Tai (sea bream) somen is a superb dish that uses a whole fish, sea bream with somen, a thin wheat flour noodle.
It is a traditional meal served as a main course at weddings, and consists of salted sea bream stewed in soy sauce and sake, placed on a platter over somen noodles. It was also served at the topping out ceremony for the construction of a new house, and at a boat launching ceremony in fishing villages, and was very popular as an indispensable dish on festive occasions. Recently, it is rarely prepared in homes, but some restaurants and hotels serve it as a celebratory meal.
It is interesting to note that the appearance of the dish differs from region to region, as in some regions they are decorated more with shredded egg crepes and vegetables with decorative cuts.

The umami of the sea bream and soy sauce combined in the broth makes the somen noodles even tastier.