Our mornings start from making dashi broth with “Rishiri-konbu” (giant kelp) from Hokkaido, “Souda-katsuo-bushi” (dried bullet mackerel) from Tosashimizu Kochi and “Hon-kare-bushi” (the finest dried bonito) from Makurazaki Kyushu. Boiled for two hours, froth from the fish is carefully removed and the umami (flavor) is deeply condensed turning the stock a clear gold color.

Our restaurant is famous for our signature menu “Udon-Suki” (seafood, vegetables and udon noodles cooked sukiyaki style, a registered trademark of Mimiu) but we began and we seek the taste of Soba noodles. Every year, we search for the best of the best buckwheat, stone grind them every morning and deliver to our restaurants where noodles are made by hand.

A spoon made from a shell (an ancient form of spoon in Japan), lacquered bowls, unique hot pot pans designed not to splash the noodles, a frozen sake to best match our hot pot, everything designed by our founder is passed down.

We believe it’s better to eat with someone else and “Udon-suki” is the symbol of that belief. But we also respect the solo customer. We serve and try to make the best dining experience for all of our customers on every occasion.