chuuka soba charume (中華ソバ ちゃるめ) Tokyo

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Tabelog

3.66

Cuisine

Ramen

• 2024
• 2020

Dinner at 中華ソバ ちゃるめ

on 18 Apr 2024

by Ramen Adventures

中華ソバ ちゃるめ (Charume in Kojiya, Tokyo)

Charume, a Japanese ramen restaurant, is named after unique horn, derived from the Portuguese charamela. The restaurant, which has been under the guidance of a seasoned master, offers a variety of ramen options including chukasoba, shio, and mazesoba. The soup is a triple soup made from pork, chicken, and dried fish, with chicken bones steamed before cooking. The soy sauce is sourced from Yamato Shoyu Miso in Kanazawa, Ishikawa Prefecture, and... More

中華ソバ ちゃるめ (Charume in Kojiya, Tokyo)

Charume, a Japanese ramen restaurant, is named after unique horn, derived from the Portuguese charamela. The restaurant, which has been under the guidance of a seasoned master, offers a variety of ramen options including chukasoba, shio, and mazesoba. The soup is a triple soup made from pork, chicken, and dried fish, with chicken bones steamed before cooking. The soy sauce is sourced from Yamato Shoyu Miso in Kanazawa, Ishikawa Prefecture, and the noodles are made by Nakano Seimen in Morioka City. Charume is not a part of the current "gourmet" trends but focuses on a classic flavor that locals can enjoy.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 68/100 on the Tokyo list.

This post was generated from my writeup over on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp

https://ramenadventures.com/listing/chukasoba-charume-in-kojiya-tokyo/ Less

8 / 10

Ramen at Charume (中華ソバ ちゃるめ)

on 18 Nov 2020

by Abram Plaut

Recommended bowl: Neo classic ramen

People like to call this style “Neo classic ramen,” in which new flavors and techniques are combined with nostalgic styles. It reminds you of a bowl of old-school Tokyo-style shoyu, complete with naruto fishcake and sparse toppings. Yet the techniques and ingredients are new-school, such as the tender chicken breast chashu, 'hanjuku tamago,' and premium dried fish used in making the soup. The master, Iwase-san, trained at a few famous shops before opening... More

Recommended bowl: Neo classic ramen

People like to call this style “Neo classic ramen,” in which new flavors and techniques are combined with nostalgic styles. It reminds you of a bowl of old-school Tokyo-style shoyu, complete with naruto fishcake and sparse toppings. Yet the techniques and ingredients are new-school, such as the tender chicken breast chashu, 'hanjuku tamago,' and premium dried fish used in making the soup. The master, Iwase-san, trained at a few famous shops before opening his own place in his hometown of Kōjiya. He named the shop after his nickname, "Charume." The soup is a double soup, using a bone-based broth of pork and chicken, with a seafood dashi of kombu, soda bushi and saba bushi (dried fish). The noodles are ordered from Nakano Seimen in Morioka, Iwate Prefecture. The flavor oil that comes drizzled on each bowl is made from garlic, leeks and onions. Open since February, 2019. Less