

Our udon is made from the best udon flour called, "Shiro-tubakiko", which is imported directly from Japan in a special freezing compartment to keep the freshness.

Our soba (buckwheat noodles) is made from the best quality buckwheat flour called, "Kirishita soba ko", which is freshly ground by a stone mortar. Onigashima is the only restaurant in The US to import this flour from the company which has been producing the Kirishita buckwheat flour since 1772.

We only use Mongolian sea salt which contains many minerals, and purified water to make our dough. Then we let it rest at low temperatures until it is just right. Because we know that the soul of the noodle is in the moment the dough is prepared, in the instant that noodles are sliced out and in the minute that the noodles are boiled we begin to make our noodles only after an order has been placed.

Our dashi is made twice a day by mixing Katsuo-bushi (dried bonito), Saba-bushi (dried marckerel), Konbu kelp, and Shiitake mushrooms.

The key ingredient to our soba soup is our soup broth. Our broth is made of specially chosen soy sauce, sugar, mirin wine which are simmered together and stored in a clay jar for a week. This allows the flavours to blend together.

We only use organic soybeans and bittern for our tofu. In addition, we only use organic eggs, and free range chicken known for its rich, deep flavour.
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