The green onions were changed from white onions, the rice came from an acquaintance who is a farmer in Yamashiro-cho, Kizugawa City, and the eggs came from Joyo City. We have also added and subtracted in the soup, and I think the shijimi and other seafood elements are more harmonious than before," he says. When the bowl arrives at the table, the first thing you notice is the rich aroma of chicken broth. As you take a sip of the soup, you can feel the gentle flavor of the shijimi and kelp, as well as the richness of the niboshi and shibushi (dried sardines and dried bonito).

The smooth texture of the homemade noodles is a perfect match for the refreshing soup. We currently serve salt, soy sauce, and kiramu shiratsuyu, but in the future we would like to try tsukemen and a limited menu," he says. We can't take our eyes off Okada-san's future.