This page introduces the various restaurant brands which SmileCube handles.
Our soup is the fine collagen soup.
The soup is made by stewing pig and chicken bones and back oil from overnight and mix another soup which made by chicken foot and pig feet. And finish the taste of the soup to stew to put several kinds of vegetables such as onion and shiitake and to add kelp soup.
Bite the chicken well
Awaji-chiken grown in delicious water in Awaji-Island has moderate fat and crunchy palatable.
Awaji Island is a famous for "Awaji-Onion".
The Onion grow in warm climate and well drained soil , it is the best quality onion with sweetness and softness in Japan.
And as same as famous food is "Awaji-cattle"
The cattle is world-famous as Japanese black cattle with good pedigree and feeder livestock of Kobe-beef and Mita-beef.
In additon , there are many well-known foods in the Island like Conger-eel , Octpus , Conger pike , Sea urchin , Abalone , Silk crepe and Sand lance etc.
Awaji Island had been called "Mitsuke-Kuni" around 1200 years ago and presented these foods to God and Emperor of Japan.
Among the specialties of many of Awaji Island production, name recognition is not enough, but still, what reputation and delicious is "Awaji-chicken (Awajidori)".
Awaji-chicken grown in the rich earth of Awaji island has exquisite balance of moderate fat and toned body and the taste is brought on is a gem of excellence of convincing everyone !
Let you know about Awaji-chiken so many people.
Speaking of Awaji is "Awaji-chicken".
For the day to be called.
A spectacular dish consisting of a perfect combination of a double pork head and seafood soup and firm bodied, exquisitely textured specially made noodles.
A tsukemen specialty shop that people will line up for where all ingredients and preparation are carefully selected and prepared.
The soup is a delicate balance of tonkotsu (pork bone) soup consisting of a combination of pork head using genuine Kagoshima prefecture black pork and chicken stock from Miyazakidori and a seafood soup using 3 types of dried fish, Kumamoto prefecture Sodabushi (dried bullet mackerel), sababushi (dried Atlantic mackeral) and urumebushi (dried round herring) which are all smoke cured over an open flame. The blend creates an amazing flavor we are proud to boast about, where the delicate fish flavors can still be tasted in the rich pork bone soup.
The noodles are specially made thick noodles which use carefully selected domestic wheat with a rich wheat aroma and are prepared with special consideration given to both the body and texture of the noodles. The efforts spent to make the soup and noodles compliment each other results in an amazing and excellent dish.
For seasoning, Awaji-shima onions, considered to be the best in Japan, and Kyoto Hararyokaku black shichimi seven spice blend, widely known as "maboroshii no shichimi" or "the fantastic seven spice blend". This recipe for this black shichimi, much loved by those in the know, has been handed down in secret since its creation in 1703 (Year 6 of the Genroku Era) with no time or effort spared in the preparation of this masterful flavoring.
The delicate balance of all of these carefully selected and prepared ingredients creates an unsurpassed flavor experience.
The restaurant uses a variety of Kansai region produce, including Kansai regional vegetables, organic vegetables and carefully selected eggs, Aigo rice, Tanba gyu beef, etc., all based around a theme of local production for local consumption.
Kansai regional vegetable dining where all of the ingredients are fresh allowing diners to enjoy the natural, true flavors of the vegetable ingredients
It seems logical that ingredients eaten in the same area where they are produced would be the most delicious.
Kansai has long been an area of production for outstanding agricultural products. We want to support those farmers who put their all into raising and harvesting these crops and deepen the love people feel for the Kansai region. These sentiments gave birth to the Noen restaurants, where customers can enjoy dishes brimming with a variety of vegetables, meat, rice and eggs.
A casual dining experience which seeks to provide healthy, ingredient focused, seasonal dishes in response to modern eating habits as a new concept shabu-shabu restaurant.
Breaking existing notions that "shabu-shabu is expensive" and that "all you can eat means poor quality, unappetizing food" by offering high quality food at low prices. In particular, the restaurant evokes a "healthy impression" by providing fresh, seasonal vegetables, something not often found in shabu-shabu cuisine in the past, which makes it extremely popular with women in their 20's.