Scan with your phoneUshimado, Okayama
Tanakaya
A traditional farmhouse overlooking the Seto Inland Sea.
One bowl of ramen, made from plants alone.
Grand opening August 30Sundays 11:30 a.m.–2:30 p.m.
About the bowl
Crafted entirely from plants.
Kombu and shiitake dashi,
house-smoked soy sauce.
No animal products, no garlic or onion among the "five pungent roots," no alcohol — just a slow-drawn dashi and our own smoked soy sauce, layered with care.
Our Craft
Nothing hidden behind heat.
Served too hot, the aroma of smoked soy sauce fades — and the shio-koji cannot survive. So our ramen comes at a gentler temperature: a bowl you taste, not one that steams.
It starts with the water.
Impurities removed, minerals kept — carefully filtered water goes into everything we cook.
Down to the last drop.
Kombu and shiitake dashi, house-smoked soy sauce, and shio-koji. Gentle on the body — a soup you can finish to the very last drop.
House-made menma, prepared with time and care.
Menma grown without pesticides, slowly rehydrated with fresh water every day, then carefully seasoned.
Mushrooms from our neighbors.
Topped with mushrooms grown locally by Yukiguni Factory.
Visitor Information
12 seats inside a renovated farmhouse. Grand opening August 30, 2026. Open every Sunday from 11:30 a.m. to 2:30 p.m. thereafter.
- Seating
- Seating for 12
- Payment
- We accept cash, credit cards, and mobile payment (Square).
Scan with your phone