Miyagawa Teuchisoba Grandsta Yaekita

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

Kyoto's traditional vegetable, Kamo eggplant, is at its best during early summer. The round and large Kamo eggplant is quickly deep-fried and absorbs plenty of our proud chilled broth. This is a limited early summer cold soba dish.

Crispy fried early summer anago, perfectly combined with the fragrant, crunchy texture and refreshing spiciness of Kujo negi. This seasonal limited soba, reminiscent of early summer, is best enjoyed bukkake style.

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

(2 pieces of shrimp, pumpkin, eggplant, okra, etc.) *The types of vegetables may vary depending on the supply.

Water eggplant, which is at its best in early summer. Full of moisture, with thin and soft skin, the sweet water eggplant can be enjoyed with salt, preserving the deliciousness of the ingredient. The juicy and fruity sweetness of the water eggplant reminds us of the arrival of early summer.

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.

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.

Manganji pepper, which comes into season from early summer to summer, is characterized by its size and slight sweetness. We have prepared it fried in dashi together with eggplant, a representative vegetable of early summer.

Figs, characterized by their rich sweetness and subtle acidity, reach their peak as temperatures rise. We carefully prepared this dish by mixing finely chopped early summer vegetables with the essence of the ingredients. It is a dish that embodies a deep and refreshing flavor.

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

Namero, a fisherman's dish made with fresh seasonal mackerel, finished with condiments like myoga, shiso, and ginger, along with miso. This dish, said to be so delicious that you'll want to savor it until the end, is a must-try in early summer, especially paired 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 perfect marriage. The refreshing condiments will make you want to keep drinking sake.

The true mackerel, which is rich in fat and reaches its peak season 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 sauce 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.

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

The anago, known as 'tsuyu anago' during this season, is characterized by its good fat content and tender flesh due to its high nutrient intake. Enjoy the freshly fried seasonal anago with salt to savor the natural deliciousness of the ingredients.

Crisp-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.