#Japan #Adachi #Summer Menu #Cold Noodles #Heijoen

Heijoen Unveils Summer Limited Edition Cold Noodles

As summer approaches, the renowned Yakiniku chain, Heijoen, known for its high-quality Wagyu beef, is excited to announce the launch of its first-ever summer limited cold noodle dishes. Starting May 23, 2025, customers can savor two refreshing options: the Beef Tongue Cold Noodles and the Ume Katsu Cold Noodles. These dishes are designed to bring a refreshing culinary experience to diners during the hot summer months.

The company, which has been steadfast in its commitment to sourcing premium Wagyu from various well-known regions, has adopted a farm-to-table philosophy that involves purchasing whole cattle based on quality rather than brand. With over 800 cattle purchased annually, Heijoen ensures that it maintains a consistent supply of high-quality beef. Their in-house processes for aging and processing, coupled with a streamlined distribution system, allow them to provide safe and delicious Wagyu to their customers.

This year’s summer offerings focus on light and zesty flavors that cater to the season's warm weather. The Beef Tongue Cold Noodles feature five unique textures, including tororo (grated yam), junsai (water shield), nameko mushrooms, okra, and tororo kelp, creating a delightful mix that promises to invigorate the palate. Meanwhile, the Ume Katsu Cold Noodles tap into traditional Japanese flavors by incorporating Nanko plums and bonito broth for a refreshing touch. Each dish has been carefully crafted, with the Beef Tongue Cold Noodles priced at 1,200 yen (tax inclusive: 1,320 yen) and the Ume Katsu Cold Noodles at 1,000 yen (tax inclusive: 1,100 yen).

Heijoen’s rich history dates back to 1970, when the founder started the business after being inspired by the delectable taste of Wagyu kalbi. Unlike the numerous Korean barbecue restaurants that dominated the scene at that time, Heijoen established its unique identity by offering a Japanese-style barbecue crafted to suit local preferences. Over the years, it has maintained its commitment to quality by procuring whole black-haired Wagyu and conducting all processing, aging, and distribution in-house.

Today, Heijoen has grown into a robust group with multiple restaurant concepts, including Yakiniku, steak, shabu-shabu, and hamburgers, operating 36 locations across the Tokyo metropolitan area and one overseas. Their commitment to providing customers with delicious, safe, and standardized food quality prevails, enabling them to conquer the hearts of many Japanese food lovers.

As part of their ongoing quest to delight diners, Heijoen intends to ensure that the rich flavors of Wagyu beef are accessible beyond just grilled dishes. The company intends to pioneer further innovative products and operations while upholding its principle of unwavering quality that has become synonymous with the Heijoen brand.

Participating Locations:

Cold noodles will be available at various locations, including:

• - Ayase Main Store
• - Kameari Store
• - Adachi Iritani Store
• - Oizumi Gakuen Store
• - Trie Keio Chofu Store
• - Hachioji Store
• - Matsudo Store
• - Kashiwa Store
• - Noda Store
• - Nagareyama Otaka no Mori S.C. Store
• - Makuhari Store
• - Soka Matsubara Store
• - Kasukabe Store
• - Urawa Store
• - Koshigaya Lake Town Store
• - Tsukuba Gakuen Store
• - Moriya Store
• - Hashimoto Store
• - Edogawa Store

For a full store list, please visit: Heijoen Store Locator.

Get ready to indulge in these unique cold noodle dishes which promise a delicious respite from the heat this summer! Remember to visit early as availability may change without notice,

About Heijoen:

Founded in 1970 by a passionate chef, Heijoen has consistently focused on delivering high-quality dining experiences tailored to Japanese tastes. With a history rich in tradition and a commitment to quality, Heijoen continues to command respect in the culinary community and build a loyal customer base. Learn more about their brand and offerings at Heijoen Official Website.