Handmade soba noodles in hot noodle broth. With sesame and wakame crusted niku-dango loaf and bok choi. Soba noodles are made with 80% of soba(buckwheat) and 20% flour. Hot noodle broth is basically kaeshi and katsuoboshi dashi poured hot over the noodles and garnish. Niku-Dango are pork meatballs, so used that base as to make the meatloaf crusted with sesame seeds and wakame. And later sliced and seared on pan. Bok choi, soft boil egg, spring onion and chilli and some more wakame as usual.

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