Since its founding on Teramachi Street in Kyoto in 2013, Menya Inoichi has been supported by many customers from Japan and abroad for its crystal-clear soup and distinctive philosophy. Having received wide recognition, including selection for the Michelin Bib Gourmand, we will open our long-awaited first Tokyo location in Kagurazaka in summer 2026. This Tokyo expansion, led by SFP Diners Co., Ltd. (Representative Director: Yuichi Nakano), will further refine the brand’s appeal in a new environment. Together with the U.S. design company House Industries, we will renew design elements such as bowls and uniforms. While rooted in the “philosophy of dashi” cultivated in Kyoto, we will reconstruct its appeal through a contemporary sensibility, free from fixed ideas. This is a new challenge that marks the second chapter of Menya Inoichi. Dashi soba with white soy sauce and red soft-boiled seasoned egg. ■ 0% animal fat. A “noodle cuisine” composed entirely of seafood dashi A bowl at Menya Inoichi contains no animal fat whatsoever. It is composed of 100% seafood dashi, carefully extracted at low temperature from a selection of premium fish flakes. The moment it touches the palate, layers of dashi aroma and umami unfold, leaving a deep aftertaste that seems to resonate in the heart. What completes the soup is the finishing touch: ultra-thin 0.01 mm bonito flakes. Shaved to an extreme thinness that allows them to dissolve instantly in the heat of the soup, they draw out the rich aroma and umami inherent to bonito flakes to the fullest. These extremely thin bonito flakes are also a symbol of the “noodle cuisine” that Menya Inoichi pursues. Another essential feature of Menya Inoichi is its original blend of white soy sauce and black soy sauce. White soy sauce: Made with organic wheat and organic soybeans. Its gentle sweetness beautifully enhances the natural umami of the dashi, creating a clear and delicate flavor. Black soy sauce: Characterized by the sweetness and mellowness o