mainvisual

USER'S VOICEClient Testimonials

We asked chefs at restaurants and hotels using our noodles
to share their thoughts.

A noodle dish that closes the course — crafted with a constant commitment to the profound depth of Japanese cuisine

Minami-Aoyama Nanachome

A noodle dish that closes the course — crafted with a constant commitment to the profound depth of Japanese cuisine
Owner-Chef　Naoki Kawana
Stylish Chinese cuisine that draws out the umami of ingredients and expresses the seasonal “five flavors”

Nogizaka Yui

Stylish Chinese cuisine that draws out the umami of ingredients and expresses the seasonal “five flavors”
Owner-Chef　Tsuyoshi Masuyama
I want to spread the limitless possibilities of Chinese cuisine — still largely unknown — throughout Japan

Chinese Cuisine Yuzu

I want to spread the limitless possibilities of Chinese cuisine — still largely unknown — throughout Japan
Owner-Chef　Naoto Hatsumi
The essence of ‘Nouvelle Chinois’ — seasonal dishes expressed through beautiful presentation

Shinka

The essence of ‘Nouvelle Chinois’ — seasonal dishes expressed through beautiful presentation
Owner-Chef　Shigeharu Niiyama
Refined noodle dishes finished with instinct and sensibility — best enjoyed fresh

Imperial Chinese Cuisine FULONG

Refined noodle dishes finished with instinct and sensibility — best enjoyed fresh
Owner-Chef　Shinji Komine
Designing the Chinese dining experience through deconstruction and reconstruction

Ichirin Hanare

Designing the Chinese dining experience through deconstruction and reconstruction
Owner-Chef　Hirofumi Saito
Noodles that open up culinary possibilities — versatile across a wide range of cooking methods

Hotel Okura Tokyo – Toh Ka Lin

Noodles that open up culinary possibilities — versatile across a wide range of cooking methods
Chen Longcheng　Executive Chinese Chef
Developing rice noodles — a make-or-break challenge for our Asian restaurant concept

HUGE Inc. / DADAÏ THAI VIETNAMESE DIMSUM

Developing rice noodles — a make-or-break challenge for our Asian restaurant concept
President & CEO　Yoshihiro Niikawa
Finding the ideal noodle — one that matches our philosophy toward cooking

Jika itsuka

Finding the ideal noodle — one that matches our philosophy toward cooking
Ryosuke Tamura　Head Chef

CLIENTSClient Portfolio

  • Aoyama Grand Hotel
  • Andaz Tokyo
  • Ichirin Hanare　View interviews
  • Chinese Cuisine Jika itsuka　View interviews
  • Urayasu Brighton Hotel Tokyo Bay
  • Waves
  • The Westin Tokyo
  • Eirin
  • Grand Hyatt Tokyo
  • Grand Mercure / Mercure
  • Create Restaurants Holdings
  • Sheraton Grande Tokyo Bay Hotel
  • Sheraton Miyako Hotel Tokyo
  • Szechwan Restaurant Group
  • Shangri-La Hotel Tokyo
  • Chinese Cuisine Shinbashitei
  • Strings Hotel Tokyo InterContinental
  • Chugoku Hanten Group
  • Tokyu Hotels
  • Tokyo Dome Hotel
  • Tobu Hotel
  • Nippon Hotel
  • Hyatt Regency Tokyo
  • HUGE　View interviews
  • Hilton Hotels & Resorts
  • Prince Hotels
  • Chinese Cuisine Pekin
  • The Peninsula Tokyo
  • Hotel East 21 Tokyo
  • Hotel InterContinental Tokyo Bay
  • Hotel Okura Enterprise
  • Hotel Okura Tokyo　View interviews
  • Hotel Chinzanso Tokyo
  • Mandarin Oriental Tokyo
  • Minami-Aoyama Nanatorizome　View interviews
  • Yokohama Grand Inter-Continental Hotel
  • Reika / Shinka　View interviews
  • Rihga Royal Hotel Tokyo
  • Resort Trust
  • The Ritz-Carlton Osaka
  • Royal Park Hotels
  • Roppongi Hills Club

For Restaurants & Corporate Clients

Frequently Asked Questions

A complete list of frequently asked questions and answers is available.
Download Materials

Hashizume Noodle Web Catalog (PDF available)
Apply for Noodle Samples

For professionals in the food industry or those planning to open a restaurant, we offer sample noodles (for a fee).
ONLINE SHOP
ONLINE SHOP
Shop for home products