Menya Sassou

Piercing spiciness, exquisite numbing sensation. Please specify the spiciness level from 1 to 4. Mix and eat, mix and eat. The refreshing Hiroshima soupless dan dan noodles are mostly handmade with high-quality ingredients. Homemade five-spice chili oil, sesame sauce, chicken broth, fruit vinegar. The base sauce is made with Shiwa's Tachimoto soy sauce and several types of dashi, and the jajang (ground pork) is finished with Nishijo's sake and sea salt, making an effort to use ingredients from Higashi-Hiroshima as much as possible.

Grilled Cheese 150 yen, Hot Spring Egg 100 yen

Rich yet light. The fragrant aroma of chicken broth dances around. Overflowing with collagen, suitable even for those who dislike spiciness. Excellent flavor, combining chicken, sake, and seasonal vegetables. The soup is made with Hiroshima-produced chicken bones, boiled for a long time without bringing to a boil to preserve the delicate chicken flavor, and adding 'chicken flakes' for extra depth instead of bonito flakes. The dish is complemented with sous-vide cooked chicken chashu infused with Saijo sake and homemade 'roasted sake' jelly.

Soft-boiled egg 100 yen, Chicken Flower (Chicken Dashi) 100 yen

A harmony of ginjo sake and soy sauce. Nishijo OIL SHOCK. The joy of biting into the oil soba noodles with a sharpness of blade 16. Blessed with the elegance of gloss. Oil... I think it is a representative negative word for those who are on a diet or health-conscious. However, oil soba has about half to 70% of the calories of a typical ramen due to the absence of soup. The oil soba noodles made by Mr. Imao of Saijo Gojocho are adorned with the brilliance of ginjo sake, soy sauce, and two types of oil.

Chashu 200 yen, Vegetables 100 yen

We cook rice from Saijo. We use 'Hinohikari' grown in Taguchi, Saijo-cho, Higashihiroshima City.