SOBA Flavor
This is Rakujyo’s original and advanced system that allows you to make your own noodles and dine on them with the flavor of your choice.
Please choose to your heart’s content.
Wagyu Sukiyaki
It is made with bonito stock and dark soy sauce, with mirin, a secret ingredient, and the high-quality fat of domestic beef, giving it an exquisite sweetness. Foreigners will definitely drink it down to the last drop. It is made with 100% domestic black beef.
Chicken Soy Sauce Yonaki
The juices from domestic brand chicken are used as an accent, and the dish is finished with a sweet, THE Tokyo flavor using bonito stock and dark soy sauce. It is topped with a seasoned egg, which is rare for soba, and has a somewhat ramen-like feel, and we have named it Yonaki Soba.
Tonkotsu
Not too hot, not cold, just gently warm with a creamy, comforting sweetness that’s easy on tired stomachs. A perfect blend of mushroom broth and pork bone, lightened with soy milk, creating a smooth and creamy broth that pairs beautifully with soba noodles.
Shrimp Broth Salt Soba
A light and refreshing salt-based broth packed with rich shrimp flavor — a perfect choice for shrimp lovers. Topped with a large boiled shrimp, this dish is accented with the aroma of Japanese citrus, adding a delightful touch of fragrance to the experience.
Rich Pork Kakuni Soba
A rich and deeply satisfying broth with a hint of sweetness, topped with tender braised Japanese brand pork. The flavor comes from a well-balanced blend of pork, bonito, and chicken broth, creating a deep and savory harmony.
▼for VEGAN▼
The vegan soup requires extra preparation, as it uses tamari soy sauce (which contains no wheat) and a plant-based broth. An additional fee of 500 yen per bowl applies.
Wakame Soy Sauce
The main flavor is the aroma of the seashore. The plant-based broth leaves nothing to be desired. The addition of wakame seaweed broth brings out the richness of the tamari soy sauce, making this a vegan soba dish.
Soy Milk Soup Curry
We developed this from scratch because we didn’t want our customers to eat vegan food with a bland taste. We use vegetable stock and finish it off with curry powder. It is then frozen for a long time and rounded to give it a mellow taste.
Walnut Sauce
A specialty from Chichibu, made with walnut juice. Rich in the high-quality plant-based fats unique to walnuts, it is blended with tamari soy sauce from a traditional miso brewery, lightly balanced with a hint of acidity to create an exquisite sweet sauce.
Zaru-Edo style
A sweet dipping sauce popular among Tokyo locals, carefully balanced with mirin, brown sugar, and dark soy sauce for a rich, mellow flavor.
Enhanced with a robust and flavorful Soda-bushi (dried fish) broth for a satisfying depth.
Zaru-Kyoto style
If you want to fully enjoy the flavor of 100% buckwheat soba, this is highly recommended.
A refined broth combining Hokkaido kelp and premium bonito, paired with light soy sauce, creates an exceptionally clear and delicate soup.