チャーシューめん / Chashumen / Suekko — Asakusa, Tokyo

Shoyu soup is made from mostly chicken bones, combined with chūka style medium-thin curly noodles. Topped with pork shoulder chashu and negi. Gyoza dumplings are handmade one by one using domestically sourced ingredients, stuffed with an estimated ratio of 70% vegetables (mainly cabbage, negi and garlic) and 30% pork. Fried rice is also recommended.

Suekko is a family-run gyoza restaurant with a history of over 60 years. The original founder passed away and the store is run by his widow and daughter who is now the second generation master. The owners rarely accept interviews from the media, so despite the long history not many details are known and the shop keeps a low profile. Aside from this Asakusa location, apprentices have gone on to open three other branches in other areas of Tokyo and Saitama. Over 20 seats. Open since 1959.