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Menkui Wanderer（麺喰ワンダラー）

December 26, 2024
Ramen Matsushin
Special soy sauce ramen (1,200 yen) + salt ramen (900 yen)

Opened in October 2023. From “Shina Sobaya(支那そばや)” (4-5 years of experience).
I’ll write this first because it’s important. I felt a little strange that I had 4-5 years of experience at “Shina Sobaya” and received flowers from “Ramen Free Birds(ラーメン フリーバーズ)” (established in 2018) and “Sugimoto(すぎ本)” (established in 2013), and I didn’t know what that strange feeling was. So I tried two bowls of soy sauce and salt, and somehow it felt like “the old Shina Sobaya(支那そばや)”, and my own hypothesis was born that “maybe”. Since I’m not connected to the owner, I had no choice but to ask Shiori (wife of Minoru Sano(佐野実): current president). The information that he went independent after 4-5 years of experience gives the impression that he went independent in his most recent training. That’s what I thought, but it seems that it was quite some time ago. My hypothesis turned out to be correct.

He got hooked after watching “Gachinko Ramen Do(ガチンコラーメン道; A variety show broadcast on TBS from 1999 to 2003, in which Minoru Sano teaches ramen from basics to advanced techniques)”, graduated from high school and became an apprentice to Sano Minoru. The owner, Matsumura Shinpei(松村慎平) (the restaurant’s name is a combination of one character from his surname and one character from his first name) is 37 years old, so he started working at “Shina Sobaya” nearly 20 years ago. After training for 4-5 years, he left Shina Sobaya because he wanted to study other food and drink and save up money to go independent. He experienced Japanese cuisine, yakitori, izakaya, etc. Around the time he decided to go independent, he visited “Shina Sobaya” again (to say hello), started helping with events, etc., and then opened his own shop. So the soy sauce and salt ramen are probably close to the taste of when “Shina Sobaya” opened at the LA Expo.
(I thought I wouldn’t write about it because it’s personal information, but I saw it on TRY so I decided to write about it.)

The cloudy chicken soup(鶏白湯 Tiripaitan) is rare for a Shina Sobaya shop, but that’s an original product that was born from his experience after graduating. The delicious pork belly cartilage bowl is also an original product, of course. The soy sauce and salt soups were made separately, so including the chicken white cloudy soup, he had three different types of soup. Amazing, too amazing. And he change all the noodles to match the soup. Wow, I hope you don’t hurt yourself.

So, if you’re a long-time fan of Shina Sobaya, I recommend you go and try it. The noodles are a little different, but you’ll be able to feel the old Shina Sobaya vibe. The name of the shop, “Ramen(らぁ麺),” is often used by shops that respect Sano and those that came from Shina Sobaya. It’s been more than 10 years since the shop was opened, but it’s proof that they respect him.

A instructions for use again. 3rd place overall in the 2024 TRY New shop Awards, 3rd place for soy sauce, and 1st place for salt.
It’s a little far from Tsurumi Station, 1.1km away, and 900m away from Keikyu Tsurumi Station. But it’s a popular shop that gets crowded in the morning. It’s located on Shiokaze Boulevard. I took a taxi to get there, and a bus to get back. The shop is open from 5am to 9am, and 11am to 3pm, which is an irregular time for breakfast and lunch.

Main menu (3 flavors: soy sauce, salt, and cloudy chicken soup)

Special Ramen(特製らぁ麺) 1,200 yen

Ramen(らぁ麺) 900 yen

Seasoned Egg Ramen(味玉らぁ麺) 1,050 yen

Chashu Ramen 1,200 yen

Wantan Ramen 1,200 yen

Large Serving 250 yen

I bought the special soy sauce and salt. First, the soy sauce. The special has two slices of each of two kinds of chashu, half a seasoned egg, bamboo shoots, and green onions. The soy sauce has green onions, and the salt has white onions. The green onions are from Akita Farm in Kyoto.
The noodles are boiled in a deep draining basket and then finished in a flat strainer. The soy sauce ramen is thin and flat (it looks straight). Made by Sasaki Seimen.
A blend of five types of soy sauce with kiage soy sauce(fresh soy sauce) as the main ingredient. At first bite, you can feel the unique flavor of “Shina Sobaya”. A powerful soup made from chicken and pork. The wonton has smooth skin, minced chicken, shiitake mushrooms, and ginger. Ah, so delicious. I ate and drank it all.

The salt ramen has thinner noodles than the soy sauce ramen. Two types of chashu, bamboo shoots, white leeks, and fried leeks.
A combination of chicken stock made from Nagoya Cochin and Awaodori chicken with the umami of seafood.
The soy sauce ramen was delicious, but if I had to choose my personal preference, I would go for the salt ramen. Of course, I ate and drank the whole thing. My stomach became bloated.
The soy sauce ramen was special and it was my first bowl, but since I prefer salt ramen, maybe it would taste even better if I had the special salt ramen as my first bowl?
It’s been more than 10 years since he left (graduated from) the Shina Sobaya, but it’s amazing that he has decided to go independent with respect for the Shina Sobaya.

But I also wanted to try the original chicken broth soup and cartilage bowl.
By the way, this was my first visit in the 1 year and 2 months since it opened, and I was surprised to see Ramen King(Ramen critic) there by chance. It wasn’t the 1st anniversary, and they weren’t offering any limited editions. There wasn’t anything happening nearby, so it was kind of strange that we happened to come across it at the same time on the same day.

Shop Information

Ramen Matsushin(らぁ麺 松しん)

〒230-0041 Honda Heights 104, 2-87-3 Ushioda-cho, Tsurumi-ku, Yokohama, Kanagawa Prefecture

Official website

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