COMPHO's Autumn Delight: Duck and Mushroom Miso Pho
As the leaves begin to change and a crispness fills the air, COMPHO, operated by Shimada House Co., Ltd. in Shibuya, Tokyo, is set to offer a delicious seasonal treat. From October 15, 2025, COMPHO will unveil its highly anticipated menu item, the
Duck and Mushroom Miso Pho. This dish promises a warm and hearty experience, ideal for cozy autumn days.
A Flavor Explosion
The Duck and Mushroom Miso Pho features an exquisite combination of sautéed mushrooms including shimeji, eringi, and maitake. What makes this dish special is the generous serving of four slices of roast duck, bringing a rich umami flavor to every bowl. The deep, savory miso broth, paired with the refreshing zest of scallions and the aromatic touch of cilantro, not only warms the body but also satisfies the soul. Each bowl is crafted to be both fulfilling and delicious, perfect for the chilly weather.
Nutrient-Rich Duck Meat
This season’s highlight, the roast duck, is prepared with care, ensuring that every bite is tender and free of any gamey taste. Duck is renowned for being rich in Vitamin B2 and iron, making it a fantastic choice for those recovering from the fatigue of summer. As autumn begins to take hold, this nourishing ingredient makes the Duck and Mushroom Miso Pho a glorious comfort food.
Available At COMPHO Locations
The Duck and Mushroom Miso Pho will be available at all COMPHO locations from October 15 through November 30, 2025. However, it's important to note that the end date may change, so customers are encouraged to check back frequently for updates.
Pricing varies by location:
- - Ohsaki Store: ¥1,280
- - Otemachi Store: ¥1,300
- - Toyosu, Kichijoji, and Nihonbashi Stores: ¥1,380
(
Note: The Toyosu and Otemachi stores' prices include unlimited curry options.)
Each bowl packs around 518 calories, providing a hearty meal to keep you energized through the day.
Locations:
1.
COMPHO Urban Dock Toyosu
Tokyo-to, Koto-ku, Toyosu 2-2-1 Urban Dock Toyosu 3 B1F
2.
COMPHO with TERRACE Ohsaki
Tokyo-to, Shinagawa-ku, Ohsaki 2-1-1 ThinkPark 1F
3.
COMPHO Nihonbashi Takashimaya S.C.
Tokyo-to, Chuo-ku, Nihonbashi 2-5-1 Nihonbashi Takashimaya S.C. B1F
4.
COMPHO Otemachi Building
Tokyo-to, Chiyoda-ku, Otemachi 1-6-1 Otemachi Building B2F
5.
COMPHO Kichijoji
Tokyo-to, Musashino-shi, Kichijoji Honcho 1-11-5 Kichijoji B1F
A Story of Culinary Innovation
COMPHO's journey began in 1952 with the establishment of Shimada Seimaido. As rice remains a staple of Japanese cuisine, there’s also a deep-rooted affection for noodles like soba, udon, ramen, and pasta. Recognizing the potential for rice noodles to become a new cultural phenomenon in Japan, COMPHO introduced its gluten-free pho in 2001, aimed at not only satisfying local tastes but also providing an option for those with wheat allergies.
The company’s continued dedication led to the development of an original pho made from domestically sourced rice, with over 15 years of experimentation. They’ve traveled across numerous local farms to perfect their recipe, leading to the creation of a delicious and safe pho that has found a home in various Shimada Group facilities, including nursing homes and hotels.
Maternity Food Certification
Moreover, the rice noodles used in COMPHO's dishes, as well as their special green curry sold online, have received the Maternity Food mark. This certification, given by the Ministry of Health, Labour and Welfare, denotes that the products are suitable for those in the maternity phase, including pre-pregnancy, pregnancy, and breastfeeding.
Shimada Group Overview
Founded in 1952 in Setagaya, Tokyo, Shimada Group has expanded from a single rice shop into a multifaceted corporation that includes food services, real estate, construction, elderly care, hotel management, childcare, travel services, and even sake brewing. Their diverse range of businesses reflects a commitment to enhancing the quality of life at every stage, ensuring beautiful moments and experiences.
For more information about Shimada Group, you can visit their official site at
Shimada Group.