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Foodle Reviews
on 20 Apr 2024
もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo
Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.
Master Kurosu-san’s father worked at Shinkarō in Shibuya (now closed), where he trained under a Chinese master. This shop is a noren-wake branch. Kurosu-san runs the business together with his wife.... More
on 27 Apr 2023
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice dishes on the menu, the most popular being favorites in Nagasaki like champon and sara udon. The master is originally from Higashi-Nagasaki, he runs... More
