餃子ラーメン / Gyoza Ramen / Yamato — Sano, Tochigi
Clear chintan soup contains pork leg bones accented by chicken and aromatics, seasoned with naturally brewed kioke shoyu from Okanaosaburō Shoten. Each bowl is completed with a light finish of chicken oil. High-hydration, hand-rolled noodles are classic Sano aodake style, made with a bamboo pole. The Gyoza Ramen swaps typical toppings for a mound of sautéed, thickened gyoza filling (an) made up of pork and vegetables mixed with garlic. Fried gyoza on the side.
Master Kazuhisa Ōashi trained at Gunma’s Yumenoya before going independent. 40 seats with parking for up to 50 cars. Founded in 2013, moved to the current Moroyamacho address in November of 2020.
