2TAPS Inc. (Headquarters: Setagaya-ku, Tokyo; Representative Director: Ryo Kawachi), which operates the creative Japanese izakaya "Sancha Nomiba Marco" (Sangenjaya), which enjoys overwhelming support in Sangenjaya, will begin offering its "Summer Recommended Menus," including the new signature dish "Coarsely Ground Black Soba" that will lead the restaurant into the future, starting in July 2026. This launch features five new dishes that maximize the appeal of their ingredients. In addition to the black soba, which is perfect for finishing a meal and is meticulously crafted for its aroma, texture, and smooth finish, there are creative stand-up sushi dishes like "Thick-Cut Beef Tongue Steak Sushi" finished with moist low-temperature cooking, and a luxurious tartar made with "Yamari Shirasu," a brand from Wakayama Prefecture. Marco will deliver a variety of original menus that transform everyday moments into special dining experiences. ■ New Signature Dish "Coarsely Ground Black Soba" Pursuing Aroma, Texture, and Aftertaste, and Summer's Curated A La Carte to Stimulate the Senses Starting in July 2026, "Coarsely Ground Black Soba" will be introduced as a new challenge for "Sancha Nomiba Marco." This dish is more than just a "shime" (finisher) at an izakaya; it is a bowl meticulously crafted for its rich aroma, robust texture, retained moisture, and the lingering aftertaste of its smooth finish. In addition to the classic dipping sauce, two unique dipping sauces, "Rich Pork Pepper" and "Thick Sesame," are available, proposing a new way to enjoy soba that stimulates the appetite for summer. Furthermore, luxurious creative menus, showcasing the meticulous craftsmanship that Marco has cultivated, will also be available. Coarsely Ground Black Soba (1,800 yen) A new signature dish that will lead Marco into the future. Enjoy variations in flavor with two types of dipping sauces. Simmered Conger Eel Sushi (1,600 yen) Luxurious sushi made with our plump, homemade simmered conge