USER'S VOICEChinese Noodles
We asked chefs at restaurants and hotels using our noodles
to share their thoughts.
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
Nogizaka Yui
- Stylish Chinese cuisine that draws out the umami of ingredients and expresses the seasonal “five flavors”
- Owner-Chef Tsuyoshi Masuyama
Chinese Cuisine Yuzu
- I want to spread the limitless possibilities of Chinese cuisine — still largely unknown — throughout Japan
- Owner-Chef Naoto Hatsumi
Shinka
- The essence of ‘Nouvelle Chinois’ — seasonal dishes expressed through beautiful presentation
- Owner-Chef Shigeharu Niiyama
Imperial Chinese Cuisine FULONG
- Refined noodle dishes finished with instinct and sensibility — best enjoyed fresh
- Owner-Chef Shinji Komine
Ichirin Hanare
- Designing the Chinese dining experience through deconstruction and reconstruction
- Owner-Chef Hirofumi Saito
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
Jika itsuka
- Finding the ideal noodle — one that matches our philosophy toward cooking
- Ryosuke Tamura Head Chef
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).
