Soba and Small Dishes Itsutsu- 蕎麦と料理 五 -
Soba & Small Dishes Itsutsu carefully selects fragrant buckwheat seeds from all over Japan, as they want guests to enjoy their delicate aroma. The owner, who was trained at a soba specialty restaurant, uses these seeds to make fresh soba by hand every morning. Therefore, when you have soba here, you will be able to experience the full flavor of the buckwheat.
The dishes to be enjoyed together include mackerel sushi with thick mackerel from Yaizu wrapped in soft "Gyuhi" kelp, tempura using seasonal ingredients such as natural "maitake" mushrooms and scallops, and other dishes that showcase the skills of a long-established traditional Japanese restaurant. Whether you are looking for casual soba buckwheat noodles or authentic Japanese cuisine, this restaurant will meet your various needs.
First, to experience the aroma and sweetness of the soba itself, we recommend sprinkling a little coarse sun-dried salt from Noto, Ishikawa Prefecture, over the soba before eating. In addition to cold handmade soba, the restaurant also serves spicy daikon radish soba and herring soba. "Nishin-soba", a popular type of hot soba with sweetened herring, is said to have originated in Kyoto. *The soba on the picture is made from buckwheat seeds grown in Hokkaido. *The production area of buckwheat seeds differs depending on the time of year.
Dishes include plump Hyogo snow crab and fatty yellowtail sashimi, as well as dishes of minced Hirai and Japanese Black beefs from Kyotamba. The course ends with the signature aromatic soba noodles. We recommend spending time in the warm, wood-framed restaurant, sipping sake and savoring the food at your leisure.
For the final soba, in addition to "handmade soba (cold)," you can change to "spicy radish soba" for an additional 550 yen or "herring soba" for an additional 1100 yen. *The production area, ingredients, and dishes of buckwheat seeds vary depending on the time of year. *The dish in the photo is a spring-scented dish made by sandwiching wild amberjack with Kyoto-grown turnip pickled in salted rice malt and sprinkled with yuzu.
Just as corn appears in tempura in summer and maitake mushrooms in fall, the restaurant is committed to using ingredients that reflect the four seasons of Japan in every dish.
The dessert "Shippo" (Cloisonne), which appears at the end of the course, is also popular. The sweets are made from seven different ingredients, including Daitokuji natto (fermented soybeans), which has been passed down in Daitokuji since ancient times. It is characterized by an elegant sweetness accentuated by the saltiness of Daitokuji's natto fermented soybeans.
For the final soba, in addition to "hand-made soba noodles (cold)", you can change to “spicy radish soba” for an additional 550 yen or “herring soba” for an additional 1100 yen. *The production area, ingredients, and dishes of buckwheat seeds vary depending on the time of year. *The dishes in the photo are a three-course platter (from right to left: duck roast, mackerel sushi and kumquat, sanded beans with sesame paste and wheat gluten).
In Itsutsu's "Shojin", from appetizers to main dishes domestic ingredients are used, such as Rikyu wheat gluten and shrimp potatoes, with a focus on Kyoto vegetables such as Kamo eggplant. Itsutsu's handmade healthy yet satisfying soba noodles are served at the end of the meal. Recommended for those who want to enjoy the original flavor of the ingredients and for vegetarians. *Depending on the season, the buckwheat production area, ingredients, and dishes differ. *The dish on the picture is boiled shrimp taro topped with Japanese pepper sauce.
At Itsutsu, English menus are available for both food and drinks, so you can visit with peace of mind!
Please note that reservations for dinner "Omakase" and "Seasonal Set" must be made at least one day in advance, while reservations for "Shojin" vegetarian dishes must be made at least three days in advance.
Please note that price ranges for meals and drinks are subject to change on an irregular basis.