Omiya

Men Sho Omiya is the second branch of the popular Japanese cuisine restaurant 'Hanabishi', known for its fresh fish sashimi and turtle soup, located in Ichigaya. Continuing the commitment of 'Hanabishi' to handmade cooking methods and the essential dashi broth in Japanese cuisine, Men Sho Omiya offers freshly made udon noodles every day, emphasizing on 'freshly made', 'just boiled', and 'dashi'. Unlike regular udon noodles, Men Sho Omiya's noodles have a firm texture due to their focus on gluten formation. Additionally, cutting the noodles at right angles creates 'sharp-edged udon noodles'. The noodles are made with care every day to achieve a supple, soft texture with a satisfying chewiness. In the evening, Men Sho Omiya transforms into 'Hanabi', an ultimate Japanese-style izakaya offering a reasonable price while maintaining the commitment to Japanese flavors. Operating hours are from Monday to Saturday, 17:00 to 23:00. If you are in the area, please stop by and visit us.

Our shop's proud 'authentic udon made over 20 hours' received a 'seal of approval' after tasting it!! He was particularly impressed by the 'chewy yet firm noodles'. We will continue to strive for improvement. Food journalist Mr. Hants Endo's blog: http://hants.livedoor.biz/

For more details, please visit the link below: http://r.tabelog.com/tokyo/A1310/A131003/13133385/dtlphotolst/P11626664/

Ultimate motsu stew with a Japanese-style dashi aroma at Hanabi, a Japanese-style izakaya http://r.tabelog.com/tokyo/A1310/A131003/13133142/

Udon is made from very simple ingredients. Therefore, at Men Shokudo Omiya, we use 100% Hokkaido wheat and knead plenty of mineral-rich salt into the dough, giving the udon a firm texture.

First, mix Hokkaido wheat and mineral-rich salt, and let it mature for 2 hours while controlling the temperature. Then, apply a pressure of 4 tons to the dough and press it, followed by letting it rest for 16 hours while controlling the temperature. It takes a total of over 20 hours to carefully make the dough while controlling the temperature, resulting in a firmness that is incomparable to other stores. Additionally, there is a special technique in cutting! By calculating the 'cut width' and 'thickness' and cutting accordingly, you can create 'sharp-edged udon noodles' when cutting the noodles at right angles!

Just as important as the dough is the dashi. At Ramen Master Omiya, we prepare high-quality Hokkaido-produced ma-kombu the day before, add other ingredients, incorporate a secret seasoning, and serve it tailored for Kanto residents.

Hanabishi⇒http://r.tabelog.com/tokyo/A1309/A130904/13037105/Hanabi⇒http://r.tabelog.com/tokyo/A1310/A131003/13133142/

Tempura dishes starting from 80 yen

Grated radish or pickled plum or raw egg