Our noodles
A will to master noodles. A never-ending path of noodle making.
Ramen that starts with the noodles
At MUGI no HOSHI, every bowl starts with the noodles. We make them from carefully chosen wheat from many regions of Japan, then look for the soup and the way of eating that suit those noodles best. We call this style Mugi-kei.
Our noodle room
Our noodles are made in the noodle room at the back of the shop — the heart of MUGI no HOSHI, where all our different noodles are born.
Seafood broth for shio, chicken broth for shoyu
Our signature chuka soba comes in two kinds. The shio (salt) soup is made with seafood broth, and the shoyu (soy sauce) soup with chicken broth. Each is paired with its own noodles. Our soups contain no additives or MSG.
One more kind of noodle with oi-soba
The oi-soba noodles change from time to time: thin noodles, flat noodles, green noodles made with spinach, and many more. Enjoying a different noodle after your bowl of chuka soba is something only a noodle-making shop can offer.
Special soup in a small cup
With every Chuka Soba (shio or shoyu), we serve a small cup of special soup just before your bowl arrives.
The special soup is made with plenty of shellfish and vegetables, extracting only the umami from the ingredients. It contains different umami compounds from the chuka soba broth, so combining the two creates an “umami synergy.”
- First, drink the special soup in the small cup.
- Then enjoy your chuka soba — it will taste even better.
This is only our recommendation. There are no rules, so please enjoy your meal however you like.
No additives, no MSG
Our chuka soba contains no additives and no chemical seasonings (MSG). Enjoy the natural umami of glutamic, inosinic, guanylic and succinic acids from natural ingredients.
From the owner
I love ramen so much that I travel to popular shops in and outside Aichi just to eat. That love gives me all kinds of inspiration for creating new noodles. Nothing makes me happier than seeing guests enjoy a bowl I have put everything into.