麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal... More
麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal ramen menu is also available (and recommended).
Master Miyamoto-san is from Himeji City, Hyogo Prefecture. He started working in restaurants straight out of high school, first in Japanese kappo and then creative cuisine. He managed a company-run ramen shop for a couple years from 2010, then decided to go independent. Lunch only, 11:30am-3pm. 20 seats. Since April 12th, 2013. Less
