NiboNiboCino Niboshi Noodles

Name: NiboNiboCino Niboshi Noodles
Address: 2 Chome-13-14 Hatanodai, Shinagawa City, Tokyo

NiboNiboCino 煮干しNoodles

Niboshi Noodles NiboNiboCino Ingredients ☆Niboshi☆Kombu☆Katsuobushi☆ We use the finest niboshi from Kujukuri, Chiba Prefecture. We also add delicious seasonal niboshi from around the country as an essence, and we research daily using carefully selected natural ingredients such as ma-kombu, saba-bushi, and souda-bushi. We use plenty of the finest niboshi, carefully simmering it daily with precise heat control to maximize its umami, strength, and elegance. The niboshi used is supplied by Ito Group, where the owner trained, and is the highest quality niboshi they use. ☆Garlic☆ We use 100% Aomori Prefecture garlic. It is a delicious garlic with a rich, strong flavor and excellent aroma. ☆Olive Oil☆ We use 100% Italian olive oil. Among Italian oils, we carefully select delicious olive oils from various regions and use them according to the ingredients and cooking methods. ☆Chicken☆ We use various types of chicken, including Aomori Shamorock, a local chicken whose chicks are exclusively supplied to the Imperial Palace's Imperial Pasture. Among Aomori Shamorock, we use Murakoshi Premium Shamorock, raised by Masakazu Murakoshi of 'Murakoshi Shamorock Park,' which is said to be of the highest quality, to support the base of our niboshi soup.

★ 4.3 (332) $$Moderate 📍 2 Chome-13-14 Hatanodai, Shinagawa City

Niboshi Noodles NiboNiboCino Menu

Nibonibo-Chi-No

にぼにぼちーの

We created the original name 'Nibonibo-Chi-No' by adding 'Chi-No' to 'Nibonibo' to mean pecorino using niboshi. We wanted all customers, regardless of age or gender, to enjoy niboshi more deliciously, so we developed this menu item by adding 'Italian' elements to the 'Japanese' elements of niboshi to create a new sensation of flavor. I had always dreamed of opening my own restaurant and creating the 'Nibonibo-Chi-No' menu. I trained diligently, hoping to make it for many people and bring smiles to many faces. This is the world's first menu item that can only be eaten here. Please enjoy 'Nibonibo-Chi-No,' which is packed with dreams and niboshi.

A creative, pecorino-style noodle dish combining niboshi (dried sardine) broth and olive oil. The bowl contains an ultra-rich niboshi soup at the bottom, which you can mix well with the noodles to enjoy a fusion of Japanese and Italian flavors.

Nibonibo Carbonara

にぼにぼなーら

We created the original name 'Nibonibo-Chi-No' by adding 'Chi-No' to 'Nibonibo' to mean carbonara using niboshi. This dish is even richer and creamier than 'Nibonibo-Chi-No' and has a contrasting flavor. You'll be hooked after just one bite. It originally started as a playful creation for my wife, who loves carbonara. After much research, I'll never forget the moment we both tasted it for the first time and looked at each other with a smile. This bowl is filled with playfulness and smiles.

A rich noodle dish, like a carbonara, based on niboshi broth. It features a creamy, rich niboshi soup at the bottom of the bowl, with a harmonious blend of mellow richness and niboshi umami.

Nibonibo Genovese

にぼにぼゔぇーぜ

We created the original name 'Nibonibo-Vese' by adding 'Vese' to 'Nibonibo' to mean genovese using niboshi. By using a generous amount of strong ingredients like niboshi and basil, we've created the most explosive soup. The strong niboshi saltiness and the power of basil spread throughout your mouth, followed by the overflowing umami and refreshing sensation of niboshi and basil. As a child, I grew basil at home, and my mother and sisters often made me genovese pasta. My young mind was filled with the unknown deliciousness of genovese. Time has passed, and it has merged with my beloved niboshi ramen to give birth to Nibonibo-Vese. Thank you, both of you. Now it's my turn to create. I hope it becomes someone's memory. This bowl is a bridge between that day and now, swimming towards the future.

A genovese-style noodle dish combining basil and niboshi. The soup features a fusion of strong niboshi saltiness and the refreshing aroma of basil, creating an impactful flavor.

Recommended Toppings

Aomori Garlic Squeezed Raw Egg

青森にんにく搾り生卵

For those who love rich flavors: Try the 'Aomori Garlic Squeezed Raw Egg' with Chi-No, Na-ra, or Vese, mixed like sukiyaki ♪

Raw egg flavored with Aomori garlic. Dipping the noodles into the beaten egg like sukiyaki will mellow the flavor.

Special Aomori Garlic Salt Ajitama

特製青森にんにくしお味玉

For garlic lovers: Enjoy plenty of garlic ♪

A seasoned boiled egg flavored with Aomori garlic and salt. It's well-seasoned and a great topping for the soup.

Garlic Squeeze

にんにく搾り

For garlic lovers: Enjoy plenty of garlic ♪

Fresh raw garlic. You can add it to the soup to your liking to give it a punchy flavor.

Fried garlic

フライドガーリック

For garlic lovers: Enjoy plenty of garlic ♪

Crispy fried garlic chips. They add a textural accent and a fragrant aroma that stimulates the appetite.

Homemade Niboshi Spicy Seasoning

自家製にぼし辛し

For those who love spicy food: Try our 'Homemade Niboshi Spicy Seasoning' for an intense kick ♪

A homemade spicy seasoning with the umami of niboshi (dried sardines). Even a small amount has a strong spiciness, allowing you to enjoy a change in flavor.

Noodle Refill

替え玉

For the truly hungry: Adding 'kaedama' or 'ue' to the remaining soup at the bottom of the bowl after finishing is delicious~

This is for a noodle refill. You can add it to the remaining soup to enjoy the flavor until the end.

Rice

ライス

For the truly hungry: Add rice to the bowl for a delicious niboshi risotto!

Plain white rice. We recommend adding it to the rich niboshi soup after finishing the noodles to create a risotto-like dish.

Extra Meat

肉増し

For the truly hungry: Enjoy even more ♪

An additional topping of chashu (pork). Perfect for those who want more meat.