担々麺 / Tantanmen / Blood Moon — Shimbashi, Tokyo

The soup uses a broth made from chicken and various dried ingredients like freshwater clams, Hokkaido kombu and shiitake mushrooms. Combined with homemade sesame paste, chili oil (containing four kinds of peppers) and cashew nuts. Low hydration whole grain noodles are made by Kanno Seimen. The niku-miso topping uses coarsely ground domestic pork seasoned with Chinese soy sauce and several spices. Also topped with green vegetables, negi and ground peppercorns. Boiled gyoza and chicken rice bowl on the side.

Produced by the tantanmen shop Noodle House Nishikigoi in Kinshichō. Eight seats (Chinese style bar on 2nd floor). Since October 11th, 2021 @bloodmoon.noodles