중화소바 미토

The soy sauce base uses 100% matured soy sauce aged in cedar barrels from Shodoshima, Kagawa Prefecture, adding a mildness reminiscent of the dipping sauce for Japanese soba. This pure bowl allows you to experience the deep flavor of matured soy sauce. It is a representative menu item of 'Chinese Soba Santou'.

This is a stimulating bowl of noodles with a matured soy sauce-based soup, arranged with Sichuan cuisine. It uses homemade aromatic chili oil made with seven types of spices and chili peppers from Shimane Prefecture. The fragrant spiciness and the complex intertwining of spice aromas become addictive.

This is 'Salt Chinese Soba' made using natural salt produced with traditional methods on Izu Oshima. It combines the mineral-rich umami of natural salt with the flavor of black sesame, creating a bowl that evokes both elegance and nostalgia.

A rich flavor and refreshing spiciness that becomes addictive, made by adding Sichuan-style spices, green peppercorns, and sesame to 'Chinese Soba Saikyo Miso.' Perfect for warming you from the core during the cold season.

This Chinese soba is made with a generous amount of white miso carefully crafted at a long-established miso brewery in Kyoto. The miso, made with a large quantity of rice koji and aged for a short period, has a slightly sweet and rich flavor, which is completely different from the miso commonly eaten in the Kanto region. It is a creative bowl reminiscent of a Japanese-style potage.

Using a chilled soy sauce soup enhanced with vinegar, we incorporate a Sichuan-style fragrant chili oil made with seven types of spices. The savory spiciness and the complex intertwining of spice aromas become addictive. Perfect for hot summer days!

Fresh tsukudani, prepared in the style of 'Chuka Soba Santou', cherished since the Edo period, served with free-range natural eggs directly from contracted farmers and premium first-class rice from Yamagata Prefecture in a small bowl. The sansho pepper adds a delightful kick. This is a simple yet luxurious egg rice dish created from carefully selected ingredients.

Juicy Iwachu pork is coated in a sweet and savory soy sauce glaze and carefully grilled. The rice is made from premium first-class rice produced in Yamagata Prefecture. The deliciousness of the rice combined with the fragrant flavor of Iwachu pork creates a satisfying dish, even in a small bowl.

The soy sauce base uses 100% matured soy sauce brewed in cedar barrels from Shodoshima, Kagawa Prefecture, adding a mildness reminiscent of the sauce used for Japanese soba. This pure bowl allows you to experience the deep flavor of matured soy sauce. It is a representative menu item of 'Chinese Soba Mito.'

This is an exciting bowl of noodles with a matured soy sauce-based soup, enhanced with a twist of Sichuan cuisine. It uses homemade fragrant chili oil made with seven types of spices and chili peppers from Shimane Prefecture. The savory spiciness and the complex intertwining of spice aromas become addictive.

This is 'Salt Chinese Soba' made using natural salt produced with traditional methods on Izu Oshima. It combines the mineral-rich umami of natural salt with the flavor of sesame, creating a bowl that evokes both elegance and nostalgia.

A rich flavor and refreshing spiciness that becomes addictive, made by adding Sichuan-style spices, green peppercorns, and sesame to 'Chinese Soba Saikyo Miso.' Perfect for warming you from the core during the cold season.

This Chinese soba is made with a generous amount of white miso carefully crafted at a long-established miso brewery in Kyoto. The miso, made with a large quantity of rice koji and aged for a short period, has a slightly sweet and rich flavor, completely different from the miso commonly eaten in the Kanto region. It is a creative bowl reminiscent of a Japanese-style potage.

Using a chilled soy sauce soup with a tangy vinegar kick, we incorporate a Sichuan-style fragrant chili oil made with seven types of spices. The savory spiciness and the complex intertwining of spice aromas become addictive. Perfect for hot summer days!

This chilled dish is made with 'Chinese Soba with Izu Natural Salt' and has a tangy flavor, making it refreshing and perfect for hot seasons. It is a refreshing and flavorful chilled Chinese soba.

Fresh tsukudani, prepared in the style of 'Chuka Soba Santou', is served with free-range natural eggs delivered directly from contracted farmers, and top-grade rice from Yamagata Prefecture, all in a small bowl. The sansho pepper adds a delightful kick. This is a simple yet luxurious egg rice dish created from carefully selected ingredients.

Juicy Iwachu pork is coated in a sweet and savory soy sauce glaze and carefully grilled. The rice is made from premium first-class rice produced in Yamagata Prefecture. The deliciousness of the rice combined with the fragrant flavor of Iwachu pork makes for a satisfying dish, even in a small bowl.

The soy sauce base uses 100% matured soy sauce aged in cedar barrels from Shodoshima, Kagawa Prefecture, adding a mildness reminiscent of the sauce used for Japanese soba. This pure bowl allows you to experience the deep flavor of matured soy sauce. It is a representative menu item of 'Chinese Soba Santou'.

This is an exciting bowl of noodles with a matured soy sauce-based soup, enhanced with a twist of Sichuan cuisine. It uses homemade aromatic chili oil made with seven types of spices and chili peppers from Shimane Prefecture. The fragrant spiciness and the complex intertwining of spice aromas become addictive.

This is 'Salt Chinese Soba' made using natural salt produced with traditional methods on Izu Oshima. It combines the mineral-rich umami of natural salt with the flavor of sesame, creating a bowl that evokes both elegance and nostalgia.

A rich flavor and refreshing spiciness that becomes addictive, enhanced with Sichuan-style spices, green peppercorns, and sesame added to 'Chinese Soba Saikyo Miso.' Perfect for warming you from the core during the cold season.

This Chinese soba is made with a generous amount of white miso carefully crafted at a long-established miso brewery in Kyoto. The miso, made with a large quantity of rice koji and aged for a short period, has a slightly sweet and rich flavor, which is completely different from the miso commonly eaten in the Kanto region. It is a creative bowl that evokes the image of a Japanese-style potage.

Using a cold soy sauce soup enhanced with vinegar, we incorporate a Sichuan-style aromatic chili oil made with seven types of spices. The savory spiciness and the complex intertwining of spice aromas become addictive. Perfect for hot summer days!

This chilled dish features Chinese soba noodles with a tangy twist, made refreshing and light for the hot season. It's a vibrant and flavorful chilled Chinese soba perfect for warm weather.

Freshly prepared tsukudani, a dish beloved since the Edo period, cooked in the style of 'Chuka Soba Santou', served with free-range natural eggs delivered directly from contracted farmers, and premium first-class rice from Yamagata Prefecture in a small bowl. The sansho pepper adds a delightful kick. This is a simple yet luxurious egg rice dish created from carefully selected ingredients.

Juicy Iwachu pork is coated in a sweet and savory soy sauce glaze and carefully grilled. The rice is made from premium first-class rice produced in Yamagata Prefecture. The deliciousness of the rice combined with the fragrant flavor of Iwachu pork makes for a satisfying dish, even in a small bowl.

The soy sauce base uses 100% aged soy sauce made from cedar barrels produced in Shodoshima, Kagawa Prefecture, adding a mildness reminiscent of the dipping sauce for Japanese soba. This pure bowl allows you to experience the deep flavor of the aged soy sauce. It is a representative menu item of 'Chinese Soba Santou'.

This is a stimulating bowl of noodles with a matured soy sauce-based soup, enhanced with a Sichuan culinary twist. It uses homemade fragrant chili oil made with seven types of spices and chili peppers from Shimane Prefecture. The savory spiciness and the complex intertwining of spice aromas become addictive.

A rich soup made by slowly simmering carefully selected chicken, combined with a double broth of four types of shellfish: clam, asari, shijimi, and scallop. Enjoy a bowl that allows you to savor the deep flavors of the ingredients. This is a representative ramen of 'Chinese Soba Santou'.

The amber-colored soup is a luxurious clam broth made with a large amount of clams, littleneck clams, and scallops. Just one bite spreads the umami of the clams throughout your mouth. There is also a chilled version available for a limited time in summer.

Freshly prepared tsukudani, a dish beloved since the Edo period, cooked in the style of 'Chuka Soba Santou', served with free-range natural eggs delivered directly from contracted farmers, and premium first-class rice from Yamagata Prefecture in a small bowl. The sansho pepper adds a delightful kick. This is a simple yet luxurious egg rice made from carefully selected ingredients.

Juicy Iwachu pork is coated in a sweet and savory soy sauce glaze and carefully grilled. The rice is made from premium first-class rice produced in Yamagata Prefecture. The deliciousness of the rice combined with the fragrant flavor of Iwachu pork makes for a satisfying dish, even in a small bowl.

A rich soup made by slowly simmering carefully selected chicken, combined with a double broth of four types of shellfish: clam, asari, shijimi, and scallop. Enjoy a bowl that allows you to savor the deep flavors of the ingredients. This is a representative ramen of 'Chinese Soba Santou'.

The amber-colored soup is a luxurious clam broth made with a large amount of clams, littleneck clams, and scallops. Just one bite fills your mouth with the umami of the clams. There is also a chilled version available for the summer season.

The soy sauce base uses 100% aged soy sauce made from cedar barrels produced in Shodoshima, Kagawa Prefecture, adding a mildness reminiscent of the dipping sauce for Japanese soba. This pure bowl allows you to experience the deep flavor of the aged soy sauce. It is a representative menu item of 'Chuka Soba Santou'.

This is a stimulating bowl of noodles with a matured soy sauce-based soup, enhanced with a Sichuan culinary twist. It uses homemade fragrant chili oil made with seven types of spices and chili peppers from Shimane Prefecture. The savory spiciness and the complex intertwining of spice aromas become addictive.

A luxurious bowl made with truffle porcini in a rich and creamy soup, allowing you to enjoy its exquisite aroma and umami flavor.

Fresh tsukudani, prepared in the style of 'Chuka Soba Santou', has been loved since the Edo period. It features free-range natural eggs delivered directly from contracted farmers, along with premium first-class rice from Yamagata Prefecture, all served in a small bowl. The sansho pepper adds a delightful kick. This is a simple yet luxurious egg rice dish created from carefully selected ingredients.

Juicy Iwachu pork is coated in a sweet and savory soy sauce glaze and carefully grilled. The rice is made from premium first-class rice produced in Yamagata Prefecture. The deliciousness of the rice and the fragrant flavor of the Iwachu pork combine to create a satisfying dish, even in a small bowl.