特製焼あごらーめん / Tokusei Yaki Ago Ramen / Menya Nanigashi — Komagome, Tokyo
Rich soup combines chicken/pork broth with grilled flying fish dashi. Choice of shoyu or shio tare. Thick and wavy homemade high-hydration noodles contain Mochihime wheat and are kneaded by hand before being boiled. Topped with slices of roasted pork chashu, ajitama, nori seaweed, negi and togarashi.
Master Agata-san trained at Niboshi Tsukemen Miyamoto, where he was in charge of making noodles for the Miyamoto Group. Prior to that he worked with the Ramen Nagi Group. Only open for lunch, 11am-3pm (until 4pm on weekends). Six seats. Since December 5th, 2023.
