特中華 淡麗煮干し醤油 / Toku Chūka Tanrei Niboshi Shoyu / Chūka Soba Uosei — Atami, Shizuoka

Niboshi shoyu and shio ramen contains dried sardines sourced from all over Japan, combined with shellfish. The exact recipe changes daily, on this day three varieties of dried fish were used from Kagawa, Chiba and Nagasaki. Original noodles by Kanno Seimen are made with Hokkaido wheat, using only the center of the wheat germ. Premium ingredients feature multiple types of pork and chicken chashu, along with mitsuba greens, cherry tomatoes, diced red onions, nori seaweed, wontons and butter.

Master Akihito Kawakubo-san first opened Chūka Soba Uosei in Hino City, west Tokyo, where it operated for a couple of years before being passed over to an apprentice and having the name changed to Mejika Soba Kingyo. Kawakubo-san worked in this part of Shizuoka in the past and has a connection to the area, which is why he returned here. He operates the shop with the help of his wife. Open lunch only, from 11am until the ingredients run out. Reservations are required on weekends. 10 seats. Since May 31st, 2023 @chukasoba.uosei