Seijo Ishii is holding a special fair titled "Seijo Ishii Spring World Noodle Journey" at all 228 of its stores from April 3 (Friday) through April 29 (Wednesday), 2026. The event brings together noodle dishes from around the globe under the theme of "World Travel at the Dining Table," with a focus on convenient, complete-meal options that are ready to eat after just a quick warm-up.
A World Tour of Noodles, Ready at Home
April is a season of new beginnings in Japan — school entrances, job starts, and departmental transfers. For those navigating busy new schedules, Seijo Ishii is offering a lineup of ready-to-heat noodle dishes to enjoy a taste of the world without leaving home.
A similar noodle-themed fair held during the same period the previous year exceeded its initial sales target by approximately 150%, driven by the combination of convenience and authentic flavor. This year's fair features 16 dishes in total, including 10 new additions.
The dishes were developed by professional chefs at Seijo Ishii's Central Kitchen (CK) — culinary professionals who have honed their skills at well-known hotels and restaurants and have a deep understanding of flavors from around the world. The CK team leverages the company's scale across more than 220 stores to source ingredients at accessible price points, while meticulously fine-tuning ingredients, ratios, preparation methods, and presentation for each dish.
New Products Lineup
Seijo Ishii House-Made Squid Ink Tagliolini with Squid and Anchovy Sauce — ¥755 / On sale from April 1 (Wednesday)
Tagliolini is a thin, flat pasta originating from northern Italy. Every component of this dish — the noodles, sauce, and toppings — is loaded with the rich umami of squid. The fresh pasta is made with squid ink for a striking appearance, while the sauce uses squid extract and anchovies as a base, with fish sauce added for depth. In the tradition of Italian "colatura" (fish sauce), nam pla is used here as a more familiar alternative for Japanese palates — a thoughtful touch from the kitchen team. The squid topping is boiled and then marinated in seasoning liquid, so it can be enjoyed on its own as well.
Seijo Ishii House-Made "Marry Me Chicken" Rich Tomato Cream Fettuccine — ¥712 / On sale from April 1 (Wednesday)
Fettuccine — Italian for "little ribbons" — is a flat pasta known for its chewy texture. "Marry Me Chicken" refers to a tomato cream braised chicken dish so delicious it was said to inspire a marriage proposal. The sauce combines tomato paste and marinara sauce in a carefully balanced ratio for a rich tomato flavor. Juicy chicken thigh, kept lightly seasoned to complement the sauce, is placed on top along with broccoli and diced red and yellow bell peppers. Inspired by the pairing of marry me chicken and mashed potato, the chefs also added crumbled potato into the sauce for extra depth and satisfaction.
Seijo Ishii House-Made Rich Shrimp Sauce Hokkien Mee (House-Made Noodles) — ¥755 / On sale from April 1 (Wednesday)
Hokkien Mee is a seafood stir-fried noodle dish popular in Singapore and Malaysia, known for its shrimp and pork bone broth. This version highlights the deep flavor of shrimp through generous use of shrimp oil, shrimp miso, and shrimp extract in the sauce. The shrimp oil is added after the heat is turned off at the end of production, sealing in its aroma. The noodles follow the Singapore style — a combination of rice vermicelli and house-made Chinese noodles — while the seasoning takes after the Malaysian style, using Chinese soy sauce and oyster sauce for a rich depth of flavor.
Seijo Ishii House-Made Pho with Beef Broth, Herbs, Kujo Green Onion, and Braised Beef — ¥647 / On sale from April 1 (Wednesday)
Fragrant with star anise, cloves, and cinnamon, this pho is crafted to capture authentic flavor while adjusting the spice level to suit Japanese tastes. A special house-made seasoning sauce is developed using the braising liquid from the beef to preserve the natural flavor of the meat. The light broth is blended with the umami-rich sauce in a unique ratio that balances familiarity with the depth of spices. Herbs like coriander and dill are placed on top so that when the lid is removed after heating, the steam carries their fragrance. Dried tomatoes and Kujo green onion add acidity and umami, while the beef is marinated with shio-koji and sesame oil to suppress any gamey odor.
Seijo Ishii House-Made Orecchiette with Broccoli and House-Made Bacon — ¥712 / On sale from April 2 (Thursday)
Orecchiette — Italian for "ear" — is a small, ear-shaped short pasta from southern Italy. This dish draws on the traditional recipe of crushing broccoli into a sauce, reworked with a chef's touch: the sauce and finely chopped broccoli are prepared separately and then combined, preserving the vibrant natural green color of the broccoli. The broccoli topping is also blanched and then shocked in cold water to lock in its color. A house-made herb breadcrumb topping adds a toasty, aromatic finish, and the dish features bacon that has been slowly matured for seven days at the Central Kitchen for concentrated umami. It pairs well on its own or alongside wine.
Seijo Ishii House-Made Hokkaido Sardine and Tomato Linguine, Sicilian Style — ¥755 / On sale from April 2 (Thursday)
A modern take on the Sicilian classic sardine pasta. The sauce incorporates fennel seeds and the sweetness of raisins to balance the saltiness of the sardines. Flat linguine noodles are used so the sauce coats them well. Sardines from Hokkaido are placed as a topping rather than mixed into the sauce, adding visual impact. A special herb breadcrumb — slow-fried to infuse the flavors of parsley, thyme, and oregano — is scattered on top, along with semi-dried tomatoes and dill for added depth.
Seijo Ishii House-Made Numbing Spicy Sesame Ma Jiang Noodles (House-Made Noodles) — ¥647 / On sale from April 2 (Thursday)
Created to showcase the full flavor of sesame, this dish uses two types — sesame paste and ground sesame — for a rich, aromatic sesame sauce with a sharp finish from black vinegar as a hidden ingredient. Sichuan peppercorns in the sesame sauce bring a characteristically numbing heat. The flat noodles are made in-house to achieve the ideal thickness for coating with sesame sauce. Toppings include cashews for crunch, three slices of chashu pork, and a richly satisfying flavor that remains enjoyable to the last bite.
Seijo Ishii House-Made Rich Black Vinegar Biang Biang Noodles — ¥755 / On sale from April 3 (Friday)
The refreshing numbness and aroma of Sichuan pepper fills this dish, with thick, chewy biang biang noodles — sourced directly from China — coated in a savory meat miso sauce. The traditional Chinese black vinegar "Zhenjiang Aromatic Vinegar" is used in a gelée form so that it melts and releases its fragrance when the dish is warmed. The chefs also added a house-made paprika oil to give the noodles a vibrant color, wanting diners to enjoy the visual presentation as well. Toppings include meat miso, boiled egg, bean sprout namul, bok choy, Allium fistulosum, green onion, cashews, Kujo green onion, and chili threads.
Seijo Ishii House-Made Sichuan Beef Noodles with Crunchy Chili Oil (House-Made Noodles) — ¥755 / On sale from April 3 (Friday)
The umami of beef harmonizes with the flavor of house-made chili oil in this dish. The crunchy house-made chili oil features dried shrimp, fried onion, sesame, roasted almond, and garlic flakes; shrimp are added to heated oil first to draw out their aroma before the remaining ingredients are stirred in, producing a chili oil that balances heat and umami. The soup uses doubanjiang, tianmianjiang, and ground sesame for a complex, rich flavor, and is kept mild in spiciness so that diners can adjust the heat with the chili oil as desired. The braised beef short rib topping is slow-cooked for two hours at the Central Kitchen for a tender texture, and pickled cabbage is included as an acidic accent.
Seijo Ishii House-Made Nagasaki-Style Sara Udon with 10 Toppings (House-Made Noodles) — ¥647 / On sale from April 3 (Friday)
This dish features 10 generous toppings including cabbage, wood ear mushroom, and pork, with crispy fried sakura shrimp as an accent. The broth is built by first browning pork belly to develop a base of umami, then layering chicken bone broth, paitan broth, and clam cooking liquid for a complex, multi-layered depth of flavor. The house-made noodles are thicker than typical sara udon noodles, starting with a crispy texture that gradually softens as they absorb the sauce — an enjoyable textural transformation. The noodles and sauce are packaged separately so diners can enjoy the crispiness at home. A dash of Worcestershire sauce is also recommended.
Existing Items Also Available
The following existing house-made noodle dishes are also on offer during the fair:
- Seijo Ishii House-Made Rich Tom Yum Noodles with Coconut Cream — ¥755
- Seijo Ishii House-Made Pho Ga (Chicken Pho) — ¥647 (Available in selected Kanto and Chubu stores only)
- Seijo Ishii House-Made Hot and Sour Soup Noodles (House-Made Noodles) — ¥539
- Seijo Ishii House-Made Singapore-Style Laksa — ¥755
- Seijo Ishii House-Made Taiwan Mazesoba with Kujo Green Onion and Two Kinds of Fish Powder (House-Made Noodles) — ¥647
- Seijo Ishii House-Made Thai Curry Noodles with Coconut Aroma (Khao Soi) — ¥647
"Noodle Passport" Stamp Campaign on the Official App
To commemorate the 30th anniversary of the Central Kitchen's operation, a stamp campaign called "Noodle Passport" is running in tandem with the fair via the official Seijo Ishii app. During the campaign period, QR codes hidden on in-store leaflets, posters in the prepared foods section, and YouTube content can be scanned to collect 10 uniquely designed stamps in the app's "Noodle Passport." Collecting 5 stamps earns a guaranteed ¥50-off coupon, and collecting all 10 unlocks a guaranteed prize draw with a chance to win up to a ¥200-off coupon.
Original Bowl and Soup Spoon Gift Campaign
During the fair period, customers can collect stickers included with qualifying products and enter to win original merchandise by mailing in a dedicated entry sheet (also downloadable from the official Seijo Ishii website and app).
Course A: Original Donburi Bowl
Entry requirement: 5 stickers per entry / 50 winners selected by lottery
Course B: Original Soup Spoon (Renge)
Entry requirement: 3 stickers per entry / 100 winners selected by lottery
Fair Overview
- Fair Name: Seijo Ishii Spring World Noodle Journey
- Period: April 3 (Friday) to April 29 (Wednesday), 2026
- Products: 16 house-made noodle dishes (10 new items)
- Available at: All 228 Seijo Ishii stores (as of April 3)
All prices include tax. Images are for illustrative purposes. Release dates may vary depending on stock conditions. Product availability differs by store.
