Togakushi Soba (Zaru/Kake)
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Togakushi Soba generally refers to soba noodles from Togakushi (formerly Togakushi Village), Nagano City, Nagano Prefecture.
It is considered one of Japan's three major soba, along with Wanko Soba from Iwate Prefecture and Izumo Soba from Shimane Prefecture.
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Tororo Soba (Soba with Grated Yam) (Zaru/Kake)
- Ingredients: Japanese yam
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Tsukimi Soba (Moon Viewing Soba) (Kake)
- Ingredients: Hen's egg
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Wasabina Soba (Soba with Wasabi Greens) (Zaru/Kake)
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Ebi Tempura Soba (Soba with Shrimp Tempura) (Zaru/Kake)
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Topping Shrimp Tempura 1 piece
- Ingredients: Shrimp
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Kakiage Soba (Soba with Mixed Vegetable Tempura) (Zaru/Kake)
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Soba noodles topped with mixed vegetable tempura
- Ingredients: Nagoya cochin chicken
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Cabbage with miso and ground chicken dip
A dish of fresh cabbage eaten with miso and ground chicken dip
- Ingredients: Ground chicken, Cabbage
- Flavor: Miso
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Bean sprouts namul (Korean seasoned bean sprouts)
Boiled bean sprouts seasoned with sesame oil and salt, etc.
- Ingredients: Bean sprouts
- Flavor: Sesame oil
- Cooking: Dress
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Kimchi
- Ingredients: Garlic chives, Chinese cabbage, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
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Fruit tomato with Truffle Salt
- Ingredients: Fruit tomato
- Cooking: Raw
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Mizu Octopus with Ponzu Dressing
- Ingredients: Octopus
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Japanese-style rolled omelet
A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping.
- Ingredients: Hen's egg
- Cooking: Bake/Roast
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Simmered beef tendon
A dish of beef tendon stewed in soy sauce and miso.
- Ingredients: Beef tendon
- Cooking: Simmer
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"Iburi gakko" and mascarpone
Daikon suspended above the irori hearth and smoked, then fermented in rice bran topped with a creamy cheese called "marscarpone."
- Ingredients: Mascarpone
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Fried ginkgo nuts
De-shelled gingko nuts that are fried in oil.
- Ingredients: Ginkgo nut
- Cooking: Deep-fry
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Asparagus tempura
Asparagus coated in flour batter and deep fried in oil.
- Ingredients: Asparagus, Wheat flour
- Flavor: Cooking oil
- Cooking: Deep-fry
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Octopus tempura
Octopus coated in flour batter and deep fried in oil.
- Ingredients: Octopus, Wheat flour
- Flavor: Cooking oil
- Cooking: Deep-fry
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Assorted tempura Two Shrimp and Assorted Vegetables
Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.
- Ingredients: Wheat flour
- Flavor: Cooking oil
- Cooking: Deep-fry
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Conger eel tempura
Conger eel coated in a soft wheat flour batter and deep-fried.
- Ingredients: Conger eel, Wheat flour
- Flavor: Cooking oil
- Cooking: Deep-fry
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Deep-fried Shrimp and Tofu Skin with Cheese
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Fried cartilage
Chicken bones called "nankotsu," breaded and fried with oil.
- Ingredients: Chicken cartilage
- Cooking: Deep-fry
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Charcoal-seared ray fin
- Ingredients: Ray fin
- Cooking: Charcoal-grilled
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Shark cartilage with pickled plum
Shark cartilage with a dressing of pickled plums.
- Ingredients: Ume (Japanese apricot), Shark cartilage
- Cooking: Pickle
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Wasabi pickles
- Ingredients: Wasabi, Pickles
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Matcha ice cream
- Ingredients: Hen's egg, Milk
- Cooking: Freeze
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Grilled chicken skewe
Cut chicken skewered and grilled over an open flame. Choose it grilled with salt or sauce.
- Ingredients: Chicken, Nagoya cochin chicken
- Cooking: Skewer roasting
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Salted and grilled locally raised chicken
- Ingredients: Chicken
- Cooking: Bake/Roast
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Yakitori / skewers
- Ingredients: Awaodori
- Cooking: Bake/Roast
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Yakitori / skewers
- Ingredients: Chicken
- Cooking: Bake/Roast
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Assortment of 3 Kinds of Chicken Thigh
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Assortment of 4 Kinds of Chicken Thigh
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Assortment of 5 Kinds of Chicken Thigh
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【極上】白レバー 塩・タレ
- Ingredients: White liver
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Furisode
Seasoned furisode (rare shoulder and breast meat) skwered and roasted over an open flame.
- Cooking: Skewer roasting
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Sot-l'y-laisse
A dish of bite-sized pieces of grilled seasoned Sot-l'y-laisse on a skewer.
- Ingredients: Chicken
- Cooking: Bake/Roast
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Freshly Prepared Domestic Young Chicken Thigh
- Ingredients: Chicken thigh
- Cooking: Bake/Roast
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Chicken skin
Grilled chicken skin.
- Ingredients: Chicken skin
- Cooking: Bake/Roast
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Chicken liver
A dish of bite-sized pieces of grilled, seasoned chicken liver on a skewer.
- Ingredients: Chicken liver
- Cooking: Bake/Roast
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Salted and grilled gizzard
A dish of chicken gizzard flavored with salt and grilled.
- Ingredients: Chicken gizzard
- Cooking: Bake/Roast
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Heart
A dish of grilled chicken heart on a skewer.
- Ingredients: Chicken heart
- Cooking: Bake/Roast
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Hatsumoto (Aorta)
Grilled Aorta, cut from close to the heart.
- Cooking: Bake/Roast
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Grilled Skirt Steak
A dish of grilled skirt steak (an inner cut).
- Cooking: Bake/Roast
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Seseri (chicken neck meat)
A dish of spit-roasted seasoned chicken neck meat on a skewer.
- Ingredients: Chicken
- Cooking: Bake/Roast
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Yagen (chicken cartilage)
A dish of bite-sized pieces of chicken cartilage on a stick.
- Ingredients: Chicken cartilage
- Cooking: Bake/Roast
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Chicken breast
Meat dish made using chicken breast.
- Ingredients: Chicken breast
- Cooking: Bake/Roast
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Bonjiri (chicken tailbone meat)
A dish of bite-sized pieces of chicken coccyx on a stick.
- Ingredients: Chicken tail
- Cooking: Bake/Roast
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Chicken wing tips
A dish of grilled chicken wings.
- Ingredients: Chicken wing
- Cooking: Bake/Roast
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Salted and grilled duck
- Ingredients: Duck meat
- Flavor: Salt
- Cooking: Bake/Roast
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Grilled tomato
- Ingredients: Tomato
- Cooking: Bake/Roast
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Grilled onion
- Ingredients: Onion
- Cooking: Bake/Roast
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Grilled asparagus
- Ingredients: Asparagus
- Cooking: Bake/Roast
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Shiitake Mushrooms
A dish of shiitake mushrooms fried in pan with a little bit of oil.
- Ingredients: Shiitake
- Cooking: Bake/Roast
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Eringi Mushrooms
A dish of eringi mushrooms fried in pan with a little bit of oil.
- Ingredients: King oyster mushroom
- Cooking: Stir-fry
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Mizutaki of Jidori chicken
Locally raised chicken and vegetables put in cold water, boiled and served with ponzu and condiments.
- Ingredients: Chicken, Japanese leek, Tofu
- Flavor: Ponzu
- Cooking: Simmer
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Mizutaki of Jidori chicken
Locally raised chicken and vegetables put in cold water, boiled and served with ponzu and condiments.
- Ingredients: Japanese leek, Tofu, Daisen chicken
- Flavor: Ponzu
- Cooking: Simmer
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Mizutaki of Jidori chicken
Locally raised chicken and vegetables put in cold water, boiled and served with ponzu and condiments.
- Ingredients: Japanese leek, Tofu, Awaodori
- Flavor: Ponzu
- Cooking: Simmer
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Mizutaki
Chicken and vegetables broiled in water and served with ponzu and condiments, served in a pot.
- Ingredients: Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Kyoji chicken
- Flavor: Ponzu
- Cooking: Simmer
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Mizutaki
Chicken and vegetables broiled in water and served with ponzu and condiments, served in a pot.
- Ingredients: Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Nagoya cochin chicken
- Flavor: Ponzu
- Cooking: Simmer
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Zousui (rice soup)
Flavored with soy sauce, miso, and other seasoning, rice simmered with various ingredients.
- Ingredients: Rice
- Cooking: Simmer
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Ramen (only noodles)
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Duck hotpot
Duck cooked with vegetables etc. in a broth, served in a pot.
- Ingredients: Duck meat, Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu
- Flavor: Dashi
- Cooking: Simmer
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Additional Duck for Hot Pot / Nabe
Duck cooked with vegetables etc. in a broth, served in a pot.
- Ingredients: Duck meat
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Additional White Leek
- Ingredients: Scallion/Green onion/Leek
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Additional Togakushi Soba for Finishing the Meal
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*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)