
PR
May 8, 2022 open
Ninety percent of the staff behind the counter, who are all women, are quickly cutting the hot water, and there are chairs for kids and paper napkins available. The owner, Ms. Sakakimoto, says she was conscious of creating a restaurant that is easy to enter, even for people with small children or grandparents, since it is located near a park and the Kyoto Gyoen garden.
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!
The noodle menu features five types of noodles, including potage-like mild chicken shirato-yu, seven types of seafood soba, mazesoba, and a limited edition miso chicken shirato-yu. The menu structure is also comforting from the user's perspective, including bite-sized dibu-meshi (dibu-meshi rice) for 60 yen to enjoy the remaining soup to the last, and mazesoba for 380 yen for children.
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.
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