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Comibination

“Satoyama bento box “(Serving 10 meals a day)　1,700yen

Our signature bento box is full of local ingredients from Itsukaichi.
Please enjoy our Satoyama bento box varying with every season.

Zaru (Kake) Soba Set　1,650yen

Popular set with a sweet flavor and seasonal kakiage
Kakiage ingredients
[Spring] Sakura shrimp (from Suruga Bay)
[Summer to early autumn (October)] Japanese glass shrimp (from Toyama prefecture), wildflowers (from Itsukaichi)
[Autumn (November) to winter] Maitake mushrooms (from Hinohara), Jerusalem artichokes (from Itsukaichi)

Tororo Zaru Soba (Udon)　1,700yen

Made with the sticky and pure white Japanese yam from Gunma prefecture. It is freshly ground in a mortar for each order.
Buckwheat flour from Kitasorachi, Hokkaido is used for the homemade soba. It is a Nihachi-soba (twenty percent wheat flour and eighty percent buckwheat flour) made with inakako (buckwheat flour ground with the husks included) for a strong buckwheat aroma and flavor.

*”Raw egg” is used in the Tororo and Yamakake.

Our signature Backwheat noodle

Buckwheat flour from Kitasorachi, Hokkaido is used for the homemade soba. It is a Nihachi-soba (twenty percent wheat flour and eighty percent buckwheat flour) made with inakako (buckwheat flour ground with the husks included) for a strong buckwheat aroma and flavor.

Inakajiru Seiro　1,500yen

A set of chilled soba noodles and a salty-sweet dipping sauce with plenty of vegetables. We heat the dipping sauce before serving, so your body will be warmed up.

Kurohachi Soba (with wild plant/wildflower tempura) 　1,700yen

The restaurant’s original soba inspired by the mud-dyed “Kurohachijo” silk. Food grade bamboo charcoal rich in natural minerals is kneaded into buckwheat flour. Please select from chilled soba noodles with dipping sauce (or Tororo), or noodles in hot broth (or Yamakake).

*Depending on the season, it may change to naturally grown wild grass tempura.
“Kurohachi Soba” was registered as a trademark in October 2019.

*Excluding rice dishes. One free salt onigiri rice ball offered during lunch time (Wednesday to Friday from opening to 14:00).
Available until sold out. (Weekdays only)
*(Saturdays, Sundays, public holidays: open ~14:00)
Free seasonal small bowl is available until sold out.

Hot noddle (Please chose Backwheat noodle or white Wheat noodle.)

“Raw egg” is used in the Tororo and Yamakake.

Hot plain noodle soup with deep-fried tofu　980yen
with Egg　980yen
　(Brown egg)
Hot plain noodle soup with Tempra　1,800yen
　(With shrimp and seasonal vegetable tempura)
with raw egg and grated yam　1,700yen
　(Made with Japanese yam from Gunma prefecture)
Noodles with curry-flavored soup　1,100yen
　(Only October through March)

The dashi stock is made with top-quality dried bonito from Makurazaki, Kagoshima prefecture and Yaizu, Shizuoka prefecture. Generally, dried bullet mackerel and dried mackerel are mixed in with the dried bonito, but we exclusively use top-quality dried bonito to create a fragrant and refreshing dashi stock. The Kaeshi (soba soup stock) is made separately for Karajiru (for cold soba) and Amajiru (for warm soba). The soy sauce used is light soy sauce (Amajiru) and dark soy sauce (Karajiru) from Chiba.

Cold Noodle (Please chose Backwheat noodle or white Wheat noodle.)

“Raw egg” is used in the Tororo and Yamakake.

Cold noodle served on a dish　900yen
Cold noodle on Zaru bascket　950yen
Cold Noodle with deep-fried Tofu　980yen
Cold noodle with Tempra　1,800yen
　 (With shrimp and seasonal vegetable tempura)
with raw egg and grated yam　1,700yen
　 (Made with Japanese yam from Gunma prefecture)
Extra order of soup　300yen
Extra order of condiments　150yen
Extra order of tororo　　800yen
　(Made with Japanese yam from Gunma prefecture)

Sweets

Sweet red bean soup with mochi　650yen
　(Made with buckwheat dumplings)

Hot Bowls

Kuromai Onigiri (Black rice ball)　150yen
　(Made with black rice from Itsukaichi and Haenuki rice from Yamagata)　*Holidays only
Seasonal mini kakiage bowl　500yen
　(Large size unavailable)　*Weekdays only
Salt flavor rice ball　120yen
　*Weekdays only

Small dishes (Ingredients vary depending on the season)

Homemade pickles　300yen
Cold tofu　300yen
Hot tofu with buckwheat flavor　700yen
　(Only October through March)
Simmered beef giblets　750yen
　 (Serving for a person)
Buckwheat dumplings　1,000yen
Mixed Tempura　1,000yen
　 (Serving for a person)
Seasonal mixed veggie tempra　700yen
Deep fried buck wheat noodle　500yen
Grilled deep fried tofu　350yen
Deep fried burdock　500yen

*All prices with tax included
*Large size for an additional 400 yen
*Menus are subject to change without notice
*Ingredients will vary according to the season. Please check our SNS
*We do NOT serve any alcohol to drivers and under 20years old.