V	Vegetarian	ベジタリアン向け
VG	Vegan	ヴィーガン向け
L	Lacto(egg free)	卵を含まない
DF	Dairy free	乳製品を含まない
WF	Wheat free	小麦を含まない
NF	Nuts free	木の実を含まない
SF	Sugar free	砂糖を含まない

●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

01．Kake Udon　

¥700(¥636 +tax)

V	VG	L	DF	WF	NF	SF
●	●	▲	●		●

　

●ingredients of Udon:wheat flour and water. 《topping: tempura（agedama) (L▲),soybean oil(NF▲)》
●ingredients of soup:soy sauce, dried bonito, dried mackerel, sugar, Japanese sake and sweet sake.

02．Seiro Udon　

¥700(¥636 +tax)

V	VG	L	DF	WF	NF	SF
●	●	●	●		●

Japan can be divided into two halves. Western Japan is called “Kansai” and eastern Japan is called “Kanto.” Even within Japan, the local cultures of different areas vary. Kanto residents have historically favored soba noodles, while Kansai residents preferred udon noodles.
　In Hokkaido, soba is so strongly preferred by the local people that it’s been difficult for udon specialty restaurants from Kansai to stay in business. However, that’s merely because there weren’t many restaurants serving truly delicious udon.
　The udon noodles at Yabuhan Soba Restaurant are completely hand-made. We pay special attention to the distinctive texture so our customers can experience the delicious taste of the real thing.
　Start by trying “Kake Udon” served with hot soup or “Seiro Udon,” which is served cold.

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

03．Kamaage Udon　

¥750 (¥682 +tax)

V	VG	L	DF	WF	NF	SF
●	●	●	●		●

　There’s one special menu that’s only possible with homemade noodles. “Kama-age Udon,” which is noodles served piping hot straight from the pot is the original style of eating them. Enjoy the unique texture of our house models paired with our noodle soup and condiments.

●ingredients of Udon:wheat flour and water. 《toppings: leek, ginger, radish, steamed wheat gluten and rice flour cake(namafu)》
●ingredients of soup:ingredients of soup:soy sauce, dried bonito, dried mackerel, sugar, Japanese sake and sweet sake.

04．Nabeyaki Udon　

¥1,200 (¥1,091 +tax)
wirh egg ¥1,300 (¥1,182 +tax)

V	VG	L	DF	WF	NF	SF
		▲	▲		▲

　This includes shrimps

The noodles are brought piping hot in an earthenware pot. The pot is very hot, so you need to be careful.
　Apart from the noodles, the dish contains various kinds of fish sausage(kamaboko)(DF▲including emulsifier), shiitake mushroom, bamboo shoots, baked wheat gluten(yaki-fu), leek, chicken meat, rice cale, kakiage tempura(soybean oil(NF▲)), and soft boild egg(Ｌ▲).

05．Udon Suki Nabe 　

1 servings ￥2,600(¥2,364 +tax)

Minimum order of two／Reservation required

V	VG	L	DF	WF	NF	SF
		●	●		●

This includes shrimps　

Our noodles are made with the natural salt of ocean water, and that flavor comes through. This pot brings out the aroma of skipjack tuna stock used in soba soup. The base stock is paired with a wide variety of Hokkaido’s bountiful seafood, and the flavor soaks into the udon noodles more and more as they boil.

●Ingredients: Udon, shirataki konjac noodles, grilled tofu, giant butterbur, bracken, bamboo shoot, shiitake mushroom, oysters, pana shellfishs, grilled conger eel, chrysanthemum, sea urchin, shrimp, steamed wheat gluten and rice flour cake(namafu), wheat flour, sugar, salt, sweet sake, skipjack tuna flakes, sake.

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.