油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo

Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the day of service. Inspired by the texture of octopus, the noodles are made with high water content and minimal amounts of kansui (alkaline water). Toppings include pork belly chashu, menma, spinach, naruto and negi.

The concept of 'Dashi to Men Yūei' is the focus on dashi soup and noodles, without being bound by the rules and framework of ramen. Master Kishimoto-san first worked at the ramen shop Chūka Soba Takechiyo, then trained at a famous udon noodle shop Sanuki Udon Iwai in Jūjō (where he still works on his off-days). Currently the shop operates out of a bar, open just three days a week (Sunday-Tuesday) only for lunch. Kishimoto-san will officially open his own location in Koenji this coming June. Nishi-Waseda store open since October, 2021. @dashi_to_men__yu_ei