Teuchi Soba (Handmade Soba)

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Karami Daikon
Soba

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Cold soba noodles served with grated spicy daikon (Japanese radish) on the side. You can add the daikon into the dipping sauce as you like to give the dish a strong flavor. Daikon from different areas are used, depending on the season.

Shojin(vegetarian) Nitsuke Soba

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Cold soba noodles served with a hot dipping sauce. Eggplant, burdocks and green onions are fried in fragrant sesame oil and then simmered in the soba broth for the sauce.

Tsuke Kamo
Soba

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Cold soba noodles served with a hot dipping sauce. Duck meat from Zao and roasted green onions are simmered in soba broth for the sauce. Accompanied with yuzu (Japanese citrus).

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Soba 

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Hot soba noodles in a fragrant broth made from the second extract of bonito flake soup. Accompanied by yuzu (Japanese citrus) and mitsuba (Japanese parsley). A taste different from that of cold soba dishes.

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Soba

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Hot soba noodles topped with soft scrambled eggs. Eggs give the soup a milder, sweeter taste.

Suzushiro
Soba

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“Suzushiro” is an old name for daikon (Japanese radish). Cold soba noodles are topped with a generous serving of shredded daikon, myoga ginger, Japanese basil and sesame, which gives a refreshing flavor to the dish.

Kamo Nanban Soba 温マーク.png

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The king of Tanemono soba. “Tanemono” refers to a type of soba noodle dish which is topped with various ingredients. Duck meat from Zao and green onions are the features of this dish. Both of these ingredients are best in winter, so Kamo Nanban soba is traditionally a winter dish. However, we serve it all year long.

Bukkake Soba

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Cold soba noodles topped with shredded daikon (Japanese radish), finely chopped green onions, thinly shaved dried bonito, fried soba rice, dried seaweed, and a special roasted miso which can be stirred into the soup. The fried soba rice has a pleasing, crisp texture.

A La Carte

Fuguko(Nukazuke, Kasuzuke)

t02.jpgIn Komatsu, Ishikawa, people have been eating poisonous blowfish ovaries for a long time, by placing them in rice bran after salting to neutralize the poison. Fuguko is a rare delicacy because it is only approved to be made in the Ishikawa prefecture. It has a texture like karasumi (salted and dried mullet roe) as well as the flavor of salted anchovies. It goes well with sake, and is best eaten in small portions due to its saltiness.

Yaki Miso

t06.jpgWe use coarse-grained, white, Kyoto Ishino brand miso. The miso is mixed with green onions, walnuts, thinly shaved dried bonito, and fried soba rice. We put the miso paste on a “Miyajima” (a small serving spoon for rice) and roast it to add a crisp fragrance. The mild sweetness of the miso complements sake.

Gyusuji Ponzu

t05.jpgCarefully prepared domestic gyusuji (beef muscle), lightly seasoned with soba soup. The usually heavy texture of the meat is lightened by the fresh taste of grated Japanese radish and Ponzu (a mixture of citrus and soy) sauce.

Tamago Yaki

t04.jpgRolled egg made from fresh eggs seasoned with kaeshi (the base of soba soup). Tamago Yaki is a standard snack at soba restaurants and is characterized by its salty-sweet taste and its texture, which is harder than Daki Maki. (Daki Maki is another kind of rolled egg, in which soup stock is used.)

Roasted Seaweed

t11.jpgCrisp, warm seaweed with wasabi, served in a special box in which a charcoal fire is placed to keep it crisp. Roasted seaweed is a standard snack at soba restaurants, and we use only the best brand.

Shio Tomato

t14.jpgWe marinated ripe tomatoes for three days in a special seasoning notable for its scent of ginger and its mildly salty, spicy taste.

Homemade Matsumae Zuke

t16.jpgShredded surumeika (Japanese flying squid), konbu (kelp), carrots and herring roe is cooked with kaeshi (the base of soba soup) and mirin (sweet rice wine used for cooking). The dish is characterized by the flavor of squid and konbu, as well as the texture of carrots and herring roe. Goes well with sake.

Ita Wasa

t15.jpgSelected Kamaboko (boiled fish paste) served with wasabi. Ita Wasa is a standard snack at soba restaurants.

ACCESS

Teuchi Soba "Yamagata"
Place:Miyagi pref Sendai city Aoba-ku Honcho 2-17-3
Phone number:022-397-9578
Mail:info@soba-yamagata.com
OPEN : 11:30〜15:00 17:00〜20:30
Regularly closed : Sunday・3rdMonday


More Big Map

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Teuchi Soba

Zaru Soba
Karami Daikon Soba
Shojin Nitsuke Soba
Tsuke Kamo Soba
Bukkake Soba
Suzushiro Soba
Kake Soba *
Tamago Toji Soba *
Kamo Nanban Soba *

¥756
¥854
¥972
¥1620
¥854
¥854
¥854
¥972
¥1836

A La Carte

Shio Tomato
Roasted Seaweed
Yaki Miso
Matsumae Zuke
Fuguko
Ita Wasa
Tamago Yaki
Gyusuji Ponzu

¥432
¥540
¥540
¥540
¥648
¥648
¥648
¥648

Dessert

Ice Cream
Warabi Mochi

¥324
324

Drink

Draft Beer
Beer

Sake

Shochu

Oolong tea
Cola
Orange Juice

¥540
¥648





¥324
¥324
¥324

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