Chuka Soba Nishikawa (中華そば 西川) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.83

Cuisine

Ramen

• 2024
• 2021
• 2020

Dinner at 中華そば 西川

on 06 Mar 2024

by Ramen Adventures

中華そば 西川

Nishikawa, a top-class niboshi ramen shop in Tokyo, offers a simple menu with two types: chukasoba and tsukesoba. The shop also offers limited bowls and summer-only cold ramen. Customers can order flavored kaedama, an extra serving of noodles with added sauce. Niboshi ramen is known for its big fish flavors and sous vide chashu. The bowl includes three types of iwashi sardines, kelp, pork bones, chicken feet, onions, soy sauce from Shodoshima and white soy sauce from Ibaraki... More

中華そば 西川

Nishikawa, a top-class niboshi ramen shop in Tokyo, offers a simple menu with two types: chukasoba and tsukesoba. The shop also offers limited bowls and summer-only cold ramen. Customers can order flavored kaedama, an extra serving of noodles with added sauce. Niboshi ramen is known for its big fish flavors and sous vide chashu. The bowl includes three types of iwashi sardines, kelp, pork bones, chicken feet, onions, soy sauce from Shodoshima and white soy sauce from Ibaraki Prefecture, and sea salt. The shop's master, trained at famous shops Takechan and Eifukucho Taishoken, focuses on subtlety rather than strong ramen. Nishikawa is only open for lunch and may have a long line. Less

Dinner at 中華そば 西川

on 28 Jul 2021

by Ramen Adventures

Niboshi ramen at Nishikawa in Tokyo.

8 / 10

Ramen at Chūka Soba Nishikawa (中華そば 西川)

on 31 Jan 2020

by Abram Plaut

Recommended bowl: Niboshi-based

The soup here is niboshi-based, with a light aroma and fragrance of dried Japanese sardines. Master Nishikawa-san previously trained at two shops with rich histories — Takechan Niboshi Ramen (three years) and Eifukuchō Taishouken (five years). Ingredients in the soup include: niboshi, kombu, pork bones, chicken feet, smoked iwashi, onions and even apples. Soy sauce varieties from Shōdoshima and Ibaraki are in the tare. Dutch lard put to good use. Noodles supplied... More

Recommended bowl: Niboshi-based

The soup here is niboshi-based, with a light aroma and fragrance of dried Japanese sardines. Master Nishikawa-san previously trained at two shops with rich histories — Takechan Niboshi Ramen (three years) and Eifukuchō Taishouken (five years). Ingredients in the soup include: niboshi, kombu, pork bones, chicken feet, smoked iwashi, onions and even apples. Soy sauce varieties from Shōdoshima and Ibaraki are in the tare. Dutch lard put to good use. Noodles supplied by Mikawaya Seimen. No MSG. Less