Asahian – Soba restaurant in Numabukuro, Tokyo

HOME > MENU of ASAHIAN

Menu

SAITO-8920.jpgSAITO-8920.jpgMori Soba
¥650
Hand-made soba made from Yamizo soba, a buckwheat flour produced by contracted farmers in Nakagawa-machi, Tochigi Pref. Served chilled with cold tsuyu, a soy-based dipping sauce.

SAITO-8930.jpgSAITO-8930.jpgMori Udon
¥600
Using only select flour and natural sea salt, udon is made using a method called nidan jukusei, which involves two strenuous sessions of kneading and maturing, for a body and flavor that will impress even the fussiest udon lover.

SAITO-8971.jpgSAITO-8971.jpgNameko-Oroshi Soba
¥920
Soba adorned with nameko mushrooms and oroshi (grated daikon radish). Fresh karami ‘hot’ daikon from the Shinshu central mountain region of Japan is used to make our oroshi.

SAITO-8963.jpgSAITO-8963.jpgKamo (duck) Seiro
¥1,050
Cold soba with hot dipping soup. Tender slices of duck, home-raised in Japan, cooked in soup with burdock and grilled leek for extra aroma.

SAITO-8981.jpgSAITO-8981.jpgTororo Seiro
¥860
Asahian’s signature soba, served with tororo, grated Yamato Imo (a variety of yam) from Tako, Chiba Pref, and topped with fragrant seaweed flakes.

SAITO-8912.jpgSAITO-8912.jpgTen Seiro
¥1,500
Soba or udon served with two freshly fried pieces of prawn tempura and four pieces of seasonal vegetable tempura.

SAITO-9012.jpgSAITO-9012.jpgInaka Sansai Soba
¥930
Soba served with sansai, edible wild plants, nameko mushrooms, bamboo shoot, shiitake mushroom and a boiled egg. The subtle smoky aroma of grilled abura-age (fried tofu) and fragrant mitsuba herb compliment this country-style dish.

SAITO-8998.jpgSAITO-8998.jpgCurry Namban
¥860
Noodles served in a curry-flavored soup with thin slices of pork and leek. The Katsuo fish-based stock infused with curry spices smells irresistible.

SAITO-8990.jpgSAITO-8990.jpgKamo Namban
¥1,000
Namban, a soba served in a soup with leek and tender slices of duck. Burdock and wakame seaweed are also added for a richer aroma.
SAITO-9018.jpgSAITO-9018.jpgNabeyaki Udon
¥1,350
Udon cooked and served in a hot iron pot.
Toppings include: prawn tempura, kamaboko fish cake, slices of Japanese omelet, bamboo shoots, shiitake mushroom, a boiled egg and some fu (baked wheat gluten). Adding a square of Mochi (rice cake) is also highly recommended.

SAITO-8985.jpgSAITO-8985.jpgTempura Soba
¥1,150
Soba served with two pieces of freshly fried prawn tempura.



SAITO-8945.jpgSAITO-8945.jpgKama-Age Udon
¥900
Kama-age implies udon freshly boiled without draining and cooling afterwards. The perfect way to enjoy the wholesome texture of udon.

SAITO-8937.jpgSAITO-8937.jpgSoba/Udon Set
¥1,100
A selection of tempura (squid, prawn, whiting, five pieces of seasonal vegetables), rice, a small dish of the day, pickles, and a choice of soba or udon.

SAITO-8958.jpgSAITO-8958.jpgTendon Set
¥1,550
Asahian’s famous tendon, tempura served on a bowl of rice with dash of sweet soy sauce. Comes with a large piece of prawn tempura and four pieces of seasonal vegetable tempura. The set includes: a small dish of the day, pickles, and a choice of soba or udon.

SAITO-8941.jpgSAITO-8941.jpgKatsu-Don Set
¥1,130
Freshly fried katsu (deep-fried pork cutlet) cooked in beaten egg, seasoned with Asahian’s original sauce. Served with a small dish of the day, pickles, and a choice of soba or udon.


03-3386-5855

3-7-11 Numabukuro, Nakano-ku, Tokyo

Business Hours
Lunch: 11.40am – 3pm (Last order: 2:45pm)
Dinner: 5.30pm – 8pm (Last order: 7:45pm)
Closed on Tuesdays.

We cater for all occasions (up to ten people). Booking required. Courses start from ¥3,250 per person. Please contact us for further enquiries.