Chuka-Soba Koyoshi Ichigaya

A luxurious special Chinese soba with two slices of tender char siu that are simmered daily, plus a seasoned egg.

A rich and flavorful niboshi (dried sardine) soup made solely with the finest niboshi stock, featuring a deep umami taste and a hint of bonito flavor, with minimal bitterness. Please enjoy it with the soft-boiled egg that blends beautifully with the soup. The rich soy sauce base uses Shimosa soy sauce from Chiba Prefecture, enhanced with a touch of sweetness from the oil, making it our recommendation. The noodles are straight, medium-thin, made from 100% domestic wheat, which absorbs the soup's umami well.

A broth made by adding a large amount of hirako and katakuchi niboshi at once, using only the first extract of niboshi for a broth with minimal bitterness. It features a rich umami from the combination of niboshi and katsuobushi. The soy sauce, which has a deep flavor, is a blend of Shimosa soy sauce made from domestically produced soybeans from Chiba Prefecture and fish sauce from Ishikawa Prefecture made only with sardines and salt, resulting in a classic bowl with a hint of sweetness in the oil. The noodles are made from 100% domestically produced wheat, with a firm, straight, medium-thin texture that absorbs the umami of the broth. Start with this bowl.

A luxurious 'Special Back Fat Chinese Noodles' with two slices of tender char siu and a seasoned egg, cooked daily with back fat Chinese noodles and served with flat, hand-rolled thick noodles.

A rich soup concentrated with umami, made from niboshi (dried sardines) broth, chashu sauce, and flavorful back fat. The hand-rolled flat thick noodles mix well with the crunchy onions and are enhanced by the creamy soft-boiled egg, adding sweetness. The texture of the curly noodles pairs perfectly with the soup, making it an addictive bowl. Our recommendation!

A rich soup concentrated with the umami of niboshi (dried sardines) and char siu sauce, enhanced by refreshing and flavorful backfat. Crispy onions mix well with the soup. The noodles are thick, flat, and hand-kneaded, giving a chewy texture. The backfat niboshi soup clings well to the noodles, creating a surprisingly refreshing and addictive bowl of flavor.

Compared to traditional varieties, the Kochi Prefecture-produced 'Golden Ginger' contains more effective components of spiciness and aroma, and has less fiber. In winter, it provides a warming bowl that complements the richness of back fat and Chinese soba. In summer, it promotes sweating, removes excess heat, prevents summer fatigue, aids detoxification, reduces swelling, activates immune cells, and has various antibacterial effects. Based on 'Back Fat Chinese Soba', it features golden ginger and chili pepper spices, with thick, flat, hand-rolled noodles similar to those used in back fat Chinese soba.

A punchy bowl based on a niboshi (dried sardine) soup, featuring a rich and spicy red oil, char siu sauce, back fat, and a strong blend of Thai chili peppers. Topped with 'Golden Ginger' to enhance spiciness and aroma, allowing for a flavor change. Recommended for those who enjoy spicy food.

Oil noodles made with niboshi (dried sardine) paste, rich red oil, and soy sauce. Please mix well with plenty of vegetables and chashu (braised pork). You can enjoy a change in flavor by squeezing lemon over the dish halfway through.

Compared to traditional varieties, Kochi Prefecture's 'Golden Ginger' contains more effective components of spiciness and aroma, and has less fiber. In winter, it can be enjoyed in soups, providing a rich and warming experience. In summer, it promotes sweating, helps to eliminate excess heat, prevents summer fatigue, aids in detoxification, reduces swelling, activates immune cells, and has various antibacterial effects. It pairs well with all types of Chinese noodles, allowing for a variety of toppings to enjoy.

A rich raw egg that is blended with earth elements as feed, ensuring safety and security (vaccinated against salmonella), allowing you to enjoy its sweetness and rich yolk. Please enjoy it in a 'sukiyaki style' by mixing it with noodles in the soup. You can adjust the flavor by adding more soup. For the finishing touch, add white rice! A rich 'tamago kake gohan' (egg over rice) is highly recommended.

Handmade wontons with a coarse texture. If you like wonton noodles, we recommend adding this topping to your favorite flavored Chinese noodle soup.

Taiwanese street food with tender braised pork, flavored with dried fish broth, a rich braising sauce, and accented with star anise spices!

Our specialty. A secret sauce that has been popular for many years since our establishment.

A companion for beer. Coarsely ground handmade wonton plate (vinegar soy sauce)

A companion for beer, hand-rolled seasoned egg. Please enjoy it wrapped in seaweed.