Ramen/Tsukemen "Mugi to Olive", March Ecute Kanda-Mansebashi branch opens on December 9 at 11:00 a.m!　Popular Ginza restaurant by a chef with a French background

The opening date and time of the previously reported "Mugi to Olive" at March Ecute Kanda-Mansebashi has been set for December 9 at 11:00 a.m. The restaurant will be located in the S10 section of March Ecute Kanda-Mansebashi near Mansebashi. It will be located in the S10 section of March Ecute Kanda-Mansebashi, near Mansebashi Bridge (the former site of "FORTUNE," a natural wine bar).

Mugi to Olive is a popular ramen restaurant in Ginza, run by a chef with a French background. The two main ramen dishes are the "Clam SOBA" (950 yen), which is characterized by its deeply flavored broth made from 100% clams directly shipped daily from Kuwana, Mie Prefecture, and the "Chicken SOBA" (850 yen), which combines a golden broth made from Daisen chicken from Tottori Prefecture and a blend of soy sauce. The restaurant also features French-inspired ingredients such as low-temperature-cooked chicken char siu pork and shallot olive oil.

The restaurant's main target is business people in the neighborhood, and its interior has a café-like atmosphere to make it easy for women to use. Business hours are from 11:00 to 23:00 (until 21:00 on Sundays and holidays), with seating for 7 at the counter and 4 at tables.