Seabura Niboshi Chuka Soba Waichi (背脂煮干中華そば 和市) Tokyo

Awards

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.70

Cuisine

Ramen, Tsukemen (Dipping noodles)

• 2025
• 2024
• 2021

Dinner at 背脂つけソバ / Seabura Tsukesoba

on 30 Nov 2025

by Abram Plaut

背脂つけソバ / Seabura Tsukesoba / old school 中華そば (Chūka Soba) Miya De La Soul — Iruma, Saitama

Niboshi shoyu soup contains pork bones, chicken carcasses, kombu, dried fish and blanketed with a layer of pork back fat. Flat, high-hydration noodles are provided by Mikawaya Seimen. Topped with thick soft pork chashu, ajitama, menma, diced onions and iwa-nori. Other featured dishes include standard niboshi based Shio Chūka Soba and Seabura Chūka Soba.

Master Iwasaki-san first... More

背脂つけソバ / Seabura Tsukesoba / old school 中華そば (Chūka Soba) Miya De La Soul — Iruma, Saitama

Niboshi shoyu soup contains pork bones, chicken carcasses, kombu, dried fish and blanketed with a layer of pork back fat. Flat, high-hydration noodles are provided by Mikawaya Seimen. Topped with thick soft pork chashu, ajitama, menma, diced onions and iwa-nori. Other featured dishes include standard niboshi based Shio Chūka Soba and Seabura Chūka Soba.

Master Iwasaki-san first worked at the classic Nakano shop Ajishichi before running the tomato-tonkotsu brand Bushou Umegaoka; the concept eventually evolved into Miya De La Soul, which originally opened under the Bushou name in 2015 before rebranding that same summer. The name is a two-part joke: “Miya” from the local area Miyadera, and “De La Soul” from the master’s well-known love of the New York hip-hop group. The shop relocated to its current standalone building in Miyadera on September 10th, 2019. Open from 9am-2pm. 14 seats. Founded 2015, moved and reopened September 10th, 2019. Less

Dinner at Seabura Niboshi Chūka Soba Waichi

on 29 Oct 2024

by Abram Plaut

特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo

Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic wheat. Topped with ajitama, slices of pork shoulder chashu (two types), rock seaweed, menma and diced raw onion.

Owner Ryosuke Muraji-san is from... More

特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo

Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic wheat. Topped with ajitama, slices of pork shoulder chashu (two types), rock seaweed, menma and diced raw onion.

Owner Ryosuke Muraji-san is from Niigata Prefecture, he previously ran izakayas in Jiyugaoka and Shibuya before opening his own ramen shop. The menu was created with the help of his friend who owns Yushima Hall and trained at Niboshi Tsukemen Miyamoto in Kamata. The store manager previously worked at Menya Musashi. Located in the space formerly occupied by ‘Tsuki to Suppon.’ 11 seats. Open since March 31st, 2021 @waichi_shinbashi Less

7 / 10

Ramen at Tsuki to Suppon (煮干麺 新橋 月と鼈)

on 21 Jan 2021

by Abram Plaut

Recommended bowl: Rich tsukemen

The soup served at this shop is a rich, decadent tonkotsu-gyokai made from pork bones and heavy on the niboshi. Noodles are provided by Kanezin Shokuhin. Originally opened in Shimbashi in 2010, moved to the newer current location in 2016. Run by master Yokoyama-san.