“UMAMI” – a taste sensation which has been in existence since a very long time ago in Japan and has attracted gourmets’ from all over the world. We hope that traditional tastes that are extremely familiar to us Japanese people, which we should be proud of, such as bonito stock, can fully be enjoyed.
It is a hybrid soup of “umami extracted from bonito, yellowfin tuna, and shiitake mushrooms”, which is cultivated in Japanese cooking, and pork bone’s rich flavor. We also recommend the limited seasonal menu which is special to Japanese cuisine. Please try this challenging dish that is made by Japanese cuisine chefs who have experienced endless trials and errors.
The noodles are made with a lot of effort, persisting in no-additives and home-made. After repetition of trials and efforts to strive for a good match with “umami soup” and textures, we have come to this kind of noodles.
Barbecued pork is made in Japanese cooking style and is lightly flavored, but the umami of the raw ingredients is fully brought out.
FLOOR : Center Walk. 5F