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.
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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.
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
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
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)
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)
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
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
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
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
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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