Chuukasoba hirai (中華蕎麦 ひら井) Tokyo

中華蕎麦 ひら井

Chukasoba Hirai, a popular shop, opened in 2021 and is currently ranked highly in the Ramen Database. The restaurant offers a variety of tsukemen, including tokusei and chashumen, with nami noodles and sho noodles. The homemade noodles are made with Ayahikari flour from Mie Prefecture, a grade 2 flour used in Ise udon. Other flours used include Chikugoizumi from Kyushu and Haruyotaku from Hokkaido. The soup is made from pork bones, pig heads, beef bones, and whole chickens. The restaurant also offers three kinds of chashu pork with chashutsukemen orders and one slice of pork belly with the normal tsukemen. Less

担々麺 / Tantanmen / Chūka Soba Hirai — Fuchū, Tokyo

100% doubutsukei (animal bone) soup contains pork knuckles, whole pig heads, beef bones, chicken carcasses and chicken feet. Noodles are house-made with Hokkaido wheat. Other ingredients / toppings include sesame, spicy chili, Szechuan pepper, pork chashu, menma, green negi and nori. The regular menu consists of straight tonkotsu tsukemen and ramen, limited tantanmen only available on certain Fridays and weekends. Sumibiyaki chashu rice bowl on the side.

Master Ryuichi Ueno-san trained at several ramen shops while he was in college, including Ramen Jiro Hachioji Yaenkaido. It was during that time he picked up the nickname “Hirai” because he resembled the singer Ken Hirai. After graduation, he joined the noodle machine company Yamato Seisakusho and began researching noodles with the intention of eventually opening his own ramen shop. Nine seats. Open since May 2021. @tyukasoba_hirai Less