特製つけ麺 / Tokusei Tsukemen / Menya Sugo — Shimbashi, Tokyo
Rich tonkotsu-gyokai dipping soup is boiled at 136 °C and contains pork, chicken and five types of gyokai. The tare sauce uses shoyu from Akita Prefecture. Kanno Seimen noodles are made with a custom recipe and only available at this shop. The noodles contain one type of domestic... More
特製つけ麺 / Tokusei Tsukemen / Menya Sugo — Shimbashi, Tokyo
Rich tonkotsu-gyokai dipping soup is boiled at 136 °C and contains pork, chicken and five types of gyokai. The tare sauce uses shoyu from Akita Prefecture. Kanno Seimen noodles are made with a custom recipe and only available at this shop. The noodles contain one type of domestic flour, sourced from Fukuoka. Three kinds of chashu include special brand pork belly and shoulder, as well as chicken which is seasoned with salt only. Menma is house-made. Nori seaweed is sourced from Chiba and grilled every morning. The soup is topped with red onion, menegi and yuzu. Wari-soup uses shellfish and katsuo dashi.
Master Sugo-san ran Menya Kotobuki in Edogawa-ku for seven years, then studied Japanese cuisine at the Tsuji Culinary Institute. He researched ramen for another year on his own before opening Menya Sugo in Shimbashi. Five seats. Since June 18th, 2021 @menya_sugo Less
