ウマイベヤマガタ

スープのおいしさを麺で楽しむお店
平飼いで、元気に育った比内地鶏。比内地鶏は160日間以上の飼育が必須で、2カ月で出荷　できるブロイラーよりもずっと高価。それでも旨味とコクのある、比内地鶏にこだわり続　けています。鶏ガラは使わず比内地鶏のぼんじりだけで仕込んだ、飲み干したくなるスー　プがポイント。スープのおいしさを麺で楽しむお店です。
たし算ではなく、引き算のおいしさ
そして、つくり手はみんな女性。だから、女性の気持ちや好みに合ったスープになってい　ます。他のお店とはちょっと違うんです。
いろんな味を足した、濃い「たし算」の味付けではなく、雑味は取り除いた、旨味だけを　感じるスッキリとした「ひき算」の味付け。旨味の輪郭をはっきりするために、しお、も　しくは旨味醤油を足しています。
「繊細さ」と「やさしさ」を追い求めた、スープです。

A shop where you enjoy the deliciousness of the soup through the noodles
We use Hinai-jidori chicken, raised energetically in a free-range environment. These chickens require a rearing period of over 160 days?making them far more expensive than standard broiler chickens, which are ready for market in just two months. Yet, we remain committed to using Hinai-jidori for its rich, deep umami taste. The highlight is a soup?brewed exclusively from the chicken's tail meat (*bonjiri*) rather than standard carcass bones?that is so delicious you’ll want to drink every last drop. This is a shop designed for you to savor the soup’s flavor alongside the noodles.
Flavor through subtraction, not addition
The entire kitchen team is composed of women, resulting in a soup that resonates with women's sensibilities and tastes?offering something distinct from other shops.
Rather than a heavy, "additive" flavor profile created by piling on various ingredients, we employ a "subtractive" approach: removing impurities to leave behind a clean, crisp taste that highlights pure umami. We add only salt or a special umami-rich soy sauce to bring the contours of that flavor into sharp relief.
It is a soup crafted in pursuit of delicacy and gentleness.