Ramen Column
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“Chinese Cuisine Yūshou Astage(中華 有昌 Astage)”, where you can eat slowly while enjoying the taste of stewed shiitake mushrooms permeating the clear and salty soup.
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“Chinese Noodle Senno Tori(中華そば 千乃鶏)” The ingredients are under the noodles… A lot of “Kamatama Abura Soba(釜玉油そば」)” that looks like TKM(Tamago Kake Men; Egg over the noodle)!
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Five ways to enjoy delicious “Nodogoshi Namamen(のどごし生麺)” “Fuuki Seimen Noodle Laboratory(富喜製麺研究所)”, a ramen shop run by a long-established noodle factory in Kumamoto, founded 121 years ago.
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Surprised by the deliciousness of “Sa Meshi Tokyo(=Sauna Meal Tokyo サ飯東京)”! A “slightly old” style drink that you can enjoy without any preconceptions, attached to a sauna shop in Akasaka, Tokyo
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Another night option in the Nishi-Azabu area, “Azabu Chashu Ken(麻布チャーシュー軒)”. Enjoy late-night drinking with melty chashu.
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The evolving “special soy sauce(特製醤油)” and “special salt(特製塩)” created by the high-end Japanese restaurant “Menya Kimoto(麺や紀茂登)”. This summer, learn about the difficulty and depth of ramen.
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“Shio Soba Jikuu(塩そば時空)” is a special homemade noodle with a signboard of “Takaido Seimenjo(高井戸製麺所).” Two types of soup can be used separately.
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The world’s only original Hiyashi Chuka (冷やし中華; chilled ramen) specialty shop “HiyaChu” opens as a limited-time store in New York, USA, re-imported store from Japan