特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo

Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic wheat. Topped with ajitama, slices of pork shoulder chashu (two types), rock seaweed, menma and diced raw onion.

Owner Ryosuke Muraji-san is from Niigata Prefecture, he previously ran izakayas in Jiyugaoka and Shibuya before opening his own ramen shop. The menu was created with the help of his friend who owns Yushima Hall and trained at Niboshi Tsukemen Miyamoto in Kamata. The store manager previously worked at Menya Musashi. Located in the space formerly occupied by ‘Tsuki to Suppon.’ 11 seats. Open since March 31st, 2021 @waichi_shinbashi