チャーシューワンタン麺 + メンマ + 生玉子 / Chashu Wontonmen + Menma + Nama Tamago / 川越大勝軒 (Kawagoe Taishōken) — Kawagoe, Saitama

Clear shoyu soup contains a base of niboshi and dried fish, finished with a layer of lard that keeps the oversized bowl extremely hot. Medium-thin, lightly curled noodles are supplied by Kusamura Shōten, the historic noodle manufacturer closely connected to Eifukucho Taishōken. Noodles are served relatively soft and in the traditional large portions associated with the lineage. Topped with extra lean pork chashu, thin-skinned wontons, half a boiled egg, nori, negi and long hosaki menma, with additional menma added to this bowl. The wontons contain very little filling, placing greater emphasis on the soft wrapper and its texture in the soup. Nama tamago is served separately and can be used sukiyaki-style, dipping the hot noodles into the raw egg before eating.

The master trained at the original Eifukucho Taishōken in Suginami before receiving permission to open Kawagoe Taishōken as a direct noren-wake shop. Eifukucho Taishōken was established in 1955 by Kenji Kusamura-san and developed a distinctive style centered on niboshi soup, large portions and noodles from the founder’s family business, Kusamura Shōten. Unlike a franchise, Eifukucho operates through noren-wake: apprentices are permitted to use the Taishōken name after completing their training, while the resulting shops operate independently. Kawagoe preserves fundamental characteristics including Kusamura noodles, niboshi-shoyu soup, surface lard, oversized bowls and large portions while developing its own interpretation, notably the use of long hosaki menma and a broader menu. The shop is also unusual among the lineage for beginning service at 6am. 17 seats. Since November 3rd, 2010. @honkawagoe_taisyouken Less