Unique secret soup is based on chicken broth, blended with pig meat juice, essence of pork bone, seafood, seaweed, various vegetables etc, and features rich richness. As it looks, the color of soy sauce is so dense that the taste seems to be salty, but if you eat a bite, you will notice that it is surprisingly mellow and rich. Actually, the appearance of this soup is due to the color of Kyoto's raw soy sauce that has been maturing over with aging, due to the gravy of the pig which we use abundantly to deliver elegant richness. Soy sauce in Kyoto, pig gravy, and soy sauce and sesame seeds that made blended with seaweeds of kelp are the key ingredients of taste.It is secret in secret we inherited in Kyoto.　

Noodles are straight low-water & medium thick noodles. To be straight is to say that it is different from tasting the soup like shrinking noodles.The noodles themselves absorb the soup and calculate so that you can taste flavor original flavor and soup taste at the same time.This is also one of the ingenious ideas that long-established stores have devised from long experience. To absorb soup in a well-balanced manner, at the time of noodle noodle moisture is suppressed as much as possible. Actually, this noodle made from "low water added noodles" requires very high technology.With joint development with a noodle factory, we were able to bring the taste aimed closer to completion.

Chashou (Roasted pork,BBQ pork) mainly uses the meat of the part with unique sweetness, richness and softness, and carefully handmade every day. We exquisitely control the time to immerse in secret sauce and cut it right before delivering in order to enjoy the highest fragrance and high flavor.

"Kujo Nagi" to order from Kyoto has an elegant scent and sweetness. Kujo Onagi has "slime" which is not found in other onions. In this slime, fragrance and sweetness are condensed. It adds delicate flavor to Ramen noodles, which can not be done with common onion.

In our shop Menma is called "bamboo".　Because Menma is a food that was originally edible by fermenting Matiku (Makkyu) in the first place.　 Draw carefully selected Menma over 2 to 3 days carefully to salt out and add unique flavors to complement the taste of Ramen noodles.

We use only fresh eggs with sweetness and rich that brought about by a cheerful chicken raised only with organic feed.　Boiled eggs are soaked in mid-soaked white matter and soaked in matured soy sauce sage with soup,I pulled out the yellow taste further.