Toshima City, Tokyo, Japan｜中華そば 半ざわ

Sunday. After going to a shop in Akihabara in the morning at my son's request, I came up with this shop in Nishi-Sugamo, which was open early even though it was still past 10 o'clock. In addition to being a popular restaurant, the first Sunday of every month is called ``Hanzawa Day,'' a day when only limited ramen is served. I did not know. I arrived at the store, but there was a line of about 10 people. Son, let's line up peacefully... As expected, I didn't have to wait as long as I expected to get in. Since I was traveling with children, I was grateful that they let me sit at a table instead of at the counter. ・Scallop and Kitayori shellfish soup ramen + boiled egg +green chili pepper ・Pork rice The ramen has a clean taste with no seaweed at all, but is packed with the flavor of the shellfish and is extremely delicious. It tastes more like white soy sauce than salt. The slightly flat noodles are smooth and delicious due to the high water content. The ingredients are large, rare-grilled scallops, chicken char siu, pork char siu, menma tips, bok choy, green onions, chili peppers, and seaweed. Top it with boiled eggs and green chili peppers to make it even more luxurious and to your liking. Anyway, all of Sugamo cried at the deliciousness of the fresh scallops from Wakkanai, Hokkaido... The pork rice has a nice aromatic flavor from the sesame oil. It has a slightly fruity taste and seems to have been carefully seasoned. My son and I ate half of each and enjoyed the meal. Thank you very much to the staff for taking such good care of me.

The popular restaurant ``Chuka Soba Hanzawa'' is owned by a disciple of the popular Jimbocho restaurant Satoshi Okumen. The store is located about a 2-minute walk from Nishi-Sugamo Station. The visit day is a once-a-month event, Hanzawa no Hi. This time, it was migratory crab soup stock ramen. I arrived at the store at 13:00 on Sunday, and there were about 10 people in line. I waited for about 35 minutes and was shown to my seat. The store has counter seats and table seats. The umami of migratory crab is condensed and it is quite delicious. The toppings were gorgeous: chashu, menma, seasoned eggs, and wontons, and the dishes were so arranged that you couldn't even see the noodles. I think this is a restaurant that is really good at bringing out the umami of the ingredients without adding any extraneous flavors.

Starting with Hanzawa Day, the first Sunday of every month, a variety of limited menus are served. They use precious ingredients generously, and I am always surprised by the depth of flavor of the soup stock. You can enjoy a one-of-a-kind drink that can only be eaten here.