ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and... More
ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and high-quality minced pork, the mixture is slowly kneaded for an hour before being hand wrapped.
Sankōen is run by the Sansō Company, which operates multiple restaurant concepts and bistros. Originally a gyoza restaurant, the menu here expanded over time, with Nira Soba being added around September of 2020. Open six days a week, 11am-2am. 102 total seats. Since 1956. Less
