Choujuan Kaimon tosenkyo Gorge

A somen-nagashi (fine noodle float) is set up over a clear stream that beautifully reflects the four seasons. It is an attractive restaurant with tatami room seating. The atmosphere is characterized by a calm and pure Japanese style.

On the first floor, there is a covered, semi-outdoor area with table seating, and seating by the water is especially popular; on the second floor, the tatami room seating is open and has an attractive modern Japanese atmosphere. The back half of this seating area is air-conditioned. In the fall, you can also enjoy the beautiful autumn leaves.

One of the unique features of Choujouan is that it offers a rare zashiki seating arrangement for enjoying the somen-nagashi. When ordering a meal, customers purchase a meal ticket from the ticket counter and sit at their favorite seat and wait for their order. At the ticket counter, you can also purchase additional individual dishes and drinks.

The set meal menu includes somen noodles, grilled trout, koikoku (carp roe), koi arai, and onigiri (rice ball). Variations on the set menus include “Longevity Set Meal (Extra),” “Top,” and “Ume.” You can choose your rice from trout sushi, seiro or inari.

Seiro is rice cooked with chicken and cooked to order, so you can enjoy it hot.

Carp arai is served with handmade vinegared miso, and the fresh, plump meat and sweet vinegared miso are a perfect match, making it a perfect snack with sake. Trout grilled with salt is also delicious, with crispy skin and plump flesh.

To prevent the somen noodles from getting cold and the men-tsuyu from getting soggy, the staff at Chosyuan will dip a bottle of men-tsuyu in cold water before serving.

The kitchen of the restaurant handles the somen noodles and fish, and the water from the faucet is left running constantly to keep the water temperature cool. They say this method is possible because of the abundance of water that springs from the Karafune Gorge.

The somen noodles are specially ordered from a noodle mill in Shimabara, Nagasaki Prefecture, and the boiling time is adjusted to take into account the time it takes to serve the noodles during peak season, so that the noodles do not stretch easily. Thousands of customers may visit the restaurant during peak hours, and the amount of somen consumed is considerable.

The men-tsuyu is homemade every day in a dedicated kitchen using spring water from the Karafune Gorge. Its crisp flavor is well received.

Mentsuyu is also available for purchase at the store, and is a versatile seasoning that can be used for a variety of dishes in addition to somen noodles.