SUSURU

These noodles are made using wheat flour used in Sanuki udon, and are kneaded firmly with a kneader process used in Sanuki udon, rather than the pin mixer process used in regular fresh Chinese noodles. They have a good smoothness and throat feel, combining firmness and suppleness.

This is a rich chicken white broth soup made by boiling domestically produced chicken bones over high heat for a long time, resulting in a collagen-rich broth.

This is a 'double soup' made with chicken clear soup and clam broth.

A blend of carefully selected three types of soy sauce as a base, with mirin, sake, and other ingredients uniquely combined to create a 'pleasant sweet and savory taste'.

This is a carefully crafted dish made from domestically sourced pork shoulder loin, cooked slowly and at low temperature in a vacuum to ensure a moist and flavorful experience with each bite. Although the chashu may appear red and raw, it has been cooked thoroughly, so please enjoy it with confidence.

Seaweed, boiled egg, chashu, and menma in a rich chicken broth soup simmered for a long time, perfect for those who prefer a thick and hearty flavor.

Seaweed, simmered egg, char siu, menma, double soup of chicken and clam broth, light taste

Rich and addictive spicy noodles with a rich chicken white broth soup base

Add spicy minced meat with chili pepper and garlic to the addictive tantan noodles with a rich chicken white broth soup base.