Chef Sasaki’s ideal is simply, “everything is delicious”. Such a great statement! With ‘seimenjo’, or ‘noodle factory’, in the name, his use of Japanese wheat is definitely a selling point. Out of love for his home region, he uses salt and soy sauce sourced from Akita Prefecture. Clear soup of chicken and seafood seems somehow nostalgic. The goal is to be a restaurant that yearns for its home region. Produce is purchased from nearby shops, so as Sasaki Seimenjo prospers, so does Nishiogikubo.