Nakamura Menbei Okinawa Prefectural Office Store

Nakamura Menbei's commitment to "deliciousness that only Nakamura can offer." In order to enjoy the original aroma and taste of buckwheat flour, we are particular about using 100% buckwheat flour without using binders. At the shop, the dough is made by combining buckwheat flour and water many times a day, and the noodles are made and boiled after an order is received. We strive to preserve the flavor of soba by serving it as close to the 3 stages of ``freshly ground,'' ``freshly made,'' and ``freshly boiled'' as possible. We are particular about the soup stock, and every morning we make stock from several types of dried bonito flakes, mackerel flakes, etc., creating a fragrant soup with a strong dashi flavor, rather than a Kanto-style soup with a strong soy sauce.