아미야

The key to the taste is the rare jaw dashi (flying fish) in Kanto. The noodles are light and elegant yet have a rich flavor. They are boiled firm and served piping hot. Only the tips of the bamboo shoots are used.

Middle Kasoba is a must-try dish that follows the traditional one-line stubbornness without any chemical seasonings. The salt content is moderate, the noodles are firm and thin, the soup is piping hot, and only the tips of the bamboo shoots are used.

The specialty is a traditional salt ramen with no added chemical seasonings. The broth is light on salt and the noodles are firm, thin straight noodles. The soup is piping hot and only the tender part of the bamboo shoots is used.