Autumn Swordfish Chinese Soba Ikebukuro Honten

Both ramen and tsukemen are served with a double soup, mixing seafood white broth and two types of Japanese dashi in a bowl. The seafood white broth is made by balancing various parts of chicken and pork, simmering for a long time, adding dried seafood ingredients gradually, adjusting the heat in stages, and finishing in a total of 7 hours.

A popular menu made by grilling saury directly delivered from Chikura Fishing Port until crispy, stuffing it with several ingredients such as wine and Shaoxing wine into soy sauce, creating a confident work with a long-lasting savory taste! Additionally, the Awaji-produced onions (separate dish for 150 yen) transform into a mellow accompaniment.

A masterpiece of high-level saltiness, carefully extracted to not muddy the salt-grilled saury, seasoned with natural salt from deep ocean water naturally springing up, and flavored with special fragrant oil.

A thick sauce with a sour taste added to the return of regular soy sauce noodles, poured onto hot stones to create a boiling broth. The noodles, rinsed in cold water, stay warm for longer. Leftover broth can be diluted with soup to create a soba-yu style finish until the end.

Char siu made from Chiba brand pork raised stress-free with a diet of rice and seaweed powder. A bowl of charcoal-grilled red meat loin with juicy fatty parts and moist umami flavors.