Welcome to KOTOBUKI.

This is a Japanese "soba" and Japanese food restaurant.
We prepared an English menu for foreign visitors.
Please call us if you have any questions.
Chefs make soup stock with selected dried bonito shavings every morning.
Delicious Japanese food, soba and rice bowls is made with this soup stock.
Soba is made with buckwheat flour and our soba is handmade. Please enjoy the delicious soba and Japanese food.
※All prices include tax and no tip is required.

HOT SOBA(soba noodle in hot soup)

※You can choose Soba or Udon.

 

Kake : soba/udon in a hot soup

hankake:half kake soba/udon(that is in hot soup)

Kitune: soba/udon topped with deep fried tofu

Tanuki: soba/udon topped with tempura bits

Tamagotoji:soba/udon with a simmered egg

Tsukimi: soba/udon topped with an egg

Kakitama:soba/udon in an egg soup

Yamakake:soba/udon topped with grated Japanes Yam

Sansai Nameko:soba/udon topped with wild vegetables and nameko mushroom

Curry nanban:soba/udon in a chicken curry soup

Toriten oroshi:soba/udon topped with chicken tempura and grated daikon(Japanese radish)

Agenasukinoko:soba/udon topped with fried eggplant and muchrooms

Okame:soba/udon topped with kamaboko, shiitake mushrooms, green vegetables, Japanese omelet

Chikara:soba/udon topped with rice cakes

Nishin:soba/udon topped with a piece of herring

Mujina:soba/udon topped with race cakes, deep fried tofu, and tempura bits

Jidorinanban:soba/udon in a chicken soup

Jidorinanban tamagotoji:soba/udon in a chicken soup with a simmered egg

Kamonanban:soba/udon in a duck soup

Kakiage-tempura:soba/udon and a kakiage tempura(mixed onion, shimeji mushroom, Japanese honewort, and sakura shrimps

Yasai-tempura:soba/udon and vegetables tempuras

Anago-tempura)soba/udon and sea eel and vegetables tempuras

Ebi-tempura:soba/udon and shrimps and vegetables tempuras

Ebi-tempura tamagotoji:soba/udon with a simmered egg , and shrimps and vegetables tempuras

Nabeyaki-udon:udon served in a hot pot with an egg, shrimp tempura, chicken, kamaboko(steamed fish paste),shiitake mushroom, and so on.

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COLD SOBA(cold soba served with a dipping cold sauce , this sauce is made from dashi and soy sauce)

※You can choose Soba or Udon.

 

Seiro:cold soba/udon and a dipping suace
Han-Seiro:half of Seiro
Zaru: cold soba/udon topped with shredded nori (dried seaweed) and a dipping suace
Oroshi:cold soba/undon and a dipping sauce with grated daikon(Japanese radish)
Umeorochi:cold soba/udon and a dipping sauce with grated daikon and Umeboshi paste
Mekabu and Natto:cold soba/udon topped with mekabu(a kind of seaweed) and natto
Sansai nameko:cold soba/udon and a dipping sauce with wild vegetables and nameko mushroom
Gomadare seiro:cold soba/udon and a sesame dipping sauce
Tororo:cold soba/udon and a dipping sauce with grated Japanese yam and a quail egg
Kakiageten Seiro:seiro soba/udon and a kakiage tempura(mixed onion, shimeji mushroom, Japanese honewort, and sakura shrimps)
Yasaiten Seiro:seiro soba/udon and vegetable’s tempuras
Anagoten Seiro:seiro soba/udon and sea eel and vegetables tempuras
Ebiten Seiro:seiro soba/udon and shrimps and vegetables tempuras
Ebiten Zaru:zaru soba/udon and shrimps and vegetables tempuras

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TEISHOKU (SET)

 

Ebi, kisu, ika,Tendon-teishoku:half of seiro soba/udon and small Tendon(a rice bowl topped with tempura of shrimp, sillago, squid)
Yasai-Tendon teishoku:Half of seiro soba/udon and small vegetable’s Tendon(a rice bowl topped with vegetables tempura)
Kakiage-Tendon teishoku:Half of seiro soba/udon and small Kakiage Tendon(a rice bowl topped with a kakiage tempura(mixed onion, shimeji mushroom, Japanese honewort, and sakura shrimps))
Oyako-don teishoku:Half of seiro soba/udon and small Oyako-don(a rice bowl made of chicken and eggs )
Tamago-don teishoku:Half of seiro soba/udon and small Tamago-don(egg bowl)
Curry-don teishoku:half of seiro soba/udon and small chicken curry and rice
Katsu-don teishoku:Half of seiro soba/udon and small Katsu-don(a rice bowl topped with fried pork cutlet and egg)
Sutamina-don teishoku:Large seiro soba/udon and small Sutamina-don(a rice bowl topped with some piece of  kakuni( that is soy-braised pork) and soft-boiled egg)
Negitoro-don teishoku:Seiro soba/udon and small Negitoro-don(a rice bowl topped with minced raw tuna)

 

DON
Tendon:a rice bowl topped with tempura of three shrimps ,pumpkin, eggplant, shiitake mushroom and garland chrysanthemum 
Yasai-tendon:a rice bowl topped with tempuras of pumpkin, eggplant, shiitake mushroom, garland chrysanthemum, sweet potato, and lotus root
kaiage-tendon:a rice bowl topped with a kakiage tempura(mixed onion, shimeji mushroom, Japanese honewort, and sakura shrimps)
Oyako-don:a rice bowl made of chicken and eggs Tamago-don):an egg bowl 
Curry-don:chicken curry and rice
Katu-don:a rice bowl of fried pork cutlet and eggs
Sutamina-don:a rice bowl of a rice bowl topped with some piece of  kakuni( that is soy-braised pork) and a soft-boiled egg
Anago-tendon:a rice bowl topped with tempura of two sea eel, pumpkin, eggplant, and garland chrysanthemum

 

MINI DON
Tendon
Yasai-tendon
Kakiage-tendon
Oyako-don
Tamago-don
Curry-don
Katsu-don
Sutamina-don
Anago-tendon

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TUIKA (Additional soba, tempura, and others)

 

soba

Tuyu, dipping sauce
Kizami-nori, shredded dried seaweed
Ita-nori, plate dried seaweed

Ebi-tempura:shrimp tempura
Kisu-tempura:sillago tempura
Kabocha-ten:pumpkin tempura
Nasu-ten:eggplant  tempura
Anago ippon tempura:a sea eel tempura
Ika-ten:squid-tempura
Age-mochi:fried rice cake
Yaki-mochi:baked rice cake
Tororo:grated Japanese yam
Daikon oroshi:grated daikon(Japanese radish)
Nameko:nameko mushroom
Sansai:wild vegetables
raw egg
rice
Miso-soup

Dessert

Anmitsu:traditional Japanese dessert including kanten(agar jelly), peach, orange, pineapples and red bean paste
Shiratama Anmitsu:Anmitsu topped with Shiratama Dango that is made from rice flour Cream Anmitsu:Anmitsu topped with Icecream 
Cream Shiratama Anmitsu:Anmitsu topped with Icecream and Shiratama Dango
Warabi mochi:traditional Japanese dessert made form bracken starch and soybean flour Vanilla icecream)
Soba icecream: Buckwheat icecream Warabimochi with Soba icecream)

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SIDE MENU

 

Kisetu yasai no takiawase:simmered vegetables

Dashimaki-tamago:Japanese omelette seasoned with dashi (soup stock)

Ryouteihu dashimaki-tamago:Dashimaki-tamago  with    sauce

Jidori no kaeshijouyu yaki:chicken and green onions fried with soy sauce

Muchi dofu:steamed tofu and some vegetables

Agedashi dofu:deep fried tofu in soup stock

Buta-bara no kakuni:soy-braised pork

Kamo-tukune gushi:duck meatballs served with a raw egg

Satsuma-age:deep fried fish paste

Mame-aji no sanbaizu gake:fried small horse mackerel with  sweet vinegar sauce

Kamonikudofu:simmered duck and tofu

Gyusuji nikomi:stewed beef tendon

Amaebi no karaage:fried sweet shrimps(red shrimps)

Amaebi no karaage  small

Yamaimo no isobeage:Tempuras of Japanese yam with nori(dried seaweed)

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TEMPURA

Anago ippon tempura:a sea eel tempura

Sakusa-ebi to tamanegi no Kakiage:a kakiage tempura(mixed onion, shimeji mushroom, Japanese honewort, and sakura shrimps)

Yasai tempura no moriawase:vegetables tempuras

Tempura moriawase:tempuras of two shrimp, squid, sillago, and six kind of vegetables

Tempura moriawase  small:tsempuras of two shrimps, and three kind of vegetables

Tanzaku gobou no suage:fried sliced burdocks

Jidori no karaage:fried chickens

Jagaimo no karaage: French fries

Tebasaki no karaage:three pieces of fried chicken wings

Tebasaki no karaage:a fried chicken wing

Daikon to karikari jako no salad:shredded daikon(Japanese radish) and jako(dried young sardines) salad

Tomato salad:please share with two or three persons

Half of Tomato salad

Oyako-ni:simmered chicken and eggs

Katsu-ni:simmered pork cutlet and eggs

Kamo no yanagawa-ni:simmered burdock roots, duck and eggs

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SOBAMAE

 

Itawasa:steamed fish paste and wasabi

Oshinko:pickled vegetables

Oshinko  small

Yuzu-daikonzuke:pickled daikon with yuzu

Ohitashi:boiled mizuna(potherb mustard) and shimeji mushrooms

Ume-morokyu:cucumber with miso and umeboshi paste

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OTSUMAMI

Nishin to nasu no takiawase:Some pieces of herring, eggplant, and vegetables cooked in seasoned broth

Kinpira-gobou:traditional Japanese dish made of burdock root, this is cooked in soy sauce

Shishamo no goma-age:fried shishamo smelts with sesame

Negimiso aburi:deep dried tofu topped with negi-miso(miso and chopped green onions)

Nagaimo no wasabi norikake:shredded Japanese yam with wasabi and nori(seaweed) paste

Kamo rosu: sliced duck

Ika no shiokara:salted and fermented squid

Chinmi sanshumori:Ika-no-shiokara, cream cheese topped with chanja, and kamo rosu

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DRINK

 

Beer

KIRIN Lager Bottled beer

Draft beer , small sized glassware

Draft beer , medium sized glassware:

Non-alcoholic beer

 

Sour

Oolong hai:Shochu with oolong tea

Ryokucha hai:Shochu with green tea Otoko-ume sour

Shochu umeboshi wari:Shochu with umeboshi

Lemon sour

highball:Suntory Whisky and soda

 

Ume liqueur

sodam、umeboshi, lemon

 

Soft drink

Cola

Orange juice

Oolong tea

Green tea

 

SHOCHU

traditional Japanese distilled spirits

 

Soba(buckwheat) shochu

Yaezakura  Miyazaki

Mugi (barley) shochu

Ten no kokuin  Miyazaki

Chaya  Kumamoto

 

Shiso

Tantakatan Hokkaido

Imo(sweet potato) shouchu

Kujira  Kagoshima

Mogura   Kagoshima

Shima musume   Kagoshima

Mitake   Kagohima

 

a cup

Sanbaibin: three cups

Shigoubin:a bottle. about 720ml

Gogoubin:a bottle, about 900ml

 

日本酒 SAKE

Man-nen-yuki / Karakuchi

Man-nen-yuki/ Funashibori

Gensetsu

Arabashiri

Morita-daiginjo

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SAKE

Man-nen-yuki / Karakuchi

Man-nen-yuki/ Funashibori

Gensetsu

Arabashiri

Morita-daiginjo

 
 

ZENMI KOTOBUKI NIPPON SOBA

Tokyo-kitaku-akabane1-1-1

11:00〜23:00

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