About Us

Mitsuyado's Three Arrows


Pursuit for delicious noodles single mindedly and offer products of best quality


Provide hospitality that truly touches the hearts of customers


Present an unprecedented "whole new world of Tsukemen"




Best I know how

In Japan, there are more than 1038 types of wheats that can make noodles. We use only the most premium domestic wheat to make our delicious noodles. This homemade premium grade noodles are smooth and yet chewy with a hint of the wheat's aroma.

Our noodles are produced under the strictest quality control in our store allowing us to present the best possible noodles to you. They are left to age and only boil when they are ready. We strongly recommend you try one or two plain noodles first (i.e. without any dippings), in order to distinguish our noodles with the others.

First "Shimewake" in the industry

Tsukemen can be served with various combinations of noodles at different temperature and a variety of dipping soup. For example, the basic Tsukemen, which is known as hiyamori is one variety where the Ramen is served slightly chilled and compliments with warm soup. We leave the preference to our customers. Through our dedication to create the best in class Tsukemen, we continuously invent new recipe, to cater for the vast customers' combination preferences, using different temperature in boiling and rinsing of the noodles.

As a result, Mitsuyado has become the pioneer in the arena of Tsukemen to offer noodles in 4 different temperatures. We named it as shimewake (literally means 'rinsing separately'). Though the method of cooking is rather complex, but we have prepared 2 most popular choices, namely Hot and Cold, to cater for the Malaysian's taste buds!

The "yuzu flavour" – successful experiment

"Yuzu flavoured dipping soup" with our "delicious noodles" is the signature dish of Mitsuyado. The rich soup is made by boiling vegetables with pork bones to create a well-balanced taste of sweetness and sourness in the broth. We enhanced its taste by blending in exclusive seafood savor and dried ingredients, and finish it with our "special yuzu oil".

We have gone through many experiments to extract the best taste from various types of ingredients, to create our unique dipping soup, originated by Mitsuyado. This soup is unprecedented and cannot be found elsewhere. "Once you have a bite, you'll want to have another…" "You will never get enough of it…". Both men and women will love it. We truly hope that you will give our "yuzu flavored dipping soup" and our "delicious noodles" a try, and subsequently come back for more.

Outlet Design


Bamboo Light

Bamboo light in the centre of the main hall is to represent the landscape of bamboo forests at villages in Japan.

Polygon Wall

Polygon Wall around the outlet is designed to represent the mountain ranges in Japan especially Japan being a country with lots of beautiful mountains.

3-Dimensional Shapes

3-Dimensional round shapes at the centre of the wall are based on “Karesansui” to express the movement of water. The Japanese rock garden (枯山水 karesansui) often called a zen garden creates a miniature stylized landscape through carefully composed arrangements of rocks, water features, moss, pruned trees and bushes, and uses gravel or sand that is raked to represent ripples in water. The origin of this garden has started at Zen Temple in 1300.

Patterns of YAJIRI

The patterns of YAJIRI (arrows) on the walls is the family insignia of the Mitsuyado brand.

Front Facade

The front façade of our outlet is designed with pole decoration of bowls and sake mass container. This design is to represent a place for food and drinks and we believe this design will have a lasting impression to our patrons.

Noodles Lab

The noodles lab is positioned at the front of the outlet to solidify Mitsuyado’s concept of fresh noodles from the noodles factory. The front of the noodles lab is built with “stacks” of noodles tray.

Takahiro Todoroki

Introduction Of Our Interior Designer

After graduating from Chuo University (Law Department, Faculty of Law), Takahiro Todoroki set off guitar in hand, to study music in North America. While working as a part time ranger in a national park in Texas during this time, his co-workers took him to a desert in southwestern Arizona, where he visited a bar set into a cave. This setting proved so impressive and inspiring that Todoroki made the decision to study spatial design on his own, and to then make a career out of that study. In 2000, Todoroki began working independently under the name of 'E/g SPACE LABO', and in 2004 formed a corporate entity, changing the name to 'engine,inc'. Todoroki's work covers a wide range of areas centred on commercial facilities such as restaurants, clinics, homes, salons, and retail shops.


2011 BEST RESTAURANT 10 / The Best Hidden 賞
Year: 2011
Organizer: Angelena

The BEST 16
Year: 2016
Organizer: The World Best Bars 50

The BEST 2
Year: 2016
Organizer: The Asia Best Bars 50