Mitaka, Tokyo, Japan｜鶏こく中華 すず喜

The shop is located in the basement with a large, conspicuous sign that says Aji-no-Sanpomichi, and there are only counter seats inside. Suzuki is one of the 100 most popular restaurants on Tabelog. Since there is a touch panel type ticket machine outside, it is a system where you line up after purchasing. You can also take out as a souvenir. Here is the menu I ordered. ・Kokushio 870 yen + large serving 160 yen I ordered the recommended rich salt. The char siu contains three pieces each of pork and chicken, and is also topped with a soft-boiled egg, bamboo shoots, and green onions. Furthermore, if you order a special topping, it seems that the char siu will increase considerably. The soup is chicken-based and you can feel the seafood such as saury. Also, the surface is covered with chicken oil so you can eat it hot until the end. I made a large serving, but it is quite large and I am satisfied. ・ Vermicelli rice 170 yen Rice topped with Chinese-style stir-fried vermicelli, which also contains plenty of diced pork char siu. This is delicious on its own, but it would have been great if I added a little bit of rich salt soup and ate it at the end like an uncle. In addition to salt and soy sauce, it was so delicious that I wanted to conquer all kinds of dried sardines and daily specials. By the way, at night, it changes its name to Suzu-oni, and has a unique side of it that it turns into a stamina-style ramen shop.

[A wonderful harmony of chicken hot water and seafood stock ♪ ☆ A popular restaurant only open for lunch] Shimorenjaku, Mitaka City, Tokyo. The nearest station is Mitaka Station on the Chuo/Sobu Line. This month, I've been to the Mitaka area frequently, but this ramen shop was the one I wanted to stop by the most. I had heard that it would be quite crowded, so I aimed to be the first one in when it opened for lunch (o´∀｀)o About 5 minutes walk straight on the main road from the south exit of Mitaka Station. It is located in the basement of a building in a restaurant area called ``Aji no Promendo'' where several stores are lined up. The Showa era atmosphere is so moe~♪︎ (*´ω｀*) There are cups and aprons outside the shop, so bring them in. The clerk was a cheerful man. He seems to be a famous person in that field. φ(..) Payment is made in advance for verbal orders. ◆Today's order◆ Rich salt 800 yen Special toppings (Kamayaki shoulder loin, half-flavored egg) 150 yen Today's rice (spicy vermicelli rice) 150 yen Naturally, since it's the first one, it's served immediately. First, let's have the soup. I thought the chicken would be all over the place, but the seafood-based bonito ♪ bonito ♪ bonito is quite strong. On top of that is a thick and thick chicken broth. This is good!!! The noodles are medium-thin and straight with a firm texture. I took a photo and checked later and it turned out to be Mikawaya Seimen. φ(..) The ingredients were chicken char siu, seasoned tama, and shoulder loin topping, all of which are great actors that go well with the soup and noodles♪v(*'- ^*)^☆ Next up is spicy vermicelli rice with chomolangma. This is also delicious!!! The well-seasoned chopped pork and vermicelli go well with the piping hot rice. It's only 150 yen, so it's definitely a better deal (´▽｀) Actually, I was very satisfied with these two dishes. Next time I'll try the rich soy sauce or the limited edition that's available at Tama ヽ(*´▽)ノ♪ #Sekiwake #The shop owner is famous in that area #Chicken soup #Seafood #ramen #Popular store #Showa Eating District #There seems to be some limitations. #Posted content, menu, and prices are as of February 2018

I finally had the opportunity to visit Mitaka on a business trip. Since we arrived before 12:00, we were seated without lining up. I ordered a large serving of salt ramen as it was recommended. I was very impressed with the shop owner's efficiency. Warm up the flavored eggs and chashu before serving. I was impressed by the attention to detail. After doing that, it's time for the rice bowl. When you first take a sip of the soup, you can smell the aroma of dried sardines. Rich chicken? pig? The umami taste hits you once again along with the salt. The pork shoulder cheeshu in the photo is thick but very soft! ︎ I was surprised when I turned it over! ︎ Is there a hidden knife in there? I was once again impressed by the thoroughness of the work. The noodles are thin, but they have a firm texture, so it was really good to have a large serving. I found char siu with grilled chicken thighs underneath the pork char siu! The skin was roasted to the point where it was charred black, and its aroma brought out the deliciousness of the soup even more. The soup was delicious and I finished it all! ︎ ah! I regret that I should have added it to the rice soup (lol) Next time I would like to go to Suzuki at night. Thank you for the meal! ︎😋