Nantsuttei’s homemade straight noodles are made with our own flour. Noodles are delicate, and the blend changes depending on the temperature of the flour and the water, the room humidity, and the day’s weather.

Noodles are like a living thing, really!

The point is to soak the pork in our rich shoyu sauce that has been used and topped off since the restaurant first opened.
That’s all there is to it!

To make it easier to extract the marrow from the bones, the pork bones are crushed and boiled 24 hours in a pressure cooker to create a thick broth.
All the scum is painstakingly removed to create a clear soup with no bitter taste.
We have several pots of the soup in various stages of stewing, and these are blended to create a complex harmony of delicious flavors!

We chop, dice, and slice the negi every morning with tears in our eyes.

Just like onions, the negi stings eyes!

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