Since opening in 2006, our restaurant, SOBAHOUSE Kin'iro Hototogisu, has been searching for ingredients that have not been used much in ramen. To this day, not only has the quality of the ingredients we use increased, but the variety has also increased significantly.

We strive to incorporate not only Japanese ingredients, but also excellent ingredients from overseas, and currently use more than 60 different kinds of ingredients, an unimaginable variety for a ramen restaurant. We are

also particular about the tableware we use, using special "Arita ware" that emits small amounts of far infrared rays.

"We want you to enjoy our ramen until the last drop without getting bored of it."

This concept is the biggest goal of our restaurant. To achieve this flavor, we are particular about the water we use, adjusting the pH (hydrogen ion concentration) to the optimum level for the soup. Other elements are also added using ceramic. With our goal of "creating a one-of-a-kind flavor" always in mind, we thoroughly carry out every step of the ramen making process in-store. We will continue to work hard to create flavors that will impress our customers even more.

We make our noodles in-house every day.

We have learned about wheat flour varieties and their ingredients, and are committed to using 100% domestic wheat. We currently use a total of six types of wheat. We continue to make improvements in our efforts to create soft, flavorful noodles.

Our restaurant is also focusing on opening stores overseas.

With the desire to "bring Kin'iro Hototogisu Ramen to overseas markets," we have been opening stores since 2017, and as of 2021, we have a total of 14 stores around the world. We are particular about local ingredients and are also focusing on developing original products for each store.