麺01

HAND-MADE DAILY

Each morning we knead dough from flour and water alone. Pressed by foot, cut one strand at a time — a firm, honest noodle.

毎朝、小麦粉と水だけで生地を仕込む。足踏みで鍛え、包丁で一本ずつ打ち出す、骨のある麺。

汁02

DASHI CRAFT

Honkare bonito and iriko from Kagoshima, Rishiri kelp from Hokkaido — all imported directly. Only the first brew, for a clear, profound umami.

鹿児島の本枯節、宗田節、いりこ。北海道の利尻昆布。日本直輸入の素材から、一番出汁だけをじっくり引く。

水03

PURE WATER

Our name, 'shimizu', means pure water. Every element is prepared with softened water — the foundation of a clear, gentle flavor.

店名「清水」の通り、軟水器を通した水で仕込む。素材の雑味を引き出さない、澄んだ味わいの土台。

Direct from Japan.

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