Menchirashi
〒150-0001
6 Chome-13-7 Jingumae
Shibuya-ku, Tokyo-to
ABOUT US
Accumulated a lot of experience in the famous noodle shops, SEIMEN’s chefs follow out the "three principles" of noodles – freshly made, freshly cut, freshly boiled.
We use Sanuki-style noodles.
And to make the noodles easy to eat, we cut them into thin noodles. Compared with the pliable mouthfeel, springiness and smoothness are much more prominent, which can meet the demand for smooth and chewy texture at the same time.
We use natural seaweed as the soup base to make Kansai-style stock. It’s so delicious that makes you want to drink it off!
Picking the best part of Sanuki-style and Kansai-style, this is how the Udon noodles are made.
