From a famous handmade buckwheat noodle restaurant that made buckwheat lovers roar, to a creative tempura kappo restaurant, to a fried Western-style restaurant. When the owner, Kazuomi Nakamura, changed the word in the restaurant's name to "from now on" in conjunction with the relocation in the fall of 2020, some people were excited to see what would happen next, What they saw at the counter in the new location were beautifully battered fried prawns that stood up on their own.

The noodles are blended with whole wheat flour, lotus root flour, and other ingredients for the final product, which is stretched and boiled in front of you.

Actually, I have been thinking for quite some time that someday when I get older, I would like to open a fried shrimp restaurant," said Nakamura, who shared his great love for fried shrimp. When I was in junior high school, I had a fried shrimp sandwich at a coffee shop that was so delicious. When I grew up, I tried to find a similar taste, but I couldn't. So I started making it myself. So I started making them myself.

Kazuomi Nakamura, owner
In 1997, he opened a handmade soba noodle restaurant, which for some reason turned into a tempura restaurant more than a decade later, and in 2020, he surprised his regular customers by shifting his main focus to fried food.

The fried food served here is prepared using tempura techniques. Chicken cutlets and fried prawns are fried in cottonseed oil and thick white sesame seed oil to ensure that they do not give you heartburn. The lunch course is also free and relaxed, with fried prawns appearing twice, once as an appetizer and once as a main course. The chef's playful and honest attitude will make you want to work hard again tomorrow. The chef's playful and honest attitude gives us the energy to go out and work hard again tomorrow.