“Graft new customs on old traditions. Sagami continues to develop.”
・We have the menu for groups.Buses can be parked at all stores.
We have been, are and will be offering the fusion of tradition and new trend.
Our pivotal idea is not only to meet customers’ requirements but to aim raising customer satisfaction level by offering the combination of the past and present in a place of communication, recreation and relaxation.
“Millstone”
we grind soba kernels by millstone placed at the storefront.
The principle of making best quality soba is “3 Tates”, namely Hiki-Tate or freshly milled, Uchi-Tate or noodles freshly made and Yugaki-Tate or freshly boiled.
Since the millstone generates least heat and this is the secret of aromatic soba.
“Tempura”
We always follow“Cook-to-order”system using canola oil and it is served swiftly.
Canola oil, rich in oleic acid or mono-saturated acid, is regarded light and healthy oil.
Having long lasting experience of crispy tempura, we have been receiving high reputation.
“Dashi”
Dashi is aromatic broth made on spot from dried bonito filet flakes. Soup is made from Dashi, containing inosinic acid as an important Umami factor, and Kaeshi, a kind of soysauce containing glutamic acid as another important Umami factor.
The mixture enhances flavor richness.
“Tenobe-Udon”
“Tenobe-Udon” is produced after the repeated process of maturing and stretching and it takes more than 10 hours.
This long process enables soft but glutinous texture.
Ajino Mingei
“For customers smile and spiritual wealth”
Ajino-Mingei Foodservice Co., Ltd. has been offering Tenobe-Udon, the traditional hand-stretched type udon, from the foundation of the company based on the spirit of good service. Ajino-Mingei is now No.1 in Tenobe-Udon category in Japan.
The feature of the taste is based on extract of aged giant kelp from Rishiri Island off Hokkaido.
