中華そば / Chūka Soba / Saiwaiken — Tsukiji, Tokyo

Clear shoyu broth is built on a soup of beef bones and pork bones with light ginger notes. Tachibana Seimen noodles are medium-thin and lightly wavy, cooked firm. Standard toppings are sliced pork belly chashu, menma, negi and snap peas. Handmade pork shumai dumplings are extremely popular on the side, typically eaten with Worcestershire-style sauce. Fried rice and curry rice are also available.

Founded in the Tsukiji outer market over 75 years ago, Saiwaiken is one of the longest running shops in the area to go unchanged since opening. Longtime regular customers nicknamed the shop “Kōken” after the original master Kōkichi Sato-san. Family-run operations have now been passed down to third-generation master Ayako Sato-san. Open from 6am until sometime between 11:30am-1:30pm. 10 seats. Since 1950.