves of soba, soy sauce, sugar, sake and bonito flakes.

13.Chopped white meat and chicken with Wasabi:Tori Wasa ¥520+tax

 Chicken tenderloin blanched, sliced, and served with Japanese ginger, small green onions, and soy sauce flavored with wasabi.

14.Sashimi ¥720+tax

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 Shrimp and scallop sashimi.

●Ingredients:shrimp, scallop, macrophyll, okra, wasabi and soy sauce.

15.Salted sea urchin:Shio Uni ¥470+tax =Autumn,Winter,Spring=

 The salted sea urchin has a sticky texture that clings to your tongue. The ocean aroma of the rough waters of the Sea of Japan in Shiribeshi, Hokkaido, fills your nose, making this dish an ideal pairing with sake. We recommend trying a small amount with your chopsticks, then slowly savoring it little by little alongside your favorite sake.

16.Wasabi-flavored grated yam:Wasabi Imo ¥570+tax =Summer=

 Sourced from Ishikawa Prefecture. The viscosity is astonishing. Enjoy topped with wasabi.

17.”Cold tofu” made and flavored in a town shop:Hiya Yakko ¥420+tax =Supring,Summer=

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 Tofu made proudly by a local shop. Enjoy the unadulterated aroma of tofu.

●Ingredients:tofu, leek, japanese ginger(myouga), ginger and soy sauce.

18.Tofu in soup, “Yukimi Tofu” (snow viewing):Yukimi Toufu ¥670+tax =Autumn,Winter=

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 Tofu gently boiled in dashi stock with grated radish and kelp.

●Ingredients:tofu, fried kelp, grated radish, bonito, soy sauce, sugar, sake, leek and ginger.

19.”Tachikama”, Kamaboko made with Hokkaido cod albacore and salt:Tachi Kama ¥570+tax =winter=

 Steamed fish paste with the scent of the ocean made with nothing but walleye pollack milt, salt, and starch. Top with some wasabi and soy sauce.

20.Pickled herring:Nishin Zuke ¥520+tax =winter=

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 Local specialty of Hokkaido. The elderly proprietress makes this dish every year just to hear the customers say “delicious.”

●Ingredients:herring, radish, cabbage, chili pepper and rice malt.

21.Aoyagi scallop with Wasabi:Hashira Wasabi ¥820+tax =Spring=

 Since supply is irregular, please contact us in advance by phone to confirm availability if you’re interested in this dish.

22.”Grilled mantis shrimp” from Otaru:Yaki Shako ¥850+tax

 The mantis shrimp caught in Otaru are especially large and popular for their deep flavor. Fall mantis shrimp are especially rich. Enjoy grilled Otaru mantis shrimp served with “nikiri,” a sauce made from a reduction of the soy sauce, mirin, and sugar mixture used as the base for our soba noddle soup.

23.Mantis shrimp salad with vinegar and miso:Shakonuta ¥700+税

Fall is the best season for Otaru mantis shrimp, and they’re especially plump this time of year. Served with a Kyoto-style white miso sauce.

24.Simmered herring on a stick:Nishin Bouni ¥670+tax

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 As a soba restaurant in Otaru, a major production area for Pacific herring, our Pacific herring soba dish has all of the fishy smell painstakingly removed, and the fish is boiled to an unbelievable softness.

25.”Deep-fried eggplant stew” with simmered vegetables:Agebitashi ¥470+税

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 Fried eggplant and shishito peppers with no breading draw out the savory flavors of the fish cake. Flavored with soba noodle soup and chili pepper.

●Ingredients:eggplant, swee green pepper, kamaboko and bonito flakes.

26.Herring sashimi picked in malted rice and coarse salt:Kirikomi ¥470+税

 Pacific herring filet matured with malted rice, the distinctive texture of herring roe, the sweetness of malted rice, the pungent spice of chili pepper, and the salt that ties it all together pair well with Japanese sake.

27.Herring spawn on kelp:Komochi Konbu ¥670+tax

 Kelp with herring roe laid by Pacific herring inside it. This heavily laden kelp, called “komochi konbu” (kelp with roe), is flavored with our soba noodle soup.

28.Salted squid:Ika Shiokara ¥420円+tax

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 Committed to homemade products. After carefully removing the skin, this dish is made with just the intestines and natural salt.

●Ingredients:squid, yuzu lemon and grated radish.

29.Soba soup and tempura without noodles:Ten Nuki ¥770円+tax

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 ”Nuki” refers to removing something. We’ve taken our tempura soba, removed the noodles, and finished it as a clear soup.

●Ingredients:shrimp, bamboo shoots, shiitake mushroom, trefoil, namafu, soba seed, leek, yuzulemon, egg, flour and soybean oil(NF▲).

30.Braised chicken in soba soup:Kashiwa Nuki ¥670円+tax

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 ”Kashiwa” refers to chicken. Young chicken is tender, but soup made with it doesn’t have a lot of flavor. Made with parent birds so you can enjoy a richer soup and firmer meat.

●Ingredients:chicken, bamboo shoots, trefoil, shiitake mushroom, soba seed, leek, namafu(WF▲) and yuzu lemon.

31.Braised cutlet in soba soup:Katu Nuki ¥720円+tax

 Deep fried pork cutlet stewed in soba noodle soup with skipjack tuna stock along with sliced onions and soft scrambled egg.

32.Shrimp and vegetable fritters:Kakiage ¥870+tax

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 Dense and overwhelmingly heart “kakiage” (mixed vegetable and seafood tempura) with a crispy texture that’s incredibly satisfying to break apart.

●Ingredients:shrimp, scallop. pmopm. burdock, garland chrysanthemum, egg and soybean oil(NF▲).

33.Assorted tempura:Tempura Moriawase ¥1,020+tax

  Assorted tempura (high class):Jou Tempura Moriawase ¥1,220+tax

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 Assorted Tempura.

●Ingredients:shellfish, squid, silver whiting, 1 shrimp(tempura-moriawase) or 2 shrimp(jou-tempura-moriawase), sweet green pepper, eggplant, egg and soybean oil(NF▲).

34.Assorted vegetable tempura:Yasai Tepura Moriawase ¥820+tax

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 Assorted Vegetable Tempura.

●Ingredients:eggplant, sweet green pepper, pumpkin, eringi mushroom, leek, onion, “shiso” leaves,egg(V▲) and soybean oil(NF▲).

35.Shrimp tempura:Ebi Ten ¥430+tax

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 Shrimp tempura.

●Ingredients:shrimp, egg and soybean oil(NF▲).

36.White Fish tempura:Shirauo Ten ¥430+tax

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 Ice fish tempura.

●Ingredients:ice fish, egg, solt and soybean oil(NF▲).

37.Squid tempura:Ika Ten ¥430+tax

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 Squid tempura.

●Ingredients:squid, egg, solt and soybean oil(NF▲).

38.Octopus tempura:Tako Ten ¥430+tax

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 Octopus tempura.

●Ingredients:octopus, egg, solt and soybean oil(NF▲).

39.Soba ice cream ¥440+tax

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 The slight sweetness, the aroma of buckwheat tea and the refreshing melting in the mouth make it a delicious dish.

Ingredients: milk,candy,sugar,soba tea and buckwheat flour.

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.