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.
Oden On Top
A blend of kelp stock and secret stock, using the so-called Kansai-style white soy sauce, topped with oden. There’s no way it wouldn’t go well with it! We called it oden soba. At the end, a light soup with mustard dissolved in it goes perfectly with it.
Asari-Shijimi Clam
As the name suggests, this soup is a concentrated version of the succinic acid flavor of clams and mussels. The soup is made by diluting the broth made from mussels with white soy sauce from Kyoto, and adding kelp and bonito. It is an exquisite soup topped with steamed clams in sake.
Shrimp Salt Sudachi
This is the soup that allows you to enjoy the aroma of 100% buckwheat soba to the fullest. We were passionate about developing this salt soba because we thought that spicy soup in Tokyo doesn’t have the aroma of soba! It uses a generous amount of shrimp stock, which is the best match for it, and has a refreshing citrus flavor.
Fried vegetables
The famous Kakiage Soba has a slightly sweet flavor from the fat as the kakiage batter crumbles apart.
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.
for VEGAN
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.
Shrimp Salt Kabosu
Warm shrimp salt is good, but the cold version is also incredibly delicious! Even in winter, when you’re in a warm room, you’ll want to eat this refreshing soba.
Cold Soba Soup for Dipping
This is a classic chilled zaru soup. But it’s not just any zaru soup. You can choose from four different dipping sauces, so you’ll have no trouble deciding. The konbu root and walnuts are plant-based.
Choice of dipping sauces