塩らぁ麺 + 辛いらぁ麺 / Shio Ramen + Karai Ramen / Sankuruge — Tamura, Fukushima
The soup contains whole Aizu chickens, beef bones, red sea bream (madai) and oysters. Once finished cooking, the soup is chilled and left to rest so that the umami condenses. Shio tare uses Mongolian rock salt, dried scallops and yaki-ago (dried and grilled flying fish). Noodles are house-made with domestic wheat. The pork shoulder chashu is marinated in herbs before being grilled. No chemical additives or MSG.
The word 'Sankuruge' is local dialect meaning 'turn over,' it was a favorite phrase of the master's late mother. The master trained at multiple ramen shops including Ippudo, Chabuya and Nakiryū. He opened his own shop in the space where his parents previously ran a sushi restaurant. Open 7am-12pm or until the ingredients run out. Closed weekends and holidays. 13 seats. Since April 22nd, 2019. @sankuruge
