麺や庄の

Most magazines that feature Shono (that would be all of them) showcase the しゃけつけ麺. Regular-looking tsukemen with a side of lox. But the choices go much, much further.

There is a monthly menu, the likes of which have never been seen. I won’t dwell on the past, but this month’s gentei (limited edition offering) is a tsukemen. The soup is some sort of cabbage soup, and the noodles are topped with hotaruika, tasty little squids that light up like fireflies when they are in their natural habitat. Oh, and there is a side of squid liver sauce.

Each month is something like that.