Ramen Mitaka that inherits Mitaka's long-established Chinese noodles Eguchi and continues to preserve its taste
I was closely attached to the morning preparation of Mitaka.
Grilled pork made by deep-fried lard using the same method as Eguchi.
Only the most delicious part is cut off and used for ramen. (The cut-off is not used for ramen, it is sold at the service price as a souvenir)
It's fried in lard, but it's surprisingly not greasy and it's a char siu full of umami, which goes well with the light ramen.
What surprised me most was the audience of Mitaka.
Not only young people and office workers, but also many elderly people who are not often seen in the procession of ramen shops were lined up.
It was a wonderful shop where various things such as nostalgic tastes and memories of various people remained in the Showa era.
Location: New Eminence B1F, 3-27-9 Shimorenjaku, Mitaka City, Tokyo 181-0013
8 окт 2021
