Tea room
◎In addition to the hall, Soba Kokyu also has a tea room where formal tea ceremonies can be held.
　※If you would like to know more about the structure and history of t
he teahouse, please click here.

[The role of the tea room]　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

　A tea room is a room set up for holding tea ceremonies in the tea
ceremony, where guests are invited and tea is served.
The typical size is four and a half tatami mats, with a tokonoma alcove, 
a hearth, a nijiriguchi (a gate for guests) and a chadoguchi 
(a tea ceremony entrance for the host).
A room size of four and a half tatami mats or less is called a koma 
(small room), and a room size of four and a half tatami mats or more 
is called a Hiroma (large room).

　　　　

Electric millstone
Click on the photo Buckwheat seeds (whole)

　　　　

Duck loin　￥ 1.000

Hall seating

※　SOBAGAKI　(Sobagaki is a dish made from buckwheat-flour, and one characteristic of the sobagaki is that a ball of dough, not a noodle, is made by mixing buckwheat-flour with boiled water or heating a mixture of buckwheat-flour and water and then quickly stirring the mixture into gruel with tools such as chopsticks. Sobagaki served with a warm special sauce)

※　To other Japanese-sake pages

There are many famous sakes from various regions.

　 　　　

Hanaabi　　￥ 1.100

　 　　　

Sichihonyari　　￥ 1.200

【Japanese-sake】

※　We offer over 10 types of high-quality sake from across Japan that the owner selects carefully, with a focus on Junmai sake. The prices are for 180ml of Japanese sake. Your first order of sake will come with a complimentary appetizer of grilled miso.

Sapporo Ebisu 500ml bottle　￥\ 600

Fried buckwheat

【Beers】

※　Your first order of beer will come with a complimentary appetizer of Fried buckwheat.

※　To other Dishes pages

※　To other Hot soba pages

Soba Blancmange 　￥ 500

Warabimochi (excluding June - September) ￥ 700

Mizu Yokan (June - September only) ￥ 400

　【Sweets】

　　　　

KAMO TOUBANYAKI(Two servings)

　　　　

SOBA KAISEKI COURSE ￥5.500

.

￥ 3800 Soba Kaiseki Course Meal	￥ 3.800
○Soba Tofu
○Sliced Duck Roast Salad
○Seasonal Tempura Assortment
○Mori Soba (soba served on a flat basket)
○Warm Soba (cold kake soba [soba in broth] in June ? September)
￥ 6400 Soba Kaiseki Course Meal	￥ 6.400
○Soba Tofu
○Sobagaki (soba dough)
○Seasonal Tempura Assortment
○Duck Roasted on a Ceramic Plate
○100% Buckwheat Mori Soba (soba served on a flat basket)
○Warm Soba (cold kake soba [soba in broth] in June ? September)
○Sweets

【SOBA Kaiski Course Meals】

[Soba Kaiseki Course] Kaiseki cuisine is said to have been started by Sen no Rikyu, the father of the tea ceremony, and was originally a dish eaten before drinking strong matcha tea. It is based on the "ichiju-sansai" style, a basic Japanese meal, and consists of rice, soup, three side dishes, and pickles. The three side dishes are pickled vegetables, a simmered dish, and a grilled dish. When kaiseki cuisine first began, the menu was very simple. It is said that the luxurious cuisine that is served today is due to its development away from the tea ceremony and its transformation into food for drinking parties.

　　　　

KOKYU MILL
Click on the photo to see inside the mill

　　　　

MAITAKE TEN　￥ 800

　　　　

EBI(shrimp) TEN　￥ 1.100

　　　　

GOBOU(burdock) TEN　￥ 800

　　　　

TOUBANYAKI(Grilled duck and vegetables on a ceramic plate)Two servings　￥ 2.400

　　　　

SOBAGAKI(smoll)　￥ 1.000

　　　　

　　　　

SASIMI YUBA　￥ 700

　　　　

SOBATOUFU(Buckwheat tofu)　￥ 500

　　　　

YAKIMISO(Roasted miso)　￥ 300

【Dishes】

　　　　

EBITEN SOBA　￥ 2.200

　　

　　　　

GOBOU MAITAKE TEN(Burdock and Maitake mushroom ) SOBA　￥ 1.800

　　　　

KAMONANBAN(Duck and green onion) SOBA　￥ 2.100

　　　　

KAMO TUKUNE(Duck tsukune dumpling) SOBA　￥ 1.900

　　　　

　KAKE SOBA　￥ 1.100

【HOT SOBA】(Buckwheat noodles is in the bowl with hot soup.

Taste the soup to check the flavor.You can adjust the taste

by adding the condiments<green onions and chilli powder> into the soup.)

※　To other cold soba and warm sause pages

　　　　

KAKI(oyster) ZIRU　￥ 1700

　　　　

KAMO(Duck meat) ZIRU　￥ 1.800

【COLD SOBA and WARM JUICE】

Cold soba served with a warm special juice

※　To other cold soba pages

　　　　

EBI(Shrinp)TEN SOBA　￥ 2.200

　　　　

MAITAKE and GBurdockOBOU TENPURA SOBA　￥ 1.800

　　　　

KURUMI(Walnut juice) SOBA　￥ 1.300

Soba: Kokyu's soba is made entirely in-house, with full responsibility for everything from sourcing, managing, and selecting ingredients to milling and making noodles. We also use dashi stock ingredients that bring out the flavor of the soba, with honkare bonito flakes, Rishiri kelp, and domestic donko shiitake mushrooms for the mori soup, and honkare bonito flakes, honkare suda flakes, and honkare mackerel flakes for the kake broth. We make two different types of soba every day. Please enjoy the original flavor of the soba and the well-balanced umami of the broth to your heart's content. Soba variety: "Hitachi Aki Soba" from Chikusei City, Ibaraki Prefecture (organically grown under contract)

If you would like to find out more about
"Kokyu's commitment to flour and noodle making,"
please click here.

Mud Wall

Koma(Small Tea Room)