麵's BAR Bacchus

Using chicken bones and feet from Ooyama, we simmer them over high heat to extract the umami. Additionally, by adding chicken skin, we enhance the richness and stronger chicken flavor in the soup. It is rich in collagen, making it very popular among women.

The soy sauce served with the golden clear broth is a result of numerous trials and errors, boldly blending five types of soy sauce. With the cooperation of soy sauce breweries from Chiba, Oita, and Kagawa, please enjoy the chef's meticulously crafted quintet blend of soy sauce.

・Rare chashu made from shoulder loin cooked at low temperature and vacuum sealed. The meat source changes depending on the season, and it is meticulously crafted with thorough temperature control using the latest low-temperature cooking device that can adjust in 0.5°C increments. ・Also, we use chicken thigh chashu that is grilled to a fragrant finish while remaining moist and juicy, prepared with low-temperature cooking. Each type is used according to the menu.

The chef has meticulously crafted a 'rich pork and seafood broth.' The concentrated soup, simmered for over 10 hours using a pressure cooker, has a rich yet refined taste. The noodles are made with whole wheat flour, enhancing their unique flavor. They pair exceptionally well with the rich broth.

A dish that intentionally suppresses spiciness and numbness to maximize the flavor of sesame. The noodles, which are 100% wheat, have a chewy texture that becomes addictive when coated in the rich soup.

Please inquire.