風雅

The umami of local chicken eggs, combined with the umami of hard wheat, provides a texture that is not inferior to dried spaghetti. There is a significant difference in texture compared to extruded fresh spaghetti made from semolina flour. We strive to use local ingredients for the sauce, with seafood sourced from nearby waters. *The 1/2 Green Salad can be changed to the following salads in full size for an additional ¥250: Green Salad, Seafood Salad, Mixed Salad, Fresh Cod Roe Seafood

Made with local chicken eggs and premium wheat, using natural spring water, without the use of PG (propylene glycol preservatives). The handmade noodles are made using the traditional method of foot-stomping like in Sanuki udon, as well as hand-kneading, and then machine-cut. We offer two types of noodles: thin straight noodles with chicken eggs and handmade noodles. *Extra large serving... additional ¥100