긴자 소류

The homemade soy sauce is burnt with lard, creating a moderate bitterness, sweetness, and a fragrant aroma. By covering the carefully simmered clear broth with burnt lard, it becomes a fragrant and addictive bowl that can be enjoyed hot until the last bite.

We combined two types of white soy sauce, white tamari, and Ishiru, with a white soy sauce sauce made from deep-sea salt sourced from Tokyo Izu Oshima, and a clear soup simmered with aromatic vegetables. The natural sweetness of the white soy sauce creates a light yet rich flavor.

Using the only soy sauce brewery in Tokyo, 'Kondo Brewing Kikkogo Soy Sauce'. The accompanying soup is a clear broth slowly simmered with chicken bones, chicken feet, and aromatic vegetables. This is our restaurant's heartfelt bowl, enhanced with flying fish dashi.

Founded in 1988, the soup of 'Nogata Hope' is simmered for about ten hours with pig heads, back bones, knuckles, and chicken carcasses, finishing with a blend of vegetable puree. It is a bowl that harmonizes the rich flavors of tonkotsu, chicken, and vegetables in a balanced way, making it thick yet light enough to enjoy every day, passed down since its establishment.

A bowl that combines seafood broth, homemade spicy miso, and garlic oil with the soup from Nogata Hope, creating a rich and deep flavor.

We have combined a chicken salt soup that concentrates the umami of vegetables with homemade tomato paste, achieving a perfect balance of sweetness and moderate acidity. In each bowl, it is beautifully colored with young corn, okra, onions, and fresh mini tomatoes, making it a bowl where you can eat plenty of vegetables. Please enjoy it with the cheese served on the side.

The noodles are flat whole wheat noodles with a fragrant wheat aroma, soaked in a bonito and kelp broth, providing a smooth and refreshing umami experience. The dipping sauce is made with Ginza Soryu's original white soy sauce, enhanced with sweetness and spiciness, resulting in a light and sharp soup.

Original gyoza wrapped whole mini tomatoes inside. Each one is hand-wrapped.

Using mochi flour for the skin. Baked crispy and fragrant on a hot iron plate.

These are gyoza that are carefully steamed in a steamer, resulting in a chewy and sticky texture.

The roast pork is finished moist and tender at low temperature.