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However, if we receive a prescribed law or legally binding order, or if we need to protect our rights or property, we may use the minimum necessary information for that purpose. There is. Operating environment this web site, it is recommended that you get browsing in the following environment. Microsoft Windows (vista / 7/8 / 8.1) Internet Explorer 9.0 and above Firefox Google chrome Macintosh (OSX 10.3 and above) Safari Firefox Google chrome iOS iOS 7 device Android ™ OS Android ™ OS 4.2 device Please note that it may not be displayed normally in environments other than the above. The viewing environment may be revised as necessary. JavaScript is used on all pages. Please set your browser to "Enable JavaScript" to browse. This website provides some information in PDF format. Carefully selected pork bones and water. that's all. The ultimate soup that the founder Tadashi Yamaoka has pursued over the years has been handed down to all shops. A large amount of carefully selected pork bones are generously added. It will be stewed for 3 days and will finally reach the customer on the 4th day. For the first 3 days, it is heated with the strict eyes of a skilled craftsman. The soup that enters the fourth day requires very delicate management. With delicate heat management, the richness and sweetness are brought out from the pork bones that were added 3 days ago, and the taste is brought out from the newly added pork bones. Because it's this noodle. The surface is soft, but the core is strong, and special thick noodles with a high wheat scent are used. Supporting this noodle is the skill of the noodle craftsmen who make carefully selected wheat and change the manufacturing method according to the daily temperature and humidity. Because of this noodle, even in a rich pork bone soup, it will be a well-balanced cup that will never lose power. The char siu is also handmade. The Yamaoka family's char siu uses shoulder butt, which allows you to enjoy the original taste of meat. Boil a lump of shoulder loin tied with a string so that it does not crumble for a little less than an hour. This is completed by immersing it in a secret special sauce that is added and added every day at the store. The Yamaoka family, which is particular about handmade pork, makes char siu every day at each store. Cut fresh green onions by hand. The Yamaoka family's green onions are purely domestic. When the green onions arrive at the store, the soil is washed off and cut to the specified size. This is cut into small pieces in the vertical direction with a kitchen knife to make gray onions. No machinery is used in this process. It is to bring out the taste, aroma and texture of green onions to the utmost limit. We take the time to make our customers taste delicious food. Recruitment of e-mail magazine members! 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