Soba to Tempura Ishiraku JOINUS Yokohama

A refreshing dipping soba for early summer, featuring smooth yuba tofu with added crushed large and thick Kishu Nanko plums. Generously topped with perilla leaves and green onions, it offers a perfect balance of refreshing aroma and umami from the broth.

The soba broth is rich in umami, made with premium Katsuo flakes from Makurazaki, Saba flakes, and Soeda flakes, combined with kelp, and the refreshing flavor of sudachi spreads throughout. It's so delicious that you'll want to drink it all up to the last drop.

The rich-flavored artisan pork is combined with fried eggplant, steamed pumpkin, mitsuba, and yuzu to create a dipping sauce. Enjoy the soba thoroughly coated in the dipping sauce infused with the richness and umami of the pork.

Soba noodles mixed with chopped okra, a summer vegetable, and plenty of tororo. The combination of the fragrant bonito broth and rich tororo is outstanding. The crunchy texture of the okra also stimulates the appetite, making this a limited summer soba dish.

Early summer soba with crispy tempura made from two plump shrimp and early summer vegetables like pumpkin and eggplant. The refreshing daikon radish stimulates the appetite. (The types of vegetables may vary depending on the supply.)

A seasonal tempura soba served with crispy tempura of plump shrimp and seasonal vegetables. Enjoy it with our restaurant's special broth.

Early summer tomatoes with high sugar content and rich flavor. Fresh seasonal tomatoes are prepared whole in a flavorful broth unique to soba restaurants. This dish allows you to experience the umami of the broth and the subtle acidity and sweetness of seasonal vegetables, capturing the blessings of the season.

A local dish from Yamagata called 'Dashi', made by soaking finely chopped summer vegetables such as eggplant, okra, and myoga in dashi with natto kelp. The rich texture of the dashi is enhanced with the umami of soba broth. This dish pairs perfectly with chilled tofu.

Manganji pepper, which is in season from early summer to summer, is characterized by its size and slight sweetness. We have prepared it as tempura with eggplant, a representative of early summer vegetables, using the broth from a soba restaurant.

Yanaka ginger, a symbol of early summer. The fresh and refreshing spicy seasonal leaf ginger enhances the deliciousness of vegetables when enjoyed with the rich and flavorful Kanazawa miso. The refreshing aroma of ginger and the deep sweetness of Kanazawa miso blend perfectly.

By grilling fresh early summer eggplants whole, we retain their juiciness while achieving a fluffy finish. The creamy yuba is combined with the flavor of soba shop broth in a savory minced sauce. This dish captures the essence of early summer with its rich umami in a creamy texture.

A dish of early summer featuring refreshing spicy Yanaka ginger wrapped in juicy pork. It has a scent reminiscent of early summer that lightly wafts through the nose, a crunchy texture, and a perfect balance of the savory flavor of the pork.

The conger eel known as summer conger has less fat and a mild flavor during this season. It is served as a refreshing vinegar salad with thinly sliced cucumber. The aroma of myoga enhances the deliciousness of the seasonal conger eel.

Namero, a fisherman's dish made with fresh seasonal sardines, finished with myoga, shiso leaves, ginger, and miso. This delicious dish of early summer is said to be so good that you want to savor it until the last bite, and it pairs perfectly with junmai sake. The rich aroma and flavor of the rice, the depth of the miso, and the umami of the fresh fish create a wonderful marriage. The refreshing condiments make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its prime from early summer to summer. It is deep-fried until crispy to lock in the umami, and then marinated in a special sweet and sour vinegar with delicious early summer vegetables that have a crunchy texture. This dish is a sweet and sour delight that stimulates the appetite in early summer.

The first bonito of the season, which comes into season in early summer. It is said that Edoites, who love seasonal foods, must eat this dish during this time. After briefly searing the surface to enhance the aroma, it is mixed with plenty of fragrant vegetables such as myoga, kaiware, and green onions. The refreshing ginger soy sauce perfectly enhances the crisp vegetables and the umami of the bonito.

Seasonal corn that has absorbed plenty of early summer sunlight, enhancing its sweetness. By finishing it with a light batter, the natural sweetness is tightly sealed. Enjoy the crispy texture and the sweetness of early summer.

Crispy fried seasonal vegetables such as pumpkin, eggplant, and okra, along with three plump shrimp. This is a seasonal limited assortment of tempura filled with the deliciousness of early summer.

Grilled miso made by kneading perilla leaves, myoga, and green onions into Saikyo miso, giving it a fragrant grilled finish. The sweetness of Saikyo miso, the aroma of yuzu, and the texture of buckwheat kernels create a delightful accent. This is a traditional soba appetizer that pairs well with sake.

Soba tofu made from fragrant soba flour ground in a stone mill in the restaurant. The sweetness of the tofu and the aroma of the soba blend perfectly for a creamy finish. A dish from a soba shop that is enjoyed with soba dipping sauce.

Eggs are mixed with soba broth and gently cooked. The delicate aroma and umami of the dashi, combined with the sweetness of the eggs, create a perfect balance in this soba shop's egg dish. It is an essential item before enjoying soba.

A dish slowly simmered with domestic beef tendon meat, adding the sweetness of miso and the richness of soy sauce. The tofu, which absorbs the umami of the beef tendon, is also delicious.

A dish grilled to a fragrant finish and coated with a concentrated flavor of soba shop's sauce. The unique richness and umami of Bungo chicken from Oita Prefecture combined with the flavor of the broth creates an exquisite taste.

Duck meat that has been consumed in soba shops for a long time. The precious Kyoto duck, which has a limited production, is characterized by its rich depth of flavor and unique texture. Quickly grilled and served with salt. Enjoy it together with the sweetness of grilled green onions.

<Appetizer, Tempura, 2:8 Soba>

Assorted appetizers, grilled chicken, 28 soba

Assorted appetizers, grilled chicken, tempura, 2:8 soba