手打ち蕎麥麵 どうせき

A dish where grated daikon radish mixed with dashi broth is poured over soba noodles topped with green onions and bonito flakes. It has a refreshing taste. The ratio of soba flour to binder is 9:1, using locally sourced soba flour from Fukui Prefecture.

Instead of regular sauce, it is topped with katsu dipped in homemade Japanese-style sauce specially made for katsudon.

A light soy sauce ramen with a chicken broth base that has been simmered slowly.

A taste that makes you want to eat rice with the soup. Mild spiciness.

Originated in Ono. Spreading throughout the prefecture aiming to become a new specialty of Fukui. Lighter taste with cabbage and grated daikon. A new flavor different from sauce katsudon or tamago katsudon.