Menyakukai Sangubashiten Tokyo

にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo

Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create a broth meant to display the exquisite balance of savory and sweet flavors. Shoyu tare uses a base of soy sauce along with dashi that brings out the flavors of Hokkaido Rausu kombu, katsuobushi, mackerel flakes, dried shrimp and scallops. Thin straight high-hydration noodles, garlic chives, spiced ground pork, sliced pork chashu, ajitama and bean sprouts. Boiled gyoza topped with cilantro on the side.

Originally opened in 2002 as Menya Kūkai, this store eventually became the flagship of a brand which expanded throughout the Kanto region and now operates seven branches (parent company Refine Foods Ltd.). Several years ago the flagship closed and rebranded under the same ownership group as a new concept, Chūka Soba Gyo-un. 11 seats. Since December 20th, 2022 @gyoun_sangubashi Less