Menu
- 6.00
- Itawasa : Kamaboko(mixture of whitefish formed and steamed until firm),
wasabi on the side 11.00 - Goma-ae : Vegetables with sesame dressing 8.00
- Asazuke : Japanese cucumber pickles 8.00
- Kaki no kunsei oil zuke : Homemade smoked-oyster marinated in oil 12.00
- Sashimi MP
- Jimae Tofu : Homemade tofu (Cold or Hot depends on season) 11.00
- Agedashi tofu : Deep-fried tofu served with special dashi 9.00
- Dashimaki-tamago : Japanese style omelet 12.00
- Chawan-mushi : Egg custard dish 12.00
- Yakitori : Grilled wild chicken skewers w/ sauce 9.00
- Gyu-tan Amiyaki : Grilled sliced beef tongue with mustard on side 16.00
- Yaki Gyoza : Pan fried pork dumplings 10.00
- Kamo teppan yaki : Grilled wild duck on the flat iron pan 17.00
- Gindara misozuke yaki : Broiled miso marinated black cod fish w/miso 18.00
- Tori Nanban : Tartar sauce over spicy fried chicken 12.00
- Tempura : Lightly battered deep-fried shrimp, served
w/dipping tempura sauce 12.00 - Hon Maguro Yamakake : Chopped bluefin tuna topped with grated yam 12.00
- Kani Cream Croquette : Breaded deep fried creamy croquette with snow crab 12.00
- Kama Shio-yaki : Broiled lightly salted fish neck MP
- House Salad: Green vegetables w/dressing 8.00
- Seaweed Salad: Mixed seaweed on green vegetables w/dressing 10.00
- Soba Salad: Soba (buckwheat noodles), hijiki and vegetables w/dressing 12.00
The core essence of soba is enjoying its aroma. To savor the aroma of each strand of soba, we import all soba flour from Hokkaido, Japan. During Edo period (1603-1868), foodies of that era enjoyed freshly prepared soba, which took a while to prepare, by drinking sake and appetizers that were specifically selected and prepared to heighten the flavor and aroma of the anticipated soba to be later served. That was the beginning of “Soba Mae”meaning Prelude to soba.
Cold Soba
- Zaru soba: Soba with soba soup on the side 14.00
- Tororo zaru: Soba with grated yam and soba sauce18.00
- Tsukimi natto zaru: Soba with egg, fermented soybeans and scallions19.00
- Nameko oroshi zaru: Soba with Nameko mushroom and grated daikon radish20.00
- Ten zaru: Soba with tempura, soba soup on the side20.00
Hot Soba
Bowl Style or Hot Pot Style (+$2.00)
- Sansai Kinoko: Soba with vegetable and mushroom19.00
- Tororo: Soba with grated yam18.00
- Curry nanban: Soba with curry soup20.00
- Kamo nanban: Soba with duck meat21.00
- Tempura: Soba with tempura20.00
Extra Topping
- Tempura flake3.00
- Grated radish3.00
- Seaweed3.00
- Grated yam5.00
- Fermented soybeans3.00
- Poached eggs4.00
- Shrimp tempura (1P)4.00
- Fried tofu4.00
- Japanese Vegetable and
mushroom5.00 - Brown Mushroom5.00
- Duck (Hot soba only) 8.00
- Nabeyaki Udon: Udon with Shrimp tempura, vegetable in Hot Pot19.00
Sushi was enjoyed in a similar manner as soba mae.
Patrons would start the course with sashimi, accompanied by sake, gradually building up to the main dish, and capped off with delicately prepared sushi.
Sake is the crucial bonding factor in Japanese cuisine. It is used to bring out the flavor and aroma of soba and sushi to its highest potential, for the ultimate dining pleasure.
90.00
Appetizer / Sashimi / Grilled / Fried / Chawan-mushi
〈 Main Course 〉
Sushi and Soba
Dessert
(Minimum 2 Order)
- Assorted sushi 41.00
- Assorted sashimi 39.00
- Assorted sushi and sashimi 44.00
- Chirashi (Uni and salmon roe rice bowl and sashimi) 47.00
- Hon Maguro-don (Assorted bluefin tuna over sushi rice) 45.00
- Chef’s choiceMP
