Dinner at 西永福の煮干箱

Dinner at 西永福の煮干箱

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特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo

Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness, aji for elegance, ago for strength and ibuki iriko for mellowness. No chicken or pork is used in the soup. Noodles supplied by Mikawaya Seimen, with aedama refills available. Featured toppings include sliced lotus root, pork and chicken chashu, diced onions, green onions, yuzu peel and seaweed.

Master Miyazawa-san trained at both Bonito Soup Noodle Raik and Clam & Bonito Raik. Starting in December 2018, he started serving niboshi ramen as a side concept out of Bonito Soup Noodle Raik every Monday. After gaining popularity, Miyazawa-san officially opened the 3rd shop in the group. Eight seats only. Since September 2021. @westnibox

特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo

Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness, aji for elegance, ago for strength and ibuki iriko for mellowness. No chicken or pork is used in the soup. Noodles supplied by Mikawaya Seimen, with aedama refills available. Featured toppings include sliced lotus root, pork and chicken chashu, diced onions, green onions, yuzu peel and seaweed.

Master Miyazawa-san trained at both Bonito Soup Noodle Raik and Clam & Bonito Raik. Starting in December 2018, he started serving niboshi ramen as a side concept out of Bonito Soup Noodle Raik every Monday. After gaining popularity, Miyazawa-san officially opened the 3rd shop in the group. Eight seats only. Since September 2021. @westnibox