FUKAHIRE RESTAURANT KAGEYAMAROU

greeting

As our shop knows the entrance of the shop, I do not particularly say Chinese cuisine.
       When asked what kind of dish to the customer, I answer Kageyama cuisine.
       I’ve been squeezing to a good shark fin and ramen and I am now.
       I am using Pai soup as a soup to simmer shark’s fin and it usually makes it with round chicken or pig bones, but our shop is that the shop was narrow and now that we can take soup right now using chicken wings I am making soup.
       A lot of collagen makes a delicious soup in a short time.

＜Chef’s Profile＞

· Tokyo Agricultural University
· Osaka Abe’s Tsuji Cookery College
· Chiba Kashiwa Tomosuke
· Shinjuku Keio Plaza Hotel Nankai
· Takamatsu Keio Plaza Hotel Nanki
· Ebisu Chikushiro
· Yokohama Bayside Marina LONG
Later return to local Chiba and independence. To devote himself to ramen

Commitment of owner chef

Restaurants – commitment

A superb ramen made from delicious soup that pursued white water for decades and filled plenty of collagen.
In addition, Kasan himself has been using the fresh seafood and direct feed vegetables, plenty of good quality shark’s fin spread, only dish that can be tasted here.
If shark’s finish dishes, please remember the commitment of shark’s finest specialty shops, which remembers everyone’s memories that you can visit “Kageyamaro”.

I used plenty of quality shark fin, plenty of dishes I can taste only here.
From suppliers whom we stuck, We are ordering fresh seafood.
Please enjoy authentic Chinese using contract farmer’s direct vegetables.
A special noodle made from delicious soup with many collagen.
You can appreciate the attention of specialty shark fin stocks.
Ramen that pursued white water for decades
New wine style fits Chinese style

Ramen –commitment

Independently in Jiyugaoka about 10 years ago, the best chicken white ramen (Tori Tan Tan) ramen unique to shark fin food shops to eat with soup developed to make delicious shark’s fin.
   It cooked chicken wings for about 8 hours to extract the flavor of the bones and the sweetness of the meat, and it is a rich taste that condenses only a good place of creamy and mild chicken.
   While enjoying the rich fragrance of shrimp oil taken from the head of Shrimp Ise Shrimp, I would like you to taste the sticky Asakusa Brewery special signature Shikoshiko noodles.
   The lemon which is attached is a superior one which plenty of collagen is absorbed as much as placing a change in taste when you eat noodles and then squeeze it.
   When you finish eating noodles, put in petit rice and let’s enjoy the soup up to the last drop!