Enjoy somen nagashi and BBQ to your heart’s content!

Perfect for beating the summer heat, a small hut selling somen will be open from July 1st to September 1st.

Summer is finally upon us, and ready to meet it in the Bayside area is this small somen noodle hut, or as it is known in Japanese, somen koya. Perfect for the hot weather, these somen noodles go down easily and are both light and refreshing. 

Barbecue will be available during this time, and the popular family activity of somen nagashi will also be there for you to try. For those who don’t know, somen nagashi means “flowing noodles” and refers to the activity where cooked noodles are sent down along a hollowed out bamboo tube for you to catch as they go by. It’s a fun and interactive way to eat your food! 

Aside from the noodles there will be barbecue courses (both meat and seafood sets) that come with all you can drink plans. This is perfect for those who are finishing work as you can treat it as a kind of beer garden. 

Authentic “Miwa Yamamoto Hand Stretched Somen” and an original noodle dipping sauce add to the experience. 

The “Miwa Yamamoto hand stretched somen” are made by an old and respected establishment from Miwa, the birthplace of somen noodles. Accompanying them is a sauce made specifically for their somen by “Ebisu Shoyu”, a soy sauce manufacturer that has existed since 1877. This is truly one of the most authentic noodle eating experiences. 

The venue, “Bayside Canopy”, is a popular sea facing outdoor facility with an open layout. After all, the perfect way to relax during hot summer days is to do it in an open place by the sea!

What are Miwa Yamamoto Hand Stretched Somen? 

Headquartered in Sakurai City in Nara Prefecture, Miwa Yamamoto has over 300 years of history and is considered a producer of one of the big 3 somen types, miwa somen. The area is often considered the birthplace of somen, 

Miwa Yamamoto makes their somen noodles with wheat flour, salt, water, and a small amount of oil, all while adjusting the balance of ingredients depending on the surrounding temperature and humidity. The process of ripening, called umashi, is repeated many times, resulting in delicious somen noodles that are both smooth and delicate, yet firm and not easily stretched after being boiled.

Miwa Yamamoto’s somen has received rave reviews since the Edo period (1603 – 1868) and was once presented to the Imperial household as a gift. Today they have recreated the flavor of the hand stretched noodles of those days, showing what made them so popular. We hope you will come to partake of the history and delicious flavor of their somen noodles. 

What makes the flavor of this noodle dipping sauce different?

This dipping sauce is made with a flying fish stock base. Since flying fish have a lower fat content when compared to other fish, the broth becomes light and easy on the stomach, and for this reason has been a well-loved staple of traditional Kyushu cuisine. By adding a small amount of black sugar (a dense and cooked down type of sugar that is healthier and less processed than normal sugar) the flavor develops a sweet richness and terrific balanced umami. Salt content is kept to 7% for those who are watching their intake as well. There are also no preservatives, no colorings, or any other sort of chemical tampering applied to the sauce. 

Fees

For information on the menu prices, please check this link: [Somen Koya in Bayside] Details
*For a rough idea however, the nagashi somen course for 2 people costs 1,800 yen, the barbecue courses 3,500 yen, and the all you can drink alcohol set 2,500 yen.