One of our goals at CHABUYA was to create noodles that come off as smooth right as they enter the mouth, and generate a feeling of pleasure as they goes down. Complementing this ideal smoothness is just the right amount of body. Finally, the aroma of the wheat that goes into preparing the noodles binds all of these elements together.

At CHABUYA, we do our utmost to select wheat, the base ingredient in our rahmen, which has been cultivated taking care to avoid unnecessary agrichemicals. Our special blend of wheat from the prefectures of Hokkaido, Nagano and Miyagi, which is famous for containing high amounts of protein, gives our noodles both body and tautness. Like all Chinese noodles, rahmen noodles depend on quality brine. We use 100% natural brine from Inner Mongol, which adds a unique flavor and hue to our noodles when mixed together with the water used in the kneading process.

Smooth going in and rich going down, CHABUYA’s rahmen soup leaves you wanting more. Such an addictive soup takes an appropriate amount of time to prepare − 22 hours, to be exact.
This process begins with pork bones, which are individually and painstakingly cleansed of excess tendon and impurities before being placed into the pot. The amount and timing of each successive ingredient is carefully measured before being added to the pot in order to maintain a balanced taste. After approximately ten hours, an entire chicken readied specially by CHABUYA, originally local to Shiga Prefecture, is placed into the pot and thoroughly boiled to form the soup’s base layer of flavor. Finally, the last few minutes of preparation are dedicated to perfecting the soup’s form, which is carried out by adding whole dried cayenne peppers.

Every stage in this process is conducted with the utmost effort, care and devotion to ensure that we are left with a rich, golden, high quality soup as the final product every time.

No rahmen is complete without being topped by a hearty serving of roasted pork. At CHABUYA, all of our roasted pork is homemade, using only the sweetest fatty portions and highly palatable, flavorful meat. This pork is then marinated in a refined sauce perfected over a repeated refinement process, and slowly boiled over a low flame for four hours. After extracting it from the pot, we give the pork a final series of finishing touches before it is ready to be served.

Our roasted pork is prepared from the outset so that the soft fat melts ever so slightly when placed in a hot bowl of rahmen, giving it an almost melted consistency when it hits your lips to balance out its flavor.

At CHABUYA, we have prepared two types of bowls for our two primary flavors. Our bowl for soy rahmen widens outwards from the bottom to make the strong smell of soy sauce milder by dispersing it horizontally. Conversely, we serve our salty rahmen in a bowl with a more inclined rim to allow the flavor of the broth, which tends not to emit as strong of an aroma, to permeate straight upwards.
Additionally, the rims of each bowl feature the same thickness as the noodles respectively served in each, be it soy or salty broth.

This allows customers to experience the same smooth sensation when sipping the soup directly from the bowl that they get when slurping the noodles - an idea conceived by CHABUYA owner and head chef Yasuji Morizumi to further the affinity that our customers have for our rahmen.