Hita City, 1957. A single craftsman, Sumi Yasuchika, created yakisoba—a dish made by grilling noodles on an iron griddle—for the very first time. Today the word "yakisoba" is everywhere, but back then it was an innovative dish unlike anything else. That was the beginning of "Sofuren-yaki."

The second-generation owner, Sumi Hiroki, devoted himself to improving the quality of these carefully chosen ingredients and securing their stable supply. He established a system for centralized production at the head-office factory and expanded the business throughout Kyushu and on to Kyoto, Nagoya, and Tokyo.

Ingredients full of care, all produced at the head-office factory. Noodles grilled crisp on both sides; crunchy bean sprouts that enhance the dish without overpowering it; subtly sweet green onions; and pork with a satisfying presence. These are coated in the secret Tare that founder Yasuchika perfected through endless trial and error, then grilled all at once over high heat.

At Sofuren, the sauce used for yakisoba is simply called "Tare."

The ones who carry out this final step—the grilling—are Sofuren's "grilling craftsmen": those who grill these lovingly prepared ingredients on a scorching iron griddle every single day. This way of grilling is still passed down, unchanged, to the craftsmen of Sofuren today.

Through our headquarters-certified Grilling Craftsman Badge System, trust is bestowed upon those who have completed their training. Carrying that trust in their hearts, each and every one of them devotes themselves to their craft with responsibility, day after day.