Chef Iwasaki of VELROSIER, who moved from Ashiya to Kyoto in 2019, finally opened a Chinese noodle restaurant at the end of 2020, which he had always wanted to open, and it is already attracting a lot of attention as a popular restaurant with a long line. The soup is based on chicken and pork, and thickened with duck stock and duck minced meat, with 110 grams of noodles. The duck broth and the oil from the duck confit give the soup an elegant flavor, making it easy to finish the soup. The chef's dim sum skills are put to good use in the standby of 3 and 5 pieces of wontons. You must add more after you finish your noodles.

Rep: IWASAKI Yuji

After honing his skills at a number of famous hotels, he opened [VELROSIER] in Ashiya in 2014, moved to Kyoto in 2019, and opened [ROKU] in 2020.