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At No Name Noodle BKK in Bangkok, Thailand, the culinary experience centers around the Kombusui Tsukesoba, a dish that showcases the depth and complexity of traditional Japanese flavors. The key to its distinctive taste is the shoyu tsuke-jiru soup, an expertly prepared broth that combines a rich Japanese dashi infused with elements like kombu (kelp), dried shiitake mushrooms, katsuo (bonito flakes), and iwashi (sardines). This broth is further enhanced by a tare (sauce) that has been aged for an entire month, incorporating a quartet of shoyu varieties sourced from Shimane, Aichi, Nagano, and Fukuoka, each contributing unique regional flavors.
The noodles, specially crafted according to a proprietary recipe, are served in a kombusui—a broth made from premium Hokkaido kombu and katsuo, ensuring a taste that is both nuanced and deeply satisfying. Chef Shin Inoue, the driving force behind No Name Noodle BKK, brings a wealth of experience to his creations. He trained at Sanmaro Ramen in Tokyo and contributed to the development of the renowned shop 69men. His expertise is evident in every bowl served at his restaurant.
Opened in early 2022, No Name Noodle BKK offers an exclusive dining experience, with fewer than 35 bowls prepared daily. The limited availability and the need for reservations underline the restaurant's commitment to quality and the personalized attention each dish receives. This attention to detail and dedication to the craft of Japanese noodle making have quickly made No Name Noodle a coveted destination for both locals and travelers seeking authentic Japanese flavors in the heart of Bangkok.
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