중화소바카나리야

The soup extracted from carefully simmered niboshi is a perfect harmony of fish flavor and moderate bitterness. It pairs excellently with Sugano noodles, resulting in a taste that never gets boring. The toppings of chashu and menma also enhance the soup.

A blend of several types of dried fish from Tottori Prefecture, mainly using the Eso from Nagasaki Prefecture. A clear appearance yet rich in flavor and depth, allowing you to fully enjoy the taste of the dashi in the dried fish soba.

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*Currently Under Preparation* The clear soup made from pork and chicken is characterized by its fragrant broth, which includes Kochi Prefecture's Meji fish flakes and iriko from Sakai Minato in Tottori Prefecture. It is a seafood-based soy sauce soba inspired by traditional Chinese soba.

Aedama made luxuriously with plenty of delicious asari clams. When mixed with the ramen soup, the aroma of the sea spreads throughout your mouth.

A refreshing aroma and a crisp spiciness make this ginger-based salad delightful. The special sauce clings well to the noodles, and the flavor of ginger spreads pleasantly with each bite. The aftertaste is light, making it a perfect match with the soup. It is an ideal dish for a change of flavor midway or as a finishing cup.

This is a boiled egg finished with white dashi. The creaminess of the yolk gently brings together the umami of the dried sardines.

Proudly prepared with care at low temperatures, this chashu spreads its deliciousness with every bite, enhancing the aroma of the soup.

The shredded menma is carefully seasoned to bring out a crisp texture and gentle umami flavor. It pairs well with niboshi soup, and when slurped together with noodles, it adds an accent of aroma and texture.

The flavor of Kujo Negi spreads. It enhances the aroma of niboshi soup.

A pop-in-your-mouth texture. Smooth and rich flavored seasoned quail.

Characterized by the unique 'sweetness and richness of aroma' from Awaji Island. It pairs exceptionally well with the flavor of dried sardines, and just by adding it, the dish becomes one level smoother.