Menya Koji Kashiwa Kashiwa

ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba

Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.

Master Shimizu-san started thinking about becoming a ramen chef at the age of 25. After much consideration, he decided to apply for an apprenticeship at the legendary iekei shop Yoshimuraya in Kanagawa. He asked for a job there and was quickly denied. Not to give up easily, he persisted for one whole year and was finally hired as staff. After working every day for six months with no days off, he was granted permission to open his own shop. Oudouya opened in Kashiwa, Chiba in 2003. The Oudouya group has gone on to open over 11 different shops run by former apprentices since then. In 2017, the original Kashiwa store was forced to close due to the deteriorating condition of the old building where it was located. Shimizu-san searched for a new space and ended up moving to Toride, Ibaraki Prefecture. Eventually Shimizu-san found a new location back in Kashiwa, opening this 2nd Oudouya branch there which has now become the new flagship. 21 seats, open 11am-1am. Since October 2019. Less