list of articles (e.g. in a magazine)
Seasonal Menu
Spring starts with bitterness. The coolness of hamo (Japanese conger eel) in the summer, the abundance of nature's bounty in the fall, and the fragrance of yuzu in the winter...
We have put a lot of effort into this menu, incorporating a variety of ingredients into dishes that we hope everyone will enjoy. *Seasonal menus are subject to change without notice due to availability and other factors.
Please check the store menu or call for the latest information.
カレー南蛮(温そば、温うどん)
1900円(税込2090円)
辛味を和らげたい時は、「温度たまご」をトッピング
柚子切り
1450円(税込1595円)
なべ焼きうどん
2100円（税込2310円）
Hachioji vegetable and seafood salad
1400円（税込1540円）
太葱の天ぷら
1100円（税込1210円）
自家製あん肝とふぐ皮ポン酢
1300円（税込1430円）
会津産 馬肉のすき焼き
2300円（税込2530円）
Four types of soba noodles that shine with individuality
さらしなの生一本(お休み中)（少なめ・130g）
1,440円（税込1,584円）
Luxurious buckwheat noodles made from only a very small amount of sarashina flour, which is extracted from a single grain at the center of the buckwheat seed.
According to Yusoko Katakura, the master of the Kuruma family,
Sarashina's fresh soba is the ultimate in baptism. There is no other buckwheat noodle that is so white in color and so light and refreshing to eat.
Also, there is no other buckwheat noodle as difficult as this one. You need the best sarashina flour, and the art of buckwheat noodle making is the hardest of all."
food served in the presence of the emperor or a noble(150g)
1,260 yen(1,386 yen including tax)
Fresh buckwheat flour, milled in-house every morning, is used to make buckwheat noodles.
Our goal is to create soba that you will never get tired of even after eating it for a long time and that you will say, "It's delicious,
日々研究と改良を重ねています。（つなぎ1割、そば粉９割）
Dattan-soba(150g)
1,260 yen(1,386 yen including tax)
We are probably the only restaurant in Tokyo that mills its own Dattan buckwheat seeds (grown in Hokkaido) by contract cultivation using a special millstone.
Containing high levels of polyphenol (rutin), it is attracting attention for its effects in lowering blood pressure, regulating intestines, and beautifying the skin.
独特の濃い色あいと、少しの苦みが特徴。（つなぎ２割、そば粉８割）
soba noodles in broth served continuously so that the guest or customer never has an empty bowl(160g)
1,230 yen(1,353 yen including tax)
江戸時代からお馴染みのそば粉8割、つなぎ（小麦粉）2割のそば。のど越し良く、細胞が作り変えられるときに使われるアミノ酸が多い優れもの。
service a la carte
Dashimaki Tamago (Japanese Omelet)
1,200円（税込1,320円）
Homemade Duck Roast
1,500 yen(1,650 yen including tax)
buckwheat mash (buckwheat flour in hot water served with shoyu)
1,100 yen(1,210 yen including tax)
prawn tempura
1,750円（税込1,925円）
Okinawan-style tofu
650 yen(715 yen including tax)
pickles
700円（税込770円）
vegetable tempura
1,480円（税込1,628円）
Cold soba and udon
★ Oseiro
1,260 yen(1,386 yen including tax)
Dattan-soba
1,260 yen(1,386 yen including tax)
soba noodles in broth served continuously so that the guest or customer never has an empty bowl
1,230 yen(1,353 yen including tax)
sauce made from soy sauce, mirin and sugar (used to flavor sukiyaki)
1,880円（税込2,068円）
★ Duck Seiro
1,940円（税込2,134円）
soba noodles eaten on the beach
1,960円（税込2,156円）
(秋冬はお休み期間です)
ten-iro (Japanese traditional three-stringed instrument; precursor to the shamisen)
2,820円（税込3,102円）
udon noodles served in a small wooden box
1,560円（税込1,716円）
Natural mushrooms grated radish
1,880円（税込2,068円）
seconds (in a fight)
800 yen(880 yen including tax)
udon noodles with grated yam
1,880円（税込2,068円）
Kamo Seiro Udon
1,940円（税込2,134円）
udon noodles eaten on the beach
1,960円（税込2,156円）
Udon noodles as a second course
800 yen(880 yen including tax)
Hot soba, udon, etc.
buckwheat noodles in hot broth
1,280円（税込1,408円）
(現在そば寿司はおつけしておりません)
strength of a mountain pass
1,760円（税込1,936円）
Natural Mushrooms
1,900 yen(2,090 yen including tax)
Kamonanban, a specialty
2,380円（税込2,618円）
soba with tempura batter
2,840円（税込3,124円）
soba with grated yam
1,900 yen(2,090 yen including tax)
Sweet & Snack
おしるこ
700円（税込770円）
(春夏はお休み期間です)
Ibuki dumpling
700円（税込770円）
ぜんざい
860円（税込946円）
※時に季節の甘味もございます
Perfect Ebisu Draft Beer
Kirin Ichiban Shibori (medium bottle)
non-alcoholic beer
high-ball
Kurumaya Tokusen Sake(Brand name changes depending on the season)
Homemade Umeshu
Various shochu
Soft drinks are available.
Course Cuisine
From the moment we receive your reservation, we consider the menu, choose the tableware, and prepare the dishes with all our heart and soul,
We are sure that you will enjoy a different taste and time at Kurumaya.
Please feel free to use our restaurant for family anniversaries or for a dinner with important guests.
Up to 2~6 persons. Course content is for reference only. Contents may change depending on availability, season, etc.
Please make reservations at least 3 business days prior to your visit. We cannot accept changes in the number of people or cancellations on the day of your visit.
(Cancellation fee will be charged)
Business Calendar
- Business Hours
- 11:00 ~ 15:00（Lo.14:30）
17:00 ~ 20:30
（Lo.お料理19:30、お飲み物20:00） - regular closing day
- Every Wednesday and the third Thursday of the month
Half holiday every Tuesday(Closes at 3:00 p.m.)
In the case of a national holiday, we will be open for business as usual.
(Closes at 8:30 p.m.)
Events in 2026 February
| SunSunday | MonMonday | Tue.Tuesday | Wed.Wednesday | ThuThursday | Fri.Friday | Sat.Saturday |
|---|---|---|---|---|---|---|
2026年2月1日
|
2026年2月2日
|
2026年2月3日(1 event)
半休日☆ |
2026年2月4日(1 event)
regular closing day |
2026年2月5日
|
2026年2月6日
|
2026年2月7日
|
2026年2月8日
|
2026年2月9日
|
2026年2月10日(1 event)
半休日☆ |
2026年2月11日(1 event)
regular closing day |
2026年2月12日
|
2026年2月13日
|
2026年2月14日
|
2026年2月15日
|
2026年2月16日
|
2026年2月17日(1 event)
半休日☆ |
2026年2月18日(1 event)
regular closing day |
2026年2月19日(1 event)
regular closing day |
2026年2月20日
|
2026年2月21日
|
2026年2月22日
|
2026年2月23日
|
2026年2月24日(1 event)
半休日☆ |
2026年2月25日(1 event)
regular closing day |
2026年2月26日
|
2026年2月27日
|
2026年2月28日
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