Noodle Artist Behind Famous Restaurants Collaborates with Michelin-Starred "Hashizume" Chef! New Japanese Ingredient-Focused Noodle Restaurant "CRAFT NOODLES Hashizume" Opens April 6th

Hashizume Seimen Co., Ltd. (Headquarters: Shinagawa-ku, Tokyo; Representative Director: Toshiyuki Hashizume), which developed "Jade Noodles" (Hisuimen) for the first time in Japan and creates noodles for many famous restaurants, will open "CRAFT NOODLES Hashizume" in Hiroo, Tokyo, starting Monday, April 6th.

All noodles are supervised by Noodle Artist® Toshiyuki Hashizume (our representative director), who has created noodles for numerous renowned establishments. The "Craft" in the name "CRAFT NOODLES" signifies "artisanal skill" and "handiwork" in English. With the concept of "the best noodles," customers can choose their preferred noodles and enjoy them in combination with various soups. Furthermore, the noodle dishes, designed to maximize the deliciousness of the noodles, are supervised by Hideaki Yamada, the head chef of the Michelin-starred restaurant Hashizume.

We offer noodles made with carefully selected Japanese ingredients and wheat, including seasonal "cherry leaves," as well as "matcha," "burdock," "yuzu," "aonori (green laver)," "ginger," and "sakura shrimp" (some imported ingredients are also used). Please enjoy the vibrant colors and delicious flavors of these beautiful noodles.

・Spring Limited Menu: "Sakura Noodles" and "Matcha" Tsukemen (Soy Sauce or Salt) ¥1,300 (tax included)

Enjoy faintly fragrant sakura noodles kneaded with cherry leaves from Izu, and vividly green, rich matcha noodles kneaded with matcha from Mie Prefecture. These two seasonal noodle colors are served with a cold dipping sauce (tsukedare) based on Japanese dashi, available in salt or soy sauce flavor.

The highlight of the spring menu is the "Sakura Noodles," kneaded with cherry leaves from Izu. We carefully select Oshima cherry leaves from Matsuzaki-cho, Izu Peninsula, which are also used in sakura mochi. By kneading salted cherry leaves into wheat flour with a unique blend, we have encapsulated the distinctive aroma of cherry (coumarin). The cherry fragrance that spreads the moment they are boiled is the perfected spring noodle, achieved through Hashizume Seimen's years of noodle-making expertise.

You can also enjoy vividly green and rich matcha noodles, kneaded with matcha from Mie Prefecture. Please savor these two seasonal noodle colors, cherry pink and fresh green, with a cold dipping sauce (tsukedare) based on Japanese dashi, available in salt or soy sauce flavor. The saltiness of the cherry leaves and the subtle bitterness of the matcha combine with the umami of the dipping sauce, creating a spring-limited combination.

Main Menu

・Steamed Chicken and Green Onion Gentle Salt Soup Noodles / Burdock Noodles (selectable) ¥1,800 (tax included)

A warm, gentle-flavored soup combining Japanese dashi and salt, topped with moist steamed chicken prepared at low temperature and green onions. We recommend the fragrant burdock noodles, kneaded with burdock from Aomori Prefecture.

・Sea Bream Konbu-jime and Matcha Aemono Noodles / Yuzu Noodles (selectable) ¥2,000 (tax included)

A gentle-flavored aemono noodle dish based on sea bream dashi, topped with konbu-jime sea bream, with the aroma of matcha as an accent. We recommend the refreshing yuzu noodles, kneaded with yuzu from Kochi Prefecture.

Delivering New Noodle Dishes Representing Japan, Made Possible by a Long-Established Noodle Company

Soba, Udon, Ramen, Pasta... Japan is known as one of the world's leading nations with a "noodle culture." Recently, mala tantan has also gained explosive popularity. As a pioneer in Japan's noodle manufacturing industry, we wanted to create new noodle dishes where noodles are the star, representing Japan.

Noodles kneaded with "cherry leaves," "matcha," "burdock," "yuzu," and "aonori" are products that only Hashizume Seimen, which has long responded to the demands of first-class restaurants, can create.

Maximizing the deliciousness of noodles requires high artisanal skill. As a noodle manufacturing company, we can offer a wide variety of noodles. You can choose your favorite from our unique selection of noodles and enjoy your own personalized bowl.

About Noodle Artist® Toshiyuki Hashizume

Born in Tokyo in 1969. Representative of Hashizume Seimen Co., Ltd. As a Noodle Artist®, he develops noodles with a concept of "noodle making with all five senses," emphasizing color, taste, aroma, and texture. He developed "Jade Noodles" for the first time in Japan and has created over 100 types of noodles, continuously pursuing "more delicious and more beautiful noodles."

About Hideaki Yamada, Head Chef of Hashizume

After gaining experience at "Restaurant Hashizume," he now serves as the head chef of "Hashizume," overseeing the Aoyama branch. At "CRAFT NOODLES Hashizume," he also creates dishes where noodles take center stage.

Store Information

Company Profile

Hashizume Seimen Co., Ltd.

Representative Director: Toshiyuki Hashizume

Address: 3-6-16 Higashi-Oi, Shinagawa-ku, Tokyo

HP: https://hashizumen.co.jp/

Online Store: https://hashizumen.shop/

Primarily manufactures and supplies various noodles such as Chinese noodles, steamed noodles, pasta, udon, soba, cold noodles, and rice noodles to hotels and restaurants nationwide. The company also operates the Kaiseki Chinese restaurant "Aoyama Hashizume."

Major Clients

Andaz Tokyo, ANA InterContinental Hotel Tokyo, The Westin Tokyo, HUGE Co., Ltd., Grand Hyatt Tokyo, Grand Mercure / Mercure, The Peninsula Tokyo, Sichuan Restaurant Group, Sheraton Grande Tokyo Bay Hotel, Sheraton Miyako Hotel Tokyo, Janu Tokyo, The Strings by InterContinental Tokyo, Cerulean Tower Tokyu Hotel, Seijo Ishii, Taiheiyo Club, China Restaurant Group, Hyatt Regency Tokyo, Hilton Tokyo, Hilton Tokyo Bay, Prince Hotel, Hotel InterContinental Tokyo Bay, Hotel Okura Tokyo, Hotel Chinzanso Tokyo, Hotel Metropolitan, Mandarin Oriental Tokyo, Yokohama Grand InterContinental Hotel, Rihga Royal Hotel Tokyo (in alphabetical order)