羅臼庵
Japanese Style Dining

Thank you for visiting RAUSU-AN (羅臼庵)at the foot of the Shiga-kogen.

We make buckwheat soba noodles with heartfelt joy, giving life with the natural cooking ingredients of fresh spring water, wild vegetables and hand picked fruits. All the blessings, bestowed by nature for the culinary arts, have been carefully crafted for your pleasure. Please enjoy the full taste of freshly made all natural soba, a dish invented by peasants to satisfy royalty.

The sauce dip we serve is quite thick and strong, it is quite tasty if you just dip into the soba sauce lightly. Buckwheat contains no gluten and may be eaten by people with gluten allergies. It contains a protein that is being studied for reducing plasma cholesterol as well as a healthy increase in human microcirculation. You can choose from 100% buckwheat soba and buckwheat mixed with flour noodles.

Rausu-an (羅臼庵); the origin of our name

“RAUSU” is an area at the end of the northeast of Hokkaido. Many cooking ingredients we use, especially marine products come from there.
“AN” was once referred to a tiny hut of hermitage, monks and nuns, and today the word is also used as a suffix for pen names of noble houses, writers, tea masters, and culinary owners.

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SOBA DISHES (JYN)

(1) GINJO soba (吟醸そば) ¥1,300

Made from two types of domestic 100% soba flour, with and without bran.

(2) RAUSU-AN soba (羅臼庵そば)　　　¥1,100

Made from domestic soba flour with bran and wheat flour.

(3) NI-HACHI soba (二八そば) ¥850

Made from stone-ground domestic soba flour. The ratio of wheat and soba is 2 to 8, “NI-HACHI” means 2 and 8 in Japanese.