牡蠣 + 松坂牛の牛骨の塩ラーメン / Kaki + Matsuzaka Gyu no Gyukotsu no Shio Ramen / Eh-chan Shokudo — Fudomae, Tokyo

Limited oyster and Matsuzaka wagyu bone shio ramen, available one day only. The soup is made using 15kg of oyster meat and 20kg of Matsuzaka Beef bones. Noodles are housemade on an udon noodle machine. Topped with pork chashu, menma, negi and nori.

Master Eiichi Sato-san previously aspired to be a comedian and went to school at an entertainment academy, working part-time at a ramen shop. Over time he became obsessed with the world of ramen. He worked for several years at Ramen Nagi, eventually becoming the shop manager of Chūka Soba Emoto in Nakameguro (run by another Nagi trainee Masahiro Emoto-san, who now owns Marue Chūka Soba in Sugamo). He learned how to make housemade noodles from the Kyoto-based Menya Teigaku. Eh-chan is open mornings only, 6:30am to 11am (or when the soup runs out). Sato-san arrives at the shop around 3am each day and starts making the soup. Limited specials appear on the menu weekly. Six seats. Open since April 24th, 2023 @shodaieeichi