COLD DISHES
About our Yabuhan's Soba-noodle.
We make our soba-noodle from two different types of buckwheat flour. The one is “Jimono-ko”, which is grown in Etanbetsu, about 50km away from Asahikawa, Hokkaido.
The other is “Nami-ko”, which is blend of Etanbetsu buckwheat flour and imported buckwheat from China and Mongol. Please choose which you would like 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 50 years since the day of our establishment.
As for the Etanbetsu 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 buckwheat field in Etanbetsu, Hokkaido, and established a milling plant. This makes restaurants easy to keep and serve flesh buckwheat noodle.
Without 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 be exist.*the price is including 5% tax.
Seiro Soba ：Jimonoko Seiro Soba ￥682 Namiko Seiro Soba ￥525
Seiro Soba:Plain Buckweat noodles served with a chilled broth.
This is the very basic of Soba, made from buckwheat flour, wheat flour and clean and delicious water in Otaru.
The dipping sauce called “Soba Tsuyu” is made from some different kinds of dried bonito and mackerel.
Soba can be served cold or hot.
There are various kinds of Soba which served cold, such as SEIRO Soba or Mori soba.
Please refer to our menu for detail,There is the menu in English Website!
Nowadays there are many foreign customers, so I made it.
I'll tell you,how to eat Soba?
Fisrt, taste a fragrance.
Second, ladle up mouthful Soba.
And then dip a little Soba to soup, "Spba-Tsuyu", and add spice,"Yakumi" into it.
Yakumi is thin slice scallion,wasabi（Japanese horseradish）and red pepper.
To enjoy Soba's flavor itself, it's not good to soak all of it.
Next, eat Soba with a moderate noise.
It's like breathe it in.
It is smart to eat Soba in one gulp with a moderate noise.
Then you may swallow Soba because digestion is good if you bite about 3 times. And enjoy it's feeling.
Savor the Soba with a fragrance, a flavor, a feeling.
You eat Soba over and over, you will understand it's profundity.
Soba is very sensitive food.
as for the buckwheat noodles, I think eating at a stretch is more delicious.
Because labor of craftsmans is condensed in taste of buckwheat noodles, I'm glad when I have you feel it.●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake.
Dai Seiro Soba ：Jimonoko Dai Seiro Soba ￥945 Namiko Dai Seiro ￥682
In case your stomach won’t be satisfied, here’s the one!
You can make other “Seiro” item as “Dai Seiro”.
In this case, there will be twice as much noodles as usual size.
Zaru Seiro Jimono Zaru Seiro ￥787 Namiko Zaru Seiro ￥630
Zaru Soba:Seiro soba with seaweed(nori) on top.
We, soba restaurants, select seaweed with great care, because if we use low-quality seaweed for Zaru Seiro, it absorbs moisture from noodles rapidly and stick together.●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake, And seaweed(nori) .
Dai Zaru Seiro Jimono Dai Zaru Seiro ￥1,050 Namiko Dai Zaru Seiro ￥787
You can make other “Seiro” item as “Dai Seiro”.
In this case, there will be twice as much noodles as usual size.
Kakiage Seiro ：Jimonoko Kakiage Seiro￥1,364 Namiko Kakiage Seiro ￥1,207
Kakiage Seiro:
Seiro Soba plus Kakiage Tenpura ( is a mixture of vegetable bits and shrimp,scallop fried in batter) served separately.
Crunchy Kakiage Tenpura is Great!●ingredients of Soba:
buckwheat flour,wheat flour and Water.
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake .
●ingredients of Kakiage Tenpura :
shrimp,scallop,onion,burdock,garland chrysanthemum,egg.
Aikamo Seiro：Jimono Aikamo Seiro ￥1,155 Namiko Aikamo Seiro ￥997
Aikamo Seiro
This is popular from the Edo era. If you like hot soba, the option is “Aigamo nanban”.
Kamo-namban was 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, Chinese lemon, and namafu (raw wheat gluten).
Try some Sansho if you like, one of the Japanese spice which is tangy but not hot.
●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake, duck meat, scallion, trefoil, and Chinese lemon,and namafu (raw wheat gluten).
Ten Zaru Seiro ：Jimonoko Tenzaru Seiro ￥1,470 Namiko Tenzaru Seiro ￥1,312
Tenzaru Seiro：
Perfect combination of Tempura and Zaru Seiro!
Zaru Seiro with Tempura of shrimp,Japanese silver whiting, shellfish, eggplant, and Shishito(small green pepper).
Enjoy flesh seafood and soba at the same time!●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake.
●ingredients of Tenpra:
shrimp,Japanese silver whiting, shellfish, eggplant, and Shishito(small green pepper) and egg.
Yasai Ten Zaru : Jimono Ysai Tenzaru ￥1,365円 Namiko Yasai Tenzaru ￥1,207
Yasai Tenzaru Seiro:
Zaru Seiro with Only Vegitable Tempura of onion, leek, pumpkin, eggplant, mushroom and Shishito(small green pepper).
Do you have enough vegetable in your usual meal recently?
Are you on diet?
Here is your choice.●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake.
●ingredients of Tenpra:
onion, scallion, pumpkin, eggplant,beefsteak plant, mushroom and Shishito(small green pepper) and egg.
Wariko Soba: Five Dishes ¥1,785 Four Dishes ¥1,470 Three Dishes ¥1,155
● Three Dishes Wariko Soba Three Dishes ¥1,155
“Wariko Soba” is originally from Izumo area.
“Wariko” was the name of lunch-box which was brought with when Samurai in Izumo visit the castle.
That container started being used for soba with many different condiments, and that was called as “Wariko Soba”.
In our restaurant, it is served not only with such condiments, but also with 5 kinds of ingredients.
Three Dishes Wariko Soba are sea urchin on a grated Japaease yam,fish roe,fine strips of omelette on a cold Soba.
● Four Dishes Wariko Soba ￥1,470
Four Dishes Wariko Soba are sea urchin on agrated yam,fish roe,fine strips of omelette and Nameko mushroom with grated Japanese radish(Daikon Oroshi) on a cold Soba.● Five Dishes Wariko Soba割 ￥1,785
Five Dishes Wariko Soba are sea urchin on agrated yam,fish roe,fine strips of omelette , Nameko mushroom with grated Japanese radish(Daikon Oroshi) and queen crab on a cold Soba.●ingredients of Soba:
buckwheat flour,wheat flour and Water
●ingredients of Soba Tsuyu:
soy sauce,dried bonito,dried mackerel,sugar,and sweet sake.
●ingredients on Top:
sea urchin on agrated yam,fish roe,fine strips of omelette , Nameko mushroom with grated Japanese radish(Daikon Oroshi) , queen crab,seaweed(nori),dried bonito.
Karami Oroshi Seiro：
Jimonoko Karami Oroshi Seiro ￥892 Namiko Karami Oroshi Seiro ￥735
Karami Oroshi Seiro:
For you who can’t satisfied with usual Daikon’s piquancy!
A farmer in Yoichi, Hokkaido, started growing “Karami-Daikon” since 2001.
It was quite tough to get it until then, but now we can enjoy it from July every year.
Daikon’s hot flavour is different from those of red peppers or even from wasabi.
Worth to try it!
Oroshi Seiro：Jimonoko Oroshi Seiro ￥840 Namiko Oroshi Seiro￥682
Oroshi Seiro:Seiro soba with grated Japanese radish(Daikon Oroshi).
Oroshi Seiro is perfect choice for you when you have little appetite in hot & humid summer, or when you have a hangover.
Nameko Oroshi Seiro: Jimonoko Nameko Oroshi Seiro ￥892 Namiko Nameko Oroshi Seiro ￥735
Nameko Oroshi Seiro： 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 nameko with high quality, we can serve this to you with confidence.
Tororo Seiro: Jimonoko Tororo Seiro ￥892 Nmiko Tororo Seiro ￥735
Seiro with grated Japanese yam, Tororo.
Tororo is sticky and gooey yam. Many people from oversea hardly afford sticky food in Japan, such as Natto, but actually, these food is very nutritious.
About our soba-noodle,
We make our soba-noodle from two different types of buckwheat flour.
The one is “Jimono-ko”, which is grown in Etanbetsu, about 50km away from Asahikawa, Hokkaido.
The other is “Nami-ko”, which is blend of Etanbetsu buckwheat flour and imported buckwheat from China and Mongol. Please choose which you would like 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 50 years since the day of our establishment.
As for the Etanbetsu 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 buckwheat field in Etanbetsu, Hokkaido, and established a milling plant. This makes restaurants easy to keep and serve flesh buckwheat noodle.
Without 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 be exist.
*the price is including 5% tax.
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