Warm Japanese-style dashi stock topped with homemade dashi rolls. The scent of bonito rises when you pull the gentle noodles. It is a basic dish to know the charm of "straight rope" noodles.

It is topped with three flavors: pickled plums from Nanko plums from Wakayama Prefecture, soft and fluffy kombu seaweed, and carefully fermented dried bonito flakes. It has a light and gentle taste.

Homemade herring that has been carefully rehydrated and boiled with chili peppers is topped.

Luxuriously used natural sea bream, which has an elegant flavor without a fishy smell. The soup contains the double umami ingredients of sea bream bones and bonito stock, which are made from grilled sea bream bones.

We select clams and large clams that have the best taste according to the season, and the succinic umami that comes out of the shellfish in a soup that combines shellfish soup and bonito soup is a perfect match with hot sake.

We use "Yamato beef" raised by a designated farmer in the rich nature of Nara. In order to bring out the flavor of Yamato beef, it is cooked only with Japanese-style dashi, soy sauce, and mirin along with sasakaki burdock root.

Yamato pork mince is cooked sweet and salty with doubanjiang, real Japanese pepper, and Japanese spices. The red miso-based soup with plenty of kneaded sesame and roasted sesame seeds also has the umami of bonito stock.

ON TOKYO's carefully selected noodles "Hitosujinawa" is a simple menu that allows you to experience the deliciousness of the noodles themselves, such as the smooth texture, the scent of wheat, and the unique elasticity of the noodles.

Uses branded pork "Yamato Pork" raised by a producer designated by Nara Prefecture. Please enjoy the smooth-textured whole wheat noodles in the Yamato pork dipping soup that has been quickly cooked with ginger.