中華そば / Chūka Soba / Chūka Soba Kikutani — Kamata, Tokyo

Shoyu soup contains saba-bushi (mackerel flakes), urume iwashi-bushi (herring flakes) and katsuobushi. The soup is designed to be nostalgic yet new, with dried fish used as the main ingredient and chicken/pork added as complimentary flavors. Oil and seasonings are kept to a minimum in order to bring out the impactful taste of the dashi stock. Medium width straight noodles are homemade on an udon noodle machine with Mochihime brand flour. Topped with pork chashu, bamboo shoots and negi.

Produced by master Takahashi-san, who previously ran a ramen restaurant in Yamagata for 12 years. He independently opened ‘there is ramen’ in Ogikubo and helped produce the popular Tokyo shops ‘Ramen Kamo to Negi,’ ‘Teuchi Oyadori Chūka Soba Ayagawa,’ ‘Kitakata Shokudo’ and ‘Azabu Chashuken.’ 17 seats. Since August 27th, 2024 @chukasoba_kikutani