Chicken Soba Takeuchi Susuru Fushimi

Using wheat flour used for Sanuki udon, this is not a pin mixer used in the 'mixing' process typically for fresh Chinese noodles, but rather a kneader used in the 'kneading' process for Sanuki udon, resulting in well-kneaded noodles. These noodles possess both 'firmness and flexibility' and have a smooth texture that goes down easily.

A rich chicken broth made by simmering domestic chicken bones over high heat for a long time, resulting in a thick soup full of collagen.

Seaweed, boiled egg, chashu, menma, rich chicken white soup simmered for a long time, for those who prefer a thick broth