The most commonly ordered items and dishes from this store
Two type of broth are made in-house. Thick broth: more than 10 hours boiling time, used for Tonkotsu, super spicy, and Tsukemen; Light broth/chicken broth : more than 6 hours boiling time, used for Miso, Tomato, Shoyu, Shio, and Kaisen.
Chicken broth made in house for chicken loaves: used for Miso, Tomato, Shoyu, Shio, and Kaisen. Chicken Chashu is also made in house in a separated pot.
Onigiri, also know as Omusubi, Nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or other shapes based on needs and often wrapped in nori.
