Nadaman Begins Limited-Time Sale of Summer Classic "Somen On-tama Yose" Awarded Gold at "Souzai Bento Grand Prix 2026," Two Weeks Earlier Than Usual Starting April 15 (Wed) to Deliver "Coolness."

Nadaman Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President: Yoshitaka Kimura) will launch a limited-time sale of its "Somen On-tama Yose," which received the Gold Award in the Noodles category at the "Souzai Bento Grand Prix 2026," starting April 15 (Wed) at Nadaman shops in the Tokyo metropolitan area, Tokai, Kansai, and Fukuoka. This product, a "Nadaman summer classic" for over 15 years, has now been recognized for its quality by a judging committee of food specialists, receiving the highest evaluation.

While the annual sales typically start around Golden Week, this year it will be available about two weeks earlier.

■ Condensed "Nadaman Essence" Recognized by Food Specialists
The key to this award was the innovative ingenuity that respects Japanese culinary traditions while aligning with contemporary dining scenes. In addition to its "visual appeal" and "delicate flavors," the finish, which allows diners to feel both tradition and innovation in Japanese cuisine simultaneously, was highly praised. In particular, the presentation, with its artfully arranged ingredients and use of transparent containers, creates a cool and elegant impression. It was praised as a unique and original masterpiece that looks most beautiful when served directly on the table without the need for re-plating, thus achieving a balance of convenience and elegance. Furthermore, the taste and texture, packed with Nadaman's unique commitment, have received comments like "you can finish it without getting tired of it until the very last bite." It is an ideal "plus one dish" for the summer months when appetite tends to decrease, embodying the pride of a long-established restaurant.

■ Comments from the Chef "15 Years of Polishing 'Mouthfeel' and 'Broth,' a Perfect Balance"
As the chef in charge, I am extremely delighted and feel a great sense of responsibility that this product, lovingly passed down as a "Nadaman summer classic" for over 15 years, has received the Gold Award at the "Souzai Bento Grand Prix 2026."

Our greatest commitment is to Nadaman's unique "dashi/broth." Using bonito flakes and kelp, we have created a deep and elegant tasting broth and finished it as a gentle jelly. This one step ensures that the umami of the broth is firmly coated on each strand of somen, allowing diners to savor its rich flavor until the very last bite. For the star somen noodles, we have carefully selected fine noodles with an excellent mouthfeel, paying close attention to boiling time and chilling in cold water, ensuring they are finished to easily cling to the broth and toppings. The ingredients, such as succulent shrimp, shiitake mushrooms simmered slowly in a sweet and savory sauce, and spinach, are also carefully prepared to bring out their natural flavors. We pursued the "perfect balance" with grated raw ginger to sharpen the taste, combined with the onsen tamago (hot spring egg) and the broth.

Hiroshi Kawai
Deputy Director, General Manager of Food Division 1, and Head Chef, Nadaman Kitchen Factory (Metropolitan Area)

■ "Somen On-tama Yose" Product Details
[Product Name]: Somen On-tama Yose (Somen with Hot Spring Egg)
[Sale Price]: 625 yen (including tax 675 yen)
[Selling Stores]: 42 Nadaman shops in the Tokyo metropolitan area, Tokai, Kansai, and Fukuoka.
[Sales Period]: April 15, 2026 (Wed) - Late August (scheduled)
*End date may vary.
[Size]: Approx. 8.5 cm (L) x 11.5 cm (W) x 8.0 cm (H) (including lid)

*All photos are for illustrative purposes only.
*Some contents may change without notice. Please understand in advance.

About the Souzai Bento Grand Prix:
Organized by Nippon Shokuryo Shimbun, this is a product contest where a judging committee, composed of experts and industry associations related to side dishes and bento, recognizes outstanding products from those submitted nationwide.
Details here: https://www.souzai-bento.com/

About Nadaman:
Nadaman's history began in 1830 (Tenpo 1), when the first generation, Mansuke Nada, founded a restaurant in Osaka, which would become the foundation of the "Nadaman" restaurant group. In 1919 (Taisho 8), the third generation, Mansuke Nada, accompanied Prince Kimmochi Saionji to Europe as his chef for the Paris Peace Conference. In 1986 (Showa 61), the Tokyo Summit official state banquet was held at "Nadaman Honten Sayaka-so," the first ever at a private facility. In 2005 (Heisei 17), Nadaman represented Japanese cuisine at the Aichi Expo. For over 190 years, from Tenpo to Reiwa, Nadaman has preserved the traditions of Japanese cuisine while evolving to match the times and customer preferences, delivering Japanese cuisine not only within Japan but also to people worldwide. It continues to be cherished as a long-established Japanese restaurant by many customers. Nadaman currently operates 30 restaurants in 3 countries and 45 shops selling bento and side dishes.