Dinner at 麺屋 縁道

Dinner at 麺屋 縁道

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味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo

Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016.

味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo

Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016.