"Soba-mae" This is the traditional food culture of a soba restaurant where you can enjoy sake and side dishes before eating soba, which has been loved since the Edo period.
Rikuan is a restaurant where you can easily enjoy soba noodles with Shizuoka local sake produced by Shizuoka famous water, Izu specialties, local dishes, and local fish sashimi.

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Local sake from Izu and freshly made soba noodles

Our buckwheat is made from buckwheat from Hokkaido and Yamagata prefectures, and we select good ones according to the season and grind them with a stone mill. The soup is a well-aged bonito flakes, the kelp is Rishiri, the shiitake mushrooms are made from raw wood, and the soy sauce is made from natural brewed soy sauce. It has been finished.

Please enjoy the taste of fragrant soba and Izu

Cold Soba (buckwheat)

<Seiro soba>
Our soba noodles are made using the water from the Kakita River (water source, Mt. Fuji), which is one of the three major clear streams in Japan. Buckwheat flour is from Hokkaido. For tuyu, bonito is Honbushi and kelp is Rausu. Shiitake mushrooms are made from raw wood, and soy sauce is made from natural brewing.

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<Zaru soba>
Nori seaweed that is delicious and complements the soba noodles. It is served separately without being sprinkled on soba.

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<Spicy radish bamboo steamer>
You can feel the sweetness and umami in the spiciness, and since there is little water that comes out when you grate it, you do not have to worry about diluting the soba soup, which is also a perfect condiment for soba.
Kaiware daikon is also attached to the condiment plate, so you can enjoy the crispy and spicy taste.

<Grated plum soba>
It is a soba with a refreshing taste that uses thick Kishu Nanko plums with low salt content.

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<Logan mushroom grated soba>
We use log shiitake mushrooms cultivated by Tokuda Farm in Izusan. At the farm, cultivation is carried out in an artificial hoda field that can take in wind, rain and sunlight in a space covered with black vinyl. It is said that the inoculum is planted in the oak cut from the mountain and it takes time and effort to grow it for one and a half to two years. It is the blessing of the mountains that has absorbed plenty of wood nutrition.

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Warm Soba

<Mushroom Kake Soba>
We use log shiitake mushrooms cultivated by Tokuda Farm in Izusan. At the farm, cultivation is carried out in an artificial hoda field that can take in wind, rain and sunlight in a space covered with black vinyl. It is said that the inoculum is planted in the oak cut from the mountain and it takes time and effort to grow it for one and a half to two years. It is the blessing of the mountains that has absorbed plenty of wood nutrition.

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Discerning tempura

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Soba and Set Bowls

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Local Sake from Shizuoka Prefecture