The restaurant offers an extensive menu of homemade juwari soba and a variety of dishes that go well with sake, including tempura. The rare thick-cut type has a fresh, udon-like texture. The rare thick cut type has a fresh udon-like texture. The restaurant purchases high quality buckwheat noodles from different regions each season, and the flavor of the buckwheat noodles can be directly felt in the juwari soba. The broth cooked every morning is a blend of Rishiri kelp, Soda bonito, and other ingredients, giving the soba the perfect depth of flavor. Tenzaru Tempura Assorted Tempura (1,650 yen) is made with thick meaty Densuke Anago (conger eel), shrimp, and two kinds of vegetables deep-fried with our own tempura flour and served with three types of salt.