Tenkaippin’s Summer Limited ‘Sudachi Scented Light Cold Noodles’ Nationwide From July 1

Tenkaippin, the famous ramen chain known for its rich chicken and vegetable broth originating from Kyoto’s Kitashirakawa area, is introducing a new summer limited menu nationwide. Starting July 1, 2026, all Tenkaippin locations across Japan will serve the “Sudachi Scented Light Cold Noodles,” a refreshing dish supervised by renowned chef Shusaku Toba of Tokyo’s acclaimed restaurant “sio.”

This special cold noodle dish perfectly blends Tenkaippin’s signature rich soup with the refined techniques and creative ideas of Chef Toba, making it an ideal meal for hot summer days. The dish features a rich seafood broth infused with flavorful bonito, combined with Tenkaippin’s unique soup to create a deep yet refreshing taste. It is served with specially crafted noodles and colorful, cooling ingredients arranged to evoke a sense of summer freshness visually. A highlight of the dish is the generous use of domestically grown sudachi citrus, which adds a fresh aroma and pleasant acidity that stimulates the appetite and keeps the flavor light until the last drop.

About the Sudachi Scented Light Cold Noodles

This collaboration menu item was developed through extensive testing by Chef Toba, who praised the final creation as an exceptional and unprecedented cold noodle experience. The dish emphasizes three key elements: a rich seafood broth with bonito flavor, carefully selected ingredients and noodles that harmonize well, and the refreshing zest of Japanese sudachi citrus.

Highlights

• Available nationwide at all Tenkaippin stores from July 1 to mid-September 2026.
• Price starts at ¥882 (tax included ¥970), with slight variations depending on the store.
• Not available for takeout or in large portions.
• Supervised by Shusaku Toba, owner-chef of Tokyo’s “sio” restaurant group.
• Features a unique blend of Tenkaippin’s signature soup and a special bonito seafood broth.
• Generous use of fresh Japanese sudachi citrus for a refreshing finish.

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