Our menu

Concept:

・A refreshing, light bowl that embodies the gentle transitions of the seasons.

Features:

・A clear and invigorating broth made from kombu and white mushrooms, blended with yuzu juice and sea salt for a clean, citrusy aroma.
・Homemade flat noodles crafted from locally grown organic wheat.

Toppings:

・Tofu “chashu” marinated in shio-koji.
・A colorful selection of seasonal vegetables — asparagus, snap peas, nanohana (rapeseed blossoms), and more.
・Finely sliced yuzu peel.
・A touch of white sesame oil.
・Crystal seaweed and mitsuba (Japanese parsley).
・Edible flowers for a delicate finish.

Presentation:

・Served in a deep white porcelain bowl. The noodles are arranged to evoke ripples stirred by a gentle breeze, with brightly colored vegetables placed as elegant highlights in the composition.

Concept:

・A bowl that embodies passion and vitality — a perfect fusion of warmth and spice.

Features:

・A rich, flavorful broth made by blending house-made red miso and soybean miso for deep umami and complexity.
・Thick, homemade noodles enriched with brown rice flour for a wholesome, health-conscious texture.

Spice Profile:

・A bold mix of chili pepper, sansho (Japanese pepper), cumin, coriander, garam masala, and house-made chili oil.

Toppings:

・Grilled koya-dofu (freeze-dried tofu) and homemade tempeh simmered in aromatic spices.
・Flame-seared vegetables — paprika, eggplant, and maitake mushrooms.
・Fermented black garlic.
・Homemade spicy grated daikon for extra texture and bite.
・Red shiso leaves and julienned ginger.

Presentation:

・Served in a red-and-black gradient bowl inspired by flames.
The noodles are arranged to rise dynamically from the center, with red and orange toppings positioned like dancing fire.

Concept:

・A refreshing, light bowl that embodies the gentle transitions of the seasons.

Features:

・A clear and invigorating broth made from kombu and white mushrooms, blended with yuzu juice and sea salt for a clean, citrusy aroma.
・Homemade flat noodles crafted from locally grown organic wheat.

Toppings:

・Tofu “chashu” marinated in shio-koji.
・A colorful selection of seasonal vegetables — asparagus, snap peas, nanohana (rapeseed blossoms), and more.
・Finely sliced yuzu peel.
・A touch of white sesame oil.
・Crystal seaweed and mitsuba (Japanese parsley).
・Edible flowers for a delicate finish.

Presentation:

・Served in a deep white porcelain bowl. The noodles are arranged to evoke ripples stirred by a gentle breeze, with brightly colored vegetables placed as elegant highlights in the composition.

・ Delicate bamboo shoot soup
・ Thin noodles
・ Topped with tempura of spring vegetables and bamboo shoots
・ White asparagus
・ A gentle aroma of spring sansho pepper

・ Chilled tomato and kombu consommé soup
・ Cold thin noodles
・ Topped with junsai (water shield) and summer vegetables
・ Edible flowers
・ Homemade vegan lemon jelly

・ Luxurious mushroom broth made with matsutake and shiitake
・ Medium-thick noodles
・ Seasonal chestnuts and ginkgo nuts
・ Maple-shaped carrot garnish
・ Generous serving of matsutake mushrooms
・ Mitsuba (Japanese parsley)
・ Sudachi citrus

・ Rich soy milk soup infused with white truffle aroma
・ Extra-thick noodles
・ Triple-layered premium seaweed
・ Organic winter vegetables from Kyoto
・ Special yuzu and sea salt sauce