Soba Restaurant-Operated Yakitori Tavern 'Yakitori to Soba Eiji' to Open in Tsuruyacho, Yokohama on Monday, April 6

Sunrise Co., Ltd. (Headquarters: Kawasaki City, Kanagawa; President and CEO: Atsushi Kikuchi), which operates a dominant chain of restaurants such as 'Uro Uro' and 'Juwari Soba Tempura Soma-an' in Kawasaki, will open the izakaya 'Yakitori to Soba Eiji' on Monday, April 6, 2026, in the 'DELIS Yokohama Building,' a landmark in the Yokohama West Exit area.

Sunrise Co., Ltd., developing community-based restaurant brands from Kawasaki

Since our establishment in 2017, we have been developing community-based restaurant brands mainly in the Kawasaki, Yokohama, and Tokyo areas. Based in Kawasaki, we have operated multiple stores, including robatayaki and Japanese cuisine formats, valuing the creation of establishments loved by the local community. We are currently expanding our business centered on restaurant operations while running multiple stores.

With community-based store creation as our basic philosophy, in addition to the restaurant business, we are engaged in diverse food-related businesses such as consulting and producing, planning and design, PB brand development and sales, and ingredient wholesale. We aim to grow beyond the framework of a restaurant into a 'comprehensive food trading company' that handles everything from planning to product development and distribution in an integrated manner.

A new 'Yakitori x Soba' store, 'Yakitori to Soba Eiji,' is born in 'DELIS Yokohama Building,' the new landmark of Yokohama West Exit

On Monday, April 6, we will open 'Yakitori to Soba Eiji,' a Japanese izakaya featuring yakitori and soba, on the first floor of the 'DELIS Yokohama Building,' a new landmark at Yokohama West Exit designed by world-renowned architect Kengo Kuma. The 'DELIS Yokohama Building' is a restaurant building that creates new excitement in the redeveloping Yokohama West Exit area, a place where many people come and go.

'Yakitori to Soba Eiji' is a new store that inherits the lineage of 'Yakitori to Soba Tomiji,' a soba and yakitori izakaya that has gained support from a wide range of generations in Kawasaki. While keeping its taste and concept, we focused on creating a more refined and calm space suitable for the city of Yokohama.

Our soba is a Nihachi style, made from carefully selected, particularly flavorful buckwheat flour from Japan. We pursued a balance of the rich aroma of buckwheat flour, a supple and pleasant firmness, and a smooth texture. The soba dipping sauce, same as our sister store 'Yakitori to Soba Tomiji,' is a blend of 'kaeshi'—aged for a long time with high-grade mirin, domestic coarse sugar, and several types of soy sauce—and a dashi stock made from mackerel, bonito, and anchovy flakes. The deep flavor further enhances the taste of the soba. We also paid attention to the balance of flavors for both dipping soba and warm soba, creating a dish that can be enjoyed to the last bite without getting tired of it. Furthermore, for our signature 'Kakomi Soba,' in addition to the standard dipping sauce, we offer unique dipping sauces such as 'Porcini tsuyu' and 'Sesame Tantan tsuyu.' We propose a new way to enjoy fragrant soba with various flavors.

Our yakitori is carefully grilled over charcoal, assessing the flavor of each part, resulting in a fragrant outside and a plump inside. The grilling, which brings out the power of the ingredients, enriches the time before enjoying soba. Furthermore, we are challenging the modern reconstruction of Japanese cuisine, based on traditional Japanese techniques such as tempura and Japanese ingredients like duck. A dish where duck meat is treated like Peking duck and wrapped in rice paper is a new expression that fuses Japanese and Chinese elements. We also offer evolved dishes with a playful touch that utilize the ingredients' characteristics, such as rare mentaiko tempura and asparagus tempura finished Bismarck-style with egg and cheese.

For drinks, we have a lineup centered on carefully selected sake and wine from all over Japan. We respond to a wide range of needs with a lineup that includes soba-cha wari (soba tea highball) and soba shochu, designed for compatibility with soba, as well as standard sours and shochu.

The interior has a total of 70 seats, including an open kitchen with a live atmosphere, counter seats surrounding an oden stand, table seats, and tatami rooms. Private rooms are also available. In a space that combines a sense of presence and calmness, it can be used for a wide range of scenes from dates and business dinners to gatherings with friends.

Recommended Menu

* **Soba-ya's Karaage (Fried Chicken)** - 241 yen per piece A large piece of fried chicken marinated in soba dashi. Crispy on the outside, juicy on the inside. * **Peking Duck Style Duck Meat** - 1,649 yen A dish where duck meat is fragrantly grilled and prepared in a Peking duck style. Enjoy it wrapped with a sweet and savory sauce for a satisfying taste. * **Chicken Soboro and Soft-Boiled Egg Potato Salad** - 769 yen Potato salad topped with chicken soboro and a soft-boiled egg. The creamy egg brings everything together for an addictive taste. * **Assorted Dual-Dashi Oden** - 1,099 yen An assortment of oden to be enjoyed with a W-soup of soba dashi and chicken dashi. We offer a lineup that matches the season. * **Special 6-Point Assortment of Horse Sashimi** - 1,319 yen (per person) An assortment where you can enjoy fresh horse sashimi from different parts. Enjoy the different tastes of each part. * **Dashi-maki Tamago Sandwich** - 769 yen A sandwich with a dashi-maki tamago (rolled omelet) that has absorbed plenty of dashi flavor. A fluffy texture and gentle taste spread in your mouth. * **Homemade Tsukune with Parmigiano** - 439 yen A dish of tsukune (chicken meatball) with Parmigiano cheese. The richness of the cheese overlaps with the umami of the meat, creating a deep flavor. * **Assorted Eiji Yaki (5 kinds)** - 1,429 yen An assortment of yakitori fragrantly grilled over charcoal. A dish where you can enjoy the different umami and textures of each part. * **Charcoal-Grilled Nira-tama (Garlic Chives and Egg)** - 769 yen Charcoal-grilled garlic chives topped with an egg yolk. A simple yet flavorful dish. * **Kakomi Soba** - 1,429 yen (for about 2 people) Prepared as Nihachi soba so you can eat it every day. Soba tsuyu 131 yen / Duck tsuyu 439 yen / Pork Belly Chili Oil 439 yen / Porcini 439 yen / Sesame Tantan 439 yen / Curry 439 yen / Tororo 439 yen.