Sponsored by Fujiyama 55
Serving dipping noodles with "rich soup of seafood and pork broth" and "home-made super-thick noodles" in the best matching state. The soup is extracted from pork broth, whole chiken broth, potherbs, dried bonito, dried blue mackerel, dried scad, which are slowly cooked for two full days. The smooth and chewy noodles are made by skilled craftworkers every morning, adjusting content of ingredients depending on temperature and humidity of the day.
Also serving various noodles like Nagoya style soupless noodles and Ramen inspired by Jiro style, which have been popularized and highly evaluated.
Frequently introduced by TV and magazines, we are expanding our business from Tokai region to Hokuriku/Koshin-etsu region, and further to overseas including Thailand, Hong Kong, Taiwan, and U.S.A.
|Address||3-11-16 Osu, Naka-ku, Nagoya-shi, Aichi 460-0011
Dipping noodles with rich soup, everything on it
Our No. 1 recommended menu is standard dipping noodles having rich soup extracted from mixture of pork broth and seafood, and super-thick noodles prepared with great care every morning, served with toppings of extra portions of roasted pork fillet and salty-simmered bamboo shoots as well as seasoned boiled egg and dried laver seaweed.
Combining home-made thick and wide noodles with rich soup of pork broth, whole chiken broth mixed with seafood broth extracted from dried scad, dried blue mackerel, and dried bonito, served with toppings of extra portions of roasted pork fillet, bean sprout, and cabbage. CRLFCRLFCRLFCRLFCRLF
Nagoya style soupless Noodles
Nagoya style soupless as newly added regular menu is served with our original flavor-changing seasoning like mayonnaise, Japanese pepper, and vinegar. You can finish your meal by dipping cooked rice in the leftover soup.
Red Dipping Noodles
Mixture of pungent Korean red peppers and mild ground Japanese red peppers is served for rich soup of seafood and pork broth. CRLFCRLFCRLFCRLF