こだわり

めん徳 二代目つじ田

味から絆へ みんなで作った物をみんなの手で出し、お客様に喜んで頂く。そして「絆」が生まれる。平日のサラリーマンのお客様が土曜日に家族の方と私服でいらっしゃった時や彼女を連れてきてくれた時に一つの味から「絆」が生まれた喜びを感じます。そんな一瞬の喜びの為に一つの味を守りつつも日々進化させ続けています。その味を守ることや進化させることで今度は従業員との絆が生まれ、生まれた味からお客様との「絆」が生まれる。こんな喜びの為に「つじ田」の仲間は、日々一生懸命頑張っていきますので応援よろしくお願いします。 めん徳 二代目つじ田 店主

スープ

Pork bone soup base selection of domestic, inland than chicken chicken, seafood, vegetables, and let me make a total based on a dozen other ingredients

Producing fine, but I can not publish the material, are working every day to continue to evolve while maintaining the taste, too.
Tsuji "life" but would become soup and the soup is sold out as soon as the end unfortunately.

It just makes it unable to add later, the customer came to pick you up for fun and I always have the best taste sorry, please understand.

麺

The noodles produce it with noodles made in Mikawa-ya.ラーメン用、つけ麺用共に改良していただいた二種類の特注麺をそれぞれ使用しています。

Exert a fish in water like noodles soup in a sea continues to evolve and develop with her every day Mikawa-ya noodles noodle soup was.
We work hard in pursuit of such noodles.

薬味

ndustry Genroku 60 years (1704), based on the formula keep the transmission of a secret from father to a son, are manufactured by hand all the way alone at the current 13th. Therefore, mass production can not be absolute. Thinking about the material, the new air conditioners in any workplace, and can adjust the recipe according to seasons and weather.

The Department has got Tsuji insist to let spices. The mass production of condiments is kill the smell of soup. Mere condiments, spices matter of great importance. I found out on their feet the best spice.

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