Goen

Rich brand eggs and homemade soy sauce. A rare cut of Matsusaka pork, 'Harami', which is hardly available in general circulation, is simmered until tender and finished juicy. It is served with a blend of fish powder made from mackerel, sardines, and bonito, along with tuna flakes from our sister restaurant 'Sushi Kou', creating a deep, rich flavor and fragrant aroma. Each bite offers a layered taste that lives up to the name 'Kiwami'. We recommend adding table chili oil or shichimi pepper for a change in spiciness. Customize it to create 'your own bowl'. Finally, enjoy the lingering umami with a finishing rice addition.

A bowl featuring super spicy homemade mapo tofu, tenderly simmered Matsusaka pork's rare cut 'Harami', and carefully selected brand eggs. The intense spiciness felt from the first bite is so stimulating that it makes you gasp. It's a challenging dish that spicy food lovers can't resist. Beneath the overwhelming heat lies a rich umami that gradually washes over you. This is a new sensation of mapo oil soba where spiciness and umami intertwine. By adding table kombu vinegar, a smoothness and sharpness emerge within the stimulation, creating a different flavor experience. It's also recommended to enhance the spiciness further with chili oil or shichimi togarashi.

Rich brand eggs and homemade soy sauce. A rare cut of Matsusaka pork, 'Harami', which is hardly available in general circulation, is simmered until tender and finished juicy. It is a special flavor that is simple yet highlights the umami of the ingredients, stimulating your appetite. You can also enjoy variations in taste with table kombu vinegar and chopped pickled ginger. Customize it to create 'your own bowl'. Finally, enjoy the lingering umami with a finishing rice addition.