ENGLISH | YANAGIYA Akiruno-city, Tokyo, JAPAN SOBA(BuckwheatNoodles)

Satoyama Bento Box

For Itsukaichi VisitorsCarefully selected Local food “Satoyama Bento Box”

We carefully select local ingredients in Itsukaichi for Satoyama dishes (Traditional dishes)
It takes an hour to reach the countryside from central Tokyo. But the blessed nature provides us unique local foods.
We use seasonal and local ingredients for this bento.
Reservations are highly recommended.

*By reservation only. Limited to 10 portions. Please make a reservation at least one week prior to the reservation date.

Homemade Soba

Our Nihachi-soba is made with Inakako, wwhich exemplifies the fragrance and sweetness of buckwheat.

From October to mid-July, we use a buckwheat flour from Hokkaido (Kitasorachi) that is ground with the husks to bring out the strong fragrance and sweetness of buckwheat. The dashi stock is made with only top-quality bonito, and the refreshing flavor of bonito combines with with Yanagiya’s original “Kaeshi” stock and “Karajiru” cold soba sauce to perfectly complement our Nihachi-soba.

Oguni no Natsu Soba

From the end of July to October (until the freshly harvested Hokkaido soba begins), we offer a slightly earlier freshly harvested soba that is grown at the foot of Oguniyama in Kitakata. The refreshing fragrance and pleasant texture of this pale green soba will make you forget the heat of midsummer.

Kurohachi Soba

The “Kuro (black)” of Kurohachi soba refers to the black silk of “Kurohachijo,” and the “Hachi (eight)” refers to our “Nihachi-soba” (twenty percent wheat flour and eighty percent buckwheat flour).

There is a mud-dying method in Itsukaichi called “Kurohachijo,” and we wanted to try making a soba inspired by this. It took a lot of trial and error to make the soba as imagined without sacrificing the fragrance and flavor, but by kneading “food grade charcoal” with the buckwheat flour, a new soba was created that maintained the fragrance and aroma of buckwheat. “Food grade charcoal” is rich in natural minerals and is said to have detoxifying effects, and to improve digestion and the microbiome.

*For chilled Kurohachi soba, please choose either “Mori” or “Tororo.”
You can switch to warm soba (Kake soba).
Please choose either “Kake” or “Yamakake.”

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