Chicken Shiratsuyu Soba 930 yen. The thick chicken and pork broth, made mainly from Kagoshima chicken bones and pork bones from Kyushu, is simmered over high heat to create a mellow, thick soup! The emulsification of the soup in a blender, one cup at a time, gives the soup a gentle, potage-like aftertaste with a rich animal flavor!

Junichi Sakakimoto, owner of the restaurant. After starting out as a Japanese chef, he worked as a restaurant area manager and event planner before starting his own business. He is trusted by his staff.