• Edamame : Boiled lightly salted soy beans 6.00
  • Itawasa : Kamaboko(mixture of whitefish formed and steamed until firm),
    wasabi on the side 10.00
  • 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 10.00
  • Sashimi MP
  • Jimae Tofu : Homemade tofu (Cold or Hot depends on season) 9.00
  • Agedashi tofu : Deep-fried tofu served with special dashi 8.00
  • Dashimaki-tamago : Japanese style omelet 10.00
  • Chawan-mushi : Egg custard dish 10.00
  • Yakitori : Grilled wild chicken skewers w/ sauce 8.00
  • Gyu-tan Amiyaki : Grilled sliced beef tongue with mustard on side 16.00
  • Yaki Gyoza : Pan fried pork dumplings 9.50
  • Kamo teppan yaki : Grilled wild duck on the flat iron pan 15.00
  • Gindara misozuke yaki : Broiled miso marinated black cod fish w/miso 16.00
  • 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

Agedashi Tofu
Agedashi Tofu
Jimae Tofu
Jimae Tofu
Kamo Teppan Yaki
Kamo Teppan Yaki

  • House Salad: Green vegetables w/dressing 8.00
  • Seaweed Salad: Mixed seaweed on green vegetables w/dressing 9.00
  • Soba Salad: Soba (buckwheat noodles), hijiki and vegetables w/dressing 11.00

Soba Salad
Soba Salad
SOBA - Buckwheat noodles

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 13.00
  • Tororo zaru: Soba with grated yam and soba sauce17.00
  • Tsukimi natto zaru: Soba with egg, fermented soybeans and scallions18.00
  • Nameko oroshi zaru: Soba with Nameko ­mushroom and grated daikon radish19.00
  • Ten zaru: Soba with tempura, soba soup on the side19.00

Ten Zaru
Ten Zaru

Hot Soba

Bowl Style  or  Hot Pot Style (+$2.00)

  • Sansai Kinoko: Soba with vegetable and mushroom18.00
  • Tororo: Soba with grated yam17.00
  • Curry nanban: Soba with curry soup19.00
  • Kamo nanban: Soba with duck meat20.00
  • Tempura: Soba with tempura19.00

Sansai Kinoko
Sansai Kinoko

Extra Topping

  • Tempura flake2.00
  • Grated radish2.00
  • Seaweed2.50
  • Grated yam4.00
  • Fermented soybeans3.00

  • Poached eggs3.00
  • Shrimp tempura (1P)3.00
  • Fried tofu4.00
  • Japanese Vegetable and
  • Brown Mushroom4.00
  • Duck (Hot soba only) 7.00


  • Nabeyaki Udon: Udon with Shrimp tempura, vegetable in Hot Pot18.00

SOBA & SUSHI COURSE : Prix Fixe Menu

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.


Appetizer / Sashimi / Grilled / Fried / Chawan-mushi
〈 Main Course 〉
Sushi and Soba

                                                                   (Minimum 2 Order)


  • Assorted sushi 39.00
  • Assorted sashimi 38.00
  • Assorted sushi and sashimi 43.00
  • Chirashi (Uni and salmon roe rice bowl and sashimi) 45.00
  • Hon Maguro-don (Assorted bluefin tuna over sushi rice) 41.00
  • Chef’s choiceMP