Chuka-soba Mondo

The soup is a clear double soup made by simmering a blend of chicken bones, pork bones, and momiji with aromatic vegetables such as celery, onions, carrots, garlic, and ginger for 9 hours. It combines an animal-based soup with clam and honbinosu clam dashi soup. The dish features low-temperature chashu made from fresh pork shoulder loin cooked at 56-59°C, homemade wontons with a special skin filled with meat and shrimp, and a locally sourced egg with a rich-flavored yolk, served half-cooked with seasoned local greens.

A double clear soup with a fish-based soup made from chicken broth, dried sardines, saury flakes, grilled jaw, Itaya scallops, and dried shiitake mushrooms. The aroma of special negi oil with long green onions, onions, and ginger added to chicken oil stimulates the appetite. It is a colorful and cute bowl with a crispy texture of five-color rice crackers that is enjoyable.

The dipping sauce is made by simmering chicken bones, whole chicken, and momiji for a long time to create a rich chicken white broth soup, with the addition of yam and potato starch for thickness. It is rich in flavor with a large amount of dried bonito flakes and fish umami and aroma. The noodles are thick whole wheat noodles, providing a chewy texture and the full taste of wheat. Topped with melt-in-your-mouth seared pork belly chashu, soft thick bamboo shoots, and locally sourced roasted seaweed from Kaneda.