Station soba chain 'Shibusoba' installs 'Ultra Fine Bubble' technology in all 15 stores
Tokyu Gourmet Front will complete the installation of 'Ultra Fine Bubble (UFB)' generators in all 15 'Shibusoba' locations by the end of March 2026. This technology improves dashi extraction, resulting in a deeper, clearer flavor for their soup broth.
📋 Article Processing Timeline
- 📰 Published: March 28, 2026 at 00:39
- 🔍 Collected: March 28, 2026 at 21:59 (21h 19m after Published)
- 🤖 AI Analyzed: April 15, 2026 at 03:21 (413h 21m after Collected)
Tokyu Gourmet Front, operator of the station soba chain 'Shibusoba,' has announced the rollout of 'Ultra Fine Bubble (UFB)' generators across all its locations, with installation scheduled for completion by the end of March 2026. By using water treated with UFB technology, the chain aims to enhance the extraction efficiency of its dashi (broth), resulting in a deeper, more refined taste that has received high praise in pilot locations. This initiative is part of the company's commitment to providing ever-improving quality to its customers.
FAQ
What is UFB?
It refers to ultra-fine, invisible bubbles less than 1 micrometer in diameter.
What is the benefit of this technology?
It improves dashi extraction efficiency, emphasizing flavor and aroma for a deeper, clearer taste.