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One-pot Specialty Dish
Hokoro
Tender pieces of chicken simmered together with fresh vegetables, yuba (thin sheets of soybean curd), Japanese mushrooms, hirousu (fried fish paste), shinjo (steamed fish paste), and other delicacied. This beautiful dish is prepared over the fire in a tower-shaped pan at your table.
Hot
- Tempura-soba Udon (wheat noodles) or Soba (buckwheat noodles) with tempura-fried shrimps in hot soup.
- Oyako-namba Udon (wheat noodles) or Soba (buckwheat noodles) with chicken, egg and Welsh onions.
- Kamo-namba Udon (wheat noodles) or Soba (buckwheat noodles) with chicken and Welsh onions.
- Shippoku Udon (wheat noodles) or Soba (buckwheat noodles) with yuba (thin sheets of soybean curd), shinjo (steamed fish paste), spinach, quiail egg, and Japanese mushrooms.
- Tamagotoji Udon (wheat noodles) or Soba (buckwheat noodles) in egg soup.
- Nishinsoba Soba (buchwheat noodles) served with specially poached and prepared Kyoto-style herring.
- Kakesoba Udon (wheat noodles) or Soba (buckwheat noodles) in plain hot soup.
Kamo-namba
Nishin-soba
Shippoku-soba
Cold
- Tenzaru Soba (buckwheat noodles) and a side order of tempura-fried shrimps served with a cold dipping sauce.
- Zarusoba Plain Soba (buckwheat noodles) served with a cold sauce.
- Yamakake Soba (buckwheat noodles) served with grated yam and a quail egg.
- Mizore Soba (buckwheat noodles) with grated white radish and Sanshoyaki.
Tenzaru
Mizore