A restaurant specializing in "bain-mee" on Reisen Street, where cherry blossoms are in full bloom in spring. The owner, Mr. Tomohiro Ura, who has eaten B-class gourmet food overseas, recreates Vietnamese bain-mee. The main ingredients are organically grown vegetables from Tsukuda Farm in Ohara. The vegetable part, including the sweetness and bitterness of leafy greens and root vegetables, and the acidity of the namasu (Japanese trout), the flavor and saltiness of the homemade ham, and the spiciness of the chili pepper are all perfectly sandwiched together in a crispy 120 gram baguette. The lineup includes four varieties of lacto-fermented Suguki Banh mi.