Seijo Ishii to Hold "Spring World Noodle Journey" Fair at All Stores from April 3 (Friday), Featuring World Noodle Dishes Crafted by Professional Chefs from its Central Kitchen, Themed "World Travel at Your Dining Table"!
Seijo Ishii will hold the "Seijo Ishii Spring World Noodle Journey" fair at all its stores from April 3 (Friday), offering 16 types of world noodle dishes (10 new products) crafted by professional chefs from its central kitchen, themed "World Travel at Your Dining Table." This aims to provide an easy and delicious single-meal solution for busy new spring lifestyles, allowing customers to enjoy a travel mood.
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- 📰 Published: April 2, 2026 at 23:00
- 🔍 Collected: April 2, 2026 at 19:37
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Seijo Ishii Co., Ltd. (Head Office: Minatomirai, Nishi-ku, Yokohama, Kanagawa Prefecture; Representative Director and President: Katsuki Goto) will hold the "Seijo Ishii Spring World Noodle Journey" fair at all 228 Seijo Ishii stores* from Friday, April 3, 2026, to Wednesday, April 29, 2026, proposing single-meal noodle dishes for busy new spring lifestyles.
*Number of stores as of the fair start date (April 3).
TOPICS
・From April 3 (Friday), "Seijo Ishii Spring World Noodle Journey" will be held at all stores with the theme of "World Travel at Your Dining Table"!
・We propose 16 types of single-meal noodle dishes (10 of which are new products) that combine convenience and deliciousness for a busy spring. Enjoy a travel mood easily from home!
・The skills of professional chefs at "Seijo Ishii Central Kitchen," who know the deliciousness of the world, shine through! While incorporating local seasonings and cooking methods, the flavors are adjusted to suit Japanese customers' palates.
・The official app will feature a "Noodle Passport" project where you can collect stamps to get coupons, and a present campaign where you can win bowls and ladles.
■ For busy days in a new lifestyle, enjoy a travel mood easily with "single-meal noodle dishes" that can be eaten by simply heating them!
April is a season of significant environmental changes, such as entering new schools, starting new jobs, or transfers. Many people may find it difficult to spend time on "food" amidst the hustle and bustle of a new lifestyle, or wish to refresh themselves somehow despite the busyness. Therefore, with the desire to let you enjoy a travel mood with "noodle dishes" that can be easily enjoyed as a single meal even at such times, we will hold the "Seijo Ishii Spring World Noodle Journey" at all Seijo Ishii stores from April 3 (Friday), with the theme of "World Travel at Your Dining Table." In fact, a noodle-themed fair held at the same time last year was well-received for its convenience as a single meal and authentic taste, recording sales of approximately 150% of the initial plan. This year's fair will feature a total of 16 varieties of world noodle dishes. The development was handled by professional chefs at "Seijo Ishii Central Kitchen" (hereinafter, CK), who have accumulated numerous experiences at famous hotels and restaurants and know the deliciousness of the world. At CK, experienced chefs take the lead in developing homemade products, pursuing an ideal balance of taste, quality, and price based on knowledge and experience cultivated over many years. By utilizing raw materials procured by leveraging the scale merit of having over 220 stores, we achieve affordable prices, while meticulously developing products without compromise, from raw material selection, blending ratios, manufacturing methods, to appearance. We deliver exquisite products that can only be offered because each process, from development to manufacturing and plating, is carefully carried out at CK. Whether you want a change of pace or a strong ally on days you don't want to cook. Why not enjoy a travel mood easily at home with noodle dishes that combine the convenience of simply heating them in the microwave and deliciousness?
■ A rich lineup showcasing the chefs' arrangements and ingenuity at the central kitchen.
This fair features a diverse lineup of 10 new products, ranging from noodle dishes that are still unfamiliar in Japan, such as short pasta "Orecchiette" and seafood fried noodles "Hokkien Mee," to Nagasaki's specialty "Sara Udon" and "Pho" fragrant with beef broth.
In the development of these products, while incorporating local seasonings, ingredients, and cooking methods, the chefs have added subtle arrangements and ingenuity to suit the palates of Japanese customers.
For example, in "Seijo Ishii Homemade Beef Broth and Herb-Scented Kujo Green Onion and Beef Rib Pho," authentic spices such as star anise, cloves, and cinnamon are used, but the blending ratio is carefully adjusted to achieve an appropriate level of spiciness. In other products, local seasonings are used in a jelly form to release a subtle aroma when heated, or ingredients and sauces are cooked separately before mixing to preserve the dish's color. By paying meticulous attention to not only taste but also aroma and appearance, each dish is crafted to satisfy both the stomach and the heart.
■ Fair Overview
Fair Name: Seijo Ishii Spring World Noodle Journey
Period: Friday, April 3, 2026 – Wednesday, April 29, 2026
Products: A total of 16 Seijo Ishii homemade noodle dishes (10 of which are new products)
Sales Locations: Available at all 228 Seijo Ishii stores*. In stores, posters, product pennants, and POPs will be displayed, and leaflets modeled after a world map will be prepared to welcome customers.
*Number of stores as of the fair start date, April 3.
■ "Seijo Ishii Spring World Noodle Journey Fair" New Product List (Listed in order of release date)
Seijo Ishii Homemade Squid Ink Tagliolini with Squid and Anchovy Sauce 755 yen / Released April 1 (Wednesday)
"Tagliolini" is a type of long, flat pasta originating from Northern Italy. This product is designed to allow you to fully enjoy the rich umami of squid in the noodles, sauce, and toppings. The noodles use fresh pasta kneaded with squid ink, which has a striking appearance. The sauce is based on squid extract and anchovies, with nam pla also used to add depth of flavor. While "colatura," a fish sauce, is often used in authentic Italian cuisine, nam pla is used here as a familiar seasoning for Japanese customers, showcasing the chef's unique ingenuity. In addition, the squid topping is boiled and then marinated in a seasoning liquid, allowing you to enjoy the maximum flavor of squid even from the topping alone.
Seijo Ishii Homemade Marry Me Chicken Rich Tomato Cream Fettuccine 712 yen / Released April 1 (Wednesday)
"Fettuccine" is a type of flat noodle with a chewy texture, meaning "small ribbons" in Italian. "Marry Me" refers to a chicken and tomato cream stew named for being "so delicious you'll want to propose." The sauce combines tomato paste and marinara sauce in an exquisite balance, allowing you to enjoy a rich tomato flavor. The topping features juicy chicken thigh with reduced salt to complement the sauce, along with broccoli and diced red and yellow bell peppers, creating a visually appealing dish. Furthermore, inspired by the good compatibility of Marry Me Chicken and mashed potatoes, the chef's unique idea of adding crumbled potatoes to the sauce creates a deep richness and satisfying taste even from the sauce alone.
Seijo Ishii Homemade Rich Shrimp Sauce Hokkien Mee (using homemade noodles) 755 yen / Released April 1 (Wednesday)
"Hokkien Mee" is a seafood fried noodle dish popular in Singapore and Malaysia, characterized by its rich shrimp and pork bone broth. This product is distinguished by its abundant shrimp flavor. To achieve a rich shrimp taste, the sauce generously uses shrimp oil, shrimp paste, and shrimp extract. By adding shrimp oil after turning off the heat in the final manufacturing process, the rich aroma of shrimp is sealed in the sauce. The noodles adopt the "Singaporean style," using two types: vermicelli and homemade Chinese noodles. The seasoning uses the "Malaysian style" with Chinese soy sauce and oyster sauce to create a deep richness. This dish is a unique Seijo Ishii arrangement, combining the charms of both countries through the chef's sensibility.
Seijo Ishii Homemade Beef Broth and Herb-Scented Kujo Green Onion and Beef Rib Pho 647 yen / Released April 1 (Wednesday)
This dish features an authentic flavor with star anise, cloves, and cinnamon, but the amount of spices is adjusted to suit Japanese palates. To lock in the natural aroma of beef, a special homemade dressing using all the meat's broth was developed. By combining a light soup with a dressing condensed with beef broth umami in a unique ratio, both familiarity and the depth of spices are achieved. Herbs such as cilantro and dill are topped to allow the aroma to spread with the steam the moment the lid is opened after heating. Furthermore, dried tomatoes and Kujo green onions are added for an accent of sourness and umami, making it a dish that you won't get tired of until the end. To suppress the unique odor of beef, the stewed beef is seasoned with salt koji sauce and sesame oil as an extra step.
Seijo Ishii Homemade Orecchiette with Broccoli and Homemade Bacon 712 yen / Released April 2 (Thursday)
"Orecchiette," meaning "ears" in Italian, is a type of short pasta from Southern Italy characterized by its small, earlobe-like shape. This product is an arrangement of the traditional recipe of mashing broccoli into a sauce, using the chef's skill. By manufacturing the sauce and finely chopped broccoli separately and then mixing them, the vibrant green color inherent in broccoli is maximized. Furthermore, the broccoli topping is blanched and then chilled in cold water to fix its color, making it a visually vibrant green dish. In addition, homemade herb-scented breadcrumbs are topped to add a savory and refreshing aroma. Moreover, it uses carefully selected homemade bacon, aged for 7 days in the company's central kitchen to condense its umami. It can be enjoyed as is or paired with wine.
Seijo Ishii Homemade Linguine with Hokkaido Sardines and Tomatoes, Sicilian Style 755 yen / Released April 2 (Thursday)
FAQ
When will the "Seijo Ishii Spring World Noodle Journey" fair be held?
It will be held from Friday, April 3, 2026, to Wednesday, April 29, 2026, at all Seijo Ishii stores.
What kind of noodle dishes will be offered?
A total of 16 world noodle dishes (10 of which are new products), crafted by professional chefs from the central kitchen, will be offered.
What is the theme of this fair?
The theme is "World Travel at Your Dining Table," proposing easy, single-meal noodle dishes to enjoy a travel mood during the busy spring new lifestyle.