Koganei, Tokyo, Japan｜春秋庵

I ate a large bowl of wonton noodles (soy sauce). I was very impressed with how they listened to our orders before issuing tickets without making a negative face even when they were about to close, and how clean the tabletops were. The taste is a gentle taste of the Japanese-style soup stock (I felt the shiitake mushrooms), as if it were a reflection of the host's personality. The soft noodles, the wonton filled with red bean paste, and the other ingredients all have a modest feel, but that's why you'll want to eat them every day. They seem to be very particular about their sake, so it's perfect for those who want to have a bowl of wonton and chashu and end it with ramen. My only regret is that I stopped by the shop by chance while working far from home, so it's difficult to revisit. If I have a chance, I would like to try salt next time.

It seems to be written as Shunjuan and read as "Shunjuan". A fragrant, refreshing soy sauce flavor. It's good because it's like this. You can change the saltiness for an additional 50 yen. Seats are full for 7 people. If you can't enter, you'll have to wait outside the store because it's a corona countermeasure or an interval. The meal ticket system starts at around 800 yen, but if you buy additional toppings and large servings, it's about 1,000 yen. The seafood and chicken broth blend well, and while enjoying the scent that hits your nose, you can add pepper and spicy seasonings on the counter as needed, and you can enjoy it until the end without getting tired of it. In other writings, the reputation of char siu was not good, so I tried the wontanmen normal serving, boiled egg topping, and half rice, but the char siu that was served with only one piece crumbled as soon as I pierced it with chopsticks. It was soft, and I didn't feel dryness or animal odor at all. Next time I thought I'd try the special saltiness change, I ended up drinking the soup for the first time in a while. There is a step from the entrance of the store, and there are only counter seats, so it is difficult for people with disabilities to use. There is one Western-style heated toilet seat for both men and women. Well, a quick note. Repeat for the first time, try to change the saltiness of the special ramen! For me, who has loved Sapporo Ichiban Shio Ramen for over 30 years, this saltiness is the best! Some people may call it salty, but this is the sublimated saltiness of the chicken broth. Who is that char siew dish? It's certainly boiled to the point that it's difficult to pick it up with chopsticks, and if you poke it, it will crumble. I wonder if it's the char siu of this shop, including that. If you're looking for plump and juicy char siu, there are plenty in Sano City, Tochigi Prefecture. Also in Kitakata City, Fukushima Prefecture. Deliberately smash the char siu and slurp it into the egg yolk, the noodles, and the flavored seaweed. Oh, I know this is the correct answer here. It's dangerous. I drank the soup again. Well, more postscript, second repeat. The aim is a different kind of chilled dandan noodles. Chili oil with creamy soup and moderately spicy chili bean sauce. The combination of minced meat and mizuna greens matches well with the thin noodles that are involved. With cold food, you can't really tell the difference in taste unless it's heavily flavored, so I feel it's a little lacking in punch as it is. I want more flavor. The tantan tsukemen of Menya Tetsu in Kawagoe, Saitama, has exactly the same composition of minced meat, mizuna, chili oil, and chili bean paste, and has the same emulsified creamy soup, but this one has a large amount of carefully ground white sesame seeds. The sesame seeds hit the brain the moment you slurped it. I felt that such a strong impression would make it even more delicious. It's a big help. It was delicious as usual, and I ended up drinking all the soup, but when I was served piping hot jasmine tea with my cold tongue, the taste and flavor of the soup was weak, so I accidentally reset my tongue with this tea. Feeling the intention to want you to do it, the owner seems to realize the lack of punch. However, it may be the intention to want you to enjoy such delicacy, and it is not something that the outfield says. Anyway, judging from the way the knife is inserted into the mizuna, it can be seen that considerable ingenuity and process have gone through. I want to eat three kinds of characteristic menus and evaluate anyway that it is a wonderful ramen shop. I've been coming to Fuchu every day for work reasons, so I was able to have this experience, but it's a pity that I won't be able to come here for a while.

I came here with my 2 year old daughter. There are many ramen restaurants that are difficult to bring children into, so the only seating is at the counter, but they provided cushions for the children, so we had a fun and comfortable time there from start to finish. We had special soy sauce, salt ramen, and special junmai ginjo sake, all of which were delicious. This is one of the restaurants I want to visit with my family and friends.