Shina Soba Tanaka

This summer is expected to be hot again. Therefore, we have prepared a chilled bukkake that is easy to eat even when your appetite decreases. The toppings include jade eggplant soaked in dashi to enhance its flavor and thickly sliced chilled pork belly. The potassium in eggplant is said to help prevent summer fatigue, while the vitamin B1 in pork is known to aid in recovery from fatigue. You can choose from two types of sauces: spicy Chinese sauce and sesame sauce. We hope you enjoy it.

Our most popular dish. We use a unique blend of spring wheat, Yume Star, durum semolina flour, and graham flour to create a high-hydration, long noodle. The noodles have a firm texture and a smooth finish. When you melt the black truffle paste (Tartufata: made with Italian black truffles, porcini mushrooms, and mushrooms sautéed in olive oil) on top of the green onions, it creates a fragrant and rich flavor. Enjoy the miraculous marriage of niboshi and truffles!

Firm, low-hydration, chewy thin noodles. The rich broth clings well to them. Chopped onions and black seaweed add texture and aroma. The chashu includes three types: chicken breast, pork shoulder, and pork belly.

Thick noodles that are smooth and chewy. The regular serving is 210g (before cooking), providing a satisfying meal. Hot serving is also available (served in a boiled style).

Rice topped with grilled sliced char siu, enhanced by a special sauce that stimulates the appetite.

Rice topped with Kujo green onions and onions, with a special fragrant oil and the irresistible aroma of sesame.

We announce the daily special menu X on Instagram every day.

This is a cold ramen made with three types of green beans. The soup is prepared in a potage style using fava beans, topped with edamame and green beans. Green beans are rich in dietary fiber and minerals, and vitamin B2 is said to help burn carbohydrates and fats, aiding in recovery from fatigue. June marks the transition to the hot and humid season of the rainy period, making this ramen a recommended choice during this time when it's easy to feel unwell.

This is a rich soup made by combining broth from sweet shrimp heads and chicken bones with homemade sesame paste. Floating in the center are seasonal sakura shrimp. We also have sweet shrimp as a topping. Enjoy the gentle sweetness from the shrimp and the deep aroma of sesame in this dipping noodle dish.

Bonito is in season during spring and autumn, but spring bonito is called 'Hatsukatsuo' and is characterized by its firm texture and lower fat content. This time, we have prepared a grilled tataki of Hatsukatsuo. The dipping sauce combines our restaurant's proud rich soup with a bonito broth, bringing out a deep and strong umami flavor. This is a dipping noodle dish that evokes the gradually warming spring.

The broth is primarily made from dried flying squid, combined with dried sardines, kelp, and clams, blended with chicken white soup to create a rich yet smooth-tasting soup. The toppings include seasonal firefly squid, dried squid, and spring-like rapeseed flowers. This is a dipping noodle dish that is thoroughly focused on squid.

This is a slightly rich mazeso with homemade roast beef (using Australian short-horned beef's inner thigh). You can change the flavor during the meal with table black pepper or the separately provided garlic mayonnaise. After finishing the noodles, you can conclude with a rice addition. It's a dish that you can enjoy until the very end.

We simmered beef knuckles, tails, sinews, and shanks on low heat for 6 hours without boiling, resulting in a clear broth with no strong flavors. The toppings include salt-boiled tongue and low-temperature cooked inner thigh. This is a bowl dedicated to beef, packed with beef flavors.

Our proud dish features a delicate soup made from niboshi (dried sardines) sourced from Kujukuri, topped generously with beef tendon that has been simmered for 4 hours until tender, and plenty of Kujo green onions from Kyoto. As the cold weather sets in, we have crafted a gentle flavor that warms the heart.

A rich niboshi soba, the long-awaited spicy menu has arrived for niboshi dipping noodles. The soup, which has a rich umami flavor from niboshi and animal-based ingredients, is enhanced with Korean chili powder and special spicy oil, resulting in a refreshing spiciness. *For an additional 50 yen, you can change all rich options to spicy.

Pork back fat is a familiar ingredient in ramen, commonly used in local ramen dishes across Japan (such as Kyoto's back fat soy sauce ramen, Tokyo's back fat chashu style, Niigata's Tsubame Sanjo style, etc.). Our shop has been operating in Tokyo for 10 years as a specialty store for niboshi ramen. We proudly present a bowl that perfectly matches back fat and niboshi. Please enjoy!

Our most popular dish, the light niboshi soup used in our Niboshi Truffle Soba. We have received numerous requests to create a dipping noodle dish using this soup, so we have developed this product in response to those requests. This year, we have received fragrant sudachi from Kamiyama Town, Tokushima Prefecture. Please squeeze this sudachi over your noodles in the latter half of your meal.

Gazpacho is a cold soup from Spain known as a 'drinking salad.' It is packed with the flavors of vegetables, primarily tomatoes, along with cucumbers, bell peppers, and early red onions. The prosciutto is made from the Spanish brand pork, Altissimo Ribas. This nutrient-rich soup, born in the passionate country of Spain where the sun shines brightly, is a must-try.

Caponata is a traditional dish from Sicily, Italy, made with sweet and sour cooked eggplant. This time, we added tomatoes, zucchini, bell peppers, and celery to give it a summery touch. The sweetness of the summer vegetables and the acidity of the wine vinegar make it refreshing and easy to eat even during the hot summer months when appetite tends to decrease. (The photo shows a medium serving.)

Bouillabaisse is a representative seafood dish from France, considered one of the world's three great soups. This time, we combined the bones of kinmedai (golden eye snapper) with the rare Kumamoto Prefecture San Marzano Pottzano variety of tomato. It is a dipping noodle dish packed with the umami of seafood such as squid, red shrimp, and mussels. Finally, please dip the baguette and enjoy.

We generously topped it with white pork offal that has no unpleasant odor, sourced from domestic pigs. White offal is a highly nutritious ingredient rich in vitamins D, E, and folic acid. This mixed noodle dish is packed with flavor from the spicy miso, garlic chives, and fried garlic. Adding a soft-boiled egg halfway through enhances the creaminess. Please enjoy it until the end by adding rice to the leftover sauce.

This is a mixed noodle dish with a Japanese flavor, made with broth from boiled red shrimp heads, fragrant fresh seaweed that fills the nose, and rice malt miso. The red shrimp can be eaten raw as sashimi, but when mixed with the noodles and cooked to a medium-rare, its sweetness and umami are enhanced, making it even more delicious. Adding homemade chili oil gives it a punchy flavor. Finally, please fill your stomach and heart with some extra rice.

From March to June, the sea bream turns a pale pink color reminiscent of cherry blossoms, which is why it is called 'Sakura Bream' and is in season. This time, we sourced sea bream from Ehime Prefecture, simmered the head to make a broth, and prepared the fillet to be enjoyed with the skin on. This is a bowl that allows you to fully enjoy the umami of the sea bream. We hope you can feel the arrival of spring.

This is a miso soba made with broth from oysters raised in the rich nature of the Seto Inland Sea. The soup has a deep richness and a refreshing aftertaste. It is topped with homemade oyster tsukudani. Enjoy this bowl full of oysters!

This is a white soup made by blending broth from chicken carcasses and feet, as well as scallop adductor muscles and scallop intestines. This time, we have prepared special flat noodles. Topped with chicken chashu finished with low-temperature cooking and sashimi of scallops. Enjoy the flavor variations with yuzu pepper and black pepper.

Icefish (Komai, meaning 'fish that makes a small sound' in Ainu) is a rare dried icefish sourced from Nemuro, Hokkaido. We have prepared two types of ramen, one with salt and one with miso. With its unique flavor and umami, we invite you to enjoy this opportunity.

King Ramen is a dish that has been revived by the Shinshu Noodle Friends Association, based on a popular menu item from a long-established ramen shop that once existed in Nagano City. Its features include a soup seasoned with black pepper and plenty of green onions. While it is originally made with chicken bones, we have finished it with a double soup combined with our shop's pride, niboshi (dried sardines). Additionally, this time we have topped it with enoki and king oyster mushrooms from Nagano Prefecture. Enjoy a bowl that captures the essence of autumn in Shinshu.

This ramen is inspired by a certain shop that was established in Asahikawa City, Hokkaido in 1988 and has received high praise not only domestically but also internationally. Special toppings of Hokkaido-grown pumpkin are added in line with Halloween in October. Please enjoy the flavors of Hokkaido.

A cold dipping noodle dish loved by the people of Hiroshima, featuring a spicy and sour flavor. Locally known as 'reimen', it can be enjoyed year-round, regardless of the season. This time, we specially sourced Kamiyama sudachi from Kamiyama Town in Tokushima Prefecture, the top producer of sudachi in Japan, to create a refreshing menu. The more you eat, the more your appetite grows, and you'll find yourself wanting more after finishing; it's an addictive dipping noodle dish!

We have prepared cold Okinawa soba that can be easily enjoyed even during this hot season when appetite tends to decrease. The light broth, infused with bonito dashi, seeps into the body. Don't forget to try it with a bowl of Rafute as well!

An arrangement of Hainanese Chicken Rice (Singapore Chicken Rice) into dipping noodles. The soup, rich in chicken flavor, is finished with a light saltiness to make it easy to eat even on hot days. We provide three types of sauces (soy sauce, ginger, chili) to enjoy the chicken meat deliciously.

A representative Thai dish, we have adapted Gapao Rice into a mixed noodle dish. We use chili paste and fish sauce imported from Thailand. While bringing it closer to the authentic taste, we have kept the spiciness mild for easier eating. Basil, which is expected to have relaxing effects and boost immunity, is included. As we welcome the summer season, we hope you enjoy it.

Using our proud delicate soup that brings out the natural sweetness of niboshi. Topped with squid, whitebait, and grated yam. A collaboration of the bounty of the sea and the mountains. Free medium serving, with extra rice included.

A harmony of rich niboshi (dried sardine) soup and burnt garlic oil. Topped with sliced nori, wood ear mushrooms, and Taiwanese minced meat. The bold flavor increases your appetite as you continue to eat. Free medium size, with extra rice included.

Luxuriously topped with ingredients high in purine (cod milt, oysters, shrimp, squid, dried sardine powder, dried shiitake mushrooms). The noodles are mixed with a double broth of dried sardines and bonito. Unfortunately, those with gout cannot eat this, but for those without gout, everything is delicious. Please give it a try!

The fish that heralds spring, Spanish mackerel, is marinated in miso and cooked sous-vide to a fluffy finish. This mixed noodle dish evokes spring with the addition of spring vegetables (spring cabbage, rapeseed flowers, bamboo shoots, asparagus).

Our restaurant's proud specialty, an exquisite soup made by dissolving our special spicy miso in a broth of dried sardines. Topped with seafood ingredients such as oysters, cod, and squid legs. You can enjoy the remaining soup by adding rice for a delicious finish.

A deep broth made with dashi from salmon scraps, combined with miso sourced from Hokkaido. The noodles are specially prepared medium-thick curly noodles. Topped with a variety of seafood such as salmon, salmon roe, sweet shrimp, baby scallops, and sardine fish balls, this luxurious ramen is perfect for welcoming the New Year.

A gentle bowl that warms both the heart and body, featuring our proud soup made with niboshi from Kujukuri, combined with plump beef offal and fragrant chives.

We combined grated walnuts and soy milk to create a rich and creamy soup. When you mix in the spicy minced meat, it adds a deep and flavorful richness.

A pumpkin curry soup made with 10 types of spices. Served with tender and juicy tandoori chicken (approximately 250g) that has been cooked at low temperature. This is a hearty dipping noodle dish. You can soak a baguette in the remaining soup to enjoy every last bite.

The soup contains shredded snow crab and red snow crab, with additional toppings of shredded snow crab and claw meat. Luxuriously using snow crab. The Kamiyama sudachi, sourced from Kamiyama Town in Tokushima Prefecture, known for the best sudachi in Japan, adds a rich aroma and refreshing acidity. Deep spiciness from the special black pepper chili oil. The perfect cold noodles for hot days.

A white soup made by simmering tuna scraps over high heat for 5 hours. No animal products used. Specially prepared flat thick noodles for this dipping noodle dish (approximately 160g before cooking). Instead of chashu, we topped it with slices of yellowfin tuna and albacore tuna sashimi, and instead of menma, we used crunchy mountain jellyfish. This is a cold dipping noodle dish that is all about tuna. For customers who order this menu item, we offer negitoro rice for 200 yen (normally 300 yen).

We have prepared dipping noodles with chilled soup, a local dish from Miyazaki. It combines the common barley miso from Kyushu with niboshi (dried sardines) from Kujukuri, and is garnished with cucumber, tofu, and white sesame. The chilled soup is rich in umami and depth yet refreshing. The noodles are specially made and soaked in cold kombu water. You can also enjoy a change in flavor with the separately provided myoga (Japanese ginger) and perilla leaves. This dipping noodle dish is perfect for overcoming the hot summer.

Our most popular dish. We use a unique blend of spring wheat, Yume Star, durum semolina flour, and graham flour to create a high-hydration, long noodle. The noodles have a firm texture and a smooth finish. When you melt the black truffle paste (Tartufata: made from Italian black truffles, porcini mushrooms, and mushrooms sautéed in olive oil) on top of the green onions, it creates a fragrant and rich flavor. Enjoy the miraculous marriage of niboshi and truffles!

Firm, thin noodles with low water content that have a nice bite. The rich broth clings well to the noodles. Chopped onions and black seaweed add texture and aroma. The chashu includes three types: chicken breast, pork shoulder, and pork belly.

Smooth and chewy thick noodles. The regular serving is 210g (before cooking), providing a satisfying meal. Hot serving is also available (served in a hot pot style).

Rice topped with grilled sliced char siu, enhanced by a special sauce that stimulates the appetite.

Rice topped with Kujo green onions and onions, with a special fragrant oil and the irresistible aroma of sesame.

We announce the daily changing menu X on Instagram every day.

This summer is expected to be hot again. Therefore, we have prepared a chilled bukkake that is easy to eat even when your appetite decreases. The toppings include jade eggplant soaked in broth to enhance its flavor and thickly sliced chilled pork belly. The potassium in eggplant is said to help prevent summer fatigue, while the vitamin B1 in pork is known to aid in recovery from fatigue. You can choose from two types of sauces: spicy Chinese sauce and sesame sauce. We hope you enjoy it.

This is a cold ramen made with three types of green beans. The soup is prepared in a potage style using fava beans, topped with edamame and green beans. Green beans are rich in dietary fiber and minerals, and vitamin B2 is said to help burn carbohydrates and fats, aiding in recovery from fatigue. June marks the transition to the hot and humid season of the rainy period, making this ramen a recommended choice during this time when it's easy to feel unwell.

This is a rich soup made by combining broth from sweet shrimp heads and chicken bones with homemade sesame paste. Floating in the center are seasonal sakura shrimp. We also have sweet shrimp as a topping. Enjoy the gentle sweetness from the shrimp and the deep aroma of sesame in this dipping noodle dish.

Bonito is in season during spring and autumn, but spring bonito is called 'Hatsukatsuo' and is characterized by its firm texture and lower fat content. This time, we have prepared grilled 'Hatsukatsuo' tataki. The dipping sauce combines our restaurant's signature rich soup with a bonito broth, bringing out a deep and strong umami flavor. This is a dipping noodle dish that evokes the gradually warming spring.

The broth is primarily made from dried flying squid, combined with dried sardines, kelp, and clams, blended with chicken white soup to create a rich yet smooth-tasting soup. The toppings include seasonal firefly squid and dried squid, along with rapeseed flowers to give a spring touch. This is a dipping noodle dish that is thoroughly focused on squid.

This is a slightly rich mazeso made with homemade roast beef (using Australian short-horned beef's inner thigh). You can change the flavor during the meal with the black pepper on the table or the separately provided garlic mayonnaise. After finishing the noodles, you can conclude with some rice. It's a dish that you can enjoy until the very end.

We simmered beef knuckles, tails, sinews, and shins on low heat for 6 hours without boiling, resulting in a clear broth with no strong flavors. The toppings include salt-boiled tongue and low-temperature cooked inner thigh. This is a bowl dedicated to beef, packed with beef flavors.

Our proud dish features a delicate soup made from niboshi (dried sardines) sourced from Kujukuri, topped generously with beef tendon that has been simmered for 4 hours until tender and Kyoto's Kujo green onions. As the cold weather sets in, we have crafted a comforting and warm flavor.

A rich niboshi soba, the long-awaited spicy menu has arrived for the niboshi dipping noodles. The soup, which has a rich umami flavor from niboshi and animal-based ingredients, is enhanced with Korean chili powder and special chili oil, resulting in a refreshing spiciness. *For an additional 50 yen, you can change all rich options to spicy.

Pork back fat is a familiar ingredient in ramen and is often used in local ramen dishes across Japan (such as Kyoto's back fat soy sauce ramen, Tokyo's back fat chashu style, Niigata's Tsubame Sanjo style, etc.). Our shop has been operating as a niboshi ramen specialty store in Tokyo for 10 years. We proudly present a bowl that perfectly matches back fat and niboshi. Please enjoy!

Our most popular dish, the light broth dried sardine soup used in our Dried Sardine Truffle Soba. We have received numerous requests to create a dipping noodle dish using this soup, so we have developed this product in response to those requests. This year, we have received fragrant sudachi from Kamiyama Town, Tokushima Prefecture. Please squeeze this sudachi over the noodles before enjoying them.

Gazpacho is a cold soup from Spain known as a 'drinking salad.' It is packed with the flavors of vegetables, primarily tomatoes, along with cucumbers, bell peppers, and early red onions. The prosciutto is made from the Spanish brand pork, Altissimo Ribasam. This nutrient-rich soup, born in the passionate country of Spain where the sun shines brightly, is a must-try.

Caponata is a traditional dish from Sicily, Italy, made with sweet and sour cooked eggplant. This time, we added tomatoes, zucchini, bell peppers, and celery to give it a summery touch. The sweetness of the summer vegetables and the acidity of the wine vinegar make it refreshing and easy to eat even during the hot summer months when appetite tends to decrease. (The photo shows a medium serving.)

Bouillabaisse is a representative seafood dish from France, considered one of the world's three great soups. This time, we combined the bones of kinmedai (golden eye snapper) with the rare Kumamoto Prefecture San Marzano Pottzano variety of tomato. This tsukemen is packed with the umami of seafood such as squid, red shrimp, and mussels. Finally, please dip the baguette and enjoy.

We topped it generously with domestic pork offal that has no unpleasant odor. The white offal is a highly nutritious ingredient rich in vitamins D, E, and folic acid. This mixed noodle dish is packed with flavor from the spicy miso, chives, and fried garlic. Adding a soft-boiled egg halfway through will give it a creamy taste. Please add rice to the remaining sauce and enjoy it until the very end.

This is a mixed noodle dish with a Japanese flavor, made with broth from boiled red shrimp heads, fragrant fresh seaweed that fills the nose, and rice malt miso. The red shrimp can be eaten raw as sashimi, but when mixed with the noodles and cooked to a medium-rare, its sweetness and umami are enhanced, making it even more delicious. Adding homemade chili oil gives it a punchy flavor. Finally, please fill your stomach and heart with some extra rice.

From March to June, the sea bream turns a pale pink color reminiscent of cherry blossoms, which is why it is called 'Sakura Tai' and is in season. This time, we sourced sea bream from Ehime Prefecture, simmered the head to make a broth, and prepared the fillet to be enjoyed with the skin on. This dish allows you to fully savor the umami of the sea bream. We hope you can feel the arrival of spring.

This is a miso soba made with broth from oysters raised in the rich nature of the Seto Inland Sea. The soup has a deep richness and a refreshing aftertaste. It is topped with homemade oyster tsukudani. Enjoy this bowl full of oysters!

This is a white soup made by blending broth from chicken carcasses and feet, as well as scallop adductor muscles and siphons. This time, we have prepared special flat noodles. Topped with chicken chashu, which has been gently cooked at low temperature, and sashimi of scallops. Enjoy the flavor variations with yuzu pepper and black pepper.

Icefish (komai, meaning 'fish that makes a small sound' in Ainu) is a rare dried icefish sourced from Nemuro, Hokkaido. We have prepared two types of ramen, one with salt and one with miso. With its unique flavor and umami, we invite you to enjoy this opportunity.

The King Ramen is a revival of a popular menu item from a long-established ramen shop that once existed in Nagano City, brought back by the Shinshu Noodle Friends Association. Its features include a soup seasoned with black pepper and plenty of green onions. While it originally uses chicken bones, we have finished it with a double soup combined with our shop's pride, niboshi (dried sardines). Additionally, this time we have topped it with enoki and king oyster mushrooms from Nagano Prefecture. Enjoy a bowl that captures the essence of autumn in Shinshu.

This ramen is inspired by a certain shop that was established in Asahikawa City, Hokkaido in 1988, and has received high praise not only domestically but also internationally. Special toppings of Hokkaido-grown pumpkin are added to celebrate Halloween in October. Please enjoy the flavors of Hokkaido.

A cold dipping noodle dish loved by the people of Hiroshima, characterized by its spiciness and sourness. Locally, it is referred to as 'reimen' and can be enjoyed year-round, regardless of the season. This time, we specially sourced 'Kamyama sudachi' from Kamiyama Town in Tokushima Prefecture, known for producing the best sudachi in Japan, to create a refreshing menu item. The more you eat, the more your appetite grows, and you'll find yourself wanting more even after finishing; it's an addictive dipping noodle dish!

We have prepared cold Okinawa soba that can be easily enjoyed even during this hot season when appetite tends to decrease. The light broth infused with bonito dashi seeps into the body. Don't forget to try it with a bowl of Rafute as well!!

A dipping noodle dish inspired by Hainan Chicken Rice (Singapore Chicken Rice). The soup, rich in chicken flavor, is made light and refreshing with a salty taste, making it easy to enjoy even on hot days. We provide three types of sauces (soy sauce, ginger, chili) to enhance the deliciousness of the chicken.

A representative Thai dish, we have adapted the popular Gapao Rice into a mixed noodle dish. We use chili paste and fish sauce imported from Thailand. While bringing it closer to the authentic taste, we have kept the spiciness mild for easier eating. Basil, known for its relaxing effects and immune-boosting properties, is included. As we welcome the summer season, we invite you to enjoy this dish.

Using our proud delicate soup that brings out the natural sweetness of niboshi. Topped with squid, whitebait, and grated yam. A collaboration of the blessings of the sea and the mountains. Free medium serving, with extra rice included.

A harmony of rich niboshi (dried sardine) soup and burnt garlic oil. Topped with sliced seaweed, wood ear mushrooms, and Taiwanese minced meat. The bold flavor increases your appetite as you continue to eat. Free medium size, with extra rice included.

Luxuriously topped with ingredients high in purine content (cod milt, oysters, shrimp, squid, dried sardine powder, dried shiitake mushrooms). The noodles are mixed with a double broth of dried sardines and bonito. Unfortunately, those with gout cannot eat this, but for those without gout, everything is delicious. Please give it a try!

The fish that heralds spring, saury, is marinated in miso and cooked sous-vide to a fluffy finish. This mixed noodle dish evokes spring with the addition of spring vegetables (spring cabbage, rapeseed blossoms, bamboo shoots, asparagus).

Our restaurant's proud specialty, an exquisite soup made by dissolving special spicy miso in our signature niboshi broth. Topped with seafood ingredients such as oysters, cod, and squid legs. You can add rice to the remaining soup and enjoy it deliciously until the end.

A deep broth made with dashi from salmon scraps combined with miso sourced from Hokkaido. The noodles are specially prepared medium-thick curly noodles. Topped with a variety of seafood such as salmon, salmon roe, sweet shrimp, baby scallops, and sardine fish balls, this luxurious ramen is perfect for welcoming the New Year.

A gentle bowl that warms both the heart and body, featuring our proud soup made with niboshi from Kujukuri, combined with plump beef offal and fragrant chives.

We combined grated walnuts and soy milk to create a rich and creamy soup. When you mix in the mildly spicy minced meat, it adds a depth of flavor.

A pumpkin curry soup made with 10 different spices. Served with tender and juicy tandoori chicken (approximately 250g) that has been cooked at low temperature. This is a hearty dipping noodle dish. You can soak a baguette in the remaining soup to enjoy every last bite.

The soup contains shredded snow crab and red snow crab, with additional toppings of shredded snow crab and claw meat. Luxuriously using snow crab. The Kamiyama sudachi, sourced from Kamiyama Town in Tokushima Prefecture, known for the best sudachi in Japan, adds a rich aroma and refreshing acidity. Deep spiciness from the special black pepper chili oil. The perfect cold noodles for hot days.

A white soup made by simmering tuna scraps over high heat for 5 hours. No animal products used. Specially prepared flat thick noodles for dipping (approximately 160g before cooking). Instead of chashu, we topped it with slices of yellowfin tuna and albacore tuna sashimi, and instead of menma, we added crunchy mountain jellyfish. This is a cold dipping noodle dish that is all about tuna. For customers who order this menu item, we offer negitoro rice for 200 yen (normally 300 yen).

Salty soy milk (Shentoujan) is a classic Taiwanese soup made by adding vinegar to soy milk. It is often enjoyed by dipping fried bread into it, but this time we have arranged it as dipping noodles. Topped with cilantro, pickled mustard greens, shimeji mushrooms, and dried shrimp, we added just a touch of chili oil to the soup for an accent. Being soy milk-based, it has a very healthy flavor. Please give it a try.

Our most popular dish. We use a unique blend of spring wheat, Yume Star, durum semolina flour, and graham flour to create a high-hydration, long noodle. The noodles have a firm texture and a smooth finish. When you dissolve the black truffle paste (Tartufata: made from Italian black truffles, porcini mushrooms, and mushrooms sautéed in olive oil) on top of the green onions, it creates a fragrant and rich flavor. Enjoy the miraculous marriage of niboshi and truffles!

Firm, thin noodles with low water content that have a nice bite. The rich broth clings well to the noodles. Chopped onions and black seaweed add texture and aroma. The chashu includes three types: chicken breast, pork shoulder, and pork belly.

Smooth and chewy thick noodles. The regular serving is 210g (before cooking), providing a satisfying meal. Hot serving is also available (served in a boiled style).

Rice topped with grilled sliced char siu, enhanced by a special sauce that stimulates the appetite.

Rice topped with Kujo green onions and onions, with a special fragrant oil and the aroma of sesame that is irresistible.

We announce the daily changing menu X on Instagram every day.

We have prepared a cold version of the popular Taiwanese noodle soup. The noodles are thin and soft, featuring a thick broth enriched with bonito dashi. Toppings vary by restaurant and household, but this time we have added tender pork offal that has been simmered for three hours, cilantro, and fried onions. Changing the flavor with grated garlic or black vinegar is also effective. Even as the lingering summer heat continues, this bowl can be enjoyed easily, even when your appetite wanes.

We have prepared dipping noodles with Miyazaki's local dish, cold soup. It combines the common barley miso from Kyushu with dried sardines from Kujukuri, and is garnished with cucumber, tofu, and white sesame. The cold soup is finished with a refreshing yet rich umami flavor. The noodles are specially made and soaked in cold kombu water. You can also enjoy a change in flavor with the separately provided myoga and perilla leaves. This dipping noodle dish is perfect for overcoming the hot summer.

This summer is expected to be hot again. Therefore, we have prepared a chilled bukkake that is easy to eat even when your appetite decreases. The toppings include jade eggplant soaked in dashi to enhance its flavor and thickly sliced chilled pork belly. The potassium in eggplant is said to help prevent summer fatigue, while the vitamin B1 in pork is known to aid in recovery from fatigue. You can choose from two types of sauces: spicy Chinese sauce and sesame sauce. We hope you enjoy it.

This is a cold ramen made with three types of green beans. The soup is prepared in a potage style using fava beans, topped with edamame and green beans. Green beans are rich in dietary fiber and minerals, and vitamin B2 is said to help burn carbohydrates and fats, aiding in recovery from fatigue. June marks the transition to a hotter and more humid season due to the rainy season, making this ramen a recommended choice during this time when it's easy to feel unwell.

This is a rich soup made by combining broth from sweet shrimp heads and chicken bones with homemade sesame paste. Floating in the center are seasonal sakura shrimp. We also have sweet shrimp as a topping. Enjoy this dipping noodle dish with the gentle sweetness from the shrimp and the deep aroma of sesame.

Bonito is in season during spring and autumn, but spring bonito is called 'Hatsukatsuo' and is characterized by its firm texture and lower fat content. This time, we have prepared grilled 'Hatsukatsuo' tataki. The dipping sauce combines our restaurant's signature rich soup with a bonito broth, bringing out a deep and strong umami flavor. This is a dipping noodle dish that evokes the gradually warming spring.

The broth is primarily made from dried squid, combined with dried sardines, kelp, and clams, blended with chicken white soup to create a rich yet smooth-tasting soup. The toppings include seasonal firefly squid and dried squid, along with rapeseed flowers to give a spring touch. This is a dipping noodle dish that is thoroughly focused on squid.

This is a slightly luxurious mixed noodle dish featuring homemade roast beef (using Australian short-horned beef from the inner thigh). You can change the flavor during the meal with table black pepper or the separately provided garlic mayonnaise. After finishing the noodles, you can conclude with a rice addition. It's a dish that you can enjoy until the very end.

We simmered beef knuckles, tails, sinews, and shins on low heat for 6 hours without boiling, resulting in a clear broth with no strong flavors. The toppings include salt-boiled tongue and low-temperature cooked inner thigh. This is a bowl dedicated to beef, packed with beef flavors.

Our proud dish features a delicate soup made from niboshi (dried sardines) sourced from Kujukuri, topped generously with beef tendon that has been simmered for 4 hours until tender, and plenty of Kujo green onions from Kyoto. As the cold weather sets in, we have crafted a gentle flavor that warms the heart.

A rich niboshi soba, the long-awaited spicy menu has arrived for niboshi dipping noodles. The soup, which has a rich umami flavor from niboshi and animal-based ingredients, is enhanced with Korean chili powder and special chili oil, resulting in a refreshing spiciness. *All rich options can be changed to spicy for an additional 50 yen.

Pork back fat is a familiar ingredient in ramen and is often used in local ramen dishes across Japan (such as Kyoto's back fat soy sauce ramen, Tokyo's back fat chashu style, Niigata's Tsubame Sanjo style, etc.). Our shop has been operating as a niboshi ramen specialty store in Tokyo for 10 years. We proudly present a bowl that perfectly matches back fat and niboshi. Please enjoy!

Our most popular dish, the light broth dried sardine soup used in our dried sardine truffle soba. We have received numerous requests to create a dipping noodle dish using this soup, so we have developed this product in response to those requests. This year, we have received fragrant sudachi from Kamiyama Town, Tokushima Prefecture. Please squeeze this sudachi over the noodles before enjoying them.

Gazpacho is a cold soup from Spain known as a 'drinking salad.' It is packed with the flavors of vegetables, primarily tomatoes, along with cucumbers, bell peppers, and early red onions. The prosciutto is made from the Spanish brand pork, Altissimo Ribas. This nutrient-rich soup, born in the passionate country of Spain where the sun shines brightly, is a must-try.

Caponata is a traditional dish from Sicily, Italy, made with sweet and sour cooked eggplant. This time, we added tomatoes, zucchini, bell peppers, and celery to give it a summery touch. The sweetness of the summer vegetables and the acidity of the wine vinegar make it refreshing and easy to eat even during the hot summer months when appetite tends to decrease. (The photo shows a medium serving.)

Bouillabaisse is a representative seafood dish from France, considered one of the world's three great soups. This time, we combined the bones of red snapper with the rare Kumamoto Prefecture San Marzano Potzano tomatoes. This dipping noodle dish is packed with the umami of seafood such as squid, red shrimp, and mussels. Finally, please dip the baguette and enjoy.

We topped it generously with white pork offal that has no unpleasant odor, sourced from domestic pigs. White offal is a highly nutritious ingredient rich in vitamins D, E, and folic acid. This mixed noodle dish is packed with flavor from spicy miso, garlic chives, and fried garlic. Adding a soft-boiled egg halfway through enhances the creaminess. Please add rice to the leftover sauce to enjoy it until the very last bite.

This is a mixed noodle dish with a Japanese flavor, made with broth from boiled red shrimp heads, fragrant fresh seaweed that fills the nose, and rice malt miso. The red shrimp can be eaten raw as sashimi, but when mixed with the noodles and cooked to a medium-rare, its sweetness and umami are enhanced, making it even more delicious. Adding homemade chili oil gives it a punchy flavor. Finally, please fill your stomach and heart with some extra rice.

From March to June, the true sea bream turns a pale pink color reminiscent of cherry blossoms, earning it the name 'Cherry Sea Bream' as it reaches its peak season. This time, we sourced true sea bream from Ehime Prefecture, using the head to make a rich broth and preparing the fillet to be enjoyed with the skin on. This dish allows you to fully savor the umami of the sea bream. We hope you can feel the arrival of spring through this dish.

This is a miso soba made with broth from oysters raised in the rich nature of the Seto Inland Sea. The soup has a deep richness and a refreshing aftertaste. It is topped with homemade oyster tsukudani. Enjoy this bowl full of oysters!

This is a white soup made by blending broth from chicken carcasses and feet, as well as scallop adductor muscles and siphons. This time, we have prepared special flat noodles. Topped with chicken chashu finished with low-temperature cooking and sashimi of scallops. Enjoy the flavor variations with yuzu pepper and black pepper.

Icefish (Komai, meaning 'fish that makes a small sound' in Ainu) is a rare dried icefish sourced from Nemuro, Hokkaido. We have prepared two types of ramen, one with salt and one with miso. With its unique flavor and umami, we invite you to enjoy this opportunity.

The King Ramen is a revival of a popular menu item from a long-established ramen shop that once existed in Nagano City, brought back by the Shinshu Noodle Friends Association. Its features include a soup seasoned with black pepper and plenty of green onions. While it originally uses chicken bones, we have finished it with a double soup combined with our proud niboshi (dried sardines). Additionally, this time we have topped it with enoki and king oyster mushrooms from Nagano Prefecture. Enjoy a bowl that captures the essence of autumn in Shinshu.

This ramen is inspired by a certain shop that was established in Asahikawa City, Hokkaido in 1988, and has received high praise not only domestically but also internationally. Special toppings of Hokkaido-grown pumpkin are added to celebrate Halloween in October. Please enjoy the flavors of Hokkaido.

A cold dipping noodle dish loved by the people of Hiroshima, characterized by its spiciness and sourness. Locally, it is referred to as 'reimen' and can be enjoyed year-round, regardless of the season. This time, we specially sourced Kamiyama sudachi from Kamiyama Town in Tokushima Prefecture, known for producing the best sudachi in Japan, to create a refreshing menu item. The more you eat, the more your appetite grows, and you'll find yourself wanting more even after finishing; it's an addictive dipping noodle dish!

We have prepared cold Okinawa soba that can be easily enjoyed even during this hot season when appetite tends to decrease. The light broth infused with bonito dashi seeps into the body. Don't forget to try it with a bowl of Rafute as well!

A variation of Hainanese chicken rice (Singapore Chicken Rice) served as dipping noodles. The soup, rich in chicken flavor, is lightly seasoned with salt to make it easy to enjoy even on hot days. We provide three types of sauces (soy sauce, ginger, chili) to enhance the deliciousness of the chicken.

A representative Thai dish, we have adapted the popular Gapao Rice into a mixed noodle dish. We use chili paste and fish sauce imported from Thailand. While bringing it closer to the authentic taste, we have kept the spiciness mild for easier eating. Basil, known for its relaxing effects and potential to boost immunity, is included. As we welcome the summer season, we hope you enjoy this dish.

Using our proud delicate soup that brings out the natural sweetness of niboshi. Topped with squid, whitebait, and grated yam. A collaboration of the blessings of the sea and the mountains. Free medium serving, with extra rice included.

A harmony of rich niboshi broth and burnt garlic oil. Topped with sliced seaweed, wood ear mushrooms, and Taiwanese minced meat. The bold flavor increases your appetite as you continue to eat. Free medium size, with extra rice included.

Luxuriously topped with ingredients high in purine content (cod milt, oysters, shrimp, squid, dried sardine powder, dried shiitake mushrooms). The noodles are mixed with a double broth of dried sardines and bonito. Unfortunately, those with gout cannot eat this, but for those without gout, everything is delicious. Please give it a try!

The fish that heralds spring, saury, is marinated in miso and cooked sous-vide to a fluffy finish. This mixed noodle dish evokes spring with the addition of spring vegetables (spring cabbage, rapeseed blossoms, bamboo shoots, asparagus).

Our restaurant's proud specialty, an exquisite soup made by dissolving our special spicy miso in a broth of dried sardines. Topped with seafood ingredients such as oysters, cod, and squid legs. You can add rice to the remaining soup and enjoy it deliciously until the very end.

A deep broth made with dashi from salmon scraps, combined with miso sourced from Hokkaido. The noodles are specially prepared medium-thick curly noodles. Topped with a variety of seafood such as salmon, salmon roe, sweet shrimp, baby scallops, and sardine fish balls, this luxurious ramen is perfect for welcoming the New Year.

A gentle bowl that warms both the heart and body, featuring our shop's proud soup made with niboshi from Kujukuri, combined with plump beef offal and fragrant chives.

We combined grated walnuts and soy milk to create a rich and creamy soup. When you mix in the mildly spicy minced meat, it adds a depth of flavor.

A pumpkin curry soup made with 10 types of spices. Served with tender and juicy tandoori chicken (approximately 250g) that has been cooked at low temperature. This is a hearty dipping noodle dish. You can soak a baguette in the remaining soup and enjoy it deliciously until the last bite.

The soup contains shredded snow crab and red snow crab, with additional toppings of shredded snow crab and claw meat. Luxuriously using snow crab. The Kamiyama sudachi, sourced from Kamiyama Town in Tokushima Prefecture, known for the best sudachi in Japan, adds a rich aroma and refreshing acidity. Deep spiciness from the special black pepper chili oil. This is the perfect cold noodle dish for hot days.

A white soup made by simmering tuna scraps over high heat for 5 hours. No animal products used. Specially prepared flat thick noodles for dipping (approximately 160g before cooking). Instead of chashu, we topped it with slices of yellowfin tuna and albacore tuna sashimi, and instead of menma, we added crunchy mountain jellyfish. This is a cold dipping noodle dish that is all about tuna. For customers who order this menu item, we offer negitoro rice for 200 yen (normally 300 yen).

Our most popular dish. We use a unique blend of spring wheat, Yume Star, durum semolina flour, and graham flour to create a high-hydration, long noodle. The noodles have a firm texture and a smooth finish. When you melt the black truffle paste (Tartufata: made from Italian black truffles, porcini mushrooms, and mushrooms sautéed in olive oil) on top of the green onions, it creates a fragrant and rich flavor. Enjoy the miraculous marriage of niboshi and truffles!

Firm, low-hydration, chewy thin noodles. The rich broth clings well to them. Chopped onions and black seaweed add texture and aroma. The chashu includes three types: chicken breast, pork shoulder, and pork belly.

Smooth and chewy thick noodles. The regular serving is 180g (before boiling), providing a satisfying meal. Hot serving is also available (served in a hot pot style).

You can choose the level of homemade chili oil and pepper.

Rice topped with grilled sliced char siu, enhanced by a special sauce that stimulates the appetite.

Rice topped with Kujo green onions and onions, with a special fragrant oil and sesame aroma that is irresistible.

We announce the daily changing menu X on Instagram every day.