Restaurants / Restaurant Guide



The delicate hot broth is made with chicken, fish and konbu seaweed, the noodles are light and they are served with half an ajitama egg, slices of freshly grilled chashu pork and a garnish of fragrant yuzu peel. It's just as much a classic now as it was 10 years ago.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.