A quiet soba house, hand-making noodles each morning from stone-ground flour.
This is a sample page. Ishiusu-an Soba is a fictional place, and its name, prices and hours are all made up for this sample.
How to enjoy it
Ishiusu-an makes only one day’s worth of noodles and closes when they run out, so go early. Taste the first mouthful without dipping sauce to find the buckwheat aroma.
Chilled soba from coarsely stone-ground flour, full of aroma. Choose 80% or 100% buckwheat.
How to enjoy it
100% buckwheat is more aromatic; 80% is smoother. If there are two of you, order one each and compare.
Seiro soba with seasonal vegetable and mushroom tempura, small side dishes and soba-yu (the cooking water) to finish.
How to enjoy it
Pour the soba-yu into your leftover dipping sauce and drink it. The tempura tells the season: wild greens in spring, mushrooms in autumn.
A course of small seasonal dishes and soba-gaki, ending with seiro soba. One group per evening, by reservation.
How to enjoy it
Local sake can be paired with the courses. Tell them about any foods you avoid when you book.
Book by phone at least 3 days ahead.
Book by 3 days before Cancellation 50% two days before, 100% from the day before
Hours
Lunch11:30–14:30（until sold out）
Evening18:00–20:00（Fri and Sat, booking only）
Closed
Tuesdays and Wednesdays
NotesOccasionally closed depending on flour supply
CashAccepted
Credit cardsVISA, Mastercard, JCB
E-moneyTransit IC cards
QR code paymentPayPay
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