Silky smooth chicken emulsion balanced with fragrant Japanese citrus peel, crisp menma, and tender sous-vide chicken.
| Ingredient | Amount |
|---|---|
| Whole free-range chicken | 2800g |
| Kochi yuzu sea salt tare | 25ml |
| Water (paitan base) | 2200ml |
| Medium-thin straight noodles | 110g |
| Sous-vide chicken breast | 60g |
| Menma bamboo shoots | 30g |
| Fresh yuzu peel | 3g |
| Mitsuba leaf | 4g |
| Ajitama egg | 1 pc (55g) |
Phase 1 — High-heat chicken break (60 min): Whole 2.8 kg free-range chicken, rolling boil 10 min, ice-shock skin for clarity. Refill, return to hard boil — collagen release peaks at minute 45 (+22% umami). Phase 2 — Gentle paitan emulsion (4 h): Simmer at 78°C; bones must not rattle. Skim yellow fat at hour 2, re-emulsify with immersion blender pulse. Phase 3 — Clarify & hold (20 min): Single-pass chinois strain. Hold at 85°C — overheating above 90°C collapses yuzu volatile pairing (−10 aroma when tare added).
Futsu standard 30s in medium-thin straight noodles. Single downward shake only (not double — excess shedding drops broth cling to 78%). At 28s: firm bite preferred by Sayuri (+5). At 32s: acceptable (−3 umami). At 35s: soft zone (−12). At 45s: noodle bloating triggers broth dilution penalty (−18 umami, −10 aroma). Drain 4s max before bowl.
Light bowl (320 ml capacity). Tare 25 ml first, broth 340 ml — keep surface mirror-calm. Noodles in single nest, center-low. Sous-vide chicken slices fanned at 2 o'clock; menma horizontal at 6 o'clock for visual balance. Yuzu peel: microplane at serve moment, never pre-cut. Mitsuba floats on broth surface — stem down for 3-point stability.
Cost ¥320 (chicken ¥110, yuzu tare ¥55, noodles ¥38, sous-vide breast ¥72, garnish ¥45). Price ¥1,050 → margin ¥730 (228%). Daily volume 22–30 bowls at Lv2 with citrus event buff. Underprice below ¥920 loses prestige modifier; ¥1,100–¥1,180 sweet spot for female customer demographic (+12% repeat rate).
Sayuri Shiraishi (100%): +25 pts tori paitan clarity. +20 pts yuzu peel grated live. +15 pts menma + mitsuba garnish. −20 pts if broth murky or yuzu pre-cut >30s ago. −25 pts chicken breast overcooked (must be sous-vide pink center). Temperature window 83–87°C — she penalizes both cold and scalding.
| Segment | Preference | Price Tolerance |
|---|---|---|
| Students | ★★★☆☆ | ¥920–1,000 |
| Office workers | ★★★★★ | ¥1,050–1,180 |
| Tourists | ★★★★★ | ¥1,100–1,250 |
| Late-night drinkers | ★★☆☆☆ | ¥950 max — prefer lighter shio |
| Veteran gourmets | ★★★★★ | ¥1,150+ for clarity premium |
Emergency Fix: Ice-shock skin after 10min blanch; single chinois pass only. Never boil bones after hour 1.
Emergency Fix: Microplane peel at serve moment only; hold broth ≤87°C when adding tare. Pre-cut peel >30s = −20 Sayuri.
Emergency Fix: Single downward shake only — double shake drops cling to 78%. Drain max 4s before bowl.
Emergency Fix: Sous-vide 63°C 45min; slice to order. Pink center required — gray core = −25 Sayuri.
Grate fresh yuzu peel immediately before serving to maximize volatile aroma score (+15% Aroma).