A new ramen shop has opened in Kamiishida, Kofu City!On July 2023, 7, Yuuki Town opened “Menya Kano no Manaka”, a natural ramen shop with no chemicals.

There are two types of ramen: dried sardines with light soy sauce and dried sardines with light white soy sauce.

The restaurant only has 9 seats at the counter, but the large windows give it a bright and airy feel.

You enter and buy a meal ticket from the ticket vending machine in the back, set water with a tray, and hand over the meal ticket from the service counter.I clicked "Dried Sardines and Tanrei White Soy Sauce".

Chef Yochu Manaka manages the kitchen skillfully in a one-off operation. …picture?chef!?
Menya Manaka is run by a veteran chef with over 33 years of experience in French and Italian cuisine.He was the owner chef of many famous Italian restaurants in Tokyo, and he was an iron man who also published cookbooks! Why did such a person come to Yamanashi...? ?

Chef Manaka chose living in Yamanashi, which is full of nature, as the second stage.It seems that he decided to put an end to the Italian road and make a fresh start with his favorite ramen.

The ramen created by Chef Manaka, who loves nature, has no artificial ingredients, and is a discerning cup that cherishes the blessings of the sea and the earth.
How much do you care about... Anyway, everything!And I can't stop being excited about the restart of a talented chef who is so picky that I'm worried!

What came was a beautiful ramen!!
Is the basil the oil that shines slightly green?As I thought, it is a compound flavored oil of green and yellow vegetables of the season, such as green onions, Japanese mustard spinach, celery, paprika, etc., which Chef Manaka grew in the field of natural farming.Just by smelling and visuals, you'll already be captivated by this ramen.

The highly transparent, clear soup has a refreshing taste, while the flavor and richness are deep.The flavor of the dried sardines wafts out, and the high-quality umami extract permeates your gut.
That's no wonder, as the broth is made from a combination of Rausu kelp, horse mackerel and dried mackerel, and lavishly selected dried sardines from the Seto Inland Sea and Amakusa, Kumamoto Prefecture.Although it is light and light, it has a rich sweetness and deep flavor, and the original blend of white soy sauce tightens it.

The noodles are perfectly combined with the exquisite soup that took a lot of time and effort, and the noodles are chewy and medium-thin noodles that give you a firm feeling of wheat.The noodles are made by carefully selecting and blending wheat that retains the flavorful germ, stepping on the dough with your feet, stretching the noodle strips, changing the drying condition and resting repeatedly while considering the daily temperature and humidity.These soulful, handmade noodles are remarkably different in texture, flavor, and texture!

There are two types of char siu: chicken char siu and prosciutto char siu.Made with local chicken breast and cooked at a low temperature, it has a fresh, moist and soft taste that will delight you.

And this is prosciutto char siu ♪ Eh... Ah... WAO!
I am at a loss for words because of how delicious it is.
I think that this is no longer the frame of ramen's char siu.The prosciutto char siu that has been pickled in salt for over a week using French cooking techniques, such as Kai Amami Pork Thigh, is cooked at a low temperature to create a masterpiece that can only be tasted here.

I don't drink ramen soup, but I was completely fascinated by the clear soup without any chemicals.

I really don't want to tell anyone.
But I can't help but say... such one.
I wonder how many times I'll have to pass through this noren in search of this highly perfected cup that has nothing to say about everything.